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The Gas Range, Tables of Measures, Etc

PRIMITIVE man ate his food untouched by other heat than that of the sun. Using artificial heat, as a means of better fitting crude food substances to the purposes of nutrition, is a result of human culture, and, the higher the culture of a people, the greater its progress in the science of food preparation or cooking. Different processes in cooking call for widely differing degrees of heat; the food compounds must be retained, not dissipated and lost, during the changes that take place while cooking is going on. Thus appliances that will quickly respond to regulation, and give the nice gradations of heat called for, without undue expense and labor, are demanded. When gas is available, the gas range will be found well adapted to the needs of the young housekeeper.

The parts of an ordinary gas range are:- 1. Two single top burners. 2. Two double top burners (one with "simmerer," one with medium burner). 3. Two over burners (these heat both ovens). 4. A baking oven with movable grates. 5. A broiling oven with movable grate and pan. 6. Gas cocks, one for each burner and for the "pilot light." 7. A "pilot light" for lighting the oven burners. 8. A movable iron sheet under the top burners. 9. A pipe connecting with the chimney.

The oven burners are in the lower or broiling oven. In this oven cooking is by direct heat. This oven is used for broiling fish, chops and steak, for toasting bread and quick browning of food. The baking oven is heated by indirect heat, currents of hot air passing around the oven. To manage a gas range: 1. Learn which pipe and gas cock supplies fuel to each burner. 2. Learn to turn the gas cocks to the left for a supply of gas and to the right to shut off the supply. 3. Do not turn on the gas until the match is lighted. 4. Open the doors of both ovens wide before lighting the oven burners or the "pilot light." 5. To shut off gas from the range, when it is not in use, do not depend entirely upon the gas cock of the main supply pipe, but keep all gas cocks of the top and oven turned hard to the right. 6. Keep all parts of the range perfectly clean. Wash the floor of the ovens and the movable sheet under the top burners with soap and water often. 7. Turn off the flow of gas the instant you are done cooking. 8. Air is admitted to the burners through openings in an enlarged portion (air-chamber) of the pipe near the stop-cocks, (this air causes the gas to burn with a blue and exceedingly hot flame). Sometimes in lighting a burner the gas will "burn back" in this air chamber, making a roaring noise. When this happens, turn the gas cock to the right, to shut off the gas. After a few moments the gas will pass from the air chamber, then turn on and relight.

To light a gas range: To light a top burner, turn the gas cock supplying the burner to the left, and apply a lighted match. To light a double burner, light one burner as above; turn the gas cock admitting gas to the other burner and the gas will light from the first burner. To light the oven burners, open both oven doors; turn the cock of the "pilot light" to the left and light the pilot light at the opening made for the purpose, outside the oven; then turn the cock of one of the oven burners to the left and the gas will ignite from the pilot light; turn the cock of the other oven burner to the left and the gas will ignite as before from the pilot light. When the gas in both burners flows well throughout the whole length of the burners, turn out the pilot light. To use gas economically. 1. As soon as the contents of a sauce-pan boil, turn the gas as low as possible without stopping the boiling. 2. Use the simmering burner, whenever cooking at a gentle simmer is all that is desired. 3. When the oven has been made hot, turn down both burners. 4. Turn off the gas the instant the cooking is completed. 5. The oven burners use a large quantity of gas and, when these are to be lighted, plan to cook several things at the same time. 6. If you are roasting meat, have baked rather than boiled potatoes, and a dessert cooked in the oven rather than on top of the range. 7. Dishes may be kept hot in the oven after the gas is turned off. 8. If the oven has not been used, food may be kept hot in a steam kettle set over the simmering burner. 9. A whole meal may also be cooked in a steam kettle over one burner. 10. A small portable oven that may be set over a single burner will prove an economical investment.

The gas range in use: For broiling, toasting, browning dishes covered with buttered crumbs, etc., have the oven burners lighted and the doors closed five or six minutes before using the oven. Set the oven pan and rack holding the article to be cooked close under the burners and watch it carefully. A roast may be cooked in the broiling oven, while baking is being done in the upper oven; turn the roast frequently.

For baking, light the oven burners and close the door ten or twelve minutes before putting in the food. When the lower oven is not in use and food is being cooked in the baking oven, it is well to leave the door of the lower oven open. To read the gas meter: Dial of a gas meter (x) at the beginning of a month; (y) after gas has been used a month.

Read (x) from left to right, the arrows show the way the hands are going, and add two ciphers and you have the reading when gas began to be used (57,600 ft.). Read (y) in the same way and you have the reading at the end of the month (63,800 ft.); the difference (6,200 ft.) is the quantity of gas used in the month. As the "two ciphers" may be perplexing to some, we can get at this in another way. Always read the figures last passed by the hand; on dial "a" 50,000 ft. are indicated, on "b" 7000, and on "c" 600, which equal 57,600 ft. MEASUREMENTS Measurements by weight are the most accurate, but, as a pair of scales is not included in the kitchen outfit of all young housekeepers, measurements by cup, table or teaspoon are usually designated. Measuring cups hold half a pint and divisions into quarters and thirds are indicated on the side. A cup of liquid is more than can be carried across the room without spilling. To measure half a cup of butter or chopped meat, press the article into the cup solidly and on a line with the ridge indicating half a cup. To measure a cup of these articles pack solidly to the top, making level with a knife. To measure flour fill the cup with a spoon and level the top with a knife. Measure a tablespoonful or a teaspoonful of flour or butter in the same way as the cup is measured. For half a spoonful, level the material with a knife, then divide length-wise of the spoon; divide a half spoonful crosswise, for a quarter spoonful.

TABLE OF MEASURES 3 teaspoonfuls make 1 tablespoonful. 2 cups make 1 pint. 4 cups or 2 pints make 1 quart.

TABLE OF COMPARISONS OF WEIGHTS AND MEASURES 2 tablespoonfuls of butter make 1 ounce. 4 tablespoonfuls of flour make one ounce. 1 cup of flour is equal to 1/4 pound. 4 cups of flour are equal to 1 pound. 1 cup of milk or water is equal to 1/2 pound. 1/2 cup of butter (solidly packed) is equal to 1/4 pound. 1 cup of butter (solidly packed) is equal to 1/2 pound. 1 cup of granulated sugar is equal to 1/2 pound. 1 cup of chopped meat (solidly packed) is equal to 1/2 pound. 5 eggs without shells are equal to 1/2 pound. 4 eggs with shells are equal to 1/2 pound. PRINCIPAL METHODS OF COOKING 1. Cooking by direct application of heat, Broiling. Roasting. 2. Cooking by means of heated air, Baking. 3. Cooking by direct application of hot water, Boiling. Stewing. 4. Cooking by direct contact with steam, Steaming. 5. Cooking by indirect contact with boiling water. Double Boiler. 6. Heat applied by means of hot fat, Frying. Sauteing. 7. Heat applied by means of a heated metal, Pan Broiling. 8. A combination of stewing and baking results in, Braising. 9. A combination of frying and stewing results in, Fricasseeing. LIST OF INDISPENSABLE UTENSILS FOR KITCHEN AND PANTRY The following list is given as indispensable, but even from this list, if necessary, some things might be omitted. Let us remember, however, that good work calls for good tools. And when the nerve racking effects of trying to get along with utensils ill adapted to the purpose for which they are used are considered, who shall say that a pantry well-stocked with useful utensils is not a prime requisite to the cheerful happy home.