How To Cook With Gas

Gas for cooking purposes is every year becoming more popular, and no wonder, for it is an ideal fuel.

In warm weather where a gas range is used, one can cook without the discomfort of a hot cast iron range, the heat from which, added to that of the summer weather, makes life a burden, and cooking a drudgery.

A gas range gives but little heat (unless you wish it to) and cools off quickly after using.

From five to ten minutes only are required for heating the oven, while a cast iron or steel range usually requires an hour. With a gas range in the kitchen, cooking is a delight. In using gas for cooking, a few simple rules should be observed. Never light the top burners until ready to use them and when through with them turn the gas out. If needed again in a few minutes, it is better to relight than to leave them burning. Remember that matches are cheaper than gas.

In lighting the oven burners, never turn the gas on until the match is lighted and ready to ignite it and remember that from five to ten minutes only are required to heat the oven.

When broiling or roasting, it is best to keep the damper in the stovepipe open. By so doing, the draft will draw all odors up the chimney.

When a pot containing vegetables of any kind begins to boil, turn the flame down, or place over simmering burner, allowing just heat enough to keep it at boiling point.

By a little care and practice one may bake bread and cake at the same time. One may also bake bread or biscuits in the upper oven, while roasting or broiling in the lower one.