Many persons are in positive dread of taking pastry,
and justly so; for, even if well made, a defective oven
without regulated heat may have caused its digesti¬
bility and palatableness to be entirely lost.
In selecting the cooking apparatus there are two
points which should chiefly be kept in view. The
first is to secure the requisite supply of fresh air to all
accessible parts of the stove ; and the second, especiallv
for the sake of economy, to have the source of heat
under perfect control.
To attain this, gas is the most suitable for cooking
purposes. ^
4
THE HOUSEHOLD
With gas, the flame can be kept at any height
desired — either a low flame for simmering, or a
brighter for roasting, grilling, and frying, provided
that the gas flames are kept entirely underneath the
pan, and in the oven the steady heat of half an inch
blue flame is all that one could wish for roasting.
Further, by the use of gas, the necessity of wood
and paper for lighting is done away with. At her
busiest moments, cook has but to touch a handle and
strike a match, and, presto! a “Fire” is at her
disposal which is certain to burn and to. need no
coaxing or attention. She will have no objection to
availing herself of this simple method of keeping the
kitchen and herself cool.
Again, how easily and readily can a gas stove lined
with enamel be kept clean by washing with a flannel
sprinkled with a little soap powder and warm water,
rinsed and dried as soon as possible after using — -and
how much more delicate must be the taste of all things
cooked in a stove so hygienic.
Providing a gas cooker with a governor, when
it is first fixed, causes a constant and regular pressure
to be maintained. It is obvious that it not only
prevents the discolouring of kitchen utensils, but
also prevents waste of gas.
Besides the economy in cooking by gas, which is
beyond dispute, the nutritive properties which are
developed from the food without causing any waste
constitute a valuable consideration, as do the time,
labour, trouble and dirt which are saved.
Then, again, all those who have been often an¬
noyed and worried with the uncertain workings of a
coal fire, when they instal a gas stove find themselves
spared this and the attendant necessity of lifting
heavy joints and pots quickly from the stove to
prevent burning and boiling over; whilst no longer
has the work of replenishing the fire with coal to be
done at the expense of hands and gown.
GAS COOKERY BOOK.
5
Where an inadequate number of servants is kept
or, perhaps, none at all, one of the chief objections to
tne use of coal is the dirty work it entails. Quickness
in preparing a meal is another important point. Be¬
cause the wood is damp, the coal refuses to do its
work, the kettle will not boil, and the frying pan will
not fry; consequently, many persons rush off to catch
train or omnibus without a proper breakfast.
With a gas stove, one can rely upon being able to
o a that is necessary in a very short space of time
with punctuality, and cook can have ready a dinner
ot many courses in a couple of hours or less, the easy
regulation of gas heat from the first giving- her the
power to be punctual to the minute.
Page 1
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Many persons are in positive dread of taking pastry, and justly so; for, even if well made, a defective oven without regulated heat may have caused its digestibility and palatableness to be entirely lost.
In selecting the cooking apparatus there are two points which should chiefly be kept in view. The first is to secure the requisite supply of fresh air to all accessible parts of the stove ; and the second, especially for the sake of economy, to have the source of heat under perfect control.
To attain this, gas is the most suitable for cooking purposes. ^
With gas, the flame can be kept at any height desired — either a low flame for simmering, or a brighter for roasting, grilling, and frying, provided that the gas flames are kept entirely underneath the pan, and in the oven the steady heat of half an inch blue flame is all that one could wish for roasting.
Further, by the use of gas, the necessity of wood and paper for lighting is done away with. At her busiest moments, cook has but to touch a handle and strike a match, and, presto! a “Fire” is at her disposal which is certain to burn and to need no coaxing or attention. She will have no objection to availing herself of this simple method of keeping the kitchen and herself cool.
Again, how easily and readily can a gas stove lined with enamel be kept clean by washing with a flannel sprinkled with a little soap powder and warm water, rinsed and dried as soon as possible after using — -and how much more delicate must be the taste of all things cooked in a stove so hygienic.
Providing a gas cooker with a governor, when it is first fixed, causes a constant and regular pressure to be maintained. It is obvious that it not only prevents the discolouring of kitchen utensils, but also prevents waste of gas.
Besides the economy in cooking by gas, which is beyond dispute, the nutritive properties which are developed from the food without causing any waste constitute a valuable consideration, as do the time, labour, trouble and dirt which are saved.
Then, again, all those who have been often annoyed and worried with the uncertain workings of a coal fire, when they instal a gas stove find themselves spared this and the attendant necessity of lifting heavy joints and pots quickly from the stove to prevent burning and boiling over; whilst no longer has the work of replenishing the fire with coal to be done at the expense of hands and gown.
Where an inadequate number of servants is kept or, perhaps, none at all, one of the chief objections to the use of coal is the dirty work it entails. Quickness in preparing a meal is another important point. Be¬ cause the wood is damp, the coal refuses to do its work, the kettle will not boil, and the frying pan will not fry; consequently, many persons rush off to catch train or omnibus without a proper breakfast.
With a gas stove, one can rely upon being able to do that is necessary in a very short space of time with punctuality, and cook can have ready a dinner ot many courses in a couple of hours or less, the easy regulation of gas heat from the first giving- her the power to be punctual to the minute.