FoodNetArchive

The household gas cookery book

1900

Page 141

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
A baked pastry lightened with the whipped white of eggs. A sharp sauce in which lemon or vinegar predominates. Sausage. Saddle of mutton. Tea. Tunny fish. Slice. Truffles. Turbot. Thin fillets of beef served as an entree. A rich sauce, creamy white. Meat. Poultry. Vinegar. A case made of puff paste and filled with a savoury of any kind of fish, flesh or fowl. GAS COOKERY BOOK. 263 HOW TO READ THE GAS METER INDEX. The above represents the index which will be found on every gas meter. The Gas Company is desirous that consumers should become acquainted with and understand how to read their meters. It is often a stumbling-block with consumers, and it is astonishing how few will take the trouble and the little pains required to understand this simple instrument. A few minutes’ attention and the knowledge is acquired. The top Dial is only used as a test Dial, and has nothing to do with the record of gas consumed. Dial. One Complet of Hand e Revolution Records Each Figure 1 to 9, on Dial Records A. 1,000,000 cubic feet. 100,00c cubic feet. B. 100,000 do. io,ooe do. C. 10,000 do. 1,000 do. D. 1,000 do. 100 do. 264 THE HOUSEHOLD Commencing with Dial A, write down the smaller of the two figures between which each of the hands is standing, unless the hand is between 9 and o, when put down 9. Add 00 after the figures so set down, and you have the present state of the index. Deduct the state of the index previously recorded, and you have the figures representing the consumption of gas since the last reading. The above index reads 751,900. If the reading a month before had been 740,600, the consumption during the month would have been 11,300 cubic feet. The Gas Meter Index should be checked by the consumer with the gas bill when it is delivered — a good plan is to read the Index once a week, as by this means the consumer can easily detect if there is any undue waste, and wasteful usage in the long run benefits no one. GAS COOKERY BOOK. 265 GAS FIRES FROM THE HYGIENIC POINT OF VIEW. The very full report (based upon exhaustive and scientific tests) recently issued by the Coal Smoke Abatement Society and published in “ The Lancet,” proves conclusively that many of the prejudices hitherto entertained by the public against the use of gas fires in place of coal for domestic heating pur¬ poses are without foundation. The two medical experts who carried out the investi¬ gations on behalf of the Coal Smoke Abatement Society state emphatically that their tests proved that a properly constructed gas fire, with a flue sufficiently large to carry away the products of combustion, is quite as satisfactory from a hygienic point of view as a coal fire; as it does not in any way vitiate the air of the room in which it is used, nor does its use result in any abnormal drying of the air of the room as is so commonly supposed. Moreover, a gas fire exerts a useful ventilating influence, as it will remove from 2,000 to 4,000 cubic feet of air per hour from the room in which it is used.