Fowlers Household Helps

Fowler's Household Helps

The Project Gutenberg eBook, Fowler's Household Helps, by A. L.
Fowler
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Title: Fowler's Household Helps Over 300 Useful and Valuable Helps
About the Home, Carefully Compiled and Arranged in Convenient
Form for Frequent Use
Author: A. L. Fowler

Release Date: May 22, 2006 [eBook #18432]
Language: English
Character set encoding: ISO-646-US (US-ASCII)
***START OF THE PROJECT GUTENBERG EBOOK FOWLER'S
HOUSEHOLD HELPS***
E-text prepared by George Smith

FOWLER'S HOUSEHOLD HELPS

Over 300 Useful and Valuable Helps About the Home, Carefully
Compiled and Arranged in Convenient Form for Frequent Use
With Complete Index

Published by Household Publishing Company 132 Jay St., Albany, N.
Y.
To the many efficient and up-to-date housekeepers of our land this
book is respectfully dedicated, in the hope that they may find
something herein to further increase their efficiency. While the author
does not guarantee the reliability of these household helps, they have
been carefully compiled from reliable sources and are believed to be
efficient if directions are carefully followed.
Copyright, 1916 By A. L. Fowler
IMPORTANT NOTICE
This book is fully protected by copyright and any infringement thereof
will be duly prosecuted.
Extra copies may be obtained at 10c each, postpaid, from the
Household Publishing Co., 132 Jay Street, Albany, N. Y.

HOUSEHOLD HELPS
THE CARE AND USE OF GAS APPLIANCES
CARE OF GAS RANGES
In order to get satisfactory and economical service and a long life, any
range or mechanical device must be kept clean. This applies to the gas
range as well, and we therefore wish to emphasize that the little
attention required is very much worth while.

Clean the top, the ovens and removable drip pan frequently.
Clean broiler griddle and pan every time it is used.
If any burner holes become clogged, clean them out with a piece of
wire or a hairpin.
Keep the air inlets on the shutter at the front of the burners near the
levers clear of dust. The suction at this point draws the dust, which, if
allowed to accumulate, will cause the flame to burn yellow or red
instead of blue.
More ranges rust out than wear out. To keep the range free from rust
rub it very frequently with a cloth slightly oiled with any kind of oil or
grease, except kerosene or one containing salt; we suggest the use of
olive oil or one of its cheaper substitutes. This is done to the best
advantage while the range is warm.
When the burners become greasy, remove and wash them thoroughly in
soap and hot water. Never black the burners or top grates.
The broiler pan and rack should be kept out of the range when oven is
being used or it will rust, warp or chip. It requires the same care any
kitchen enamel ware does.
Always leave oven and broiler doors open for a few minutes after
lighting the oven burners and after extinguishing them. This will dry
the inside of the range and prevent rusting.
USE OF THE RANGE
With reasonable care gas is much cheaper for household cooking than
any other fuel.
Every range should be equipped with a top burner lighter which is
convenient and economical, as it is just as easy to light a burner as to
leave it burning.
Never turn on the gas until you are ready to use it.

Turn off the gas as soon as you are through with it.
Turn down the gas as low as possible to give the required heat.
Remember that water boiling rapidly is no hotter than water boiling
slowly.
Always open oven door before lighting oven burners.
Plan your cooking so as to use both broiler and oven at once. The same
burners heat both. While a roast is in the broiler, bake the cookies,
bread, apples or pudding in the oven. When the latter are done, use the
oven to cook vegetables or bake biscuits.
To boil foods in the oven, utensils should be set directly on the bottom
of the oven.
By following this plan both the time required to cook the meal and your
fuel expense will be reduced to a minimum.
BROILING AND ROASTING
Broiling and roasting are the same form of cooking, the former term
being applied to thinner and the latter to thicker foodstuffs. They
consist of cooking at very high temperatures, obtained only by
exposure to the direct flame.
It must be done in the broiler, which should be lighted ten minutes
before cooking commences.
Always leave broiler door open and put a