Fowlers Household Helps | Page 2

little cold water in the bottom
of the broiler pan to prevent the food from burning. Place the food to be
cooked on the cold rack in the broiling pan.
STEAKS AND CHOPS
Place the meat about two inches from the fire until well seared. Turn
over and sear other side in the same way, thus preventing the escape of
the juice. Then lower the pan and turn down the gas until the meat is
done to taste. For steak allow about 10 minutes if one inch thick, 15

minutes if one and one-half inches thick. For chops allow 8 minutes.
Cooking may be done faster, but proper tenderness of meats can only
be had at the slower rates.
FISH
Place fish on the rack, skin side down, and do not turn. Place rack in
lower part of oven. Baste liberally and turn down gas when the fish
begins to brown. Allow 20 to 30 minutes.
OTHER FOODS
Chicken, bacon, liver, ham, tripe, and vegetables, such as tomatoes,
peppers, Spanish onions, can also be broiled to perfection in a manner
similar to above.
ROAST MEATS
Roast meats should be treated the same as steaks and chops, except that
after the meat is seared the cooking should be done more slowly, which
will, of course, take more time. This part of the cooking can be done
with the broiler door closed, or can be done in the upper or baking oven.
Allow about 20 minutes to the pound for a roast.
BAKING
Baking is cooking at moderate temperatures in a range oven. The oven
should be lighted from 5 to 10 minutes (depending upon the food to be
cooked) before the food is put in.
BREAD
Heat the oven about 5 minutes before using, and bake from 45 to 50
minutes on the lower rack. Bread should be baked in a hot oven, should
continue to rise about 15 minutes, brown for 20 minutes longer, and
bake 15 minutes longer with a reduced flame.
BISCUITS

Heat oven for 10 minutes. Put biscuits in oven and bake for 5 minutes
with full heat, then turn gas off completely and bake 5 minutes longer.
LOAF CAKE
Heat oven 5 minutes. Place the cake on the rack about 3 inches from
bottom of oven. Turn gas half on for about 30 minutes when the cake
should have fully risen. Increase heat enough to make the top brown
and crisp.
LAYER CAKE
Layer cake should be placed in a hotter oven than loaf cake. Heat oven
10 minutes. Place cake on rack in center of oven and turn out the gas
for 10 minutes. Relight both burners turned half down for 12 or 15
minutes. If not sufficiently browned increase the heat at the last.
BOILING
Boiling is cooking in water at a temperature of 212 degrees. This is
done on the open burners on top of the range. There are three sizes of
burners: the giant, the ordinary and the simmerer. In bringing water to
boil quickly use the giant burner, then continue boiling on the simmerer
or one of the ordinary burners turned low. Do not waste gas by boiling
hard. Use covers on kettles.
Green vegetables when boiling retain their color better if the lid is left
off the pot.
STEWING
Stewing is cooking in a small amount of water for a long time at
simmering temperature. It is the most economical way of cooking the
cheaper cuts of meat. The simmering burner should be used for this
cooking.
TOASTERS
Bread toasters placed on the top burners of a gas range supply a quick

and the most satisfactory method of preparing toast. Large quantities of
toast can be made to advantage in the broiler.
GAS WATER HEATERS
Gas water heaters supply the most economical and convenient source
of hot water obtainable.
The automatic water heaters are made to heat water instantly and
automatically upon opening any hot water faucet in the system. These
heaters are made in various capacities from 2 to 8 gallons per minute.
Circulating tank heaters which are attached to the kitchen boiler have to
be lighted every time they are used.
Usually the heater is lighted a few minutes before hot water is required,
the time depending upon the amount likely to be used. A 30-gallon tank
may be heated in approximately one hour. Sufficient hot water for an
average bath may be had in fifteen minutes. The most economical way
to handle the circulating tank heater, when water is needed for a bath, is
as follows:
Light heater and turn on faucet so that the water will flow into the tub
as quickly as it is heated in the tank. This is usually at the rate of one
gallon per minute.
According to the city ordinance, in residences where water