44
RELIABLE
COOKIN
CLEVELAND, : : CHICAGO,
SAN FRANCISCO.
THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
LOS ANGELES
GIFT
INFORMATION.
This little book contains valuable information, and suggestions with
reference to the use of gas for fuel, and the gas stove; why and how to use
the gas range, and its care.
We also give some choice recipes, all of which have been successfully
used and proven valuable. They have been gleaned from latest and best
authorities, the work of compilation having been done by MRS. ALICE GARY
WATERMAN, a well known authority on culinary topics. We are also
indebted to many other teachers and demonstrators of this household
art for much of the valuable information contained in this work.
It is not possible to go into general principles or cover the entire
realm of cookery in the limited space at command, nor has the attempt
been made to compile a collection of recipes for fancy cooking. The
crying need of the hour seems to be for plain, wholesome, palatable foods,
and more time and thought are being given to the preparation of foods
that nourish and meet the demands of the body than to the elaborate con-
coctions requiring extravagant outlay of money, material, time, infinite
patience and the skill of a trained chef.
THE, SCHNEIDER 6 TRE.NKAMP CO.
Cleveland, Chicago, San Francisco.
IF YOU MAKE IT SO
"// depends upon how you use it" said a very practical house-
keeper. The result of many interviews with good housekeepers
may be summed up in several rules on economy that might be
adopted to advantage.
Having discovered that a knowledge of heat and its applica-
tion makes a decided difference in results obtained, and the
expense attending them:
1 . Top burners should not be lighted until ready to use them.
Oven burners lighted but a few moments before using, according
to temperature desired. Make all preparations first and then
use only heat enough to accomplish the work to be done. In
cooking as soon as the water boils, turn down the fire you can't
make the water any hotter.
2. Matches are cheaper than gas. Extinguish and relight
the burners between operations. Turn off burners the instant
work is done.
3. Learn the value of the simmering burner.
4. Use the steam cookers occasionally, by which an entire
meal can be cooked over one burner.
5. Plan your meals so that when the oven is in use you can
do the most of the cooking in the oven. Vegetables and fruits
usually cooked over top burners may be transferred to oven, sav-
ing the gas and losing no flavor in this method.
6. Follow these simple rules and with a little thinking and
planning you will be able to make the gas bills exceedingly
reasonable and have a lot more comfort, besides, than could pos-
sibly be gained with the use of any other fuel.
What GAS RANGE Shall I Select?
This is a question oftimes puzzling to those not familiar with what
really constitutes a perfect Gas Range.
When we began making Gas Ranges they were regarded as mere lux-
uries for a few, were looked upon with much suspicion, and the gen-
eral opinion was that they were only calculated for light culinary work.
But what a change has been wrought within a few years ! The last
decade especially, has been one of history-making in the Gas Range world.
During this period it has been our policy to immediately incorporate any
improvements suggested by existing conditions and constant experimen-
ing, thus keeping our gas cooking appliances fully up with the times, and
thereby obtaining a leading position in the Gas Stove field, which place we
hold to-day.
That our efforts to place on the market the finest line of Gas Ranges
ever constructed have not been in vain, is evidenced by the constantly
growing demand for the RELIABLE.
In these ranges we have embodied every improvement that money,
brains and skill of over twenty-five years' practical experience can devise.
A comparison as to quality, and details of construction with other lines
of goods is courted, for we feel confident that a critical examination will
demonstrate that our claims regarding the superiority of the RELIABLE
are fully justified.
On the following pages we illustrate a few of our leading styles of Gas
Ranges, and give full dimensions of same. You cannot make a mistake in
selecting any one. of them, for they are everyone RELIABLE.
The past reputation of the RELIABLE is
their best guarantee for the future. Made by
v The Schneider & Trenkamp Go,,
Cleveland, Chicago, San Francisco.
A SHORT TALK on COOKERY
AND THE GAS R A X G E
Having purchased a gas range, make it a business of knowing what
every turn will accomplish. Know your range well and it will serve
you well. Learn the value of that very small thing. A MATCH. Matches
are very cheap ; use them freely and often. Study the value of your
oven, observe and note what it will do when the gas is turned
full on or half full, quarter and just barely on at all. Full on is rarely
needed for any long continued period.
Perfect results are obtained by using just as much, no more nor
less gas than required.
Bread, pastry, biscuits and muffins require greatest heat.
We have indicated degrees of temperature in the recipes given, also
mentioned approximate time, but these may vary as gas pressure varies
in different localities and the housekeeper soon learns to manage her
temperatures.
When the food principles become more generally known, and the
nature of heat is better understood, we will have food that is as palat-
able as now, and far more wholesome and nutritious. So much is being
written upon the subject of food products and cookery that women are
becoming quite familiar with the terms of cookery in most common
usage.
We cling traditionally to "fry" when we really mean "saute." In mak-
ing a distinction of terms when we say "fry." we mean that food has
been cooked in "deep fat," as croquettes, crullers, and fritters. Steaks,
chops, potatoes and other foods cooked in frying pan with but little
fat and commonly spoken of as "fried." are really "sauted" and are more
saturated with fat, and, rendered by the process more indigestible than
the same foods, had they been immersed and cooked in deep hot fat.
Every housekeeper ought to possess a "Scotch kettle," in which to fry
foods. A deep frying pan makes a good substitute, and with your sim-
mering burner deep fat frying is an economical form of cookery.
SOME UTENSILS THAT ARE
000 USEFUL. a
We should have some knowledge of the cuts of meats, so that we
might determine whether broiling, boiling, fricasseeing, stewing, braising,
baking or roasting would render nutritive value for our investment. It
has been proven by actual tests that meats roasted by gas lose less in
weight than by any other fuel. Broiling is the ideal way of cooking
a steak. All steaks, however, are not adapted to broiling. The choicest
cuts only are good for steaks and for roasts. Other methods of cookery
must be employed to the inexpensive cuts which are palatable and nu-
tritious when properly cooked. Boiling and steaming at simmering tem-
peratures, afford excellent substitutes for the expensive roasts ; also the
cannelous and hamburg steaks, made from the chopped meats. Beef
a la mode, braised beef, pot-roasts with low temperatures long continued
either in oven or over a simmering burner supply a family with meats
choicely cooked, palatable in taste, nourishing and inexpensive.
When we think further of general principles in cookery we find a
reason for doing things and the terms mean something to us.
Beating, mixing, stirring and folding in ; the right method in the
right place means success where "hit-or-miss" or "anyway so we get
through" means failure. Accuracy has its place in cookery and the
law of proportions is based on the chemical affinities between food ma-
terials. We are taught to measure in cooking schools, and a standard
measurement has been quite generally adopted. Measurements are made
level. The Boston measuring cup is now kept in all first-
class "housefurnishing" stores, made of tin and glass and holds
exactly one half pint. It is divided into halves, quarters and thirds.
The ordinary tea or coffee cup is not reliable. It has been used "for
ages," we say, but results from varying measurements cannot be uni-
form at all times.
Tea and tablespoons are measured level. In recipes where "round-
ing" or ''heaping" is mentioned there is risk of variation, although the
rounding is easily measured with as much above the rim of the spoon
as in the bowl. "A pinch of salt," "dash of pepper" and "grating of nut-
meg." really are more a question of taste than exactness in measurement.
The term a "few grains" is more accurate and is but the smallest meas-
urement. 'Butter size of egg or walnut" is regarded as obsolete and a
"little of this" and "little of that" can only be safely used by the genius
or a woman of vast experience.
The "born cook" is a lucky creature, but she has been "born again '
through a love of her work and long experience in it. Cooking is an
art to be acquired and is receiving a great deal of intelligent thought
at present.
Our leading periodicals have departments of information along this
line. Magazines exclusively devoted to household topics and books with-
out number, scientific and practical, await the woman willing and anx-
ious to learn, and last, but not least, the cooking teacher and the gas
companies are abroad in the land with lectures and methods to instruct
the housekeeper in the ways she should go, if she would be healthy,
wealthy, wise, well-fed and happy.
There is no greater opportunity for waste and extravagance in any
department of housekeeping than in a poorly managed kitchen. Good ;
wholesome food, well cooked and properly served will do more to keep
harmony, health and happiness in the home and the doctor out of it,
than any other single item that can be mentioned.
Gas Stoves
and Ranges
Are conceded hy the stove trade in general as being the highest type of
perfection in stove construction.
The Reliable is made of the very best material throughout. It
costs more to make a Reliable than any other make of Range on
account of its superior quality.
They Cost You no More; a a a
* * a Why TaKe Any Chances?
All Reliable Gas Ranges are furnished with removable burners
throughout. Our full flued ventilated ovens are quick and even bakers.
All bodies are lined with the best quality of sheet asbestos. We are
the originators of the New Stamped Steel Gas Range, the best Range
ever made for the extreme low price asked for same.
To the RELIABLE is due
the credit of the perfection
and popularity of the Gas
Range to=day. . .
CARE OF GAS RANGE
The dainty housekeeper who has a place for everything and every-
thing in its place, takes as much pride in providing "ways and means"-
cloths and brushes for cleaning her range as for her glass and silver. They
are not, most assuredly of same quality nor necessarily new ones, but are
cloths assigned for that purpose exclusively. The range should be kept
scrupulously clean and free from grease. Occasionally, it may be neces-
sary to use an oiled cloth to remove dirt from the oven or burners.
An accident may occur on top burners or in oven by food cooking over
"boundary lines.'' The overflow should be instantly removed and not be
allowed to dry and burn on. The broiler and pan should not be left
in oven and burners lighted after broiling has been done. The tray
under top burners should be kept free from burnt matches and accumu-
lations of any kind, taken out, washed and kept clean. A little brush, soap,
water and sapolio will keep upper surface clean if applied diligently when-
ever required and repay for labor invested. If kept neat and clean,
no housekeeper, even when dressed in a good gown, need fear the
gas range lest she soil her clothing. The absence of dust, ashes, soot and
smoke make it possible to dress daintily and feel and look "like a lady"
when at work, and happy shall be the woman who possesses a gas range
and cares for it properly.
THAT LITTLE SIMMERING
00 B U R N E R . f)
Many housekeepers seem to overlook the little simmering burner be-
cause it seems so insignificantly small.
It is the "safety valve" in so many forms of cookery and under many
trying circumstances. When a housekeeper must remain away from prep-
arations in progress, the burner can be lighted and left alone with as-
surance and safety.
The real value of the simmering burner is in those preparations of
food, and they are legion, when slow, long continued heat is required.
Many preparations are begun over the larger burners and then trans-
ferred to the simmering to continue until process has been completed.
In the making of coffee, tea, cocoa, and keeping these and other
foods warm, some over hot water, the simmering of meats, cooking of
hard and soft boiled eggs, making consomme and bouillon soups, stocks
for sauces and gravies, stewing dried fruits, cooking cereals, steaming
puddings and a list of the foods that are rendered more palatable and
wholesome by the slow processes of cookery, nothing can compare with
the simmering burner for safety from too hot a fir successful results
and economy.
8
000 BREAD 000
Bread making is an accomplishment of which every woman should
be proud. It is delightful and fascinating in its process and need never
be a hard task, unless the woman makes hard work of it. Especially where
the gas range is used, in which the heat is under absolute control, can the
very best and most satisfactory results be attained.
If the housekeeper has been in the habit of setting a sponge at night
and insists upon that procedure, owing to a longer period of fermentation,
a less quantity of yeast should be used than if set in the morning. Dry
or compressed yeast may be used, but the compressed is preferable to dry
when making bread during the day, as fermentation proceeds more rapidly.
Certain proportions and conditions are necessary to obtain successful
results. The better plan is to measure liquids as the base of proportions,
as flours vary in quality.
i pint milk, i tablespoon sugar,
1 pint boiling water, I tablespoon butter,
2 teaspoons salt, i yeast cake in l /$ cup water.
Put salt, sugar and shortening in mixing bowl, add milk and pour
into it the boiling water. Dissolve yeast in % cup cold water. When
liquid in bowl is lukewarm, add the dissolved yeast and flour enough
to make a batter ; beat well until full of bubbles, cover closely and keep
warm for one hour, then add flour and knead into a smooth, velvety
dough that will not stick to the hands. Place in warm place, allow to
stand until it doubles in bulk and knead down, mold and put into pans.
Allow to double in bulk again and bake in hot oven. Turn on both burn-
ers to heat the oven ; let burn full oh about 8 to 10 minutes. Turn off
back burner and put in bread. The smaller loaves baked in the brick
shaped pans can be baked in numbers to fill the oven to fullest capacity,
changing from one side to the other, if necessary to insure even brown-
ing. According to thickness of loaves, 30 to 60 minutes should be al-
lowed. Rolls may be lighter than bread and baked in hotter ovens. Our
illustration shows bread sticks, finger rolls, vienna loaves, brick loaf
and round loaf, all from the same dough. A richer dough may be used
for sticks and rolls. To shorten the time of making bread, use one cake
of yeast to each pint of liquid.
Using proportions as given and maintaining an even temperature ot
from 65 to 70 degrees, bread may be made from start to finish in five hours.
If one cake of yeast to each cup of liquid were used, no fear need be enter-
tained of a taste of "yeastiness" in the bread if it were well baked. Wi-
de not advise this proportion, but urge that all bread be well baked and
provided with plenty of crust. As you increase addition of salt, short-
ening, egg and other materials, you retard fermentation and increase
time, so more yeast should be used, if time be an object where additions
are made.
ALL FROM THE SAME DOUGH.
BREAD STICKS.
For rolls and sticks from same dough use :
1 pint scalded milk.
!4 cup butter,
2 tablespoons sugar,
i teaspoon salt,
i yeast cake in l / 4 cup water,
i white of egg,
Flour to make batter.
Add salt, sugar and butter to scalded milk ; when lukewarm, add dis-
solved yeast, white of egg well beaten and flour to make batter. Beat thor-
oughly. This may be kneaded up stiff from the beginning but will not
ferment so rapidly as if allowed one hour to rise as a sponge. After
made stiff, let it double its bulk in rising, mold into fancy sticks and rolls
and rise again. To shape the sticks, take a round of dough and roll un-
10
der the hands, with a rolling, stretching motion. Keep sticks as uni-
form as possible in size. May be made about the size of a lead pencil,
put in regular stick pans or in a dripping pan, far enough apart not to
touch each other when risen.
Let get light, start baking in hot oven and reduce heat, that sticks
may be crisp as freshly baked crackers.
ZWIEBACK.
This popular form of bread may be made from white or entire
wheat flour as preferred. Scald I cup of milk ; when lukewarm add 2
cakes of compressed yeast, l /2 teaspoon salt and I cup of flour ; cover
and let rise until very light; then add l /\. cup each of butter and sugar,
3 eggs unbeaten and flour to mold to a smooth dough. Shape into long
finger rolls ; place in large dripping pan far enough apart not to touch
each other; (about inches apart) let rise and bake 20 minutes. When
cold, cut diagonally, and brown delicately in very moderate oven. Should
be dry and crisp throughout.
QUICK LOAF OF BREAD.
( Made from Entire Wheat Flour.)
3 cups flour, 5/2 teaspoon salt,
3 teaspoons baking powder, i4 cups milk.
I tablespoon sugar.
Milk, more or less may be required, depending upon flour used.
Sift together flour, baking powder, sugar and salt ; add milk gradually,
using spatula or knife for mixing. Make a soft dough that leaves the sides
of the bowl. Cut and fold the dough, as success of bread depends upon
this manner of mixing, and have a care that too much cutting is not done,
as that would make a heavy loaf. Put on board, mold lightly in shape for
a greased brick loaf pan. If good baking powder (pure cream of tartar or
phosphate) be used, the loaf should be covered with oiled paper and allow-
ed to stand 15 or 20 minutes before being put in moderate oven to bake.
Maintain evenly a very moderate oven while loaf is rising. Do not remove
paper until fully risen. Increase heat after 30 minutes and bake 45 to 60
minutes.
CORNMEAL SOUFFLE BREAD.
Put a pint of milk in the upper boiler, let come to the scalding point and
add graudally 2-3 'of a cup of corn meal and y\ of a teaspoon of salt. Cook
over hot water until the mush is free from a raw, mealy taste. Remove
from the fire ; let partially cool, add I tablespoon of butter, and the yolks of
4 eggs, beating in one at a time. Beat whites of eggs to a stiff froth and
fold in carefully ; turn the souffle into a buttered baking dish, place in pan
of hot water and bake for 30 minutes in a fairly quick oven. May be eaten
as a breakfast bread or served as a pudding with nicely flavored liquid pud-
ding sauce.
FRUIT ROLLS OR " RAG-O-MUFFINS."
3 cups flour, l /2 teaspoon cinnamon
4 level teaspoons baking powder, l / 2 cup currants or
l /2 teaspoon salt, Chopped raisins,
2 tablespoons sugar, 2 tablespoons butter.
About 24 CU P milk,
Mix as for biscuits. Roll out to J4 mc h thickness in a long sheet,
brush with butter, and sprinkle with fruit, sugar and cinnamon. Roll
like a jelly roll; cut off pieces fy inch in thickness. Bake on buttered
tin in hot oven about 15 to 18 minutes.
DAINTY MUFFINS.
% cup butter, About J/2 cup milk,
*4 cup sugar, i l / 2 cups pastry flour
i egg 3 scant teaspoons baking powder
Cream butter in cup, add sugar and cream together. Put in bowl,
and add well beaten egg; sift baking powder with flour, and add, alter-
nating with milk. Bake in hot buttered gem pans in moderately hot oven
for 25 minutes.
CORN BREAD.
1 cup fine white cornmeal, i tablespoon butter,
\ l /2 cups milk, 2 level teaspoons baking powder,
2 eggs, l /4 teaspoon salt.
1 teaspoon sugar,
Scald the milk and pour on the cornmeal. Let it cool, then add
salt, sugar, baking powder and yolks of eggs and heat quickly and
thoroughly together. Fold in the stiffly beaten whites of eggs. Bake
in a flat pan in hot oven for about 30 minutes.
WAFFLES.
2 cups flour, 3 eggs,
2 level teaspoons baking powder, 2 tablespoons melted butter,
i 1-3 cups milk, l / 2 teaspoon salt.
i scant teaspoon sugar.
Mix flour, baking powder, sugar and salt. Mix yolks, beaten well
with milk ; add to the flour gradually, beating in smoothly. Lastly
fold in beaten whites. Have iron very clean, hot and well greased.
Put enough batter in each side to fill not quite 2-3 full. Cover, cook
waffles a minute longer on other side. Serve hot on hot plates.
Gas Range
No. 114.
Manufac-
tured Gas.
Natural
Gas.
Burners
on top.
Size of Top
including
Two Shelves.
Size of
Oven.
Height of
Range.
No.
114
1.15
4
41 x 24
18^x18^
35 in.
The above Range has a very capacious oven and broiler, and has
proven a great favorite where there is a demand for a strictly high-class
range.
This series of Ranges are made in all the different styles with side
broiler and water heater.
The past Reputation of the
J* ,*> 4!
Is their best Guarantee
For the Future. . . .
RELIABL[
DAINTY BITS OF CRISPNESS
To all lovers of toast, a gas range pays for itself in that it is ready
in an instant to furnish toast "as you like it" best, soft, medium or dry.
There are. so many ways in which stale bread may be utilized, attrac-
tively and palatably with toast. Not on the breakfast, table alone, nor yet
for luncheon or on the invalid's tray does toast find its limitations.
Chops served with toast; quail on toast; toast as a .garnish in so many
forms and all very acceptable in whatever form presented. Think of
the poached eggs and minced meats on toast, and that more modern and
fashionable form of toast the canapes /
Canapes are made by cutting bread in slices *4 inch thick and
cutting out in strips, but preferably rounds with a sharp cutter. Then
bread is toasted in the oven, fried in deep fat or sauted in butter in
frying pan. Mixures are made of fish, meat, eggs, or cheese, separately
or in combination, highly seasoned, a bit placed in center of the round
and served hot or cold, used as first course in place of oysters ; or served
in other ways according to arrangement of a dinner.
CHEESE CANAPES.
Toast circular pieces of bread, sprinkle with a layer of cheese, season
with paprika, cayenne, mustard, salt or as taste may dictate. Place on
tin sheet and bake until cheese is melted. Serve at once
SARDINE CANAPES.
Spread circles of toast with sardines rubbed to paste with creamed
butter, seasoned with Worcestershire Sauce arid few grains of cayenne.
Place an olive in the center of each when ready to serve.
CROUSTADES.
Another form of toast is the croustade, made from square loaves
of bread (2 days old) or rolls. They are used for cases in place of tim-
bale cases or patty shells, having fillings put in them of creamed mix-
tures from meats, fish, oysters, lobster, shrimps, mushrooms and some
daintily prepared vegetables, cut in rounds, removing all crust and tak-
ing put centers. Fry in deep fat, or may be buttered and browned in the
' oven. Fillings should not be added until ready to serve and heat the
croustade before filling.
14
CROUTONS.
To make croutons to serve with soups, cut bread in slices ^ of an
inch thick, remove crust and cut in squares. If to be browned in the
oven, butter lightly before cutting in squares ; put on baking sheet, dry
throughout and brown delicately. Should be crisp cubes when done.
May be fried in deep fat.
TOASTED CRUMBS.
Coarse, light, fluffy crumbs, buttered and toasted in dripping pan
in the oven are nice with some timbales, served over the timbale and sauce,
as egg timbales with tomato sauce and browned crumbs. Also add great-
ly to delicacy of scalloped potatoes, where large numbers are to be served.
TOASTED CRACKERS.
Crackers split and toasted are among the acceptable "delicacies," served
with cheese as a finish to a dinner in place of desserts of more elaborate
detail.
EGG CREAM TOAST.
Have ready slices of toast. Melt r tablespoon of butter in saucepan,
add i tablespoon flour ; let thicken smoothly as you add I cup of milk and
54 teaspoon of salt and few grains of pepper. Beat the whites of 3 eggs
until stiff and beat in the yolks carefully. Add this, folding in so as
to keep light, to the cream 'sauce, cook until the egg is firm as for cus-
tard. Pour over the toast and serve hot.
JELLY TOAST.
Cut bread in triangles ; toast as liked, moist or dry, butter slightly
and put i tablespoon of jelly or preserved fruit in center of each piece.
Whip some cream, flavor with vanilla and pile over the fruit. Very nice
for luncheon.
FRUIT TOASTS.
Stewed fruits served over dry, buttered toast, with juice thickened,
are acceptable for breakfast or luncheon.
Reliable
Gas
Range
No. 434.
Manu-
factured
Gas.
Natural
Gas.
Burners
on Top.
Cooking
Holes over
Side Broiler.
Size of
Oven.
Height of
Range.
No.
434
435
4
2
18Xxl8^
32 in.
The Range illustrated above with Side Broiler and Cake Griddle
attachment, is one of the finest. All Ranges with Side Broiler are fur-
nished with large cake griddle and extra lids, making a Range of six-
hole cooking capacity.
They have given Satisfaction to thousands in
: : the past, aud will to you. : :
88
16
M E A T S 000
BROILED STEAK.
For broiling, select only the choicest cuts from i inch to i l / 2 inches
thick, remove bone and surplus fat, trim edges and skewer into shape.
Have broiler very hot, grease with bit of suet and place steak close to
flame to sear the surface. Turn, sear other side quickly and reduce flame
or lower broiler and cook more slowly. Allow 8 to 10 minutes for steak
one inch thick. Serve on hot platter, pour over part of fat, season and
garnish. If a sauce should be desired use mushroom or maitre d' hotel
or a "Clubhouse" seasoning. Never pierce meat with fork while cooking.
HAMBURG STEAK.
A hamburg steak is much more attractive and wholesome broiled in
a wire broiler under gas flame than as ordinarily cooked by frying in pan
over a top burner.
Form into rounds or oval shape about size of the hand, having edges
as thick as the center, and, in broiling, turn from side to side until cooked
as desired. Serve with brown or tomato sauce.
ROAST BEEF.
Heat the broiling oven. Put roast in pan under the flame, searing
all sides. When seared, dust with salt, pepper and flour and put trim-
mings of fat over the roast and in bottom of pan. If there is danger
of flour browning too much, add a little water. Baste with the fat in
the pan. Have oven hot at first to sear but not harden the surface of the
meat. Keep turning the roast as it begins browning and baste frequent-
ly, and reduce heat after the searing, so as to cook more slowly. (It is a
good plan to so manage your work that you can use the upper oven in
baking while roasting meat in the lower.)
TO ACCOMPANY ROAST BEEF.
A "tasty" adjunct to roasts with good brown sauce is
MASHED POTATO PIE.
Butter a shallow baking dish from which the pie may be served at
the table, coat lightly with fine bread crumbs, fill with well mashed and
seasoned potatoes, whipped until light, put on a pastry crust and bake as a
pie. Serve with the roast, cutting in pie-shaped pieces and adding a
spoonful or two of brown sauce.
BRAISED BEEF.
Three pounds of lower round or rump. Fry out 2 thin slices of fat
salt pork, sear meat in hot pork fat. Avoid piercing meat with fork in
turning. When seared, place on trivet in baking pan or earthen crock, sur-
round with 14 cup each of chopped carrot, turnip, onion and celery; and
17
3 cups boiling water, 8 to 10 pepper corns, dust with flour, and add I tea-
spoon of salt. Cover closely and bake about 4 hours in very slow oven,
basting meat 5 or 6 times while baking. Keep the liquid below the boiling
point if you would have a tender, juicy, delicious braised cut of meat.
Horseradish or brown sauce is appropriate with this in serving.
BEEF TIMBALES.
Free left-over meat from fat and gristle, put through meat chopper,
cutting finelv. To i pint of meat add i teaspoon of salt, l /% teaspoon of
pepper ; put ^ cup of stock or water, 2 tablespoons of bread crumbs and
i tablespoon of butter together in a saucepan over the simmering burner;
when hot^ add to it the meat, take from the fire and stir in carefully, two
whole eggs well beaten. Put mixture in buttered custard or timbale cups.
stand in baking pan half filled with hot water. Bake in moderate oven
15 to 20 minutes. Serve with tomato sauce.
BAKED MEAT LOAF.
Put through the meat chopper lean cooked veal, chicken or lamb. Add
about l /4 its bulk in bread or cracker crumbs, or rice, or mashed potato
and a small quantity of finely minced bacon. Season with salt, pepper,
lemon juice and kitchen bouquet. Moisten with thick cream sauce, or egg
and stock or water enough to shape it into an oval loaf. Make deep in-
cisions across the top of loaf, laying in thin strips of fat bacon. Grease
well a baking pan and lay loaf in it to bake, in a moderate oven, until
browned over the top.
CHARTREUSE OF RICE AND MEAT.
Boil i cup of rice until tender. Chop fine i pint of meat ; season with
salt and pepper to taste, i teaspoon of onion juice, i teaspoon of minced
parsley and add beaten egg, 2 tablespoons of crumbs and moisten with
water or stock enough to make mold easily. Butter a mold, line bottom
and sides with rice about 34 of an inch deep, fill in the meat, cover closely
with rice and steam for about 45 minutes. Turn out on a platter, gar-
nish with parsley, if desired, and pour tomato or brown sauce over it.
BROILED PORK CHOPS.
Chops to broil should be tender, young pork and slices cut fairly
thick.
Put in the wire broiler, hold under flame, fat edge lifted, so that as
it melts in cooking it will baste the lean part of chop. Pork should be
more slowly and thoroughly cooked than beef and not held so close to the
heat. Salt and pepper when almost done, to season nicely.
Mutton Chops, Birds and Oysters should all be put in wire broiler when
but few are to be cooked, as it is economy to cook them in that way. and
one burner, the front, will suffice for the purpose. So many housekeepers
where there are but two or three members in the family feel that they
must fry meats in small quantities over the top burners; but a little
18
thinking and planning will make it possible to use the oven burners and
broil the meats.
Frequently but one burner is being used and baking being done
in the oven, so, by all means, utilize that burner for the broiling. Place a
small sized dripping pan in lower oven, broiler having been set aside, and
the wire broiler may be easily used. Slices of Cold Meat cut from a roast
of beef, mutton or pork can be placed in the wire broiler with very thin slices
of bacon, or merely brushed over with butter and "warmed-over" without
losing any of the original tenderness. This is not a common way of
treating cold roasts, but a trial will convince one of its virtues.
Broiled Bacon is better than fried bacon, and so is bacon cut thin
and put in dripping pan when oven is hot and in use, and, practically baked.
Bacon, if thin, inclines to curl under the flame and one may feel disposed
to adopt the wire broiler -as for the chops, as suggested.
STEAMED VEAL LOAF.
(TO BE EATEN COLD.)
Two pounds of lean veal and i cup of salt pork chopped fine, (use
the meat chopper, and grind meat moderately fine, as it makes a more
compact loaf,) I cup of freshly grated bread crumbs, 2 eggs, well beaten,
2 level teaspoons salt, l /\ teaspoon of pepper, a tablespoon each of celery
and parsley cut fine, l /2 tablespoon of onion juice. Put ingredients into
an earthen bowl and mix well with the hands. Butter baking powder
cans, or a mold, coat with bread crumbs lightly, fill compactly with the
meat and cover with tight-fitting lid. Place cans on a trivet in kettle of
boiling water reaching almost to top of cans. Let pound cans boil (or
steam) about \ l / 2 hours. Do not remove from cans until cold. This is a
nice luncheon meat at home, and especially nice for picnic purposes.
A ROLLED, STUFFED STEAK.
An inexpensive roast is from a large steak cut from best of round,
about i]/2 inches thick, scored, brushed with oil and vinegar, covered
with a well seasoned stuffing of bread crumbs and rolled into a duck-
shaped loaf. Dust with salt, pepper and flour, lay thin slices of suet and
strips of fat, salt pork over the top, put in covered baking pan, add i cup
of hot water and cook in moderately slow oven until tender. Nice
hot or cold. Brown, mushroom, horseradish or flemish sauce may be
served with it.
YORKSHIRE TIMBALES.
Sift one saltspoon of salt with one cup of flour into a bowl ; beat two
eggs very light; add one cup of milk, beating eggs into the milk; pour
milk on the flour gradually, to make a smooth paste. Beat all well together.
Use beef drippings from roast to grease hot gem pans. After timbales have
risen, baste with hot drippings. Serve with roast of beef. Timbales are
more easily managed and have more crust than same batter baked in pan
with the roast.
19
Gas Range
Nos. 314 and 334
Manufac-
tured
Gas.
Natural
Gas.
Burners
on Top.
Size of Top,
including 2
shelves.
Size
of Oven
and Broiler.
Height
of Range.
No.
314
334
315
335
4
4
41 7 23
39x23
18^x18^
16^ x \6 l / 2
35 in.
The above Ranges have been in great demand the past season, and they will
undoubtedly prove leaders for 1902, as they have very popular square ovens.
We can furnish High Shelves or Warming Closets for any of our Ranges.
mm
Reliable the Acrne of Excellence
the Ideal of Perfection.
20
WARMING OVER FOODS
To the economical housekeeper, warming over foods is an important
question. How best to accomplish this?
Cold roasts are certainly better, from a nutritive point of view, to be
served as cold sliced meat, and are tempting and appetizing when gar-
nished daintily with a bit of green from parsley, celery or water cress,
and hot vegetables served with them. As has been suggested on an-
other page, there is a way to broil cold rare meat, but the heat must
be well tempered and moderately applied.
Meats twice cooked are regarded as indigestible and should not be
given to children. We have, croquettes, timbales, hashes, ragouts, cas-
seroles, chartreuses, souffles, boudins, meat pies, stews, scalloped dishes,
cutlets, minced meats on toast and an endless variety of mock dishes
made from left over meats. Every bone and bit of clean meat left over, with
water in which meats and some vegetables have been cooked, may be
kept for making stock, which is far superigr to water in making sauces
for warmed-over dishes. There is this one thought to be borne in mind,
that we should avoid long second cooking and be economical of time
and fuel as well as material.
Sauces for meats and vegetables to be renewed for second serving
may be made quickly and when cooked, add the "left-over" and let it
warm through not cook at high temperature. We emphasize this point
strongly, for it deserves the emphasis and practice if we would secure
the best resu!/ 11 ways with cooking over foods.
Gas Range
No. 136.
Manufatured
Gas
Natural
Gas.
Burners
on Top
Cooking
Holes over
Side Broiler
Size of
Oven.
Height of
Range.
No.
136
137
4
2
\6%x\6}4
31 in.
The Range illustrated above, with Side Broiler and Cake Griddle
attachment, is the most . desirable Range in this series where Water
Heater is not desired, making a Range of six-hole cooking capacity, as
Broiler burners can also be used for cooking purposes.
Facts are stubborn things. Facts prove
RELIABLE R A N G E, S to be the Best.
000
FISH
BAKED FISH.
Select fresh, firm-fleshed fish for baking, clean thoroughly, cut off fins,
leaving head and tail, wipe dry and pin oiled paper on the tail. Dust the
inside with salt. Have needle with thread ready for sewing up fish as
it is stuffed. Cut strips of fat bacon or salt pork to lay in gashes or
over top of fish, to baste in baking. Fill with
STUFFING FOR BAKED FISH.
Put in a bowl i cup of bread crumbs from loaf 2 or 3 days old ; add
% teaspoon salt, l /i teaspoon pepper, i teaspoon onion juice, i teaspoon
minced parsley, 2 level teaspoons finely chopped sweet midget cucumber
pickles, (i teaspoon of capers if you have them and are liked) J4 CU P melted
butter. If crumbs are not too dry, no moisture need be added. The
stuffing if slightly "crumbly" is more delicate. Put in lightly, sew up fish
and form a horseshoe or letter S shape. On each side cut gashes to make
body of fish turn in shape, and fill them with the pork strips. Skewer
and tie in shape ; put strips of pork in bottom of pan, rest fish on these
and add i cup hot water to pan. Baste with hot water to which a little
salt has been added. Have the oven hot, for fish must begin baking at
once. Within 5 minutes or less, a hissing sound should be heard. Upon
this first heat of the oven will depend the success of the baking. The
fish will be delicious, juicy and tender if baked just right, and those who
have not liked fish at all will relish a fish baked in this manner. And, a
gas range surpasses everything else for this accomplishment. Allow 25
to 30 minutes for baking a fish of 3 or 4 pounds. Reduce the heat after
the first fifteen minutes to a moderate temperature. When done, place on
platter, remove paper, skewers, threads, pork strips, and garnish with Sara-
toga potatoes, lemon points and parsley or water cress. Serve with
Hollandaise sauce
2 3
HOLLANDAISE SAUCE.
Cream J4 cup of butter, add i level tablespoon flour, y z teaspoon salt,
few grains of pepper or paprika and i tablespoon of lemon juice or tarragon
vinegar. Add slowly Vi cup of boiling water, cook until mixture thick-
ens, then add beaten yolks of 2 eggs. Serve from sauce boat.
CREAMED SALMON.
Put i rounding tablespoon of butter in saucepan. When melted, add
i rounding tablespoon of flour, ^ teaspoon salt, % teaspoon paprika,
Y-2. cup of milk. Cook until smooth, then add i small can of salmon, finely
minced, free from bone and skin, i tablespoon lemon juice and a little
grated nutmeg. Remove from fire and add yolks of 3 eggs, well beaten.
Whip whites of eggs to stiff froth and fold in carefully. Butter individual
molds, timbale cups or baking dish, place in hot water in dripping pan,
and according to size of mold used, bake 10 to 25 minutes.
BROILED FISH.
Place fish sheet in dripping pan to heat, brush with oil or rub with salt
pork. Put fish on sheet, skin next to sheet, with backbone, head, tail
and fins removed. Brush with oil or melted butter, dust with salt, pepper
and lightly with flour. Put in broiling oven, close door and baste once
or twice with i cup of hot water in which there is i teaspoon of lemon
juice and I tablespoon of butter. Broil 15 to 25 minutes, according to
thickness of fish. Serve garnished with Saratoga or lattice potatoes, pars-
ley and lemon points. May be garnished with potato roses which should
surround it on the platter. By using a plank and following these sug-
gestions you would have a planked fish.
BROILED OYSTERS.
These are a possible luxury with a gas range, and who would not
enjoy a "half dozen" at home with his family?
Select large, plump oysters. After draining them, dip into melted
butter and roll in seasoned, powdered cracker crumbs. Rub a fine wire
broiler with salt pork, place the oysters close together and broil under
the flame of the oven. Turn from side to side, not having heat too in-
tense. They may be served with
NEW YORK COUNTS OYSTER SAUCE.
Mix together 3 tablespoons of tomato catsup, 3 of hot water. 2 of
tarragon vinegar and a tablespoon of grated horseradish. Melt a table-
spoon of butter, browning it slightly, then add i scant level teaspoon of
flour. Stir for a moment and add other ingredients mixed together.
Cook until sauce thickens smoothly. Serve hot or cold as preferred. A
few drops of tobasco sauce or grains of cayenne may be added, also, if
"hot" sauce should be relished.
PANNED OYSTERS.
Clean one pint of large oysters. Place small, oblong pieces of toast
in dripping pan, put an oyster on each, sprinkle with salt and pepper, and
broil under flame of oven burner until oysters begin to ruffle at the
edges. Serve with
24
LEMON BUTTER.
Cream 3 tablespoons of butter, add H teaspoon of salt, I tablespoon
lemon juice and dash of paprika.
SPICED BEET RELISH.
One can of beets, or equivalent if cooked at home, cut in slices, diced
or in fancy shapes with garnishing knife, I pint of vinegar in granite
saucepan with 1/4 of a cup of sugar, a bit of mace, i inch of cinnamon bark,
Y$ teaspoon of whole mustard seed and 4 whole cloves boiled together un-
til vinegar is reduced about one half. Then add the beets and let cook
slowly over the simmering burner for about 15 or 20 minutes. May be
served hot or cold and put in mason jars, as other pickles, if desired to be
kept for any length of time. Especially nice with cold meats, cheese
souffle and baked fish, as a relish.
VEGETABLES
The housekeeper who has a gas range need never suffer the em-
barrassment of apology for vegetables poorlj cooked. Vegetables are
valuable foods, in that they furnish salts required by the body, and bulk in
the food, and they certainly afford ample opportunity for great variety in
preparation. Green, as material for garnishing, and salads, and cooked
as accompaniment to meats, and, frequently as most attractive entrees.
Following the general principles of cookery for vegetables, all young,
green vegetables should be cooked in boiling, salted water, boiled rather
slowly until tender, and no longer, if flavor is to be retained ; and all
white and underground vegetables, in boiling, unsalted water. Dry vegeta-
bles such as peas, beans and lentils should be soaked over night and
cooked in soft water, when possible. A little baking soda added to the
water in which they are cooked removes the strong flavor.
CORN BOILED ON THE COB.
It is difficult to get corn that has just been taken fresh from the field,
therefore much of its original sweetness is lost. But no time should be
lost in cooking it properly. It is a prevalent custom to cook the cob and
thereby sacrifice the corn. Put the corn on to cook in rapidly and freshly
boiling water. After it begins to boil, let it cook for five or eight
minutes, take out of water, place on a cloth to steam and keep hot, and
then on platter to be served at once.
25
SAUTED GREEN TOMATOES.
Select smooth tomatoes not quite half ripe. Wash and cut into
slices about one-half inch in thickness, drain, dry and dust with salt and
pepper. Egg and crumb the slices; put three tablespoons of oil or drip-
pings, with a bit of butter for flavor, in a frying pan, and when very hot,
put in tomato slices. Fry until brown on one side, turn and brown on
the other. Remove from pan with cake turner to retain shape, place on
heated dish and serve with Hollandaise sauce.
CUCUMBERS A LA CREME.
Cucumbers of medium size are best for this dish. Pare and quarter
or dice 6 cucumbers; remove the seeds and soak for one-half hour, or
until crisp in water. Put into a saucepan, cover with boiling water, add
a teaspoon of salt, and boil about thirty minutes, or until tender. Drain
and add i l /2 cups of cream sauce, allowing to cook a moment or two in
the sauce.
CREAMED CABBAGE.
Cabbage is one of the daintiest vegetables to be placed on a table, but
it must be cooked only long enough to become tender, to retain its sweet-
ness and delicacy. "Cooked to death" it proclaims the fact to a whole
neighborhood.
Select a firm head of cabbage and cut one half of it into dice.
Let it soak in cold water until crisp. Have water in saucepan boiling
rapidly. Add the drained cabbage slowly, that the water may be kept
boiling. Add a teaspoon of salt. Do not cover the pan. Keep the
cabbage boiling moderately, and uncovered. It will retain natural color
and but little odor be perceptible from the cooking. Cook until tender,
twenty to thirty minutes, time depending upon quality and condition of
cabbage. Drain water off, reserving portion for making the sauce. By
the way, if the cabbage has been more sweet than strong, the water may
be used for making the foundation for a palatable soup and should be set
aside, well covered, for that purpose. Use the water with an equal quantity
of cream, for making a cream sauce. Put the drained cabbage in a heated
vegetable dish, pour the sauce over it and serve hot.
SPINACH.
Wash in several waters, until entirely free from sand. When young
and tender, put in a deep stew pan. add ^4 cup of water and cook slowly,
covered for 15 or 20 minutes, in its own juices. Old spinach should be
cooked in boiling salted water, 2 quarts of water allowed to one peck of
spinach. Drain well, reheat, season with salt, pepper and oil or butter.
Garnish with slices of hard boiled eggs, or to suit individual taste.
POTATOES.
With potatoes for a subject, one is bewildered in making a selection
of recipes, as they may be served in such infinite variety. Perhaps a
word about boiling potatoes would be in order. In cooking potatoes
whole, attention should be paid, in the first place, to selection of smoothest
26
potatoes, if to be placed upon the table "in their jackets," boiled or baked.
Potatoes should be cooked in boiling water until done and served when
done. They do not improve by standing. It is a question of dispute
whether to salt while cooking or not until after drained and set back
over simmering burner to steam dry. Do not boil potatoes too rapidly.
Sometimes a potato gets mealy on surface before the center is cooked.
Check the boiling by adding a little cold water to drive heat from surface
to center.
Many prefer cooking potatoes with skins on for scalloping, making
salads and all creamed and frying purposes. Suppose you insist upon
frying potatoes. Slice cold boiled, season with salt and pepper, and oc-
casionally, if liked, add few drops of onion juice. Let potatoes stand a
few moments and season. To i pint of potatoes put 2 tablespoons of
butter in the frying pan, add potatoes, cover, and when heated through,
add 2 or 3 tablespoons of hot water and lift gently with a fork try to
avoid having potatoes get packed and solid and sticking to the pan.
Lifting with the fork and allowing them to steam about 10 or 15 minutes
insures a delicate fried potato, free from grease and very attractive and
palatable when served. If not serving meat at same meal, sprinkle some
grated cheese over the top, or serve with finely minced parsley over them.
HASHED BROWNED POTATOES.
So frequently husbands who travel and enjoy certain dishes as served
in hotels and restaurants, request their wives at home to attempt these
potatoes. They are rather difficult to prepare, but a little practice will
reward one with success in the effort. Chop 2 cold boiled potatoes fine,
dust with salt and pepper. Put i tablespoon of butter in the frying pan,
and when hot, add potatoes, spreading them out evenly. A quarter of a
cup of milk may be added or l /& teaspoon of kitchen bouquet, if liked.
Have only a moderate heat, let potatoes stand to cook and brown for
about 10 or 15 minutes without stirring. Then fold and roll as you would
an omelet, and turn on a heated dish to serve very hot.
STUFFED PEPPERS.
Six green peppers from which stem ends and seeds have been removed.
Scald in water to cover, over the simmering burner, from 5 to 8 minutes.
Drain ready to fill. Make filling from rice nicely boiled or steamed
whole and blanched, seasoned with salt, pepper and butter. Or a more
elaborate filling from "left overs," if at hand; i l /> cups of rice, 34 CU P f
minced lamb, veal or chicken is used. Tomatoes may be stuffed with
l /2 cup of stewed and strained tomatoes ; and i teaspoon grated onion
pulp. Mix ingredients, fill peppers 2-3 full and finish each with buttered
bread crumbs. Put closely together in a deep baking dish, with l / 2 cup of
stock or water in the dish. Cover for first 10 minutes in the oven, and
bake 15 minutes longer uncovered. A very rare vegetable entree when
minced lamb, veal or chicken is used. Tomatoes may be stuffed with
the same mixture, substituting chopped pepper for tomato or using
peppers with the plain rice.
77
Reliable
GAS RANGE!::
No. C 344-
Manufactured
Gas.
Natural
Gas.
Burners
on Top.
Size of Oven
and
Low Broiler.
Height of
Range.
No.
C344
C345
4
I7>xl6in.
35 in.
This cut illustrates plain four-burner Range with two Side Shelves,
making one of the most desirable family Ranges in our catalogue, where
Water Heater and Side Broiler are not desired.
The Reputation of our Goods has made the name
famous throughout the world.
SQUASH ON THE HALF SHELL.
Divide a Hubbard squash in half lengthwise." Put in oven in dri x
ping pan to bake. Cover and cook until tender. Aim to preserve the rind
in good condition. Take out cooked center when done, mash and season
with salt, pepper, butter and very rich cream, a suspicion of sugar and
cinnamon or nutmeg ; beat until light and creamy, return to the shell, re-
heat in the oven and serve in the shell. Garnish the platter with grape
or other large leaves, available.
LIMA BEAN PUREE.
Soak i pint of lima beans over night. Pour off water and if
the skins are very loose, remove them as you would almonds, when
blanching them. Put on to cook in i pint of water, add % teaspoon of
soda, celery leaves or stalk of celery, and a few moments before tender,
i level teaspoon of salt and % teaspoon of pepper. When soft, put
through puree sieve, return to fire and add i pint of milk and i tablespoon
of flour, blended with 2 tablespoons of butter. Serve with croutons.
CORN CHOWDER.
i can corn, % teaspoon pepper,
i pint diced potatoes, i rounding tablespoon butter,
i slice bacon, i tablespoon parsley,
i onion, I pint milk,
i teaspoon salt, 6 crisped crackers.
Fry the minced onion in the bacon fat, strain and put in stewpan, add
the potatoes and i cup of boiling water; let potatoes cook until almost
tender, then add corn, salt, pepper, heated milk and butter. Split and
toast the crackers, and serve very hot with the crackers, sprinkling finely
minced parsley over the top.
A MOCK FRITTER.
Prepare a batter with i cup of milk, i well-beaten egg, % cup of
sugar, 2-3 cup of flour and 2 tablespoons of melted butter. Cut stale
bread into fingers 4 inches long, i inch wide and 1% inches thick. Drop
into the batter, leaving long enough to soften without breaking apart.
Fry brown in hot butter, dust with powdered sugar and serve with a spoon-
ful of jelly or other preserved fruit.
FRITTER BATTER.
This is batter for the Swedish timbale cases made with timbale irons.
Sift together i cup of pastry flour and J / 2 teaspoon of salt. 'Beat the
yolks of 4 eggs light and add y 2 cup milk or water. Then stir the liquid
into the flour gradually, making a smooth batter, and add i tablespoon
of olive oil or melted butter. Use the dover beater to whip the whites
of eggs to a stiff froth and then add to the mixture and set away in a
cool place for two hours or more. Have ready a kettle of hot fat, put
iron into fat to heat. When hot, dip carefully into batter to cover about
three fourths of the mold, raise and immerse in fat. When lightly
'browned, take from fat, drain, tap handle quickly so as to detach the
cooked case. Examine the first case. If thin or too thick, add flour or
water to make of right consistency. Cases may be used at once, or set
aside, rewarmed and filled at last moment before serving. Any creamed
mixture of chicken, fish or vegetables, may be used for filling.
29
TIMBALES OF CREAMED PEAS.
Drain liquor from a can of peas, rinse and drain again. Make a
sauce from 2 tablespoons of butter, 2 tablespoons of flour, i l / 2 cups of
cream or milk, y 2 teaspoon of salt and y% teaspoon of pepper. When sauce
has thickened smoothly, add the peas, let them cook a moment, and fill
the cases.
VEAL TERRAPIN.
Cut cooked lean veal into dice. In a saucepan brown nicely I table-
spoon of butter and i tablespoon of flour, add i cup of milk and cook
smoothly. Add veal, seasoning to taste with salt and pepper, and sim-
mer 10 minutes. Then add 3 hard boiled eggs coarsely chopped, ]/ 2
teasooon of lemon juice and cook 5 minutes longer. Add "2 tablespoons
of sherry and take from the fire. Garnish with potatoes and quartered,
hard boiled eggs.
MACARONI MILANAISE.
l / 2 package macaroni, Blade of mace,
3 quarts water, Salt and pepper.
2-3 can tomatoes, I saltspoon soda,
1 slice onion, i cup chopped cheese.
Sprig parsley or stalk celery, i rounding tablespoon each of
y 2 bay leaf, butter and flour
4 whole cloves,
Cook marcaroni in boiling, salted water, using i tablespoon of salt to
3 quarts of water. Keep water boiling continuously. When macaroni is
tender, pour off the water and add cold water, to blanch and remove
starchiness. Let stand in coid water 5 minutes and drain again. Add
seasonings and soda to the tomatoes and cook in granite kettle for 15 or 20
minutes. Strain the tomatoes, return to kettle and thicken with butter and
flour blended together. Put macaroni in buttered baking dish, add sauce
to it and cover top with cheese mixed with I cup of buttered bread
crumbs. (Let crumbs cool before adding cheese). Bake in moderate
oven until crumbs have slightly browned.
CHEESE SOUFFLE.
2 tablespoons butter, 3 eggs,
2 tablespoons flour, i cup chopped cheese,
Y 2 cup milk, Few grains paprika.
y 2 teaspoon salt,
Put butter in saucepan, melt and add the flour. When smooth, add
milk, stirring carefully; then add salt and pepper. Cook for 2 minutes,
cool, add yolks of eggs, well beaten, and cheese. When almost cold add
the stiffly beaten whites of eggs, folding them in lightly. Turn into a
buttered baking dish, set in pan of hot water and bake for 20 to 30 min-
utes. If desired to serve individually in ramakin or timbale cups, 10 to 20
minutes with moderate heat will bake them nicely. In any event, serve
at once, as all souffle mixtures fall quickly when taken from the oven,
coming in contact with cooler air.
?o
A MODERN BOILED DINNER
Wherever you meet a native, or his descendant, of good old New
England, you will find a being capable of appreciating a boiled dinner.
Modern methods have improved upon cooking and serving it, and for
its quality we can vouch, coming from the hands of an expert with the up-
to-date gas range. Whether you select a small sugar-cured ham -really a
shoulder, of course- weighing 3 or 4 pounds, or corned beef, or salt pork,
there are important points to be observed in cooking meats and vegetables.
The "dinner" need not include the entire array of vegetables. For
our purpose we will use potatoes, turnips, carrots and cabbage. It is a
good plan to cook the meat early enough to admit of liquor cooling and
removal of excess of fat before cooking the vegetables. Using corned
beef, select a choice cut of 3 or 4 pounds, wash and soak in cold water
and put on to cook in fresh, cold water. Skim, and simmer, (use simmer-
ing burner), until tender. Let it cool in liquor, remove the fat, reheat and
use part of liquor in which to cook the turnips, carrots and potatoes in a
separate kettle. Cut these vegetables in attractive pieces and arrange
for cooking so that all will be done, and not overdone, at the same time.
Cook the cabbage alone. Cut the head into eighths or sixteenths, accord-
ing to size, or shred coarsely, have crisp by soaking in cold water, and
cook in rapidly boiling, salted water, uncovered, for 25 to 30 minutes,
until tender. (Explicit directions given under vegetables.) In serving,
place meat in center of the platter, surrounded with cabbage as a bed
for other vegetables, and arranged with some thought of attractiveness.
Dust lightly with paprika, to aid digestion, and, if possible, introduce some
bits of parsley as a garnish, of which it would be wise to partake. The
meat and vegetables thus cooked with reference to digestibility, afford
a boiled dinner that need not be paid for twice. -
A POPULAR SANDWICH.
A sandwich greatly in favor among gentlemen, because it is sub-
stantial and appetizing and served at restaurants of established reputation
for excellence of their cuisine, as the Waldorf-Astoria of New York, is gen-
erally known as the "club sandwich." With a cup of coffee or cocoa it
is almost a meal of itself. Cut slices of bread about Y inch in thickness,
remove the crusts and reserve one half of slices to be used, plain. Toast
remaining half very delicately and butter, almost imperceptibly, so little
is used. Broil very thinly cut slices of bacon. Place strips of bacon on
plain bread, cover with a heart leaf of lettuce, add mayonnaise dressing,
daintily sliced cold chicken, and finish with toasted slice on top. Serve on
leaves of lettuce, garnished with parsley, or on doily without any garnish.
A GOOD COMBINATION
FRICASSEE OF BEEF WITH BAKED POTATOES
Busy days suggest luncheons quickly prepared. Salted and smoket
meats are relished occasionally. You may be baking and the oven a
right temperature for a rare treat of potatoes at their best. For bak
ing, select smooth, medium sized potatoes. Clean with vegetable brush
dry and put in dripping pan in moderately heated oven. Bake about 41
minutes. Test by pressure ; if soft, take from oven one by one, protectinj
the hand with towel, roll gently as if to mash them but do not break th(
skins, and return to oven until ready to serve. May wait about hal
an hour without serious results, but are best eaten when just done. I
any potatoes should be left over, mash and season while hot and retun
to shells and reheat in the oven for another meal as "potatoes on the hal
shell." With the potatoes serve the
FRICASSEE OF CHIPPED BEEF.
Shred Y-2 pound of beef. If too salt, freshen by pouring hot wate
over, to stand for a few moments, drain and dry, then, proceed to ad(
2 tablespoons of melted butter in a saucepan. Have the burner turnec
low, (as little heat is required for "warming over" meats). Add 2 table
spoons of flour and blend well through the meat, then add 2 cups of mill
and Y$ teaspoon of kitchen bouquet and let simmer slowly for five minutes
Add yolks of 2 eggs, slightly beaten, turn off the burner ; for heat o
mixture will sufficiently cook the egg.
TOMATO JELLY SALAD.
quart can tomatoes, 6 whole cloves,
teaspoon sugar, Small blade mace,
teaspoon salt, Sprig parsley,
slice onion, Inch bay leaf,
/4 teaspoon paprika, 24 ' )OX Knox's gelatine,
4 lemon (juice), 34 CU P
Put tomatoes in saucepan, adding all ingredients, excepting gelatine
cold water and lemon juice. Let all simmer 20 to 25 minutes. While hoi
strain through a sieve and add the gelatine, which has been soaked in th
Y$ cup of water. Stir until gelatine is dissolved, then add lemon juice
strain into a cold mold, set on ice to become firm. Serve on leaves o
lettuce with mayonnaise or boiled salad dressing. Especially nice mold
ed in small individual molds when green salad materials are not easily
obtainable.
32
Gas Range
No. C 346.
Manu-
factured
Gas.
Natural
Gas.
Burners
on Top.
Cooking
Holes over
Water
Heater.
Size of
Oven and
Low
Broiler.
Height
of Range.
No.
C 346
C347
4
2
17^x16
35 in.
The above four-hole Range, with Water Heater Attachment, is one
of the most popular sizes in this line. By removing lids, slow cooking
can be dene over water heater burners when running same.
RANGES are the most durable and the most
economical in the use of Gas.
33
FLAKES OF GOLD.
I tablespoon butter, I cup milk,
i tablespoon flour, 3 hard boiled eggs,
l /i teaspoon salt, 3 slices toast,
l /4 teaspoon pepper, Parsley.
Put butter in saucepan, when hot add salt, pepper. xaiid gradually the
milk ; then the whites of the eggs, chopped moderately fine. Cut the slices
of bread thin and in triangles, toast, butter slightly, put on a platter
and cover with cream sauce. Put the yolks through the potato ricer
on top of all, garnish with parsley and serve hot.
BOILED SALAD DRESSING.
1 pint vinegar. i teaspoon salt,
2 tablespoons flour, i tablespoon sugar,
2 tablespoons cornstarch, 4 yolks eggs,
i rounding teaspoon mustard, y\ cup butter.
y% teaspoon white pepper,
Put the vinegar in upper boiler, (if too strong use part water) and
salt and pepper, blend flour and cornstarch smoothly with 2 tablespoons
of water ; pour boiling vinegar slowly over mixture and return to boiler.
Let cook while stirring until it thickens. Blend mustard and sugar and
add to slightly beaten yolks of eggs. Put boiler over hot water in lower
boiler. Remove from fire and add eggs and butter, beating in care-
fully with dover beater, to make dressing very smooth. Cool and put in
covered glasses. When ready to use, add plain or whipped cream, in pro-
portion of 1-3 cream to 2-3 dressing or equal parts.
CHEESE STRAWS.
i cup grated cheese, % teaspoon paprika,
l / 2 scant cup butter. Yolk of i egg.
i cup flour. 2 tablespoons milk or water.
Yz teaspoon salt,
Knead ingredients well together, roll out crust l /4 inch thick, cut in
narrow strips about 4 or 5 inches long, lay on wet dripping pan. not touch-
ing each other, and bake in quick oven. May be cut in circles, part of
crust, and served by placing strips in rings tied together with ribbons, or
pile log-cabin fashion on plate. Very dainty with salads.
Some housekeepers like the cheese straws made from pastry rolled
thin and cheese sprinkled between two layers, cut in strips and baked.
34
INFO R MAL L U N C HE N
"WHEN A FRIEND DROPS IN."
Omelet, Tomato Sauce,
Potatoes au Gratin,
Celery Salad,
Baking Powder Biscuit,
Fruit, Cocoa.
On a special occasion, one year, after the holidays, it was our privi-
lege to call upon an acquaintance on a matter of mutual interest, relating
to club affairs. We were greeted most cordially and an urgent invitation
extended to "remain for luncheon and talk over matters." The invita-
tion was accepted, and we became at once the guest of a charming
hostess. An enthusiastic young housekeeper was doing her own work and
had no apologies to offer that would lead one to suspect that such work
could possibly be related to drudgery. Left alone to look over the late
periodicals, time passed so quickly that we were about to conclude read-
ing a short story when the lunchton was announced.
35
"Christmas has added a list of treasures to my dream of a kitchen,
and I have prepared our luncheon on my new gas range, arid we will
dedicate some of the new china on our table," said the hostess.
She had taken some lessons in a cooking school, and had ideas of
her own, and was as proud of that creation in culinary skill as of her
latest sketches in water-colors. As one of her accomplishments, she had
mastered the making and rolling of an omelet like a professional chef.
My request for a "lingering memory" of that impromptu luncheon, so de-
lightfully informal, brought out the camera, which could not begin to do
justice to the prettily laid table. With no maid to serve, everything was
upon the table, not in any prescribed fashion, but in a style of her own that
would have done honor to "those of title and degree."
Herewith we submit several recipes from our luncheon, "When a
friend drops in."
POTATOES AU GRATIN.
Slice cold boiled potatoes. Make a cream sauce from 2 tablespoons
each of butter and flour, i level teaspoon of salt, l /% teaspoon of pepper.
Heat butter in saucepan, add flour and seasoning. When hot, add milk
gradually and cook smoothly. Add potatoes, let heat through and put in
buttered individual dishes or baking dish. Fold in lightly some finely
chopped cheese and bake about 10 minutes in a moderate oven.
OMELET WITH TOMATO SAUCE.
Separate 3 eggs, add Y\ teaspoon salt, few grains of pepper
and 3 tablespoons of water to the yolks, beating well. Beat the
whites until stiff, cutting and folding into yolk mixture until taken up by
it. Heat omelet pan, butter well bottom and sides. Turn in the mixture
and cook slowly. When well "puffed" and delicately browned under-
neath, place pan on center slide in oven and finish cooking top. When
it will not cling to finger on being touched, is ready io serve. Fold and
turn omelet on heated platter and serve at once with tomato or cream sauce.
36
HER TOMATO SAUCE.
Having prepared a cream sauce for the potatoes, our hostess re-
served a cupful for the omelet, to which she added 2 tablespoons of good
tomato catsup, sprinkled chopped parsley over the omelet and pouring the
sauce around it, she called this her "emergency tomato sauce."
BAKING POWDER BISCUITS.
Sift together 3 cups of pastrv flour, i scant teaspoon of salt and 3
teaspoons of baking powder. Chop into this with a knife i tablespoon each
of lard and butter, then add gradually about i cup of milk, making a
soft dough that can be easily handled. Take on board and knead very
gently. Cut in small rounds and bake 15 or 20 minutes in moderately
quick oven.
A word about biscuits ; as opinions vary regarding size, conditions
and baking. In cutting out biscuits, avoid "trimming" by folding in edges,
if cut thin and placed apart in pan, so each has ample crust, less time will
be required to bake thoroughly. With or without well baked crust, is
a matter of taste. If the oven should be too hot, the biscuit is not al-
ways done well at the center. The baked dumpling as served with stewed
chicken and beef ragout, is made from the biscuit dough given here cut
nearly an inch thick, baked separately, then carefully split with fork
and toasted lightly and served on the platter with the meats. They
are considered more wholesome and easily made, and more certain of
being light and remaining so than the "drop batter" dumpling cooked
over the stews by steam.
PASTRY
Put 3 cups of pastry flour in the chopping bowl with i teaspoon of salt,
and i scant cup of shortening 2-3 lard and 1-3 butter. Have shortening
ice cold, chop into the flour until like meal. Bind together with ice water.
Do not soften by mixing with the hands. Pat into shape with the rolling
pin. Set aside on ice to get very cold. Roll out gently into size desired
and bake in tins with uncooked fillings, or, over inverted tins and fill, with
cooked mixtures.
COTTAGE CHEESE TARTLETS.
i pint cottage cheese, l /4 teaspoon lemon,
l /2 cup milk, 1-3 cup sugar,
i tablespoon butter. Few grains salt,
y-i lemon (juice). 3 eggs.
To the cheese, passed through sieve to free from lumps, add sugar,
salt, butter melted, lemon juice and extract and beat well together. Beat
yolks of eggs, add milk and beat into the mixture ; whip the whites of eggs
until stiff and fold into the mixture. Line small patty pans with pastry,
fill three-fourths full and bake for 30 minutes in a moderately hot oven.
37
Gas Flange
No. A 344.
Manufactured
Gas.
Natural Gas.
Burners on
Top.
Size of Oven
and Broiler.
Height of
Range.
No.
A 344
A 345
4
16^x16^
35 in.
The above cut illustrates our new plain four-burner Cast Iron Range.
The oven and broiler are one of the most popular sizes, perfectly square.
There is no better range made. Thib series of Ranges are made in all
the different styles.
THE
is the only complete line
manufactured under one
000
P U D D I N G S
000
THE QUEEN OF CREAM PUDDINGS.
This is a pudding of many titles, but it is a plain, cream rice pudding,
depending for its excellence upon the baking ; and one should not at-
tempt it where they cannot have full control of the oven. The gas
range is most admirably adapted to making this pudding to perfection.
Memories of long ago cling to the pudding in the stories told by the
grandmothers who baked it so royally. They were not dwellers in flats in
cities where the supply of milk vas limited. Many the maid found her
way to a young man's heart- with that plain Sunday evening supper of
''mother's doughnuts" and the. rice pudding so deliciously creamy.
QUEEN OF CREAM PUDDING.
As to materials and proportions, Much depends on the quality
of the rice. Half a cup of rice, washed until free from any appearance of
"milkiness" in the water. It is easier in making the pudding if at first
th'e rice be put in the double boiler, adding to it a saltspoon of salt,
scant half cup of sugar and one quart of rich milk. Let it soak for half
an hour, when it should be placed over the lower boiler containing hot
39
water and set over the simmering burner. The rice should soften and
swell gradually, and should be stirred occasionally to separate the grains,
after which it may be put into a pudding dish, one cup of hot milk added
and put into the oven, an even temperature being maintained for about
two hours. It is the long, slow cooking that gives that creaminess to the
pudding. Fold in the thin crust that forms, three or four times, allowing
to finish baking with a crea.n colored crust. After the oven has heated it
is best to regulate the heat by the first burner just barely turned on. A
most delicious pudding very much like this is made from a breakfast
cereal. These puddings arc tc be served hot or cold ; hot, perhaps hi
winter, and the rice puddinp cold in summer, is enjoyed as much as an
ice cream, and is certainly more wholesome. Do not try the addition oi
currants or raisins, as they almost invariably curdle the pudding. It is
creamy and delicious when plain.
APPLES A LA CARAMEL.
Partially pare (in alternate rounds) tart, juicy apples, remove core?
and insert a caramel in the center. Sprinkle sugar over the outside and
put in a deep pan to bake. Baste wiih slightly sweetened water to whicli
a tablespoon of lemon juice has been added. When apples are tender,
remove to the serving dish and return pan to the oven to allow the juice
to become thick and brown as caramel syrup. Pcur over the apples
Serve with or without whipped cream.
A BANANA BETTY.
Butter a baking dish and coat with crumbs ; remove skins from 4
bananas ; cut bread from a loaf thinly, as you would slice dried beef, "chip
ping" it off, as it were. Put these slices in a moderately hot oven in i
dripping pan, or under the flame of the broiling oven, watching closeh
that they toast very delicately. Then put layer in bottom of pudding dish
over them a layer of bananas, cut in lengths and quartered ; dusl
with cinnamon and sugar; add 2 or 3 tablespoons of water from i cup oi
hot water to which has been added 2 tablespoons of lemon juice and
2 rounding tablespoons of butter. Repeat layer of bread and of bananas
with sugar and cinnamon, finish with layer of buttered crumbs. Add
the entire cup of water to layers. Cover for first ten minutes in a moder-
ately hot oven. Bake until crumbs brown lightly, perhaps 10 to 15 min
utes after cover has been removed. Serve hot, with or without a sauce.
(This is an original recipe of Mrs. Waterman's),
CARAMEL CUSTARD.
i quart milk, ^ cup sugar,
5 eggs, Y>. teaspoon salt,
i teaspoon vanilla,
Make a caramel by placing sugar in shallow saucepan over the sim
meiing burner, stirring constantly until melted and slightly brown. Scale
the milk, add caramel gradually. As soon as sugar is melted in mill
add mixture gradually to eggs slightly beaten; add salt and vanilla, ther
strain into a buttered mold. Bake as a custard, set in pan of hot water ir
oven. Chill and serve with caramel sauce.
40
000 S H R T C ^4 K R 000
Shortcake need not be confined exclusively to the strawberry season.
Other berries and fruits and meats can be utilized for very acceptable
variety ir. cakes. What is known as "biscuit dough," more or less rich
was the original shortcake, and the sweet cakes with elaborate fillings are
the restaurant, or modern departures.
BANANA SHORT CAKE.
A RICH SHORT CAKE CRUST.
Is made by this recipe: Sift together i}/ 2 cups of pastry flour, J4 cup
cornstarch, J/2 teaspoon salt, i level tablespoon sugar, 4 level or 2 round-
ing teaspoons baking powder. Cut into this with a knife or work in
with finger tips, y cup butter; add white of one egg beaten stiff; then
add gradually, about one cup of milk, making a dough similar to pie
crust, in that it is flaky and not too soft. Fold and knead lightly. Divide
into two cakes, pat into rounds or squares and bake in cake tins in mod-
erately quick oven 15 to 20 minutes. Individual shortcakes may bo
made from this dough, and they are very attractive when rerved.
The preparation of berries and fruit is so largely a matter of taste
that we leave this to the discrimination of the individual, offering but few
suggestions. All fruit for shortcakes should be prepared long enough how-
ever, in advance, to have been sweetened by allowing sugar to remain a
short time on the cut fruit When cream that may be whipped is ob-
tainable, it takes first rank as being most appropriate and acceptable for.
serving with shortcakes and admits of a display of taste in garnishing.
What could be more appetizing and satisfying than a delicious strawberry
shortcake, surrounded with berries, covered with whipped cream, through
which the largest and choicest berries were peeping, tempting one to
"come, eat and be merry?" 41
Banana and Peach Shortcakes are among the choice cakes to be
served with whipped cream or sauces made for them as for puddings ;
such as vanilla sauce, which is made in the double boiler from 2 cups
of milk. Allow to reach the boiling point, then add yolks of 4 eggs beaten
with 4 level tablespoons of sugar. Keep beating tnis with the dover
beater, and do not allow to get too hot or mixture may curdle. When
cooked, remove from fire, add i teaspoon of vanilla and pour into the
stiffly beaten whites of eggs. Serve cold. If the custard sauces are not
liked, the meringue may be substituted for the whipped cream. Make
a meringue from the whites of 4 or 5 eggs ; add 6 tablespoons of powdered
sugar, beating in I tablespoon at a time. Cut fruit may be added (i cup)
to the meringue. Pile the meringue roughly on cake, sprinkle with pow-
dered sugar, place in the oven with but little heat turned on and let remain
with door open until the meringue is dry.
So many stories are told of the wonderful gingerbread and spice
cakes of long ago that this is given as an example of
YE ANCIENT GINGERBREAD.
One pint sorghum molasses, i cup (genuine) sour buttermilk, I cup
home-made leaf lard, i level tablespoon soda, ^ tablespoon ginger, i tea-
spoon allspice, i teaspoon cinnamon, J4 teaspoon salt, 2 eggs and flour to
make a soft dough.
Mix lard and molasses, add beaten eggs, then add spices, salt and soda
sifted with about one cup of flour and alternate with the milk, beating all
well together. Finally add flour enough to make a soft dough. Roll
rather thick, cut in fantastic shapes, "little gingerbread men," if to please
the little folks, or any desired shape. Have a moderate heat only, as bread
should not be baked too quickly.
COCOA CRULLERS.
Beat two eggs until light, add ^4 of a cup of sugar, 2 tablespoons of
melted butter and i cup of milk. Sift together 3 cups of pastry flour, i
level tablespoon of dry cocoa, l /2 teaspoon of salt, 2 rounding teaspoons of
baking powder and I teaspoon of cinnamon. Combine the liquid and dry
ingredients. Add more flour as needed to make a dough as soft as can be
handled. Cut in rings or any desired shape. Be careful not to
have many trimmings. By adding flour gradually to make dough as you
roll out you may work trimming back into softer dough to advantage.
Cut out all crullers before beginning to fry, and lay on clean cloth and
cover, and fry in order of cutting. If good baking powder be used, the
crullers improve by standing during frying process. Fry in deep, hot
fat, a few at a time and turn often. Roll in powdered sugar after crullers
have cooled.
A CHAPTER ON CAKE MAKING
A noted teacher of cookery has said that we "should not attempt to
make cake unless we have control of the fire." This statement was made
before the advent of the gas range, when fuels difficult to manage
42
were in general use. We can "control the fire" of the gas range, and cake
making is such a desirable accomplishment among young housekeepers that
we venture a chapter on the subject, hoping it may prove helpful.
Regarding cake as a luxury, select the best of materials. Have ma-
terials in readiness before you begin. The earthen bowl with flaring sides,
measuring cups, spatula, pastry brush, wooden spoon, dover and surprise
beaters are essential adjuncts in cake making and greatly facilitate the labor
involved. Order in mixing is regarded as important to success, and in
many recipes is emphasized by explicit directions, "mix the materials in
the order given." There are, however, a few exceptions to the general
rule by which a good cake can be made quickly.
The finest of granulated sugar or powdered sugar should be used, if
"fine grain ' be desired in a cake. Brown sugar and molasses are occa-
sionally indicated, but cake with these burns more quickly than others and
greater care should be exercised in baking them. Eggs are separated ;
yolks beaten until thick and lemon colored ; whites "beaten until
stiff." Sometimes yolks are added one at a time and creamed butter and
sugar beaten in thoroughly. The dover egg beater is recommended
as best for beating yolks alone, or whole eggs, and the "surprise,"
or wire beater, for the whites of eggs. Always sift the flour before meas-
uring. Flours vary somewhat in thickening qualities. It is a good plan
to add soda, cream of tartar or baking powder to the flour in the first cup
of measurement, and add remainder of flour carefully. Ample measure
of flour may make a batter stiff enough to insure against falling of the
cake, but just enough to prevent falling makes the most delicate c?.ke. It
is believed that pastry flour makes the more tender cakes. Fill the cup
with flour from the spoon lightly. The leavening agents should be added
to the flour, unless, for good reasons, directions are given to combine in
other ways. Spices and cocoa are added to and sifted with the flour.
Chopped fruits are mixed with a small portion of the measured flour and
put in at the last beating.
The popular pans now in use seem to be the oblong and square rather
than the round, as the slices are considered "better form."
If pans are to be greased, the fats without salt, as oil or lard, are better
than butter. Pans requiring no greasing are in favor with many cake
makers. Should pans be greased for loaf cake, line them first with paper
and allow the paper to extend above the edges, to facilitate removal of
cake. (Many grease layer tins and dust lightly with flour). Remove
cake from pans soon after it is baked. The order of mixing as generally
adopted by those most successful in the art is to warm the bowl or sugar.
Do not melt the butter under any circumstances, if it is to be creamed.
Cream the butter thoroughly, adding the sugar gradually until perfectly
creamed together, then add yolks of eggs or whole eggs well beaten, as
specified in the recipe. Add milk and flour alternately, the
flour being added first. Beat thoroughly if you desire a fine grained
cake, although cakes may be light and delicate with small amount of beat-
ing. When beaten whites are used, they should be folded in carefully.
Observe one point : Never stir cake after the final beating or addition of
stiffly beaten whites of eggs. In filling pans have the mixture come" well
to corners and sides of pans, leaving a slight depression in the center so
that the cake when perfectly baked will be level across the top.
43
THE BAKING OF CAKE
In our observation of professional cake makers, the heat has been reg-
ulated somewhat according to nature of materials used and size of cakes
to be baked. Thin layer and small cakes require a hotter oven than loaf
cakes. Cakes containing butter and milk should have a moderate heat to
begin with, which should be increased gradually as the batter rises to the
top of pan. Sponge cakes, all without butter, as the angel food, sun-
shine and various sponge cakes, should have a slow oven at first, allowing
batter to rise to full capacity before it begins to brown ; then increase heat
to finish baking. In regulating the burners of the gas range, both oven
burners or only the front burner, may be lighted and allowed to burn three
to six minutes, or until desired temperature is reached, when the heat
should be maintained during the rising period of the cake. If both
burners have been lighted, turn off the back burner and regulate the tem-
perature by the front burner ; as it seems easier to control heat with the
one than two, in baking cake.
Divide the time of baking into quarters. During the first quarter the
mixture should begin rising; in the second, continue rising and begin to
brown ; the third quarter, continue browning, fourth quarter finish baking
and shrink from the pan.
The test for the cake being done has been with the straw or knitting
needle, although that of pressing the cake lightly with the finger seems
equally as reliable. If cake has baked away from the sides of the pan, and,
on pressure springs back, it is safe to remove .it from the oven. Cakes
usually bake best when slides are placed in the middle of the oven.
An accident may occur and oven become too hot. Put pan of water
in the oven or turn off the burner for a moment or two and relight.
Should a housekeeper find that an asbestos mat underneath the cake and
a paper over it insure her better success, by all means adopt them. In
cake making, "nothing succeeds like success."
Do not move cakes until they have risen fully and begun browning.
An oven too hot causes crust to form and prevents batter rising perfectly.
The opposite condition, of not hot enough, is almost as disastrous to layer
cakes, although not quite so fatal to a loaf cake. The heat is so easily
controlled with a gas oven that we shall give but a few recipes, suggesting
that our best authorities among our leading cooking teachers be referred to
for larger variety and more elaboration in detail. One of those simple
cakes so easily made is used in an eastern cooking school and known as a
plain, simple
QUICK CAKE.
One-third cup soft butter, i 1-3 cups brown sugar, 2 eggs, l /2 cup milk,
\Y$ cups flour, 3 teaspoons baking powder, V 2 teaspoon cinnamon, l / 2 tea-
spoon grated nutmeg, Y* lb. dates, stoned and finely chopped.
Put all ingredients in a bowl together and beat thoroughly for three or
four minutes. Bake in lined loaf pan thirty-five to forty minutes. Do
not attempt to add the ingredients separately, if you wish a satisfactory
cake. Occasionally the housekeeper has a few raisins, or nuts, or figs
44
"left-over" from other preparations. These she may combine and use in-
stead of the dates, but do not change the proportion. That should be half
a pound. If figs should be used, put them through the chopper. This
mixture may be baked in gem pans and served hot, as a plum or fruit pud-
ding, with hard or other sauce, to taste.
FIG LAYER CAKE.
Cream i cup of sugar with 2-3 cup of butter until very light. Separate
3 eggs and add the yolks, one at a time, beating in each one thoroughly.
Then add }/> cup of milk, i teaspoon of vanilla, 2 cups of pastry ilour sifted
with 2 teaspoons of baking powder. Beat the batter until light and smooth.
Bake in layer cake tins in a moderately quick oven 20 to 30 minutes. Use
a fig paste filling between the layers.
FIG FILLING.
One pound of figs put through the chopper. Put in granite sauce
pan with i cup of boiling water, }/ cup of sugar and juice oi l /> & lemon.
Place on asbestos mat over the simmering burner and cook slowly until it
becomes a smooth paste. Set aside to cool before using.
GOLD CAKE.
One-half cup butter, i cup sugar, i whole egg, 4 egg yolks, 1-3 tea-
spoon lemon, 1-3 teaspoon vanilla, 1-3 teaspoon almond, l / 2 cup milk, i^
cups flour, 2 teaspoons baking powder.
Cream the butter and add sugar gradually. Beat whole eggs and yolks
until light. Add extracts one at a time as measured and beat in well.
Alternate milk and flour, sift with baking powder, and beat quickly. Bake
in oblong loaf pan in moderate oven 25 to 35 minutes.
RIBBON CAKE.
One cup butter, 2 cups sugar, 4 eggs, I cup milk, 3^/2 cups pastry flour,
3 teaspoons baking powder.
Cream the butter, adding sugar gradually. Beat yolks of eggs until
very light and add to mixture. Add flour and milk alternately and fold
in stiffly beaten whites. Divide the batter into three parts. Bake in layer
pans, two parts as plain cake. To the third part part add l /2 cup seeded
chopped raisins, i cup currants, J4 cup chopped citron, 2 teaspoons molasses,
2 teaspoons brandy or coffee, I teaspoon mixed mace and cinnamon. Flour
fruit and add ingredients lightly. Bake, put fruit layer between the plain
ones and white or pink icing or apple jelly between the layers. Press
lightly together, trim edges even and frost with white icing.
A PLATE OF COOKIES.
One cup of coffee C sugar, l / 2 cup butter, l / 2 cup sour, creamy milk, l / 2
cup chopped raisins, i egg, l / 2 teaspoon salt, i teaspoon soda in i cup flour.
Free sugar from lumps and make light by rolling. Put butter, sugar
and egg in the bowl together and beat until creamy. Sift salt and soda
with the flour; add the raisins, floured, tossing about to separate the pic-res,
milk and flour alternately, and beat the mixture well. Then add whole
wheat flour of best quality, just enough to make a dough that will roll out
in sheets easily. Cut in any desired shape and bake in a moderately quick
oven.
45
VERT CHOICE SWEETS
REQUIRING THAT ABSOLUTE CONTROL OF HEAT
POSSIBLE TO ATTAIN WITH THE GAS RANGE
GINGER PEARS.
Select firm, ripe Bartlett pears. Peel, divide in halves, core and
remove the stem and flower ends. Drop pared fruit into cold water
and add i tablespoon of vinegar to each quart of water. This will pre-
vent fruit turning dark.
Make a thick syrup, allowing i pint of water to every 2 pounds of
sugar, y 2 ounce of dried ginger -root, and juice of half a lemon. Put
sugar and water with ginger root over fire to cook. When it has reached
the boiling point, put over the simmering burner and let continue to
boil slowly. Trim off the rind of a lemon and cook separately. When soft
add to the syrup. Cook the pears a few at a time in the syrup until
tender. When all have been cooked boil the syrup down quite thick and
pour over the pears.
NUT MERINGUES.
Whites 4 eggs, 1^4 cups confectioner's or
l /2 teaspoon vanilla, I cup granulated sugar,
i cup chopped nuts.
Beat the whites until stiff, adding 2-3 of the sugar gradually, con-
tinuing to beat mixture until it will hold its shape, fold in remaining sugar,
add vanilla and nuts. Drop by spoonfuls on paper placed over
damp board. Put in the oven with door ajar for half an hour. Main-
tain a steady, moderate heat that will dry the merringues. When dry,
close the door and brown slightly.
CRYSTALIZED FRUITS.
These rare sweets may be made at home. Use plums, apricots, peaches,
cherries and pineapple, cut across the grain. Remove pits from fruit
carefully, cutting larger fruits in quarters. Make the heavy syrup,
cook fruit slowly ; when done remove from syrup, place on a strainer
and let stand until cold. Sprinkle liberally with sugar and stand strain-
er on a plate in the oven for two hours. Turn the fruit at expiration of
two hours, sprinkle a?ain and continue the process until the pieces have
ceased to drip and the outside is dry and crystalized. Let get perfect-
ly cold before packing in boxes between layers of waxed papers. Keep
in a dry place and they will retain perfect condition indefinitely and form
a charming adjunct to the housekeeper's store of choice "extras."
TOASTED MARSHMALLOWS.
There may not be quite so much enjoyment in toasting marshmallows
with a gas range as on the end of a stick over the gas jet or "open fire"
but we, assure you that the marshmallows are as good, perhaps, better,
put in a broiler and toasted under the oven burners of the range, and
such a lot of them may be toasted at once.
Just try the experiment some evening and your friends will con-
gratulate you upon your success.
46
The following recipes were furnished by a little friend of fourteen
years who has proven their value by her own experience.
MAPLE CARAMELS.
One pound sugar, }/> pound maple sugar, l / 2 pint rich cream. Heat
slowly and when it begins to boil, add 2 tablespoonfuls butter and J4
teaspoonful cream of tartar, cook slowly until it snaps in cold water. Pour
on buttered tins and mark in squares while warm.
ICE CREAM TAFFY.
Two cups sugar, i tablespoonful of butter, enough water to dissolve the
sugar. Boil 8 minutes. Add y?. teaspoonful of cream of tartar and boil
7 minutes longer. Take from the fire and add i teaspoonful of vanilla
extract and pull until white.
CHOCOLATE CARAMELS.
Take of grated chocolate, milk, sugar, molasses, i cupful of each,
piece of butter size of an egg ; boil until it drops hard ; pour on buttered
dish and before it cools mark off in square blocks. .
BUTTER SCOTCH.
Five tablespoonfuls molasses, 4 tablespoonfuls sugar, 4 tablespoonfuls
water, 2 tablespoonfuls butter ; let boil until when dropping a little in
cold water, it will be brittle. Put in a pinch of soda before taking off
the stove, pour on buttered tins and when cool enough, mark in squares.
COCOANUT CARAMELS.
Two cupsful sugar, with enough water to boil it. When ready to
take off the stove, put in i cupful of cocoanut, with a piece of butter.
Flavor with vanilla.
CHOCOLATE FUDGE.
Two cups sugar, 2-3 cup of milk and butter size of a walnut. Put
on the stove and when it comes to a boil add i square of Baker's choco-
late, grated. When done remove from fire and add i teaspoonful of
vanilla and stir with a spoon until it thickens. Then pour on buttered
tins and when cool enough, mark in squares.
47
RELIABLE
QAS <# <
RANGE oe
Nos. B 314 and B 334.
Manu-
factured
Gas.
Burners
on Top.
Size of Oven
and
Low Broiler.
Height
of
Range.
No.
B 314
4
I8#xl8tf
36 in.
No.
B 334
4
16^xl6> 36 in.
Above we give illustration of four-burner Stamped Steel Range, with Low Broiler.
Made in two sizes of ovens.
We acknowledge no Range the equal of the RELIABLE
They are a distinct class.
RELIABLE
Nos. B 114 and B 134.
Manu-
factured
Gas.
Burners
on Top.
Size of
Oven.
Height
of
Range.
No.
No.
B 114
B 134
4
4
18^x18^
16^x16^
29^in
29 l / 2 in
The above style of Range less Low Broiler, has become very popular in the past
season, and will prove entirely satisfactory to anyone not desiring broiler attachment.
"As good as a Reliable" is the highest degree of praise.
Reliables are all that is good.
