GAS CHOKING

Dominion, Volume 11, Issue 25, 24 October 1917, Page 2

GAS CHOKING

HOW TO ECONOMISE. Nowadays, when m many people live in flats, the advantages of cooking by gas are obvious, and since the restrictions caused by the strike housewives appreciato its value more than ever, statea a writer in tho "Sydney Morning Horald." Tot mora gas, perhaps, is wasted in cooking than in any other way. A (littlo forethought, however, will prevent this. , When choosing a gas stove, give preference to one which has burners of varying sise, [or when or.ee the. contents of a saucepan have reached boiling point tho pan can be moved on to the small "simmering tamer," thereby gas is siived. Tho most niodorn type of grill? ers are so arranged that only half tho burners need be alight at one time, if only a small piece of meat has to be grilled. ' . For economy, as well as convenience, a plate of iron should be obtained to convev heat from tho burner which is already being used to a saucepan op kettle at a distance.. Thus the ordinary gas ring, which hitherto has wasted much valuable heat by hems need for only one utensil at a time, can be rnado to cook an entire dinner. A i hot plate of this description haa recently been constructed on scientific lines, which takes up and* stores- the heat of the flames. It retains the heat in such a manner as to secure tho greatest heating efficiency over a given surface, and while a utensil may be boiling rapidly over the centre opening, an' ideal lieat is provided for casserole cookery, vegetables, sauces, and so forth—all from ono gns-ring. ' . It is also wise to use a steamer, the newest ones, as a mle, have from three to six compartments; in which tho whole of a dinner may bo cooked over one burner. ' Steam cooking produces the most palatablo and. digestible results, conserving tho nourishment of the foods whilo requiring less heat and also less attention from the cook.. -When baking, get the oven thoroughly hot before the food to be cooked is put in and then lower the gas when the food is inside. Cooks often spoil their dishes, and cause waste, by not getting tho oven sufficiently hot at first. When o-ace it is well heated, it should be well used, for it is not economical to heat it for one or two dishes only. Then tho choice of utensils must. be considered. Kettles boil quicker on a gas burner if they are somewhat of conical shape, broad at tho. base and taperin" upwards. Copper utensils are not. 'suitable for a gas .because the condensation that goes on turns them In gas stoves, as iu other things,_ a good article, though more . expensive initially, is cheaper iu the end.

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