- Frontmatter
- Preface
- Introduction
- Equipment and Supplies
- General Kitchen Necessities
- Preparing and Mixing Utensils
- Cooking Utensils
- Staple Supplies
- Handling the Recipe
- Directions for Measuring
- Regulating the Heat
- A Few Definitions
- Some Useful Suggestions
- Recipes
- Soups
- Fish
- Meats
- Poultry
- Vegetables
- Salads and Salad Dressings
- Pastry
- Puddings
- Cakes, Cookies, Etc.
- Ice Cream and Ices
- Hot Beverages
- Cereals
- Eggs
- Hot Breads and Griddle-Cakes
- Index
- About This Digital Edition
While electricity is perhaps the ideal cooking medium, the majority of households are still dependent upon gas; and in the preparation of this book it has been assumed that the cooking will be done upon a gas-range. However, in nearly all cases the directions given may be successfully followed no matter what fuel or kind of stove is used, although the problem of heat-regulation is much more easily controlled with gas than with coal or wood. Important as this problem is, only a few rather rough suggestions for dealing with it satisfactorily can be given here. Actual experience is the only trustworthy guide.
In general, it may be said that the amateur cook comes to grief far more often through using too much rather than too little heat. Very seldom, if ever, is the full heating, capacity of an oven or a surface burner required in cooking anything. In preparing to cook, it is sometimes necessary to secure the maximum temperature in the shortest possible time; and in such a case the burners may of course be turned on full. But during the actual cooking process, it is seldom indeed that the best results will not be achieved with a somewhat reduced heat.
The terms “slow oven,” “moderate oven,” and “hot oven,” which are used in this and practically all other cook-books, do not readily lend themselves to exact definition. Roughly speaking, for a “slow oven” the burners are turned on only about one-quarter of their full capacity; for a “moderate oven,” about one-half full; and for a “hot oven,” about three-quarters full. Again roughly speaking, a “slow oven” is one which feels warm but not hot to the hand; a “moderate oven” feels hot, but still not uncomfortably so even if the hand is held in the oven for several seconds; a “hot oven” feels so hot that the hand must be immediately withdrawn. The most improved gas-ranges now have oven-gauges which may be set so as to regulate these three temperatures automatically; but in the absence of such a device, the above suggestions are about all that can be offered until experience shows the way. In nearly all cases the oven should be lighted ten or fifteen minutes before it is actually needed.
In boiling liquids over a flame, it is often desirable to have the fullest possible flame in order that the boiling-point may be quickly reached. As soon as that point is reached, however, the flame should be at once reduced to the lowest point at which the boiling process will still continue. Otherwise, there will be a waste both of the liquid in evaporation and of the fuel. It is sometimes advisable to slip an asbestos mat between a saucepan or frying-pan and the flame, in order to reduce the cooking temperature and prevent scorching.
