Name: Gas cookery
Author: Helen Edden

C t AS Cookery, WITH practical IRecipes, PREPARED BY HELEN EDDEN, M.C.A. jfirst=class Diplontee, IR.tLS.iI. <Bol& & Silver /ifte&allist. LONDON : ANDREW CHURCHMAN, 16, KING STREET, HAMMERSMITH, W. T869577-/ A LEEDS UNIVERSITY LIBRARY Special Collections Cookery Camden 30106023328593 PREFACE. The success which has attended the sale of my former Cookery Books has led me to issue a new and revised edition containing many fresh recipes. This, book has no pretension to be a complete Cookery Book, but these recipes are written at the request of many pupils and ladies x who have attended my Classes and Lectures, therefore I have endeavoured to explain fully and clearly, the necessary ingredients required for each dish, and the best method of preparing and cooking the same. Now that gas is recognized as the best medium for cooking, having great advantages over coal, both as regards rapidity, cleanliness and economy, my aim in this book is to be a help to those who have already a Gas Stove or are desirous of having one, therefore I have appended a few useful hints as to their management. First and foremost the Stove should be kept scrupulously clean. The oven well washed after using (if any grease has been spilled) with hot water and soda. The stoves are lined with enamel, therefore they can be washed as easily as a plate and dried with a cloth. The stewpans for use should be kept clean and bright. Iron saucepans may be used if •quite free from soot as the soot would fall off and choke the boiling burners, causing an unpleasant smell. By simply turning a tap and applying a light it is in readiness for what- ever is required to be boiled, and the oven is perfectly heated in ten minutes, the heat throughout being uniform and from -day to day exactly the same temperature, and can be regulated 6 PREFACE. at will to the greatest nicety. The gas range should only be lighted the moment it is required and turned off immediately the cooking is done. For Roasting. — Light the gas and turn it full on in the oven, allow the door to remain open until condensation has ceased, just about a minute or two, then close the door for ten minutes. Open the ventilator and put the joint in the oven, hanging it on the hook provided, to one of the shelves or to the top of the oven according to the size of the joint. Meat roasted in a gas oven requires only ten minutes- to the pound, such as shoulder or neck of mutton, etc., but thicker pieces, viz., sirloin of beef or legs of mutton would require a little longer than that. On putting the joint in the oven to roast, allow the gas to be full on for ten minutes, in order to thoroughly seal up the meat outside and form a casing to keep in the red juices. Then lower the gas to one half and open the ventilator. Wring a cloth out in hot water and wipe the meat over thoroughly before cooking, in order to have it perfectly clean. If roasting a leg of mutton, hang the leg the thickest end upward so that the greatest heat of the oven, which is at the top, shall be at the thickest end of the meat, the shank bone being down by the gas burners, where the heat is less, every part will be evenly cooked- Puddings and Pastry may be cooked at the same time, placing them on the grid shelf, over the meat and underneath- the browning shelf.

AI-modernized reading of the original text

GAS Cookery, WITH practical IRecipes, PREPARED BY HELEN EDDEN, M.C.A. First-class Diplomee, M.R.S.L. Gold & Silver Medallist. LONDON : ANDREW CHURCHMAN, 16, KING STREET, HAMMERSMITH, W. A LEEDS UNIVERSITY LIBRARY Special Collections The success which has attended the sale of my former Cookery Books has led me to issue a new and revised edition containing many fresh recipes.This book has no pretension to be a complete Cookery Book, but these recipes are written at the request of many pupils and ladies x who have attended my Classes and Lectures, therefore I have endeavoured to explain fully and clearly, the necessary ingredients required for each dish, and the best method of preparing and cooking the same. Now that gas is recognized as the best medium for cooking, having great advantages over coal, both as regards rapidity, cleanliness and economy, my aim in this book is to be a help to those who have already a Gas Stove or are desirous of having one, therefore I have appended a few useful hints as to their management. First and foremost the Stove should be kept scrupulously clean. The oven well washed after using (if any grease has been spilled) with hot water and soda. The stoves are lined with enamel, therefore they can be washed as easily as a plate and dried with a cloth. The stewpans for use should be kept clean and bright. Iron saucepans may be used if •quite free from soot as the soot would fall off and choke the boiling burners, causing an unpleasant smell. By simply turning a tap and applying a light it is in readiness for whatever is required to be boiled, and the oven is perfectly heated in ten minutes, the heat throughout being uniform and from -day to day exactly the same temperature, and can be regulated at will to the greatest nicety. The gas range should only be lighted the moment it is required and turned off immediately the cooking is done. For Roasting. — Light the gas and turn it full on in the oven, allow the door to remain open until condensation has ceased, just about a minute or two, then close the door for ten minutes. Open the ventilator and put the joint in the oven, hanging it on the hook provided, to one of the shelves or to the top of the oven according to the size of the joint. Meat roasted in a gas oven requires only ten minutesto the pound, such as shoulder or neck of mutton, etc., but thicker pieces, viz., sirloin of beef or legs of mutton would require a little longer than that. On putting the joint in the oven to roast, allow the gas to be full on for ten minutes, in order to thoroughly seal up the meat outside and form a casing to keep in the red juices. Then lower the gas to one half and open the ventilator. Wring a cloth out in hot water and wipe the meat over thoroughly before cooking, in order to have it perfectly clean. If roasting a leg of mutton, hang the leg the thickest end upward so that the greatest heat of the oven, which is at the top, shall be at the thickest end of the meat, the shank bone being down by the gas burners, where the heat is less, every part will be evenly cooked. Puddings and Pastry may be cooked at the same time, placing them on the grid shelf, over the meat and underneath the browning shelf.