Game and Poultry. — Place either game or poultry
in a tin on the grid shelf, beneath the solid (or brown¬
ing) shelf, and baste we'll. Heat oven fully, and
then reduce gas one-half. Partridges require 20
minutes; pheasants, 30 minutes; fowls, from f to 1
hour, according to size.
Pastry. - Heat the oven fully, and then reduce the
gas one-half. Place the pastry on a grid shelf under
the browning shelf, lower the gas again slightly, in
five minutes’ time, and when the pastry is browned
sufficiently, finish it off in the cool part of the oven
above the browning shelf.
8
THE HOUSEHOLD
Cakes. — Heat the oven for ten minutes before
placing the cakes under the browning shelf, and im¬
mediately reduce the gas one-half. In five minutes’
time the gas should be again reduced. Bake all
cakes with a gradual decrease of heat, finally turning
the gas quite out, and leave the cakes in the oven
for five minutes or longer, according to size, to finish
in the gentle heat remaining. For small cakes, re¬
duce gas every five minutes, and for larger cakes at
longer intervals.
Swiss Roll and Jam Sandwich. ■ — First heat the
oven fully, and then bake close under the browning
shelf, with the gas turned very low. Time required,
about seven minutes.
Bread. — First heat the oven fully, then place the
loaves therein, and reduce the gas every ten minutes,
turning the gas out for the last ten minutes. Half¬
quartern loaves take about threequarters of an hour
to bake.
Custards and Milky Puddings. — First heat the
oven for ten minutes, then bake in the cool portion of
the oven, above solid shelf.
Puddings and Pastry may be cooked at the same
time that joints or fowls (provided they are not too
large) are in the gas oven, placing them on the grid
shelf, over the meat and underneath the browning,
shelf. The use of the solid or browning shelf is to
cut the oven in two, giving the greatest heat just under
the browning shelf, and a cool oven above, so that in
every stove one can have two ovens, one very hot and
one cooler.
BOILING. — This most simple of culinary pro¬
cesses is often very badly performed.
It does not require as much nicety and attendance
as roasting.
To skim the pot well and keep it at the temperature
desired for the particular purpose in hand, to know
GAS COOKERY BOOK.
9
how long is required to do the joint, and to take it up
at the critical moment when it is done, includes the
whole art and mystery.
The cook will be deceived in the time if she does not
take special care to see that it has not once stopped
boiling.
A soup plate, laid the wrong side up on the bottom
of the saucepan, will prevent the under side of the meat
from being done too much.
When the pot is coming to the boil, there will
always rise from the cleanest meat a scum that con¬
tains slight impurities, and which, if not removed at
once, will sink to the bottom of the saucepan.
Put the meat into hot water in the proportion of
about a quart of water to a pound of meat; it should
be covered with water, not drowned in it, because the
less liquid used the more savoury will be the meat and
the richer the broth.
Page 3
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Game and Poultry. — Place either game or poultry in a tin on the grid shelf, beneath the solid (or brown¬ ing) shelf, and baste well. Heat oven fully, and then reduce gas one-half. Partridges require 20 minutes; pheasants, 30 minutes; fowls, from 1/2 to 1 hour, according to size.
Pastry. - Heat the oven fully, and then reduce the gas one-half. Place the pastry on a grid shelf under the browning shelf, lower the gas again slightly, in five minutes’ time, and when the pastry is browned sufficiently, finish it off in the cool part of the oven above the browning shelf.
Cakes. — Heat the oven for ten minutes before placing the cakes under the browning shelf, and im¬ mediately reduce the gas one-half. In five minutes’ time the gas should be again reduced. Bake all cakes with a gradual decrease of heat, finally turning the gas quite out, and leave the cakes in the oven for five minutes or longer, according to size, to finish in the gentle heat remaining. For small cakes, re¬ duce gas every five minutes, and for larger cakes at longer intervals.
Swiss Roll and Jam Sandwich. ■ — First heat the oven fully, and then bake close under the browning shelf, with the gas turned very low. Time required, about seven minutes.
Bread. — First heat the oven fully, then place the loaves therein, and reduce the gas every ten minutes, turning the gas out for the last ten minutes. Half¬ quartern loaves take about threequarters of an hour to bake.
Custards and Milky Puddings. — First heat the oven for ten minutes, then bake in the cool portion of the oven, above solid shelf.
Puddings and Pastry may be cooked at the same time that joints or fowls (provided they are not too large) are in the gas oven, placing them on the grid shelf, over the meat and underneath the browning, shelf. The use of the solid or browning shelf is to cut the oven in two, giving the greatest heat just under the browning shelf, and a cool oven above, so that in every stove one can have two ovens, one very hot and one cooler.
BOILING. — This most simple of culinary pro¬ cesses is often very badly performed.
It does not require as much nicety and attendance as roasting.
To skim the pot well and keep it at the temperature desired for the particular purpose in hand, to know
how long is required to do the joint, and to take it up at the critical moment when it is done, includes the whole art and mystery.
The cook will be deceived in the time if she does not take special care to see that it has not once stopped boiling.
A soup plate, laid the wrong side up on the bottom of the saucepan, will prevent the under side of the meat from being done too much.
When the pot is coming to the boil, there will always rise from the cleanest meat a scum that con¬ tains slight impurities, and which, if not removed at once, will sink to the bottom of the saucepan.
Put the meat into hot water in the proportion of about a quart of water to a pound of meat; it should be covered with water, not drowned in it, because the less liquid used the more savoury will be the meat and the richer the broth.