When you are using the oven, collect all the scraps, put them in a tin in which there is just a little dripping, and leave till the fat is all melted. Then strain and allow to set. This is excellent for cooking. $C SOOO MCC C SONS RH SE ESSE OREO ETON ESTE ROHS EEE SESS OSEEE ESOT RESE OS ESO REESE ESSE HESS ESE FEESSSEST ER OEE SHS TEU ERENT ESSE EERE M EE SOUPS—(Continued from page 4.) Carrot Soup. 2lb. carrots Seasoning 1 pint stock Small onion Little milk and flour Teaspoonful chopped parsley 1 teaspoon sugar✪ Carrot Soup Boil the carrots till they are tender, then drain, saving about a pint of the water. Rub the carrots through a sieve and add them to the carrot water you have saved. Add the stock and the onion finely chopped. “Boil up again and add seasoning and parsley. Add milk and thicken with flour and water if liked, otherwise serve plain and very hot. One teaspoonful sugar should be stirred in just before serving. OOO ROCCE RHEE TORR OO EE OOH SEETHER ECE THEN EE EO ERS OEE ESTER EE EH ERE EE OTHE EEE EEHH HERE SHE EE ESET ONE EH EHO REED TENE REESE HEHE SWEETS—(Continued from page 21.) Coconut Ice. 4lb. icing sugar Juice of a lemon Alb. desiccated coconut Little water Colouring✪ Coconut Ice Mix the icing sugar and coconut. Add the lemon juice and stir well. If more moistening is required add a little water. Divide into two parts, and colour one with cochineal.* Roll out separately and put one part on top of the other, and cut into strips. Leave 4 hour to set. Te 6 ~S 6 bao RF PR tf ae 8 Be 6 PR Pe SS Sa 6 6 Reb PRS PR 6 PR 6 fe SP Sl a PS 9 Re Se SRS FS BRS Pet Pe 6 Be EP Ra SP 6 Se PO Pe PS Pf P< 6 Pl 6 PE 6 Pe 8 ef 9 SP ems pes pes ees esses mes 2 | BOOK OF ECOOKRERY ae 6 bs 9d 6 9B 8 6 vd pS SG SP PS HE gas cooker is perhaps the most important thing in the — i | kitchen, and it is well worth while to see that it is _ earefully looked after and cleaned. — = ier i : 4 ale A clean cooker will always do justice to the cook, whereas, a dirty, greasy cooker will not give the correct amount of heat — and may also give off nasty smelling fumes, and so spoil an vetherwises suecessiul dish.s oe re Ee ob a _ The hints below are very simple to carry out, and make all _the difference to the appearance and efficiency of the stove. _ 1.—Keep the cooker free from grease. Immediately remove, : $696 9s Dae 6 9 noo Ria 6 9 PS PR 8 $a 6 BS 9a SR 6 PS Pah Pa Fl PN 6 Po Fl 9 5) et PS i ( { with newspaper, any that is spilt or has boiled over. | ill ] _ 2.——Wipe out the oven after use while it is still warm. This ] prevents spilt foods from forming a hard crust on the inside ¢ of the oven. lene Mle Sc eG ek ae os ( 3.—Rub up the bright parts frequently. When you think the 4 stove isn’t looking very spick and span in spite of its daily clean, ; | it probably requires a special clean. For the special cleaning — ( ( i of the stove a little more elbow grease is required. “ All parts of the stove should be cleaned, and can quite easily be done in the following way: ‘ _ 1.—Remove all loose parts, such as burners and oven ‘shelves, * and scour with hot soda water. Great care should be taken to prevent the water from getting into holes in the burners. Dry each part thoroughly. . i oe roe: 2.—Wash the interior of the oven and scour if necessary. Return the oven shelves and light the gas for a few minutes to finish off drying. - _ 3.—Clean the black parts. You will find that if the black parts of the stove are polished with furniture polish (not cream) the result is excellent, and it is a very clean method. Blacklead ~ can be used, but it is liable to come off on to your hands and oven cloths. Paraffin should never be used, as itis very inflammable, To get the utmost use out of your cooker you must remember :. ___1.—To use a burner, the size of which is suited to the pan, that is, do not allow the flame to lap outside the pan.

AI-modernized reading of the original text

When you are using the oven, collect all the scraps, put them in a tin in which there is just a little dripping, and leave till the fat is all melted. Then strain and allow to set. This is excellent for cooking. $C SOOO MCC C SONS RH SE ESSE OREO ETON ESTE ROHS EEE SESS OSEEE ESOT RESE OS ESO REESE ESSE HESS ESE FEESSSEST ER OEE SHS TEU ERENT ESSE EERE M EE SOUPS—(Continued from page 4.) Carrot Soup. 2lb. carrots Seasoning 1 pint stock Small onion Little milk and flour Teaspoonful chopped parsley 1 teaspoon sugar Boil the carrots till they are tender, then drain, saving about a pint of the water. Rub the carrots through a sieve and add them to the carrot water you have saved. Add the stock and the onion finely chopped. “Boil up again and add seasoning and parsley. Add milk and thicken with flour and water if liked, otherwise serve plain and very hot. One teaspoonful sugar should be stirred in just before serving. OOO ROCCE RHEE TORR OO EE OOH SEETHER ECE THEN EE EO ERS OEE ESTER EE EH ERE EE OTHE EEE EEHH HERE SHE EE ESET ONE EH EHO REED TENE REESE HEHE SWEETS—(Continued from page 21.) Coconut Ice. 4lb. icing sugar Juice of a lemon Alb. desiccated coconut Little water Colouring Mix the icing sugar and coconut. Add the lemon juice and stir well. If more moistening is required add a little water. Divide into two parts, and colour one with cochineal.* Roll out separately and put one part on top of the other, and cut into strips. Leave 4 hour to set. Te 6 ~S 6 bao RF PR tf ae 8 Be 6 PR Pe SS Sa 6 6 Reb PRS PR 6 PR 6 fe SP Sl a PS 9 Re Se SRS FS BRS Pet Pe 6 Be EP Ra SP 6 Se PO Pe PS Pf P< 6 Pl 6 PE 6 Pe 8 ef 9 SP ems pes pes ees esses mes 6 bs 9d 6 9B 8 6 vd pS SG SP PS HE gas cooker is perhaps the most important thing in the — | kitchen, and it is well worth while to see that it is _ earefully looked after and cleaned. — = ier : 4 ale A clean cooker will always do justice to the cook, whereas, a dirty, greasy cooker will not give the correct amount of heat — and may also give off nasty smelling fumes, and so spoil an otherwise successful dish. oe re Ee ob a _ The hints below are very simple to carry out, and make all _the difference to the appearance and efficiency of the stove. _ 1.—Keep the cooker free from grease. Immediately remove, : $696 9s Dae 6 9 noo Ria 6 9 PS PR 8 $a 6 BS 9a SR 6 PS Pah Pa Fl PN 6 Po Fl 9 5) et PS ( { with newspaper, any that is spilt or has boiled over. | ill ] _ 2.——Wipe out the oven after use while it is still warm. This ] prevents spilt foods from forming a hard crust on the inside ¢ of the oven. lene Mle Sc eG ek ae os ( 3.—Rub up the bright parts frequently. When you think the 4 stove isn’t looking very spick and span in spite of its daily clean, ; | it probably requires a special clean. For the special cleaning — ( ( of the stove a little more elbow grease is required. “ All parts of the stove should be cleaned, and can quite easily be done in the following way: ‘ _ 1.—Remove all loose parts, such as burners and oven ‘shelves, * and scour with hot soda water. Great care should be taken to prevent the water from getting into holes in the burners. Dry each part thoroughly. . i oe roe: 2.—Wash the interior of the oven and scour if necessary. Return the oven shelves and light the gas for a few minutes to finish off drying. - _ 3.—Clean the black parts. You will find that if the black parts of the stove are polished with furniture polish (not cream) the result is excellent, and it is a very clean method. Blacklead ~ can be used, but it is liable to come off on to your hands and oven cloths. Paraffin should never be used, as itis very inflammable, To get the utmost use out of your cooker you must remember :. ___1.—To use a burner, the size of which is suited to the pan, that is, do not allow the flame to lap outside the pan.

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