Foods and home making

If you are not success- ful in getting a blue flame, there may be too little air mixing with the gas. George M. Clark &* Co. Figure 59. A Gas Burner Showing the Mixer At the left end of the burner is the mixer. This illustration shows the parts of the mixer separated. According to the position of the two discs when they are screwed together, much or little air will mix with the gas. More air will mix with the gas if the openings through which air may enter are made larger. (See Figure 59.) Sometimes a mixer merely needs to be cleaned to give a blue flame. It is important that the gas flame be blue for at least two rea- sons : (1) A blue flame is clean ; a yellow flame deposits soot on cooking utensils ; (2) a blue flame is hotter than a yellow flame. When a slight roaring sound occurs, too much air is usually being mixed with the gas. Sometimes gas burns in the mixer instead of burning as it escapes from the holes in the burner. Under such circumstances, a poisonous gas , carbon monoxide , may be formed. When there is a roaring sound, turn off the Refrigerators — Stoves and Firebuilding 179 gas at once. Then relight it. It may be necessary to adjust the mixer so less air enters. The supply of gas entering the burner can be regulated as shown in Figure 60. How should a gas stove be cared for? Underneath the sur- face burners there is a tray. If this is enameled, it is easily cleaned. The tray should be removed and washed each day. If food boils over, as soon as possible wipe the burner with a cloth. If the holes of the burner become clogged, insert a George M. Clark & Co. Figure 60. A Gas Burner Showing the Spud The arrow points to a device called a spud. By turning the spud with a wrench, the amount of gas entering the burner can be regulated. skewer or other sharp pointed tool into the holes. Occa- sionally it may be necessary to remove the burners and wash them. The mixer should be kept clean. If the burners and neighboring parts are enameled, they may be merely washed and dried. If the metal is not protected with enamel, it may be oiled after washing to prevent it from rusting. Not all oils are suitable for oiling a stove. Corn and cottonseed oils, for example, form a gummy coating over the metal. This is unpleasant to touch and hard to remove. Beef and mutton tallow, lard, or oleomargarine are better fats to use than the i8o Modern Housewifery vegetable oils. There is a substance called light paraffin oil which is really not a true oil. This is good to apply on a stove to prevent rusting. Kerosene is also sometimes used although not as desirable as light paraffin oil. The cloth used to oil a stove should be kept in a covered crock or covered metal container. Why? If the oven lining is enameled, it is cleaned by washing. If it is of uncoated metal, it may be cleaned with scouring soap or steel wool. Food that spills on the floor or grating of the oven should be scraped off as soon as possible.