taking the Pte which the pointers have passed. For example: Suppose you find the pointers on your meter as shown by the heavy lines on the above cut, you record 55,800. At the previous reading, one month before, assume that the pointers were as shown by the dotted lines, 54,200. This means that during the month your gas consumption sent the pointers from 54,200 to 55,800. You have con- sumed the difference, which is 1600 cubic feet. Your gas bill would then be written as follows: | State of Meter, last. readingw . ieee 5oce State of Meter, previous reading . . . 54200 Amount.consumed! «2.02 see eee At $1: 10 peruVie: oa wig Coe ‘ GENERAL DIRECTIONS 17 Temperature of the Oven. — Many ranges and stoves now on the market have an oven thermometer or heat regulator on the oven door. If the indicator would show whether the oven is slow, moderate, or fast, with any degree of accuracy, direction could be given in all recipes as to the amount of heat needed and it would not be neces- sary to open the oven door and test the heat. No oven thermometer that is even fairly accurate, or that can be relied on, is on the market as yet, and the only reliable tests for oven temperature are the old ones, which must be learned by experience. Probably the best way to test the heat of the oven is the hand test. This is done by put- ting the forearm in the oven and holding it there long enough to ascertain whether the air in the oven is moderately hot, very hot, or what may be termed cool. The terms used to distinguish the different oven temperatures are slow, moderate, hot or fast, and very hot. Generally speaking most foods are best cooked at moderate heat. A good general rule is, the smaller the article to be baked the hotter the oven, or the larger the article the slower the oven. This does not apply in all cases, but the reason for it is that it takes a long time for heat to penetrate to the center of a large mass. If intense heat be applied, a crust forms and the heat does not reach the center readily. Another way to test the oven temperature is by the use of paper, or bread crumb. The length of time it takes the paper or bread to brown determines the degree of heat in the oven. In a hot oven a piece of white letter paper will ‘ turn to a yellowish brown in from three to five minutes, in a moderate oven it will turn to a yellowish brown in from seven to ten minutes, and in a slow oven it will turn to a yellowish brown in from twelve to fifteen minutes. 18 GENERAL DIRECTIONS EQUIPMENT FOR A SCHOOL: KITCHEN FOR A CLASS I. ae IIT. IV. VI. VII. VIII. OF SIXTEEN PUPILS 8 double or 16 single work tables, with drawers to hold the utensils necessary for the average lesson, and with molding boards, and attached seats. 16 individual gas stoves or burners attached to the tables, or if gas is not in use 16 individual or 8 double burner oil stoves. (See frontispiece.) One large gas oven, or range, or a coal or wood range with a large oven, so that each pupil may have practice in attending to the baking for the class a week at a time or longer. In this way she may know exactly how to manage the range in her own home. She cannot get this practice if nothing but the small individual ovens are provided. A sink containing hot and cold water faucets. A gas heater may be installed or a water front may be placed in the range, or hot water may be provided by passing water pipes through the furnace and placing a storage tank near. Some arrangement is necessary for providing hot water because the time of teacher and pupils is lost and fuel is wasted if dish water is heated in individual tea kettles and it is a return to primitive conditions. | A common kitchen table where the day’s supplies are placed in readiness so that no time is lost in getting to work. A refrigerator. Screens for every window in the kitchen.

AI-modernized reading of the original text

taking the reading which the pointers have passed. For example: Suppose you find the pointers on your meter as shown by the heavy lines on the above cut, you record 55,800. At the previous reading, one month before, assume that the pointers were as shown by the dotted lines, 54,200. This means that during the month your gas consumption sent the pointers from 54,200 to 55,800. You have consumed the difference, which is 1600 cubic feet. Your gas bill would then be written as follows: | State of Meter, last reading . . . 55800 State of Meter, previous reading . . . 54200 Amount consumed . . . 1600 At $1.10 per 1000 cubic feet . . . . $1.76 ‘ Temperature of the Oven. — Many ranges and stoves now on the market have an oven thermometer or heat regulator on the oven door. If the indicator would show whether the oven is slow, moderate, or fast, with any degree of accuracy, direction could be given in all recipes as to the amount of heat needed and it would not be necessary to open the oven door and test the heat. No oven thermometer that is even fairly accurate, or that can be relied on, is on the market as yet, and the only reliable tests for oven temperature are the old ones, which must be learned by experience. Probably the best way to test the heat of the oven is the hand test. This is done by putting the forearm in the oven and holding it there long enough to ascertain whether the air in the oven is moderately hot, very hot, or what may be termed cool. The terms used to distinguish the different oven temperatures are slow, moderate, hot or fast, and very hot. Generally speaking most foods are best cooked at moderate heat. A good general rule is, the smaller the article to be baked the hotter the oven, or the larger the article the slower the oven. This does not apply in all cases, but the reason for it is that it takes a long time for heat to penetrate to the center of a large mass. If intense heat be applied, a crust forms and the heat does not reach the center readily. Another way to test the oven temperature is by the use of paper, or bread crumb. The length of time it takes the paper or bread to brown determines the degree of heat in the oven. In a hot oven a piece of white letter paper will ‘ turn to a yellowish brown in from three to five minutes, in a moderate oven it will turn to a yellowish brown in from seven to ten minutes, and in a slow oven it will turn to a yellowish brown in from twelve to fifteen minutes. EQUIPMENT FOR A SCHOOL: KITCHEN FOR A CLASS ae IIT. OF SIXTEEN PUPILS 8 double or 16 single work tables, with drawers to hold the utensils necessary for the average lesson, and with molding boards, and attached seats. 16 individual gas stoves or burners attached to the tables, or if gas is not in use 16 individual or 8 double burner oil stoves. (See frontispiece.) One large gas oven, or range, or a coal or wood range with a large oven, so that each pupil may have practice in attending to the baking for the class a week at a time or longer. In this way she may know exactly how to manage the range in her own home. She cannot get this practice if nothing but the small individual ovens are provided. A sink containing hot and cold water faucets. A gas heater may be installed or a water front may be placed in the range, or hot water may be provided by passing water pipes through the furnace and placing a storage tank near. Some arrangement is necessary for providing hot water because the time of teacher and pupils is lost and fuel is wasted if dish water is heated in individual tea kettles and it is a return to primitive conditions. | A common kitchen table where the day’s supplies are placed in readiness so that no time is lost in getting to work. A refrigerator. Screens for every window in the kitchen.

Principles of cooking