USING THE RANGE

The first question that enters the mind in regard to any range is “How well does it bake?” For that reason this book is called the "Secret of Better Baking."

But the range does many equally important things all at the same time. Broiling may be going on at the fire box end, boiling or frying in the center, simmering along the outskirts, baking in the oven, keeping dishes hot in the warming oven, heating adjoining rooms, and supplying a tank full of hot water.

If the range is a combination style with gas, its capacity is still further extended. Moreover, the complete coal and gas combination provides for a warm kitchen in winter and a cool kitchen in summer.

Understanding all the functions of the range permits the thrifty housewife to get the most out of it with the least effort.

USE OF THE OVEN

The real test of the range is in the baking. Nothing but individual experience is a safe guide in the handling any particular range, but the general principle is the same.

When the fire is first started, the flames rush over the top of the oven and thence directly to the chimney. This heats the top of the oven, while the bottom remains comparatively cool.

The entire oven must be heated and the body of fire must be sufficient to maintain an even heat for a considerable length of time. The oven becomes evenly heated by closing the oven damper, forcing the flames and smoke down one side and under the oven, entirely around and up again to reach the chimney. Foods prepared for baking or roasting differs widely in the time and temperature required for cooking. A little practice will determine the correct temperature and best location in the oven for different bakes.

In a coal range, baking is done directly on the bottom of the oven or on the raised rack. Never attempt to bake with the rack placed on the bottom of the oven. In gas ovens, however, baking is not done on the bottom of the oven, but only on the raised racks.