To Your Kitchen From Mine
YOU ARE WISE ...
to choose a Modern GAS range because it will give you the best cooking results possible while adding new beauty and convenience to your kitchen. It is designed for long life and the easy care that is so necessary in today’s living.
The tips on range use and care can keep your range cooking perfectly and looking its best for years to come. This booklet is a collection of some of our most popular recipes. Each one has been carefully tested in our kitchen—we hope they’ll be favorites in your kitchen, too.
Call your GAS Company when necessary to check the temperature and to make any range adjustments. There is no charge for this service.
Please call me if I can help you. It is always a pleasure to talk with you about your GAS appliances.
Home Economist YOUR GAS COMPANY
You will find that your Gas Range is as easy to care for as it is to use. The following suggestions will help keep it looking—and cooking—like new. Remember, good care means longer wear and maximum good service from any household appliance.
1. Use correct flame size. A flame which is too high will cause spattering and spillovers. Also, avoid overfilling utensils.
2. Before putting utensils into the oven or on a surface burner, be sure outside of pan is thoroughly clean.
3. Time cooking operations properly, and use CORRECT TEMPERATURES for roasting, baking and thermostatic top burner cooking. This will not only give you better cooking results, but also eliminate the possibility of spillovers and hard-to-clean pans.
4. A little care regularly keeps a range like new and is much easier than waiting until stains are cooked on and a major cleaning job is necessary. All surfaces can safely be washed with detergent and hot water. To retain the original appearance, RINSE and wipe surfaces dry after washing.
Betty Newton
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CONTENTS
CARE AND CLEANING
COOK TOP
OVEN
BROILER
ACCESSORIES
ROTISSERIE
GRIDDLE
LIGHT BULBS
CLEANING CHART
TOP OF RANGE
A THOUGHT OR TWO ABOUT A POT OR TWO
COOKING ON THE “BURNER-WITH-A-BRAIN”
RECIPES FOR “BURNER-WITH-A-BRAIN”
TOASTED POUND CAKE
WARMING ROLLS
HARD COOKED EGGS
“PAN BAKED” APPLES
“PAN BAKED” POTATOES
“BUTTER BOIL” FROZEN VEGETABLE
FLUFFY RICE
POPCORN
TO USE PRESSURE SAUCEPANS
DEEP FAT FRYING
PAN BROILING
HAM SKILLET DINNER
APPLESAUCE UPSIDE-DOWN CAKE
TOP BURNER CHEESE CAKE
FESTIVE RASPBERRY SAUCE:
QUICK FUDGE
GRIDDLE
GRILLING GUIDE
IT’S EASY TO BAKE WITH ... THE MODERN FUEL ... GAS
POULTRY ROASTING GUIDE
RECIPES FOR OVEN
POTATO ROLLS
FOR CINNAMON ROLLS:
SOUTHERN BUTTERMILK BISCUITS
LEMON BREAD
PLAIN PASTRY
LEMON MERINGUE PIE
MERINGUE:
TOFFEE TREATS
LOW-TEMPERATURE OVEN CONTROL
GENERAL USE
KEEP-WARM TEMPERATURES FOR OVEN COOKED FOODS
KEEP-WARM OVEN TEMPERATURES FOR TOP-BURNER-COOKED FOODS
TO THAW FROZEN FOODS
PROGRAMMED COOKING
PROGRAMMED COOKING GUIDE
GLAZED HAM SLICE
SUCCOTASH WITH ONION BUTTER
FRUIT COMPOTE
OVEN MEAL 2
HERB CRISP CHICKEN
CARROTS PIQUANT
DATE NUT PUDDING
OVEN MEAL 3
ITALIAN MEAT LOAF
BUTTER BAKED CARROTS
GREEN BEANS WITH BACON CHIPS
OVEN MEAL 4
PORK CHOPS WITH BASIL
YUMMY YAMS
PECAN PIE
OVEN MEAL 5
BAKED SALMON LOAF
SAVORY RICE
BUTTERED ASPARAGUS
SECRETS TO BETTER BAKING
BROILER
INFRARED BROILING GUIDE
REHEATING FOOD IN THE INFRARED BROILER
CONVENTIONAL BROILING GUIDE
BROILER RECIPES
BROILED STEAKS
BROILED CHICKEN
BROILED FISH
BROILED HAM
STEAK CHAMPIGNONS
REUBEN GRILL
SIX ’N ONE HAMBURGER
STRAWBERRY POUND CAKE DELIGHT
STRAWBERRY GLAZE
ROTISSERIE
CONVENTIONAL BURNER ROTISSERIE GUIDE
INFRARED BURNER ROTISSERIE GUIDE
COOKING TERMS AND METHODS
COMMON CAN AND JAR SIZES
SUBSTITUTING INGREDIENTS
Transcriber’s Notes