To Your Kitchen From Mine

FLUFFY RICE

For 3 cups of cooked white rice, place 1 cup uncooked rice, 2 cups water and 1 teaspoon salt in 2-qt. saucepan. Place on thermostatic top burner at 225 degrees. Bring to a boil, then cover pan, lower temperature setting to 190 degrees, and simmer about 15 minutes or until water is absorbed and rice is tender. For extra fluffy rice, turn burner off and let rice stand, covered for 10 minutes more.

Brown and wild rice are best cooked this way also, but cooking time will be much longer—about 35 to 45 minutes total cooking time. Also, add about ½ cup more water.

POPCORN

Place 2 tablespoons of oil and ½ cup popcorn in 10-inch aluminum skillet or saucepan. Cover tightly and place on thermostatic top burner at 375 degrees. Heat until popping stops, about 3 minutes. No need to shake the pan. Pour into serving bowl and toss with melted butter and salt.

TO USE PRESSURE SAUCEPANS

Pressure cooking is extremely easy with a thermostatic top burner. The following temperatures may be used as a guide: 240° to 250° for 15 pounds pressure, 235° to 240° for 10 pounds, and 225° to 235° for 5 pounds. Use medium flame if the pressure saucepan is of non-aluminum material. Raise or lower the temperature if needed to maintain the correct pressure; once it is determined, record it for future use. Time pressure cooking from the time the desired pressure is reached.

DEEP FAT FRYING

Accurate top burner temperature control makes deep fat frying just as easy as boiling water. Use a deep aluminum skillet or French fryer so oil will only half fill it and completely cover food. Preheat oil at recommended temperature (usually 375 to 400 degrees) until flame lowers, about 10 minutes. Add food in small amounts, cook until brown, turning once. Remove and drain on absorbent paper.

PAN BROILING

Set thermostatic top burner at 275 to 350 degrees depending on kind of meat and thickness. Preheat the griddle or skillet until the flame reduces. Rub pan lightly with a bit of meat fat. Brown meat on both sides. Do not cover. Do not add water. Pour off fat as it accumulates in pan. Turn meat occasionally so that it cooks evenly. Season and serve.

HAM SKILLET DINNER

1 ham slice, ½-inch thick

1 tsp. butter or margarine

8 small potatoes

1 pkg. (10-oz) frozen green beans

½ C. chopped onion

½ tsp. salt

Dash pepper

½ C. water

Brown ham slice on both sides in butter in large skillet. Add potatoes, green beans, onion, salt, pepper and water. Cover and place on thermostatic top burner at 215 degrees for 30 minutes. Makes 4 servings.

APPLESAUCE UPSIDE-DOWN CAKE

½ pkg. applesauce spice cake mix (plus ingredients necessary to prepare according to directions on pkg.)

6 Tbsp. butter or margarine

¾ C. brown sugar, packed

1 C. canned apple slices, drained

¼ C. maraschino cherries

Prepare cake mix according to directions on package. Combine butter and brown sugar in 10-inch skillet; heat enough to melt and blend together. Arrange apple slices and maraschino cherries on sugar mixture. Spread cake batter over fruit. Cover skillet. Cook on thermostatic top burner at 250 degrees for 25 minutes. Uncover; allow to cook 5 minutes longer. Cool 2 to 3 minutes. Loosen sides and invert on platter, allowing pan to remain in position for 1 minute. Remove pan and serve. Makes 6 to 8 servings.

TOP BURNER CHEESE CAKE

2 C. graham cracker crumbs

¼ tsp. cinnamon

¼ C. butter or margarine, softened

2 8-oz. pkg. cream cheese

1 C. coffee cream

1 C. sugar

2 Tbsp. all-purpose flour

½ tsp. salt

3 eggs, separated

1 tsp. vanilla extract

¾ tsp. grated lemon peel

Cut two double thickness strips of aluminum foil 18 × 3 inches. Place crosswise over bottom and up side of 10-inch skillet, extending about an inch above rim of skillet. Cut a circle of foil to fit bottom of skillet and lay over foil strips. Grease foil and sides of skillet. Mix graham cracker crumbs and cinnamon. Cut in butter. Press mixture on bottom and about 2 inches up sides of skillet. Soften cream cheese, add cream and beat until smooth. Add combined sugar, flour and salt; blend. Add unbeaten egg yolks, vanilla extract and lemon peel; mix well. Beat egg whites to soft peak stage and fold into cheese mixture. Pour into crumb-lined pan and place on thermostatic top burner at medium flame and 235 degrees. Cover tightly and bake for one hour. Turn burner off and let cake stand one hour. Refrigerate covered, for 3 to 4 hours. Carefully lift cake from pan, using foil strips and transfer to serving plate. Trim off excess foil or pull strips carefully from underneath the cake. Spoon Festive Raspberry Sauce over individual servings if desired. Makes 10 to 12 servings.

NOTE: At the end of the cooking time this cheese cake will be very soft in the center. After 3 to 4 hours refrigeration, the cake will be firm enough to cut.

FESTIVE RASPBERRY SAUCE:

2 10-oz. pkg. frozen raspberries, thawed

2 Tbsp. sugar

2 tsp. cornstarch

Drain raspberries; reserve sirup. Combine sugar and cornstarch; add to reserved sirup in saucepan. Cook and stir on thermostatic top burner at medium flame and 212 degrees until mixture comes to a boil and thickens; cool. Add raspberries; refrigerate. When chilled, spoon raspberry sauce over cheese cake.

QUICK FUDGE

2 C. sugar

3 Tbsp. butter or margarine

½ tsp. salt

1 C. evaporated milk

½ C. miniature marshmallows

1½ C. semi-sweet chocolate pieces

⅔ C. chopped nuts

1 tsp. vanilla extract

Mix sugar, butter, salt and milk in a 10-inch skillet. Place over thermostatic top burner at 300 degrees. Bring mixture to a boil, stirring until sugar is dissolved. Continue stirring and allow to boil 4 to 5 minutes. Turn burner off. Add marshmallows, chocolate, nuts and vanilla; stir until marshmallows and chocolate are completely melted and smoothly blended. Place in a buttered 8-inch square pan, spreading evenly. Cool before cutting into squares. Makes approximately 2 pounds.

GRIDDLE

One type of griddle is designed by the range manufacturer to fit over one of the surface burners. It can usually be converted to a fifth burner and is often thermostatically controlled. The other type is a portable separate utensil which fits over any range burner.

The griddle should be seasoned before using for the first time. To do this, brush surface with unsalted shortening. Heat on thermostatic top burner at 325 degrees for 15 minutes. Turn flame off and allow griddle to cool. While griddle is still warm, wipe off excess shortening with paper towel. The griddle is now ready for use.

The recommended thermostatic controlled burner temperature or a medium flame should be used when grilling foods. If griddle has no temperature indicator or is not thermostatically controlled, use a few drops of water as a test for proper cooking temperature. The water will form beads and “dance” when the griddle is ready to use.

GRILLING GUIDE

Preheat griddle at high flame and recommended temperature. Rub griddle lightly with a bit of meat fat.

IT’S EASY TO BAKE WITH ... THE MODERN FUEL ... GAS

BLUE FLAME OVEN TIPS

The oven should be allowed to preheat 10 to 15 minutes for most baking and all roasting operations.

Arrange pans 1½ inches from sides of oven and from each other for best heat circulation. There should also be 1½ inches of air space above and below each pan.

It is possible to use both racks at the same time in a Gas oven and still be assured of even browning. Two sheets of cookies or 4 layers of cake can be baked without shifting the pans. When using two racks and several pans, stagger the pans so no pan is squarely above another.

The most desirable baking results are obtained when the correct pan is used. Use the size pan recommended in the recipe. Use a medium weight aluminum or glass cake pan. Do not expect warped or darkened pans to produce even browning or a level product.

If food runs over in the oven, sprinkle with salt to stop smoking. Clean as soon as baking has been completed and oven has cooled.

Use minute timer to remind you when to check foods.

With a window in the door and an interior oven light, the cooking progress may be checked without opening the door. Leave oven door closed at least until the minimum baking time has elapsed.

When baking in glass pans, lower recommended temperature 25 degrees and use the recommended time.

For mixes, packaged and frozen foods, follow label directions. Remember, however, that cooking times are approximate and can be adjusted to suit personal preferences.

The non-tip oven rack may be pulled out for loading and unloading the oven without reaching into the heated oven.

Oven meals requiring same time and temperature for all foods have been planned on the following pages. Your own favorite recipes can also be cooked and held automatically with the new programmed system.

USE OF ALUMINUM FOIL

If aluminum foil is used in the oven, place a small sheet in the center of the oven bottom. The heated air MUST be allowed to circulate freely through the openings toward the outer edge of the oven bottom. DO NOT completely cover the oven bottom. DO NOT cover an oven rack with foil. Use aluminum foil only when absolutely necessary. DO NOT leave foil in the oven permanently. If these instructions are not followed, damage to the range and unsatisfactory baking results can be expected.

MEAT PROBE

A meat probe is a device for measuring, indicating and/or controlling internal temperature of meats by means of a metal probe inserted into the roast and linked to an indicator or actuator. This convenience feature eliminates guesswork and insures perfection every time.

Wipe meat with a clean, damp cloth. Season and place, fat side up, on rack in shallow roasting pan. Basting is not necessary.

When inserting probe into meat, put center section of probe into the lean center muscle away from bone and fat and as near the center of the meat as possible. When in use, the meat probe tip should be INSIDE the meat, not sticking through the meat and out the other side.

Always make certain the full length of probe is inserted in the meat. This may mean the probe will be inserted at an angle to have tip in center of muscle.

Plug other end of cable into socket in oven wall.

Turn selector dial to desired degree of doneness.

Set oven thermostat to 325 degrees.

DO NOT put an aluminum foil cover on meat when probe is used.

When roasting is completed, the control automatically signals, turns the oven off and/or reduces to and maintains a keep-warm temperature, depending on the type of thermometer.

Refer to manufacturer’s instruction booklet for further information.

MEAT ROASTING GUIDE
OVEN TEMPERATURE 325 DEGREES

POULTRY ROASTING GUIDE

Place breast-side up on rack in shallow pan. Brush skin with fat or cover with fat-moistened cloth.

RECIPES FOR OVEN

POTATO ROLLS

1 C. milk, scalded

1 C. mashed potatoes or ¼ C. instant potatoes prepared according to package directions

¾ C. shortening

1 C. sifted all-purpose flour

½ C. sugar

1 Tbsp. salt

1 cake compressed yeast

½ C. lukewarm water

2 eggs, beaten

4½ to 5 C. sifted all-purpose flour

Combine milk, potatoes, shortening, 1 C. flour, sugar and salt in large mixing bowl; let stand until lukewarm. Add yeast softened in lukewarm water; add eggs. Let stand 1 hour. Stir and add 4½ to 5 C. flour to make a slightly stiff dough. Knead until smooth on lightly floured surface. Return to greased mixing bowl. Let rise about 1 hour or until doubled in bulk. Shape desired number of rolls; place on greased baking sheet; let rise 1 to 1¼ hours or until doubled in bulk. Bake in Gas oven at 425 degrees 10 to 12 minutes. Makes 3 dozen medium-sized rolls.

NOTE: Punch down unused dough, cover and place in refrigerator until ready to use.

FOR CINNAMON ROLLS:

Use enough Potato Roll dough to roll into 12 × 6 inches rectangle, ¼-inch thick. Spread with mixture of ¼ C. melted butter, ¼ C. brown sugar, 1 tsp. cinnamon and ¼ C. chopped pecans. Roll as for jelly roll, cut into 9 slices. Butter a 9-inch square baking dish and pour in ¼ C. light corn sirup. Place rolls, cut side up, in dish. Let rise 1 to 1½ hours or until doubled in bulk. Bake in Gas oven at 425 degrees 12 to 15 minutes. Makes 9 rolls.

SOUTHERN BUTTERMILK BISCUITS

2¼ C. sifted all-purpose flour

¾ tsp. salt

½ tsp. soda

1 Tbsp. baking powder

½ C. + 2 Tbsp. shortening

¾ to 1 C. buttermilk

Sift together flour, salt, soda and baking powder. Cut in shortening with pastry blender or two knives until mixture resembles coarse corn meal. Stir in ¾ C. milk. Add enough more milk to make dough light and soft but not sticky. Turn out on lightly floured board or pastry cloth. Knead gently about 6 times. Roll dough to ½-inch thickness. Cut with floured biscuit cutter. Place on ungreased baking sheet. Bake in Gas oven at 450 degrees 10 to 12 minutes. Makes about 12 2-inch biscuits.

LEMON BREAD

6 Tbsp. shortening

1 C. sugar

2 eggs, beaten

1 Tbsp. grated lemon peel

1½ C. sifted all-purpose flour

1 tsp. baking powder

½ tsp. salt

½ C. milk

½ C. chopped English walnuts

⅓ C. sugar

3 Tbsp. lemon juice

Cream shortening and sugar. Add beaten eggs and lemon peel. Sift flour, baking powder and salt together and add alternately with milk. Fold in nuts. Pour into greased and floured 8½ × 4½ × 2½-inch loaf pan. Bake in Gas oven at 350 degrees for 1 hour or until done and lightly browned on top. Remove from oven and let cool in pan 15 minutes. Dissolve ⅓ cup sugar in lemon juice. Pour over bread. Let stand for 10 minutes. Remove bread from pan and cool. This is an excellent bread to use for buttered tea sandwiches.

PLAIN PASTRY

2¼ C. sifted all-purpose flour

1 tsp. salt

5 Tbsp. water

¾ C. shortening

Sift flour and salt into bowl. Remove ⅓ C. flour mixture and combine with water to form paste. Cut shortening into remaining flour until pieces are the size of peas. Add paste to shortening-flour mixture. Mix and shape into ball. For each crust, place half the pastry on floured board or pastry cloth. Roll ⅛-inch thick with short, light strokes from center out, keeping it circular in shape. Makes 2 nine-inch crusts.

Note: For baked shell: 450 degrees for 10 to 12 minutes.

LEMON MERINGUE PIE

¾ C. sugar

½ C. all-purpose flour

2 Tbsp. cornstarch

½ tsp. salt

2¼ C. boiling water

3 eggs, separated

¼ C. sugar

6 Tbsp. lemon juice

1 Tbsp. grated lemon peel

1 baked 9-inch pie shell

Combine ¾ C. sugar with flour, cornstarch and salt in saucepan. Slowly add boiling water, stirring constantly to keep smooth. Cook on thermostatic top burner at 200 degrees, stirring constantly, until smooth and thick enough to mound when dropped from spoon. Reduce temperature to 190 degrees; cover and cook 15 minutes. Beat egg yolks with ¼ C. sugar; gradually stir hot filling into egg yolk mixture. Return to pan and continue to cook for 5 minutes, stirring occasionally. Add lemon juice and peel; mix well. Pour into pie shell.

MERINGUE:

3 egg whites

¼ tsp. cream of tartar

6 Tbsp. sugar

½ tsp. vanilla extract, if desired

Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Blend in vanilla extract. Pile meringue onto pie filling, being careful to seal the meringue to edge of crust to prevent shrinking. Bake in Gas oven at 350 degrees for 12 to 15 minutes. Cool gradually, away from drafts.

TOFFEE TREATS

1 C. butter or margarine

1 C. brown sugar, packed

1 egg

2 C. sifted all-purpose flour

1 tsp. vanilla extract

1 6-oz. pkg. semi-sweet chocolate pieces, melted

½ C. finely chopped nuts

Cream butter and sugar. Add egg; mix well. Add flour and vanilla; blend. Spread dough to ½-inch thickness on a 17 × 14-inch greased cooky sheet or in a 15½ × 10½-inch jelly roll pan. Spread with melted chocolate. Sprinkle nuts over top and press into chocolate. Bake in Gas oven at 375 degrees for 15 to 20 minutes. Score while still warm. When cool, cut and remove from cooky sheet. Makes approximately 4 dozen cookies.

LOW-TEMPERATURE OVEN CONTROL

Your new Gas range has a new type of oven thermostat that provides low-temperature heat control from 140° to 225°. This new feature has miraculously opened up a new temperature area with many special uses. See pages 30 and 31 to see how this control will help you!

GENERAL USE

OVEN OPERATION

You will notice the following characteristics with the new low-temperature oven control:

1. After turning the oven control to the desired temperature, there will be a slight delay (several seconds) before the oven burner comes on.

2. The oven burner turns on and off as the oven operates except at the “Broil” setting. Baking times and temperatures are not affected by the “off-on” control.

PREHEATING

When using temperatures below 225°, preheating is generally recommended. To preheat, just turn the control to the temperature you want. It is not necessary to turn it first to a higher setting. Allow 10 minutes for preheating.

COOLING THE OVEN

Many ranges have the special feature of programmed cooking which reduces the cooking temperature to the keep-warm setting automatically. However, there are two ways to cool the oven manually to a lower holding temperature:

1. The quickest method is to turn the oven control to the desired low-temperature setting and open the oven door for 10 to 15 minutes to allow excess heat to escape. Then close the door until ready to serve the food.

2. A second method of cooling is to turn the oven control to the lower setting about 15 minutes before the end of the usual cooking time for the food you are preparing. Let the oven cool with the door closed. As the oven cools gradually to the keep-warm temperature, the food will finish cooking. If the oven door is opened during this cool down period (approximately 45 minutes after you lower the temperature) additional cooking time may be needed.

KEEPING WHOLE MEALS WARM

The setting recommended for the main course is usually a good compromise if all the foods in a meal do not have the same recommended keep-warm temperature.

COVERING FOODS

Moist foods should be tightly covered; many foods need only a loose cover. Aluminum foil makes an ideal cover if the utensil has no lid.

CARVING MEAT

Generally it is best to wait until just before serving to carve meats—especially rare or medium meats. However, if you do wish to carve meats ahead of time, keep the exposed cut surfaces close together and cover lightly with dampened paper towels or a dampened tea towel.

PRO-TEN® (PRE-TENDERED) BEEF

The papain used as a tendering agent continues to tenderize while the meat is held at keep-warm temperatures. As a result, these meats can become too tender after a holding period. Cuts which are not naturally tender, such as chuck and brisket, hold best but should be served within 1 to 2 hours after cooking is completed.

®Swift and Co.

WARMING SERVING DISHES AND PLATES

Preheat the oven and warm dishes at 170°. Allow 10 to 20 minutes to warm dishes thoroughly. Do not set warm dishes on a cold surface as rapid temperature changes can cause cracking. Warm only china, pottery, earthenware or enamelware (not silver).

TO THAW AND FRESHEN BAKED GOODS

Preheat oven to 170°. Wrap baked goods loosely to prevent drying and permit evaporation of ice crystals formed during freezing. This low-temperature oven method thaws three to four times faster than at room temperature.

HOLDING TIME

Most cooked foods may be held safely at serving temperature for 4 hours after cooking is completed. However, food is most palatable and nutritious when served reasonably soon after cooking. Therefore, keep foods warm no longer than necessary—preferably no more than 1½ to 2 hours.

Top burner cooked foods are most attractive when held an hour or less. Green vegetables are especially subject to color and texture changes.

KEEP-WARM TEMPERATURES FOR OVEN COOKED FOODS

Foods should be still hot from cooking—These temperatures will keep them hot for serving.

KEEP-WARM OVEN TEMPERATURES FOR TOP-BURNER-COOKED FOODS

TO THAW FROZEN FOODS

PREHEAT OVEN TO 155°. Leave foods tightly wrapped in their moisture-vapor proof freezer wrapping. Thaw just enough to separate or to handle easily and once thawed, do not refreeze. In general, foods will thaw four times faster than at room temperature. Cook as soon as possible after thawing.

PROGRAMMED COOKING

One of the most outstanding, truly automatic features of the Gas range is the programmed oven. Oven programming means that the oven will automatically change at a set time from one temperature to another—usually from a cooking to a keep-warm temperature. In other words, set the oven control for the cooking temperature and the amount of cooking time. The oven will cook the food, then automatically reduce to a keep-warm temperature to hold the foods for serving without over-cooking or drying out.

A. Foods which program well:

B. Foods which should not be programmed:

C. General rules:

PROGRAMMED COOKING GUIDE

Many variables such as size, composition and initial temperature of the meat are often encountered in roasts of the same weight. Therefore, the oven timer settings can only be approximate. For more accurate and unattended meat roasting a meat probe is recommended.

PROGRAMMED OVEN MEALS

OVEN MEAL 1

Glazed Ham Slice

Succotash With Onion Butter

Fruit Compote

Temperature: 350 degrees

Time: 1 hour

(Complete the meal with Hearts of Lettuce Salad, bread and beverage.)

GLAZED HAM SLICE

1 center ham slice, 1-inch thick

¾ C. corn sirup

3 Tbsp. vinegar

3 Tbsp. dry mustard

¼ C. water

Slash fat on ham slice and place in shallow baking dish. Spread with mixture of corn sirup, vinegar and dry mustard. Pour water around ham. Bake in Gas oven at 350 degrees for 1 hour. Makes 6 servings.

SUCCOTASH WITH ONION BUTTER

2 10-oz. pkgs. frozen succotash

1 tsp. salt

2 Tbsp. chopped onion

¼ C. butter or margarine

Place frozen succotash in 10 x 6 x 2-inch baking dish. Sprinkle with salt and chopped onion; dot with butter. Cover. Bake in Gas oven at 350 degrees for 1 hour. Makes 6 servings.

FRUIT COMPOTE

1 1-lb. pkg. dried prunes

1 C. dried apricots

1 C. dried peaches

2 C. water

½ C. sugar

3 or 4 slices orange

Rinse fruit in warm water. Drain. Place in a 2-qt. baking dish. Add water, sugar and sliced orange. Cover. Bake in Gas oven at 350 degrees for one hour. Makes 8 servings.

OVEN MEAL 2

Herb Crisp Chicken

Carrots Piquant

Date Nut Pudding

Temperature: 350 degrees

Time: 1 hour

(Complete the meal with a Mixed Green Salad, bread and beverage.)

HERB CRISP CHICKEN

4 chicken legs with thighs connected

2 chicken breasts, halved

½ C. evaporated milk

1 C. corn flake crumbs

4 Tbsp. chopped parsley

2 tsp. paprika

2 tsp. salt

¼ tsp. pepper

Dip pieces of chicken in milk; roll in mixture of crumbs, parsley, paprika, salt and pepper. Place chicken pieces, skin-side up, in shallow baking pan lined with aluminum foil; do not crowd. Bake in Gas oven at 350 degrees for 1 hour.

CARROTS PIQUANT

1½ to 2 lb. carrots

¼ C. butter or margarine, melted

2 Tbsp. brown sugar, packed

2 drops Tabasco sauce

½ tsp. salt

Dash pepper

1 Tbsp. prepared mustard

Scrape carrots; cut into ¼-inch rings. Place carrots in buttered 10 x 6 x 2-inch baking dish. Combine melted butter, brown sugar, Tabasco sauce, salt and pepper; pour over carrots. Cover with lid or aluminum foil. Bake in Gas oven at 350 degrees for 1 hour. Just before serving, stir in prepared mustard. Makes 6 to 8 servings.

DATE NUT PUDDING

3 eggs, beaten

1 C. sugar

¼ C. all-purpose flour

1 tsp. baking powder

¼ tsp. salt

1 C. chopped dates

1 C. English walnut pieces

Beat eggs with sugar until light. Add sifted dry ingredients and mix well. Stir in dates and nuts. Turn mixture into a greased 10 x 6 x 2-inch baking dish. Set this dish into a larger pan with ½ inch of water. Bake in Gas oven at 350 degrees for 1 hour. Makes 6 to 8 servings.

OVEN MEAL 3

Italian Meat Loaf

Butter Baked Carrots

Green Beans With Bacon Chips

Temperature: 375 degrees

Time: 50 minutes

(Complete the meal with bread, beverage and ice cream.)