TX 831 J .S47 rCopy 1 The Sentinel Book of Automatic Cooking Including Menus and Complete Directions for Automatic Dinners and Luncheons Published by The Sentinel Manufacturing Co. New Haven, Conn. Roasting — Meats, Poultry Meats, Fish, Poultry and Soup A (?Imple cooking Time Table for "automatic" cooking in the fireless-cooking oven. We recommend that all meats be roasted in an ■wncovered roasting pan. In prepar- ing all roasts, remove excess fat and dredge with flour and salt; if salt alone is used too much jr.ice will run before roast is browned. In roasting a small piece of meat (3 lbs. or less) we recom- n.or.d using a small pan instead of a large roasting pan. Do not use any water with roasts. MEAT WEIGHT Roast Beef or Roast Chicken or Roast Duck Roast Lamb or Roast Pork or Roast Veal Roast Turkey (!f smaller than 8 lbs. ii.'-e rule for chicken) 4 lbs. or less 5 lbs. 6 lbs. 4 lbs. 5 lbs. 6 lbs. or less 8 lbs. 9 lbs. 10 lbs. DIRECT HEAT plus RETAINED HEAT 45 minutes 50 minutes 55 minutes 50 minutes 50 minutes 55 minutes 1 hour and 5 mins. 1 hour and 10 mins. 1 hour and 15 mins. 1 hour 1 hour and 10 mins. 1 hour and 20 mins. 1 hour 1 hour and 10 mins. 1 hour and 20 mins. 1 hour and 40 mins. 1 hour and 50 mins. 2 hours NOTE Two extra dishes (veoietables, fruits or pudding) will cook with roast on these times, making three dishes in all. For each dish ov^ three, add five minutfi direct heat. For Larger Roasts: Add 5 minutes direct heat and 10 minutes retained heat for each additional pound. Thus, a 7-lb. roast of beef would need 60 minutes Direct Heat and 1 hour and 30 minutes Retained Heat. For roast beef " well done " simply leave in oven twenty to thirty minutes longer to cook on Retained Heat. Boiling — Meats, Poultry, Fish of boiling water. Be sure to cover utensil tightly. Prepare same as for top-of-stove cooking, using cold water instead niEAT WEIGHT DIRECT HEAT plus RETAINED HEAT NOTE Corned Beef J or Boiled Ham j 2 lbs. or less 3 to 5 lbs. Gibs. 45 minutes 50 minutes 55 minutes 2 hours 2 hours 2 hours and 30 mins. Two extra dishes (vegetables, fruits or pudding) will cook with meat dish on these times, making three dishes in all. For each dish over three add five minutes direct heat. Boiled Mutton | or. Boiled Beef ] 3 lbs. or less 4 to 5 lbs. 6 lbs. 45 minutes 50 minutes 55 minutes 1 hour 1 hour and 10 mins. 1 hour and 20 mins. Boiled Fowl ( or •{ Boiled Chicken [ 4 lbs. or less 5 lbs. 6 lbs. 40 minutes 45 minutes 50 minutes 1 hour and 30 mins. 1 hour and 40 mins. 1 hour and 50 mins. Boiled Fish (See automatic fish dinners.) 2 or 3 lbs. 4 or 5 lbs. 6 lbs. 35 minutes 40 minutes 45 minutes 40 minutes 55 minutes 1 hour and 5 mins. For Heavier Cuts of Meat or Fish, or Larger Fowl: Add 5 minutes Direct Heat and 10 minutes Retained Heat for each pound over six pounds. T)^^-t- P^/-vQC! + ci Prepare same as for top-of-stove cooking. (See Pot Roast J- ^ ^ J- ^-V^ClO LO 'ninnpr ^ Ra siita t.n ocivpr iit.pnsil tifrlitlv Automatic Dinner.) Be sure to cover utensil tightly. MEAT WEIGHT DIRECT HEAT plus RETAINED HEAT NOTE Pot Roast of: ( Beef 1 Lamb | Veal [ 2 lbs. 3 to 5 lbs. 6 lbs. 45 minutes 50 minutes 55 minutes 2 hours 2 hours 2 hours and 30 mins. Two extra dishes (vegetables, fruits or pudding) will cook with meat on these times, making three dishes in all. For each dish over three add five minutes direct heat. Pot Roast of ••.(Jhicken 3 to 4 lbs. 5 lbs. 6 lbs. 40 minutes 50 minutes 55 minutes 1 hour 1 hour and 10 mins. 1 hour and 20 mins. For Heavier Cuts: Add 5 minutes Direct Heat and 10 minutes Retained Heat for each mki pound over six pounds. ^ ' "F^Qlf Arl TTlcVl Pr^Pa^"® same as for any other range, using very little water. (See JJdKtJU. r Ifell Baked Halibut Automatic Dinner.) FISH WEIGHT DIRECT HEAT plus RETAINED HEAT NOTE 1 All kinds 2 to 4 lbs. 5 lbs. 6 lbs. 40 minutes 50 minutes 55 minutes 1 hour retained 1 hour and 10 mins. 1 hour and 20 mins. See "Note" above. 1 — I roTE Mi )te " above. Vji For Heavier Pieces OF Fish: Add 5 minutes Direct Heat and 10 minutes Retained Heat for each pound over six pounds. " Start all meats (excepting Pot Roasts) COLD, in a COLD OVEN. PEB 17 1917 r- Vegetables, Fruits, Berries, Etc. To be cooked automatically in the fireless-cooking oven. Vegetables JBOlleCl or oteWed. taWes or fruits in the firelesscook- ing oven start in cold water and always use tightly covered vessels. Use less water than you ordinarily would — just enough water to barely cover the vegetables. VEGETABLE Asparagus . . . Beets Cabbage Carrots Cauliflower . . Macaroni. . . . Parsnips. . . . Onions Potatoes Rice Spinach Squash String Beans , Turnips DIRECT HEAT plus RETAINED HEAT nutes nutes nutes nutes nutes nutes nutes nutes nutes nutes nutes nutes nutes nutes 45 minutes 1 hour and 30 minutes 1 hour and 30 minutes 1 hour and 30 minutes 30 minutes 30 minutes 1 hour and 30 minutes 35 minutes 20 minutes 45 minutes 30 minutes 45 minutes 1 hour and 30 minutes 1 hour and 30 minutes NOTE Most vegetables are not injured if cooked longer than the times specified. They may safely be left in oven several hours. Potatoes get "soggy" if allowed to boil very long. We recom- mend steaming or baking them with automatic dinners. Vegetables Baked prepare in the usual way. VEGETABLE DIRECT HEAT plus RETAINED HEAT NOTE Potatoes White 30 minutes 30 minutes 30 minutes 35 minutes 50 minutes 45 minutes \ Painting skins with melted butter Potatoes, Sweet .... Squash 45 minutes J 45 minutes 30 minutes improves baked potatoes. Macaroni Boil first, cook in open dish. Baked Beans 4 hours Be sure to see directions on p. 10. Vegetables Steamed prepare in the usual way. VEGETABLE DIRECT HEAT plus RETAINED HEAT NOTE Potatoes ] Squash, etc. / 40 minutes 1 hour Can steam indefinitely without injury. TTrilltQ Qnri RprriPQ When stewing fruits and berries in the fireless-cooking to cover bottom of vessel. oven, start in cold water and use very little — just enough Cook in tightly covered vessel. FRUIT DIRECT HEAT plus RETAINED HEAT NOTE Apple Sauce Apples, Baked Apricots Berries (all kinds) . . . Cranberry Sauce. . . . Prunes 35 minutes 25 minutes 35 minutes 25 minutes 30 minutes 25 minutes 25 minutes 30 minutes 40 minutes 1 hour Can be cooked overnight. 30 minutes 30 minutes 1 hour Can be cooked overnight. Rhubarb 30 minutes /^ 1 Prepare in double boiler, using cold water. Allow 35 or 40 minutes direct heat ^t5-lt;Cllo and at least 2 hours retained heat, or over night if possible. If cooked over night, a very few minutes on a top burner in the morning will heat cereal steaming hot, if it should not be quite hot enough to serve as taken from oven. General Rule For all meat, poultry or fish dishes not given in this Time Table, follow this general rule: Direct Heat Retained Heat 10 minutes per pound up to 5 lbs. \ , f 15 minutes per pound up to 4 lbs. 5 minutes more for each additional lb. / *^ \ 10 minutes more for each additional lb. Two extra dishes can be cooked at the same time, making three dishes in all. over three, add five minutes direct heat, but no extra retained heat. For each dish When cooking two or more vegetables or fruits together without any meat dish, use the time of the longest-cooking vegetable. Three vessels can be cooked on this time. If more than three vessels are used, add five minutes for each vessel over three. Start all vegetables and fruits in COLD water in COLD oven. Vegetables Page 1 % The Sentinel Book of Automatic Cooking Including Menus and Complete Directions for Automatic Dinners and Luncheons Published by The Sentinel Manufacturing Co. New Haven, Conn. Copyright 1917 The Sentinel Manufacturing Co. TK^SI o •:47 I Before Using Oven for First Time Before using the Sentinel Oven for the first time for cooking, light the oven burner and allow the Thermostone to bake for 30 minutes. (Follow instructions for lighting.) This is necessary only once — before the stove is used for the very first time. It is done to remove the moisture from the new soapstones. Some fumes will be given off while the stones are drying. Directions for Setting Cooking Clock and Lighting Gas These pictures illustrate the Hghting of the Cabinet Model. The other models are lighted in just the same way, the only difference being that on the other models the Cooking Clock is on the side instead of down under the oven. (No. 1) Lever J^BHBk Pull Down .^^^^^^^^^r ^9^^^^^H^H wK^ I^W^- \ First Operation: With your left hand, pull down Lever (No. 1) as far as it will go. (Unless Lever is pulled clear down, the Dial Hand will not turn.) (No. 1) Lever Hold Down (No. 2) Dial Hand Second Operation: Hold Lever (No. I) down with left hand and set Dial Hand (No. 2) with your right hand. (The POINT of the Dial Hand should point to figure on the Dial representing the number of minutes you wish the gas to burn.) This is the POINT of Dial Hand Third Operation : Open oven door wide. With left hand turn up Gas Cock (No. 3) as far as it will go and then apply lighted match to Lighter in bottom of oven, extending out from under Thermostone. Hold match there until gas is lighted. In case match should go out, turn gas off until new match is lighted and ready to use. Be sure oven burner is lighted, then close door gently. (No. 3) Cas Cock Page 5 What the Sentinel Stove Can Mean to You The Sentinel Automatic Cook Stove is a gas range with a built-in fireless- cooking oven. If you use it properly it will save you from one to four hours every day by re- lieving you of "pot watching." No need to stay around the kitchen to add water, or stir or baste. No need even to shut off the gas! The Sentinel stove cooks automat- ically. You may put an entire meal — soup, meat, vegetables and perhaps a pudding — into the fireless-cooking oven all at the same time. No need to pre- heat the food or the oven. Start the whole meal at once, COLD, in a COLD OVEN. You simply set the Dial Hand of the Cooking Clock for the number of min- utes Direct Heat required for the meal, and then you are free until meal-time. You can go shopping or calling, read, write, take a nap, or get out of doors. At the proper time the Coolking Clock will shut off the gas automatically, and then the Thermostone in the bottom of the oven will begin to give off the heat it has been storing up, and your dinner will finish cooking on this gentle Re- tained Heat, which costs you nothing. When meal-time comes, you simply slip on an apron, open the oven door and take up the meal, thoroughly done, steaming hot, and full of juice and flavor. How to Use the Time Tables "But how am I to knoiv how long to set the Cooking Clock for, and how much Re- tained Heat to allow?" you ask. We have prepared simple but very complete Time Tables to guide you and make it easy for you to use the Sentinel Stove. We believe that never before has a stove manufacturer published such a complete and helpful book of direc- tions to aid women to get the best re- sults from their stoves. To make it perfectly clear just what we mean by "Direct Heat" and "Re- tained Heat," and just how to set the Cooking Clock according to the Time Table, we will work out a sample dinner. Sample Automatic Dinner Tomato Soup Roast Pork (6 lbs.) Baked Potatoes Apple Sauce Boiled Onions Cauliflower Newton Tapioca The above menu, giving a complete dinner for six servings, should all be placed in the oven at the same time. Prepare the seven dishes according to the following recipes: Tomato Soup 5 can tomatoes 2 c. water 2 tbsp. butter i c. flour 1 tsp. salt Pepper 1 sUce of onion 1 slice of turnip Melt butter, stir in the flour, add all ingredients. Place in covered utensil. Roast Pork Dredge the pork with flour and salt, and place in a roaster or other utensil. Do not use any water. Do not cover. Baked Potatoes Wash potatoes and place on rack or in a pan. (If you will brush potatoes with melted butter first, you will be delighted with their creaminess.) Apple Sauce 8 tart apples 1 c. sugar 1 c. water 1 slice of lemon Use cold water and prepare in covered utensil. Use very little water. Buttered Cauliflower Break the cauliflower into small flowerets, cover with cold salted water in a covered utensil. Boiled Onions Peel onions, cover with cold salted water in a covered utensil. Newton Tapioca 5 c. pearl tapioca 5 c. milk § c. Indian meal f c. molasses 1 tsp. salt i c. butter Soak tapioca in water at least 3 hours (over night if convenient.) Scald 4 cups of milk and pour this over the Indian meal and cook 15 minutes. Drain the tapioca and combine all. Put in covered utensil. The time to use in setting the Cooking Clock is determined by the time of the longest cooking dish — generally the meat. In this case it is the pork. According to our roasting time table it is recommended that a 6-pound piece of pork be given 55 minutes "Direct Heat." This fifty-five minutes will heat three dishes of food as readily as one. For each dish over three, as ex- plained in the "Note" at the side of the Time Table, add five minutes of direct heat, that is, five minutes each should be added for the fourth, fifth and sixth utensils, or fifteen minutes extra, mak- ing seventy minutes (or one hour and ten minutes) total Direct Heati The number of minutes Retained Heat for a 6-pound piece of pork ac- cording to the Time Table is one hour and 20 minutes. Therefore, you would set the Dial Hand of the Cooking Clock for one hour and ten minutes of gas. At the end of this time the gas will shut off automatically. Then allow the dinner to stay in the oven one hour and 20 minutes longer on Retained Heat (after the gas is shut off), making a total cooking time of two hours and 30 minutes. Page 6 How to Use Time Tables Suppose you wanted to serve this dinner at 6 o'clock. The entire dinner would be prepared at one time and put into the oven, cold, at half past three. It would cook on Direct Heat until twenty minutes of five. Then the gas would be turned off automatically by the Cooking Clock and the dinner would cook from then until 6 o'clock on Retained Heat. "But," you say, "suppose I want to go out at 2 o'clock? Must I wait until half past three to put in my dinner?" No. You can put in your dinner be- fore two o'clock if you wish. Set the Cooking Clock for one hour and 10 minutes just the same and light the gas. The dinner can stay in the oven almost indefinitely on the Retained Heat with- out injury, because this Retained Heat is so gentle that it will not dry out the roa.st or boil the vegetables dry. Even after being in the oven all afternoon you will find your dinner full of juice and flavor. If you should be detained so late that your dinner was not steaming hot upon your return, you would need only to light the oven burner for ten minutes and everything would soon be good and hot. General Suggestions To use oven as ordinary gas range oven, set Dial Hand of Cooking Clock as far as it will go. This will allow for one hour and 30 minutes gas. When you are through cooking, simply turn Dial Hand back to aero and gas will shut off. In preparing food for automatic cook- ing your usual methods can be em- ployed with the few simple exceptions which follow: When boiling or stewing vegetables and fruit, start in cold water and always use tightly covered vessels. Use less water than you ordinarily would, ex- cepting with spinach. Escalloped dishes and most puddings should not be covered if they are to brown. In roasting meats or fowls, place in uncovered roasting pan. Do not use water. Place small strips of fat under meat or fowl to keep from sticking to bottom, if it seems necessary. Different people use different baking pans and have such different ideas on baking, as to when pies or cakes or bread are done, and just how brown they should be, that it is difficult to give any hard and fast rules. We can only give times as worked out in our Cooking Laboratory. By using these times as a guide you can soon learn how to vary them to suit your own requirements. When oven is not in use, always leave the door ajar to allow for a free circula- tion of air. This will keep your oven dry and sweet and guard against the possibility of rust forming. All methods of cooking can be done automatically in the oven except broiling and frying. Boiling — including steam- ing, stewing and simmering; roasting — • including braising or pot-roasting; bak- ing which does not expand or swell; are all better and more economically cooked automatically in the oven than over the open burners, and all three methods can be carried on together. In cases of this character the times used are those which would be used for the longest cooking article. In cooking meat loaf, pot pies, etc., if no time is given in the Time Table, allow 35 or 40 minutes, according to the nature of the dish and the size. If by any chance the clock gets out of order or needs any attention, it may be taken off very easily by unscrewing the two screws which hold the "ears" at the back of the clock case, near the top. Return the clock by express ad- dressed to The Sentinel Manufacturing Company, New Haven, Conn, (writing us at the same time), for any necessary repairs. The removal of the clock will detach it from lever (1), and expose a square wire hook. Oven may then be operated as the oven of an ordinary gas range by pulling down lever (1) and pushing over bent square wire hook to left, which locks lever (1) down. To turn off gas, simply release square wire hook by pushing to right. If trouble of any kind is experienced, write to The Sentinel Manufacturing Co., New Haven, Conn. Page 7 "Automatic" Dinners and Luncheons In order to make this book doubly helpful we are publishing a number of complete " automatic " dinners and luncheons. Not only do we give the menus, but in each case we give careful directions for the preparation of each dish and the cooking time and stove directions for the complete meal. These dinners we recommend for " automatic cooking." The complete dinner can go into the oven all at the same time, excepting where it is specifically stated that some dish is to be prepared on the top of the stove. You may prepare any of these meals as directed, place in the fireless-cooking oven, set the Cooking Clock, light the gas, and then forget all about your dinner until meal-time. Your own experience and imagination will suggest many other combinations, and the mar- velous convenience of this wonder-stove will grow on you from day to day as you learn more and more to depend upon this simple new method of cooking. Roast Lamb Dinner Roast Lamb — Mint Sauce Baked Sweet Potatoes Peas and Carrots Cauliflower Peach Tapioca Pudding Roast Lamb Select a small leg of lamb. Do not wash, but wipe with a damp towel. Season well with salt and pepper, dredge with flour. Put in roasting pan, un- co vered. Mint Sauce Two hours before serving mix two tablespoons fine chopped mint, with two tablespoons water, 4 tablespoons vinegar, 1 tablespoon sugar, | tsp. salt. Boil the sauce on top burner a few min- utes and set aside to serve with lamb. Baked Sweet Potatoes Select large sweet potatoes. Arrange in pan. Brush skins over with melted butter. Carrots and Peas 1 qt. green peas, 2 medium carrots, cut in cubes; 1 tablespoon sugar, 1 tea- spoon salt. Water to cover. When cooked, drain, add piece of butter, salt and pepper to taste. Creamed Cauliflower 1 head of cauliflower, soaked in salt water. Rinse, cover with cold water to which I tablespoon salt has been added. Peach Tapioca Pudding 1 can peaches 1 cup tapioca 1 cup sugar ^ tsp. salt Drain peaches, sprinkle with sugar. Let stand an hour. Soak tapioca 1 hour in cold water to cover. To peach syrup add enough boiling water to make 3 cups. Add tapioca drained and sugar. Line a pudding dish with peaches, cut in quarters, fill with the tapioca. Serve with cream. Stove Directions: All in oven together. Direct Heat: 60 minutes Retained Heat: 1 hour and 20 min- utes Total time: 2 hours and 20 minutes Roast, baked potatoes and pudding uncovered; two vegetables covered. Hamburg Loaf Dinner Hamburg Loaf Tomato Sauce Glazed Sweet Potatoes Boiled Rice Escalloped Tomatoes Chocolate Bread Pudding Hamburg Loaf 2 lbs. beef chopped fine 1 onion 1 tsp. salt 1 egg 1 tsp. pepper 1 tbsp. chopped parsley Put all into a bowl, knead in the egg. Place in bread tin, cover with a second tin. Tomato Sauce 1 small can tomatoes 1 tsp. sugar salt and pepper to taste 1 tbsp. fine chopped parsley Stew tomatoes on top burner and strain. Blend 1 tablespoonful butter with 1 of flour. Add strained tomato and parsley. Pour over loaf when ready to serve. Glazed Sweet Potatoes Place sliced peeled sweet potatoes in earthen dish. Pour over potatoes a syrup as follows: 1 cup brown sugar, I cup water, ^ tsp. salt and two tbsp. butter. Boiled Rice I cup well washed rice, 1 tablespoon salt, cold water to cover. When cooked, drain and set back in oven a few minutes to dry. Escalloped Tomatoes Arrange cracker crumbs and toma- toes (sliced in layers in buttered dish) season each layer with butter, salt and pepper. Layer of crumbs on top. Chocolate Bread Pudding 1 small loaf of bread, crust cut off. Soak in 1 qt. of milk. Add ^ teaspoon salt, 2 eggs, 1 cup sugar, 1 tablespoon vanilla. Melt 2 oz. unsweetened choco- late in § cup water. Add to bread mixture. Stove Directions: All in oven together excepting to- mato sauce. Direct Heat: 45 minutes. Retained Heat: 50 minutes. Total time: 1 hour and 35 minutes. Meat and rice in covered utensils. Tomatoes, potatoes and pudding un- covered. Page 8 Automatic Dinners Roast Chicken Dinner Vegetable Soup Roast Chicken Cranberry Sauce Boiled Onions Roasted Potatoes Rice Pudding Vegetable Soup 2 qts cold water 2 tomatoes 1 qt. finely cut mixed vegetables, season to taste with salt and pepper 1 tbsp. sugar Roast Chicken Procure a 4-lb. chicken, clean, wash quickly in cold water. Wipe dry, season with salt and pepper, rubbing well in with a little flour. Put in un- covered roasting pan with 2 tablespoon- fuls butter, broken into small pieces. Cranberry Sauce 1 qt. cranberries; 1 cup sugar; 1 cup cold water. Boiled Onions 1 doz. medium sized white onions peeled, covered with cold water with 1 teaspoonful salt. Roasted Potatoes Pare medium sized potatoes, salt and arrange around the chicken. Rice Pudding I cup well washed rice, quart milk, I cup raisins, 1 tablespoonful vanilla, 1 cup sugar. Stir well together. Stove Directions: All in oven together. Direct Heat: 55 minutes. Retained Heat: 1 hour and 30 min- utes. Total time: 2 hours and 25 minutes. Chicken, potatoes and pudding un- covered. Cranberry sauce and onions in covered utensils. Pot Roast Dinner Pot Roast Sauerkraut Mashed Turnip Steamed Potatoes Steamed Fruit Pudding Pot Roast 3 lbs. beef 1 onion 1 tomato First brown beef and onion over top burner in usual way. When brown add 1 teaspoon salt, 1 teaspoon pepper, 2 cups water, 1 tomato. Cover. When cooked, thicken the gravy a little. Boiled Turnips, Mashed Peel yellow turnips, cut in two inch pieces, add 1 tablespoon salt; cold water to cover. When cooked, drain, add tablespoon butter, and mash. Sauerkraut 1 qt. sauerkraut, water to cover, j cup vinegar. Put in covered utensil. Steamed Potatoes 8 medium sized potatoes, small piece cut from the end of each; I cup of cold water. Cover with pan. Steamed Fruit Pudding 5 cup butter 1 cup milk 3 tbsp. sugar 2 cups flour 2 eggs 2 tsp. baking powder X cup raisins and currants 5 cup fine cut citron grated rind of lemon juice of 5 lemon Cream butter and sugar, add eggs one at a time; add flour and baking powder, sifted together, then milk. Dust fruit with flour and add to batter last. Butter pudding mold, dust with bread crumbs. Close tightly. Serve with hard sauce. Stove Directions: All in oven together. Direct Heat: 50 minutes Retained Heat: 2 hours Total Time: 2 hours and 50 minutes All utensils covered. Hungarian Goulash Dinner Hungarian Goulash Red Cabbage Browned Potatoes Stewed Pears Apple Pudding Hungarian Goulash 3 lbs. beef. Brisket is good. Cut small. Brown the beef slowly on top burner, with 1 onion sliced. Add two tomatoes, teaspoonful salt, y teaspoon pepper, | teaspoonful paprika. Cover before setting in oven. Browned Potatoes Eight medium sized potatoes, peeled and cut in half, arranged on pie tin, sprinkle with salt and pour over two tablespoons melted butter. Stewed Pears Peel 1 qt. pears, cut in half, remove core. Add 1 cup sugar, | juice of lemon, a dash of cinnamon, 1 cup water. Cover. Red Cabbage 1 small head cabbage, cut fine, to which add an apple, 1 onion, | teaspoon cloves, 1 tablespoon salt, ? cup sugar. Water to cover. Before serving, drain and add 1 cup vinegar. Apple Pudding Pare and slice six large apples. Soak loaf bread in cold water. Press out and put in saucepan on top burner with two tablespoonfuls butter. Stir until smooth and set aside to cool. Stir ^ cup sugar with the yolks of four eggs. Add the bread, sliced apples, and the whites beaten stiff. Butter a pudding form, sprinkle with bread crumbs, fill in the bread mixture. Serve with hard sauce. Stove Directions: All in oven together. Direct Heat: 40 minutes. Retained Heat: 1 hour and 30 min- utes. Total time: 2 hours and 10 minutes. All covered utensils excepting pota- toes and pudding. Page 9 Automatic Dinners New England Saturday Night Supper Boston Baked Beans Pickled Beets Fish Balls Boston Brown Bread Boston Cream Pie Tea. Boston Baked Beans. 1 pint white beans soaked over night in four times the amount of cold water. Next morning wash off thoroughly; put on to parboil with fresh hot water. Boil until the skins break when blown on. While boiling a teaspoonful of soda should be added, which brings to the top a scum, which skim off. When boiled put in colander and wash with water again. Have bean pot ready, cover bottom of pot with three slices of salt pork. Put in half of beans, then in centre 5 lb. salt pork, cut across the top. Add § cup of mo- lasses and rest of beans. Fill pot nearly full of hot water. Beans are then ready to bake. Cod Fish Cakes Soak 1 pound of cod fish in cold water for several hours. Then place in sauce- pan over top burner; cover with cold water. As soon as it begins to boil, drain off the water. Cover again with cold water, and let it come to the boiling point. Remove the bones. Chop the fish fine and mix it with an equal portion of mashed potatoes; add | tablespoonful butter and one egg. Form the mixture in round balls, flatten and fry on top burner until light brown. Boston Brown Bread Put i pt. rye flour, 5 pt. Graham flour, 5 pt. Indian meal in a bowl; add | pt. water, 1 teaspoon salt, | pt. molasses. Dissolve 1 teaspoonful baking soda in a little hot water; add it to the flour; mix all together. Fill in buttered brown bread mold. Set in vessel con- taining water half way up. Cover. Boston Cream Pie 1 cup sugar 1| cup flour 3 tbsp. milk. 3 eggs (beaten separately) 1 heaping teaspoon baking powder. Divide the batter in half and bake in two medium sized pie tins. Split each one with sharp knife and spread | the cream between each. Flavor same as custard. Cream Put on a pint of milk to boil, break two eggs into a dish and add 1 cup of sugar and half cup of flour previously mixed; after beating well, stir it into the milk just as it commences to boil; add an ounce of butter and keep on stirring until it thickens. Flavor with vanilla. Stove Directions: All in oven together excepting cod fish balls and cream pie. Direct Heat: .50 minutes Retained Heat: 4 hours Total time: 4 hours and 50 minutes Note: W^e recommend baking cream pie separately before meal is to be pre- pared. However, it can be baked with dinner if necessary by putting in the two layers ten minutes before gas shuts off and leaving in oven 15 minutes on retained heat. Baked Sausage Luncheon Baked Sausage Clarissa Potatoes Buttered Onions Creamed Cabbage Steamed Apple Dumpling Hard Sauce Baked Sausage 2 lbs. sausage, 1 egg, bread crumbs. Dip each sausage in egg and bread crumbs. Arrange in roasting pan with two tablespoonfuls melted butter. Buttered Onions 1 qt. small white onions peeled, h teaspoon salt and water to cover. Butter Sauce ^ cup of the water onions were cooked in, 3 tablespoonfuls melted butter, 1 teaspoon flour; season with salt and pepper. Melt butter on top burner, add flour, onion water and seasoning. Add to onions. Creamed Cabbage Small head of cabbage, 1 tablespoon salt, water to cover. When cabbage is cooked, drain and chop fine and add to cream sauce. Clarissa Potatoes Eight medium sized potatoes, ^ cup melted butter, \ lb. cheese, salt and pepper to taste. Peel and cut potatoes in lengthwise pieces | inch thick. Have pudding dish ready. Put in a layer of potatoes. Sprinkle with grated cheese, salt and pepper. Continue until dish is f filled. Have grated cheese thickly sprinkled on top and pour over melted butter. Steamed Apple Dumplings Prepare a fine pie crust, cut it into square pieces and inclose in each square a peeled and cored apple. Fill the core with sugar and sprinkle of cinnamon. Lay the dumplings into a steamer and cover tightly. Set steamer in pan of water. Serve with hard sauce. Hard Sauce Cream two tablespoons butter, add gradually ^ cup powdered sugar. Stir until creamy and smooth. Grate in nutmeg, and if liked add a little brandy. Stove Directions: All in oven together Direct Heat: 50 minutes Retained Heat: 1 hour, 15 minutes Total time: 2 hours, 5 minutes Onions and cabbage and pudding, covered utensils. Sausage and potatoes, uncovered. Page 10 Automatic Dinners Boiled Salmon Dinner Split Pea Soup Boiled Salmon Egg Sauce Creamed Cauliflower Baked Potatoes Steamed Lemon Pudding, Lemon Sauce Split Pea Soup 2 cups green split peas, 1 carrot, 1 onion, stalk celery, parsley, 2 qts. water, salt and pepper to taste. After soup comes from oven, strain or mash vegetables and blend with 2 tablespoonfuls flour dissolved in ^ cup cold water. Serve with bread croutons. Baked Potatoes Eight medium sized potatoes. Wash well and wipe dry. Put in pan and brush skins with melted butter. Creamed Cauliflower Soak small head of cauliflower in water with 1 tablespoonful salt for 2 hours. Drain. Cover with cold water. Before serving drain and add cream sauce. Cream Sauce for Cauliflower Blend 1 tablespoonful butter with 1 tablespoonful flour. Add 1 cup water cauliflower was cooked in, 5 cup milk. Salt and pepper to taste. Boiled Salmon 3 lbs. salmon ^ cup vinegar 1 qt. cold water 1 onion (spices) When cooked remove bone and skin, and serve with egg sauce. Egg Sauce Chop fine 1 onion; put in with 1 bay leaf, 1 tablespoon butter and a dash of pepper, in a saucepan. Cook 5 minutes on top burner. Add 1 heaping table- spoonful flour, stir and cook five min- utes. Add 1 pint water or stock, season with 1 teaspoon salt, then strain, return to fire; add 1 tablespoonful butter in small pieces, mix the yolk of 2 eggs with 1 tablespoonful lemon juice; pour them gradually into the sauce. Do not let it boil again. Add 1 fine chopped hard boiled egg, 1 tablespoonful chopped parsley. Steamed Lemon Pudding 1 cup milk ^ cup sugar I5 cups flour \ cup butter 2 tsp. Baking Powder 2 eggs grated rind and juice of a lemon Butter pudding mold, dust with bread crumbs. Cover tightly and set in pan of water. Serve with lemon sauce. Stove Directions: All in oven together. Direct Heat: 45 minutes Retained Heat: 45 minutes Total Time: 1 hour and 30 minutes Potatoes open; other utensils covered. Polled Chicken Luncheon or Dinner Tomato Soup Potted Chicken Boiled Spinach Browned Potatoes Boiled Onions Rice Pudding Tomato Soup Melt 1 tablespoonful butter in a saucepan on the top of stove, add 2 tablespoonfuls fine chopped onion, the same of carrots and celery. Cook 6 minutes without browning; add 1 tablespoonful flour, stir for a few min- utes; then add 1^ pts. water and 1 can tomatoes. Season with 1 teaspoonful salt, ^ teaspoon pepper, 1 tablespoonful sugar and a sprig of parsley. Cook in oven with dinner. Strain before serving. Potted Chicken Select a 4 lb. chicken, season with 1 tablespoonful salt, | teaspoonful pepper, rub seasoning inside and out. Place a saucepan large enough to hold the chicken with 4 ounces larding pork over the fire, fry light brown. Turn the chicken frequently, then add 1 cup wa- ter, the giblets and small onion. Cover and cook in oven. Rice Pudding I cup rice, f cup sugar, 1 tablespoon- ful vanilla, quart milk and two eggs. Stir thoroughly. Stove Directions: All in oven together. Direct Heat: 50 minutes Retained Heat: 1 hour Total Time: 1 hour and 50 minutes All utensils covered. Roasl Beef Dinner Roast Beef Browned Potatoes Sliced Beets Buttered Carrots and Peas Cinnamon Prunes with Cream Roast Beef 6 lbs. roast, dredged with salt, pepper and flour. 8 medium sized potatoes, pared and placed around the roast. Sliced Beets Three new beets in cold water to cover. Carrots and Peas Two carrots sliced and can of peas, with cold water to cover. Cinnamon Prunes 1 pound prunes, not previously soaked, with stick of cinnamon and cold water to cover. Stove Directions: All in oven together. Direct Heat: 50 minutes Retained Heat: 1 hour and 10 min- utes Total time: 2 hours All covered utensils except meat. Page 11 Automatic Dinners Baked Halibut Dinner Pea Soup Baked Halibut — Tomato Sauce Delmonico Potatoes Scalloped Tomatoes Cottage Tapioca Pudding Pea Soup 1 can peas 1 small onion 1 qt cold water 1 tbsp. butter and flour blended sprig of parsley and celery salt and pepper to taste When cooked, take out onion, parsley and celery, stir in 2 cups milk. Serve with bread croutons. Baked Halibut 3 lb. slice of Halibut 1 cup tomato juice I onion chopped fine small piece of butter Before serving thicken gravy with teaspoonful of cracker crumbs. Escalloped Tomatoes Arrange cracker crumbs and tomatoes, sliced (raw or canned) in layers in but- tered baking dish. Season each layer with butter, salt and pepper. Layer of crumbs on the top. Delmonico Potatoes Arrange cracker crumbs, grated cheese and potato cubes in layers. Moisten with milk or milk sauce and season. Cover with loose plate. Cottage Tapioca Pudding ^ cup tapioca 3 eggs 1^ cups stale cake crumbs 1 tsp. vanilla f cup sugar 1 qt. milk Soak tapioca in water to cover for an hour, or over night. Beat eggs and sugar, add tapioca, milk, vanilla and cake crumbs. Stir well. Stove Directions: All in oven together. Direct Heat: 40 minutes Retained Heat: 1 hour Total Time: 1 hour and 40 minutes Soup, halibut and potatoes in covered utensils. Tomatoes and pudding un- covered. Automatic Luncheon Chicken en Casserole Tomato Farce with Mayonnaise Chocolate Blanc Mange Chicken en Casserole Cut a young chicken in eight pieces, season with salt and pepper. Fry a slice of fat pork crisp. Put ^ in a casse- role. Lay chicken on top, arrange a dozen small white onions around. Cut carrots and potatoes into balls — I5 dozen each. Have potatoes on top, pour over balance of pork, close tightly. In the meantime, make a broth of the giblets. When chicken is cooked, remove from casserole, free the gravy from fat. Stiain 1 pt. giblet broth; add to gravy. Thicken with 2 table- spoons cornstarch dissolved in a little cold water. Return chicken and vege- tables to casserole. Pour over the gravy, set for a few minutes in the oven and serve in casserole. Tomato Farce 1 head of lettuce 6 medium sized tomatoes Shortly before serving cut a thin slice off the blossom side. Scoop out the insides, chop fine with some white celery, the whites of 2 hard boiled eggs and mix with a few spoons mayonnaise. Fill each tomato with this mixture and serve in a bed of lettuce leaves. Use the yolks of eggs for mayonnaise. Chocolate Blanc Mange 1 pt. milk 3 tbsp. cornstarch 4 tbsp. sugar 2 oz. chocolate Heat the chocolate in a double boiler on top burner. When melted add the milk. When milk is heated stir thor- oughly and add sugar. Moisten the cornstarch in ^ cup milk; add. Cook until thick and smooth, add after taking from fire a teaspoonful vanilla, pour into cups or molds and serve cold with cream. Stove Directions: Cook Chicken only in oven. Direct Heat: 40 minutes Retained Heat: 1 hour Total Time: 1 hour and 40 minutes New England Boiled Dinner Corned Beef Cabbage Beets Carrots Turnip Potatoes Corned Beef Wash the meat well. Cover with cold water. Boiled Beets 1 bunch beets, covered with cold water. When cooked, run cold water over to rub off skins. Boiled White Turnips 1 qt. small white turnips covered with cold water. Add 1 tablespoon salt. Boiled Carrots Cut three bunches of carrots in length- wise pieces 2 inches long. Cover with cold water, add 1 teaspoon salt, 1 tea- spoon sugar. Boiled Cabbage 1 medium sized head cabbage soaked for 2 hours. Drain, add 5 teaspoon baking soda, 1 tablespoon salt. Stove Directions: All in oven together. Direct Heat: 60 minutes Retained Heat: 2 hours Total Time: 3 hours All utensils covered. Page 12 Automatic Dinners Boiled Cod Luncheon or Dinner Boiled Cod Boiled Spinach Boiled Potatoes Apple Bread Pudding Boiled Cod 2 lbs. cod steak, covered with cold water, to which add 1 onion, sprig of parsley, 2 tablespoonfuls vinegar, pep- per to taste. When cooked remove skin and bone and serve with cream sauce to which a tablespoonful of chopped parsley has been added. Boiled Spinach 4 qts. of spinach well washed. One tablespoonful salt, 4 qts. cold water. When cooked drain, chop fine and serve with hard boiled eggs sliced. Boiled Potatoes Eight medium sized potatoes, peeled. 1 tablespoonful salt and cover with cold water. Apple Bread Pudding Small loaf bread, cut off crust, slice and put to soak with 1 qt. milk. Pick apart with fork and add 1 cup sugar, 2 eggs (beaten), 3 apples peeled and cut up in small pieces, 1 tablespoonful va- nilla. Stove Directions: All in oven together. Direct Heat: 35 minutes Retained Heat: 40 minutes Total time: 1 hour and 1.5 minutes 3 covered utensils; pudding in open dish. Lamb Stew Luncheon or Dinner Lamb Stew and Vegetables Baked Macaroni String Beans Apple Tapioca Pudding Lamb Stew and Vegetables 2 lbs. lean lamb, cut in pieces, 1 small yellow turnip cut in 3-inch squares, 3 medium carrots cut in quarters length- wise, 6 medium sixed potatoes (leave whole), 1 tomato; salt and pepper to taste; 1 onion sliced, 1 qt. cold water. When stew is cooked, put over top burner and blend with 2 tablespoonfuls flour dissolved in little cold water. Baked Macaroni ^ lb. macaroni boiled with 1 table- spoon salt until tender. Drain. Arrange layer of macaroni, stewed tomatoes and grated cheese, alternately in pudding dish. Have grated cheese on top. Pour over all j cup melted butter, | cup milk and 1 tablespoon sugar. Boiled String Beans 1 qt. string beans, 1 tablespoon salt. Cold water to cover. Apple Tapioca Pudding Soak 1 cup tapioca in four cups water; add six large tart apples chopped fine and add 1^ cups sugar. Serve warm with cream. Stove Directions: All in oven together. Direct Heat: 50 minutes Retained Heat : 1 hour and 30 minutes Total time: 2 hours and 20 minutes All covered utensils excepting pudding A Dinner in the Fireless - Cooking Oven This picture shows oven open and illustrates an entire chicken din- ner arranged in ov- en, ready to cook. The chicken is put in uncovered roasting pan and set on rack on first or second oven groove. Potatoes are peeled and put around chicken in roasting pan. The two alumi- num utensils on the same rack contain vegetables. They are tightly covered. On the top rack is an aluminum kettle (tightly covered) containing soup, and an open baking dish containing an apple tapioca pudding. Everything is put in cold and the oven itself is cold. When everything is in, simply set the Dial Hand of the Cooking Clock, light the gas and shut the oven door — and you are free until dinner time! Never place anything directly on the Thermostone. Page 13 Questions You May Ask Q. Suppose I find that my roasts do not get done through on the times given in the roasting Time Table? A. Then allow 5 (or even 10) minutes more Direct Heat. Q. Suppose I find that my roasts get too done on the times given in the roasting Time Table? A. Then give about five minutes less Direct Heat. Q. Is the Broiler automatic? A. No. It is used just as any other Broiler. Q. Are the cooking-top burners auto- matic? A. No. They are used just as the cooking-top burners of any other gas range. Q. When I cook a roast and several vegetables together do I allow the time for the roast as given in the roasting Time Table, plus the time for separate vegetables as given in the vegetable Time Table? A. No. Two extra dishes can be cooked with roast without any extra time. fSee Note at side of roasting Time Table.) The times for separate veg- etables are given to guide you in case you wish to cook one or more veg- etables alone (or with a pudding, etc.). In such case, use the time for longest cooking vegetable (or other dish) as explained on Time Table. Q. Suppose I have been doing some cooking — baking, for instance — and my oven is still hot when it is time to put in my dinner, which the cook book says should be started in cold oven. Do I have to wait for oven to get cold? A. No. You can put your meal right in, even though the oven is still warm — or even hot. If quite hot, you would allow perhaps five or ten minutes less Direct Heat than if starting with cold oven. As a rule we recommend starting meals to cook in cold oven because that is the foundation principle of "auto- matic cooking," but it is not abso- lutely necessary. Q. Suppose I have no meat dish to cook, but wish merely to cook sev- eral vegetables together, or perhaps vegetables and a pudding? A. Use the time of the longest-cooking dish, as given in the Time Table. Three dishes will cook on this time. If more than three dishes, add five minutes for each additional dish. Q. Suppose I make a mistake and turn the Dial Hand too far? Can I turn it backward? A. Yes. You can turn the Dial Hand either way without injury to the Cooking Clock. Page 14 Q. Can I remove the Thermostone frame in the bottom of oven to clean oven? A. Yes. It can be lifted out readily. When putting back, be sure that the part of the frame with the Uoo legs is toward the front, and that the legs on the sides of the frame fit down into the notches in the round collar in the bottom of the oven. Never put the soapstones in water. Q. Do I need to take out the Thermo- stone when using oven as ordinary gas range oven? A. No. Never take out Thermostone except to clean oven. Q. Can I open the oven door while my dinner is cooking and turn potatoes, baste the roast, etc.? A. You can if you wish, ivhile the gas is burning, though it is not necessary ordinarily. Q. Can I cook in this oven just as in any other gas range oven, getting the oven hot before putting in meats, cooking entirely on Direct Heat, and turning gas low just as I would in the usual gas range? A. Yes. But we do not recommend doing this. It wastes gas, requires constant watching, and the food will not be as deliciously cooked as it will if you use this stove as it was in- tended — ^as an automatic fireless- cooking gas stove. When used as such it saves your time, saves gas, and frees you from the kitchen for several hours each day. Q. Need I turn the gas down when do- ing automatic cooking? A. No. The gas must be turned on full for the length of time given in the Time Table when doing automatic cooking of meats, vegetables, etc. The Retained Heat period (after the gas is turned off) corresponds to turning the gas low in the ordinary gas range, and it saves on your gas bill. Q. Can I leave the kitchen after my dinner is in to cook? A. Yes. You can leave the house if you wish and be gone for several hours. The Cooking Clock will shut the gas off automatically at the time you set it for and after that the Retained Heat will complete the cooking, but it will not be hot enough to burn anything. Questions You May \sk Q. How is it possible to cook at the same time, foods each of which ordinarily requires a different length of time? A. This is possible because the temper- ature at which foods are cooked in the fireless- cooking oven is far less than is commonly used. The in- tense direct heat is onlj'^ used to start the cooking. The gentle Retained Heat is hot enough to complete the cooking but not hot enough to spoil those foods which must remain in the oven longer than if cooked alone. It is high temperature or intense heal that breaks down the food fibre, not length of time. Q. Can puddings be cooked with auto- matic dinners? A. Yes, but you must not expect the impossible of the range in the prep- aration of dinners; and while with meat or fish dishes practically every vegetable and soup can be com- bined, we must remember that puddings requiring long cooking will be those especially suited for auto- matic dinners. All tapioca puddings, bread puddings, fruit puddings, steamed suet puddings, the rice desserts, and baked Indian pud- dings are practical examples. Q. Will not puddings and other delicate foods be flavored by odorous veget- ables, fish or meats when cooked at the same time? A. No. Odorous vegetables will not flavor other food materials placed in the oven at the same time if both are started at the same time — cold, in a cold oven. The boiling and the baking point will be reached at practically the same time. Onions placed in cold salted water may be put into the oven with a cold pudding and no odor can be given the pudding until the onions begin to boil. Neither can any odor be taken up by the pudding after it is heated through and it will always be thoroughly heated before the boiling point of the onions is reached. Puddings thus cooked will never be "onion-flavored." However, should the onions be placed in boiling water or the boiling point be reached be- fore the cold pudding is put into the oven, we would not answer as to the flavor of the pudding. This principle is familiar to every housewife using a coal or gas oven. One would never think of plac- ing a pudding or cake in the oven when a partly baked fish, for ex- ample, was already heated through and baking. Q. How long will the iireless-cooking oven hold its heat? A. The oven will hold its heat long enough to thoroughly cook any ordi- nary meal and keep it "piping hot" a reasonable length of time. We do not claim, however, that the oven will keep a meal steaming hot for a period of five or six hours after it is thoroughly done and should properly be served. On the other hand, should you leave a meal in the oven an unusual length of time — several hours after it is done — and find it not steaming hot, you need only light the oven burner for 10 or 15 minutes to heat meal thoroughly. Page 15 Questions and Answers on Baking Q. Can I bake several kinds of things at once? A. Yes, if they take about the same temperatures to start with and about the same period of Direct Heat. Q. Can I do baking at the same time I am cooking an automatic dinner? A. We do not recommend doing so, but it can be done successfully with many kinds of baking. For instance, an apple pie may bake all right with your dinner. Of course, in such a case the pie should not be put in until the oven is heated up to the proper temperature, as in any other range, and it would have to be taken out before the dinner was done. Q. Will it do any harm if I open the oven door to look at my baking? A. No, not if you close it again quickly. Q. Suppose I find that my baking burns on the top when placed on the grooves you recom- mend and is not done on the bottom? A. Place oven rack in a lower groove. Q. Suppose I find that my baking burns on the bottom and is not done on the top when placed on the grooves you recommend? A. Place oven rack in a higher groove. Q. Suppose I find that when I follow the temperatures and times given in the Baking Time Table, I burn my baking both top and bottom? A. Then cut down on the '' pre-heat " or the Direct Heat. These temperatures and times are merely given as helps for you at the start. You will soon learn how to make the stove bake to suit your personal tastes. Q. Suppose I find that, when I follow the temperatures and times given in the Baking Time Table, my baking does not get done enough? A. Then add to the time of Direct Heat, if not brown enough, or to the time of Retained Heat, if brown but not thorovghlij done. We repeat, this Time Table is merely printed as a help and is not made up of hard and fast rules. Q. Must I put my baking on an oven rack in exactly the groove mentioned in the Time Table? A. No, not necessarily. In our own Cooking Laboratory we have found these grooves to be the best, but you may find your stove slightly different, for there is a varia- tion in the pressure and richness of gas in various cities. This explains, also, why the times and temperatures for baking in your particular stove may vary from the Time Table. Q. Must I bake just the numbers of pans or loaves given in the last column of the Time Table? A. No, this number simply shows how many pans or loaves we baked in working out this Time Table. A larger number might bake on these times successfully, or, on the other hand, might require a little longer Direct Heat. In baking a smaller number it might be necessary to use a little less Direct Heat. Your own experience will soon show you. Q. Can I open the oven door occasionally to watch my baking, or to shift pans around in the oven? A. Yes, if necessary. You can do just as you would in baking in an ordinary gas or coal range if you wish, though, as a general rule, the less you bother the baking, the better. The usual turning about and shifting of pans is not often necessary in this oven, because the distribution of heat is more even than in most ovens. Q. Can I turn the gas down if I wish to? A. Yes, by turning Gas Cock (No. 3) partly down. This is very seldom necessary, however, for the period of Retained Heat (when the Thermostone is giving off its gentle heat) corresponds to turning the gas down in the usual gas range. Gen- erally, if your baking looks like it has come to the point when the gas should be turned low, you can, with this stove, turn the gas clear off, and the gentle Re- tained Heat will complete the baking perfectly. This means a saving of gas. In case you do ever have occasion to turn the gas down, be very careful that you do not turn it so low that it goes out. Be sure to shut the oven door gently. Q. Suppose the time for the baking of some bread, cake or pie that I may wish to bake is not given in the Baking Time Table? A. Select the time given for baking the pie, cake or bread most like the article you wish to bake. Q. Must I leave baking in for entire length of time given under Retained Heat if I feel sure it is done sooner? A. No. Take your baking out whenever you feel sure it is done, regardless of Time Table. Important Note — Be careful when baking in this stove, as in any other gas range, not to have a door or window open where it will cause a direct draught on the stove. Page 16 A Simple Baking Time Table In baking it is of course necessary, as with any other range, to pre-heat the oven. We give in the following Time Table the degrees of pre-heat necessary, followed by the number of minutes Direct Heat andithe number oi minutes Retained Heat, after the gas is shut off. We also suggest which groov<3 to place the oven rack on, and also the number of loaves or pans that were used in working out this Time Table. You may find other grooves better. These times are given only as helps. They are not hard and fast rules. Tour own experience will be the best guide for you to follow. ARTICLE Sefore Puttinj in Baking Breads White Bread Whole Wheat Bread, Graham Bread Rye Bread Corn Bread. Rolls Vienna Rolls (Yeast). Biscuits & Muffins Baking Powder Rolls . . . Baking Powder Biscuit. . Graham Muffins Corn Muflfins Whole Wheat Muffins. . . Pop Overs Pies Apple Pie Custard Pie Cocoanut Custard Pie. Pumpkin Pie Mince Pie Peach Pie Lemon Pie Washington Pie Cakes Fruit Cake Small Fruit Cakes Sponge Cake Small Loaf Cake Large Plain Cake Ginger Bread Loaf Ginger Bread, Individual. Peach Cake Apple Cake Cream Puffs Layer Cakes Cup Cakes Cookies, Drop Cookies, Rolled Puddings Bread Pudding. . . Bread Pudding. . . Custard Pudding. Custard Pudding. Indian Pudding . . Indian Pudding . . Rice Pudding . . . . Rice Pudding . . . . Tapioca Pudding. Tapioca Pudding. Apple Dumpling . Apple Dumpling . Souffles Small Souffle. Large Souffle. Degrees of Pre-heat 450 degrees 400 degrees 400 degrees 400 degrees 400 degrees 450 degrees 400 degrees 400 degrees 400 degrees 400 degrees 400 ddgreofs 500 degrees 400 degrees 400 degrees 400 degrees 400 degrees 400 degrees 400 degrees 350 degrees 400 degrees 400 degrees 400 degrees 300 degrees 350 degrees 400 decrees 3;50 dejjrees 400 degrees 300 degrees 400 degrees 400 degrees 400 degrees 400 degrees 400 degrees Continuous 400 degrees Cold oven 40O degrees Cold oven 400 degrees Cold oven 400 degrees Cold oven 400 degrees Cold oven 450 degrees Cold oven 400 degrees 400 degrees Minutes of Direct Heat Baking in Oven; Gas Burning See Footnots 10 minutes 20 minutes 10 minutes 10 minutes 15 minutes See Footnote 10 minutes See Footnote 10 minutes 10 minutes 15 minutes 15 minutes 15 minutes 15 minutes See Footnote 20 minutes 25 minutes 25 minutes 25 minutes 20 minutes 15 minutes 15 minutes 10 minutes See Footnote ^0 minutes 15 minutes 20 minutes 20 minutes 20 minutes 15 minutes 15 minutes 30 minutes 25 minutes 20 minutes 10 minutes 10 minutes 10 minutes heat after See Footnote 20 minutes 35 minutes 15 minutes 40 minutes 10 minutes 30 minutes 25 minutes 40 minutes 15 minutes 30 minutes 15 minutes 25 minutes See Footnote 20 minutes 25 minutes Minutes of Retained Heat Baking in Oven; aas Turned OS 40 minutes 40 minutes 40 minutes 1 hour 1.^ minutes 15 minutes 10 minutes 15 minutes 15 minutes 15 minutes 15 minutes 30 minutes 30 minutes .5 minutes 5 minutes 10 minutes 15 minutes 10 minutes 20 minutes 15 minutes 1 hour 20 minutes 30 minutes 40 minutes 50 minutes 25 minutes 20 minutes 10 minutes 15 minutes 30 minutes 20 minutes 15 minutes 10 minutes 400 degrees 1 hour 1 hour 20 minutes 30 minutes 1 hr. 30min. 1 hr. 30 min. 1 hr. 20 min, 1 hour 1 hour 1 hour 30 minutes 40 minutes 20 minutes 20 minutes Position of Oven Rack Count UP from Bottom of Oven 9th groove 9th groove 9th groove 9th groove 12th groove 11th groove 12th groove 12th groove 10 & 14 groove 10th groove 10th groove 7th groove 8th 8th 8th 8th 10th 10th 10th 11th groove groove groove groove groove groove groove groove 11th 11th 10th 12th nth nth 10th 10th 10th 8th 12th nth 12th groove groove groove groove groove groove groove groove groove groove groove groove groove 7th 10th 6 th 10th 9th 12th 9th 10th 8th nth 10th 10th groove groove groove groove groove groove groove groove groove groove groove groove 10th groove 10th groove Number of Pans or Loaves of Baking J loaves 2 loaves 2 loaves 2 loaves 1 pan 2 pans 2 pans 2 pans 2 pans 4 pans 2 pans 1 pan pans pans pans pans pans pan pan pans 1 pan 4 pans 1 pan 1 pan 1 pan 2 pans 2 pans 2 pans 2 pans 2 pans 3 pans 2 pans 3 pans 1 pan 1 pan 1 pan 1 pan 1 pan 1 pan 1 pan 1 pan 1 pan 1 pan 1 pan 1 ]ian 1 pan 1 pan _ Footnote: — -The times given for " Direct Heat " and " Retained Heat " are only sugges- tions. We recommend that until you are thoroughly familiar with the stove you wateh your baking just as you would with any other stove. When the time comes that you would turn the gas low on any other stove, turn it clear of¥ instead. The Retained Heat given off by the Thermostone equals the heat given of a low gas flame in the ordinary gas stove. Take baking out whenever you feel sure it is done, regardless of Time Table. LIBRARY OF CONGRESS 014 639 292 1