Part 4

Thaw asparagus just enough to separate. Place in greased 1½-qt. casserole. Add seasonings and onion to melted butter and pour over asparagus. Cover and bake in Gas oven at 350 degrees for 1 hour. Makes 6 servings.

SECRETS TO BETTER BAKING{decorative drawing}

BISCUITS ARE DARK ON BOTTOM, LIGHT ON TOP

Pan dark or heavy (use shiny cooky sheet) Pan too deep or too large

BISCUITS ARE PALE

Temperature too low Too much flour Pan too deep (invert pan or use cooky sheet)

BREAD BURNING ON BOTTOM

Oven too full; shuts off proper circulation of heat Wrong type of pans used. Granite or heavy black pans will cause this. Pans placed too close to oven bottom

BREAD BURNING ON EDGES

Pans placed too close together Too much dough in pan

CAKE IS UNDERSIZED

Too little leavening Batter overbeaten Pan too large Temperature too high Ingredients not at room temperature

CAKE IS HIGH IN MIDDLE

Too much flour Temperature too high

CAKE HAS SOGGY OR RUBBERY LAYER

Batter undermixed Too little leavening Too much liquid Temperature too low Egg yolks underbeaten

CAKE FALLS

Too much shortening, liquid or sugar Too much leavening Insufficient or too slow baking Pan too small

CAKE HAS TUNNELS

Not enough shortening Overmixing after adding flour All-purpose flour used

CAKE IS UNEVEN

Pans not staggered in oven Batter uneven in pan Warped pans Range not level Pans touching sides of oven or each other

SPONGE CAKE FALLS OUT OF PAN

Pan greased Too much sugar Insufficient baking

CAKE BURNS ON SIDES

Oven too full Oven too hot Pans too close to sides of oven

CAKE CRACKS ON TOP

Oven too hot Too thick batter (If cake flour not used, decrease quantity about ¼ to ½ C. or increase liquid ¼ C.)

COOKIES AND BISCUITS TOO BROWN ON TOP

Cookie sheet set too high in oven Uneven heat distribution in oven. See that vent is unobstructed

COOKIES TOO DARK ON BOTTOM

Cookie sheet set on too low a rack in oven Cookie sheet too wide or too long for oven Uneven distribution of heat in oven

MUFFINS HAVE TUNNELS AND SHARP PEAKS

Overmixing

PIE SHELL SHRINKS

Pastry stretched in pan Too much water Pastry not pricked enough

PIE HAS SOAKED CRUST

Temperature too low at start of baking Filling too juicy A glass pan or old dull or dark pan will give a browner, crisper undercrust Avoid shiny tin or glossy aluminum pans for pies Do not reduce temperature 25 degrees for pie when using oven glass, as you do when baking a cake Chill unbaked crust before adding filling for custard or pumpkin pies

PIE BURNS AROUND EDGE OF CRUST

Temperature too high Pans touching each other or oven wall Edge of crust too thin Granite or black metal pan may cause scorching

PIE HAS PALE TOP

Oven not hot enough Oven too full cutting off circulation of air Brush top with milk or cream

PIE NOT BROWN ENOUGH ON BOTTOM

Shiny tin or aluminum pan may cause this problem Filling too thin—soaking bottom pastry Temperature too low

BROILER{decorative drawing}

Broiling is a fast method of cooking. It is smokeless because the broiler flame literally consumes any smoke formed. It is cool because it is done with the oven and broiler compartment doors closed.

There are no set rules for broiler cooking time because foods vary, personal preferences differ and broiler burners vary in speed and performance characteristics according to type.

GENERAL BROILING TIPS

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Always broil with full flame unless otherwise specified in recipe. If recipe requires low flame, preheat on full flame first; then lower flame to about 325 degrees to broil food. When preheating, remove the broiler pan from the broiler compartment. Preheat broiler 5 to 10 minutes. This speeds up broiling and gives browner and juicier meats. If broiler is not preheated, allow a few extra minutes on the broiling time.

Do not use aluminum foil on the broiler insert, for it will block the insert openings and prevent drainage of fat and drippings.

Allowances must be made for broiling large quantities of meat at one time by lowering broiler pan position.

Meat for broiling should be tender, but need not be expensive. Hamburgers, weiners, etc. are tasty when broiled.

Veal and fresh pork should not be broiled. Veal is too lean. Pork requires long, slow cooking to be eaten safely.

Always turn meat with tongs, as piercing it with a fork will cause unnecessary loss of meat juices.

Allow meat to brown well on the first side before turning it.

When turning meat, place on its original spot to cover the greasy area and prevent unnecessary charring on the pan insert.

Although it is possible to broil frozen meat, a better product is obtained by thawing before broiling. However, if frozen, increase distance from the burner and allow more time than the chart indicates.

In a Gas range that has a broiler below the oven, it is possible to bake and broil at the same time. Ham, fish, chicken, sandwiches, cold cuts and fruit are just a few of the foods than can be broiled using a low flame. Broiling time will be lengthened by this method. Meat will have a less crusty surface but will be tender and juicy.

INFRARED BROILING GUIDE

Remove broiler pan before preheating. Use high flame for preheating and cooking. Preheat 5 minutes.

FOOD DONENESS DESCRIPTION INCHES MINUTES BETWEEN TOP BROILING OF FOOD AND TIME FLAME TURNING ONCE MEAT

Bacon Crisp Regular sliced 5 5 Ham ½ inch slice 6 10 Hamburger Medium ½ inch 6 8 Well-done ½ inch 6 10 Hot Dogs Scored diagonally 8 3 Lamb Chops Medium 1 inch 5 10 Well-done 1 inch 6 16 Liver Well-done ¼ inch 5 7 Steak, cube Medium ¼ inch 3 4 Steak Rare 1 inch 4 8 Well-done 1 inch 4 10 Rare 1½ inches 5 12-14 Well-done 1½ inches 5 18 Rare 2 inches 6 25 Well-done 2 inches 6 30

FISH

Fillets ½ inch 7 10 1 inch 9 12 Lobster 3 ounces 6 10 7 ounces 9 20 Shrimp Medium size 5 5

POULTRY

Chicken Halves or Breast 9 20

REHEATING FOOD IN THE INFRARED BROILER

Food that has been cooked, reheats exceptionally well in the infrared broiler. Preheat as usual. Use High flame. Turning is optional.

BEFORE REHEATING:

Food should be at room temperature, if possible. Brush fruits and vegetables with butter.

DISTANCE AND TIME:

Varies with thickness and quantity of food. Hamburger, chops, chicken and seafood reheat successfully at the same distance and time required when originally cooked.

Roasted meat, sliced ¼-inch thick, reheats successfully 3 inches from the flame in 2 to 3 minutes. Turning is not necessary.

CONVENTIONAL BROILING GUIDE

Food Thickness Inches between Broiling Time Top of Food Turning Once and Flame (minutes)

Bacon Thin Slices 3-5 5 (no turning) Meat Patties 1 in. patties 2-3 Medium 8-12 Well-done 12-20 Liver ½ to ¾ in. 3 6-10 Lobster 4-5 20-25 Fruit 3-4 5-10 (Grapefruit, (no turning) tomato or peach halves)

BROILER RECIPES

BROILED STEAKS

Steak is probably the most popular meat in America and certainly there is nothing more hearty or satisfying than a good steak, thick and juicy, and sizzling hot right from the broiler.

Figure ¾ to 1 pound of steak per person. It should be at least 1-inch thick. Trim away excess fat and slash remaining edge of fat to prevent curling.

To test a thick steak for doneness, make a small cut with a sharp knife near the bone.

When steak is done as desired, season with salt and pepper, spread with softened butter and serve on a hot platter.

The distance from the flame depends upon thickness of the meat and doneness preferred—the rarer the steak, the nearer to the flame. Broil until nicely browned; turn and finish cooking the second side.

PREHEAT BROILER COMPARTMENT 5 TO 10 MINUTES FLAME-HIGH

RARE: Place so top of meat is 1½ to 2 inches from flame. Broil 8 to 10 minutes, turning once.

MEDIUM: Place so top of meat is 2 to 3 inches from flame. Broil 12 to 18 minutes, turning once.

WELL-DONE: Place so top of meat is 3 to 5 inches from flame. Broil 20 to 25 minutes, turning once.

BROILED CHICKEN

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Preheat broiler compartment 5 to 10 minutes. Select 1½ to 2-lb. chicken for broiling. Split in half lengthwise. Break the wing, hip and leg joints to keep chicken flat. Season with salt and pepper. Arrange chicken skin side down on cold broiler pan. Brush with melted butter or margarine, if desired. Broil on the first side until brown, about 15 minutes; turn skin side up and broil until done. Total broiling time varies from 35 to 50 minutes. One chicken makes 2 to 3 servings.

Conventional Broiler: DISTANCE—5 TO 8 INCHES FLAME—HIGH

Infrared Broiler: DISTANCE—8 TO 9 INCHES FLAME—HIGH

BROILED FISH

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Preheat broiler compartment 5 to 10 minutes. Arrange fish fillets or steaks on cold broiler pan insert. Place fillets skin side down. Dot with butter or margarine and sprinkle with salt and paprika. Broil without turning until golden brown and fish flakes easily when tested with a fork, 10 to 13 minutes.

1½ lb. fish makes 4 to 6 servings.

Conventional Broiler: DISTANCE—4 INCHES FLAME—HIGH

Infrared Broiler: DISTANCE—9 INCHES FLAME—HIGH

BROILED HAM

Preheat broiler compartment 5 to 10 minutes. Have ham steak cut ¾ to 1-inch thick. Slash edges of fat to prevent curling. Place ham on cold broiler pan insert. Broil 10 to 20 minutes, depending on thickness of ham, turning once.

Conventional Broiler: DISTANCE—3 TO 5 INCHES FLAME—HIGH

Infrared Broiler: DISTANCE—5 INCHES FLAME—HIGH

STEAK CHAMPIGNONS

4 sirloin strip steaks, 1-inch thick 1 Tbsp. chopped green onion 1 4-oz. can sliced mushrooms 2 Tbsp. butter or margarine 1 Tbsp. chopped parsley 1 Tbsp. lemon juice Salt Pepper Butter or margarine for garnish

Have butcher cut pocket in steaks. Cook onion and mushrooms in 2 tablespoons butter in skillet on thermostatic top burner at 212 degrees for 5 minutes. Add parsley, lemon juice and salt and pepper to taste. Lightly season pockets with additional salt and pepper; fill with 2 tablespoons mushroom mixture. Secure with a wooden tooth pick. Place in preheated Gas broiler about 3 inches from high flame. Broil 5 minutes or until nicely browned; turn and broil 2 to 3 minutes longer. Garnish with softened butter and serve immediately. Makes 4 servings.

REUBEN GRILL

2½-oz. corned beef, chopped 2-oz. process Swiss cheese, grated ¾ C. chopped drained sauerkraut, packed (reserve juice) ¼ C. sauerkraut juice ¼ C. mayonnaise Salt Pepper 8 slices rye bread 2 Tbsp. butter or margarine, melted

Combine first 7 ingredients, mix well. Brush bread with butter on one side only. Spread the buttered side of each slice of bread evenly with ¼-inch layer of corned beef mixture. Place in preheated Gas broiler about 7 to 9 inches from high flame. Broil about 5 minutes. Press 2 halves together. Serve immediately. Makes 4 sandwiches.

SIX ’N ONE HAMBURGER

1 lb. ground beef ½ C. canned whole tomatoes, chopped and well drained ¾ C. soft bread crumbs 1 tsp. salt ¼ tsp. pepper 2 Tbsp. chopped onion 2 tsp. chopped fresh parsley ½ C. shredded Cheddar cheese

Place ground beef in medium size mixing bowl. In small bowl combine tomatoes, bread crumbs, salt, pepper, onion and parsley. Add combined ingredients to beef and toss lightly with a fork. Form mixture into a large patty, 6 × 6 × 1 inches in the center of a 12-inch square of aluminum foil. Fold exposed 3-inch edge of foil underneath to fit size of meat patty. Place in preheated Gas broiler about 3 inches from high flame. Broil about 6 minutes or until nicely browned; turn meat with pancake turner and remove foil. Broil about 6 minutes on second side. Remove meat from broiler; top with cheese. Cut into squares. Makes 6 servings.

STRAWBERRY POUND CAKE DELIGHT

1 12-oz. frozen pound cake, thawed 1 C. commercial sour cream ¼ C. brown sugar, packed 1 pt. fresh strawberries

Slice cake into four ½-inch lengthwise layers; lay cake layers in bottom of broiler pan. Spread sour cream evenly over top of each layer; sprinkle with brown sugar. Using a spatula, swirl top of the mixture to slightly blend the cream and sugar. Place in preheated Gas broiler about 7 to 9 inches from high flame. Broil 6 to 7 minutes. Make two separate cakes, placing one layer on top of another, keeping cream and sugar side up. Cut each cake crosswise into 3 servings. Using 1 pint of berries, garnish the top of each serving. Pour strawberry glaze over berries on cake. Serve immediately. Makes 6 servings.

STRAWBERRY GLAZE

1 pt. fresh strawberries 1 C. sugar 1½ Tbsp. cornstarch Dash salt

Wash, drain and hull strawberries; crush. If necessary add enough water to make 1½ cups. Place strawberries and juice in saucepan on thermostatic top burner at medium flame and 212 degrees; gradually stir in mixture of sugar, cornstarch, and salt. Bring to boiling, boil 1 minute, stirring constantly. Cool. Pour over berries on cake. Makes 6 servings.

NOTE: This glaze should be made in advance and cooled before broiling the cake.

ROTISSERIE{decorative drawing}

ROTISSERIE TIPS

Foods cooked on the rotisserie require little attention because they rotate slowly, basting themselves to achieve flavor and appearance.

It is best to bring meat to room temperature before cooking.

Before preheating, check to see that food on rotisserie spit is centered under the burner and rotating evenly. Reposition food if necessary.

For most accurate test of doneness, use a meat thermometer. It will indicate internal temperature which is more accurate than estimating time. Insert carefully so thermometer does not touch fat, bone or rotisserie spit, or hit any part of compartment when meat is rotating.

Bones and fat are both good conductors of heat, so roasts which have larger amounts will cook more quickly than lean boneless pieces.

Smaller pieces of meat require a longer cooking time per pound than large pieces of meat.

Season the cavity of poultry before cooking. Stuff if desired. Tie wings and legs close to body before securing firmly on rotisserie spit. Season skin. Brushing with butter is not necessary.

When using High flame, baste only during the last 10 minutes of cooking. When a longer basting period is desired, it is best to use Low flame.

To make a roast carve more easily, allow the meat to “set” after cooking. Rare roasts should be covered loosely and allowed to stand in a Gas oven at 170 degrees for 20 to 30 minutes before carving. The medium and well-done roasts should be allowed about half this much time.

CONVENTIONAL BURNER ROTISSERIE GUIDE

Consult manufacturer’s instruction booklet for specific information. The following is intended only as a guide.

The rotisserie may be located in the oven, broiler or on top of the range. FOR ROTISSERIE LOCATED IN OVEN, FOLLOW TIME AND TEMPERATURE GIVEN IN OVEN MEAT ROASTING GUIDE.

In built-in ranges with rotisserie located in broiler compartment under oven, set oven thermostat at 350 degrees for low flame; at “broil” for high flame. Keep door closed as for broiling.

Preheat 10 minutes.

FOOD WEIGHT FLAME SETTING FOR MINUTES PER POUND POUNDS ROTISSERIE BEEF

Rolled Rib 4-6 In Broiler—Low Rare 26-30 Medium 35-40 Well-done 40-45 Tenderloin 2½-3 In Broiler—medium Rare 10-15 Medium 15-20 Well-done 22-28

LAMB

Rolled Leg 4-5 In Broiler—low ... 40-45

PORK

Canadian Bacon 3-4 In Broiler—low ... 20-25 Ham-cured 3-4 In Broiler—low ... 35-40 Ham-precooked 4 In Broiler—low ... 20 Loin, fresh (boned and 3-5 In Broiler—low ... 45-55 rolled) use meat thermometer to make sure that pork roasts are well-done.

FOOD WEIGHT FLAME SETTING FOR COOKING TIME POUNDS ROTISSERIE

Spareribs In Broiler—low 1½-2 hours Weiners In Broiler—medium 12-15 min.

POULTRY

Chicken (halved) 2-3 In Broiler—low 1-1¼ hours Chicken (whole) 2-3 In Broiler—medium 1¼-1½ hours Cornish Hen ¾-1 In Broiler—low 1½-2 hours Duckling 4-5 In Broiler—low 2½-3 hours

INFRARED BURNER ROTISSERIE GUIDE

Use High flame for preheating and cooking

Preheat 5 minutes

FOOD WEIGHT DONENESS MINUTES INTERNAL POUNDS PER POUND TEMPERATURE BEEF

Rolled Rib 4-6 Rare 20 140°F. Medium 22 160°F. Well-Done 25 170°F. Rib Eye Roast 3-4 Rare 20 140°F. Medium 22 160°F. Well-Done 25 170°F.

LAMB

Rolled Leg 3-4 Medium 25 175°F.

PORK

Canadian Bacon 2-3 Well-Done 20 170°F. Ham—Ready-to-Eat 5-6 Well-Done 20 160°F. Loin—Bone In 4-5 Well-Done 15 170°F.

POULTRY

Broiler-fryer 2-3 Well-Done 20 190°F. Turkey (not stuffed) 6-8 Well-Done 15 190°F.

COOKING TERMS AND METHODS{decorative drawing}

Note: See pages 12 through 18 to use thermostatic top burner for these methods.

BOIL

To cook in a liquid at a temperature of 212 degrees. Visually, bubbles should rise continually. Method: cover the pan and bring the contents to a boil over a high flame. Then turn to the simmer flame (first click on many burners) and continue boiling, covered until done.

BRAISE

To cook meat or poultry by searing in fat, then simmering in a covered pan in small amount of moisture. Method: generally, meats are seasoned and rolled in flour and browned in hot fat. Then add a small amount of liquid and cover the pan. Turn burner valve knob to simmer flame, so food simmers, not boils, until done.

DEEP FAT FRY

To cook in fat deep enough to completely cover the food being cooked. A saucepan or skillet may be used. Method: use a high flame to bring the fat to frying temperature (usually 375 degrees), then lower the flame until it just maintains the desired fat temperature.

HIGH BOIL

This term is used to describe a vigorous, rolling boil which cannot be stirred down. It cooks no faster than a gentle boil but is needed for cooking foods like macaroni or jellies and jams. Method: cover the pan and use a high flame to bring the contents to a boil quickly. Then uncover the pan and turn to a medium flame or enough heat to maintain a high boil. The food is cooked uncovered in this case to prevent boil-overs and/or to permit evaporation.

MELT

To liquify a solid food by heat. Method: heat over “keep warm” flame until liquified. Covering the pan will speed melting.

PAN BROIL

To cook uncovered on a hot surface, usually in a skillet, pouring off fat as it accumulates. Method: heat skillet on “high”. Do not add fat or water and do not cover. Turn to “simmer” and brown meat slowly on both sides, pouring off fat as it accumulates.

SAUTÉ OR PAN FRY

To cook uncovered in a hot skillet in a small amount of fat. Method: heat just enough fat or butter to keep the meat from sticking (one to four tablespoons) in a skillet over a low to medium flame, depending on the utensil material. Add the food to the hot fat and cook, turning occasionally, until brown as desired.

SIMMER

To cook in liquid, usually water, at a temperature below the boiling point. Small bubbles are formed and rise slowly, but the liquid is practically motionless. Method: cover the pan and bring the food to the boiling point over a high flame. Then turn to the “simmer” flame.

STEW

To cook foods slowly in a covered pan in enough water to cover the food. Method: this is the same as braising except that more liquid is used. The food should simmer, not boil.

MEASURING THE RIGHT WAY ALWAYS MEASURE ACCURATELY WITH STANDARD MEASURING EQUIPMENT

FLOUR

1. Always sift cake and all-purpose flour before measuring. Sift pre-sifted flour unless recipe specifically says otherwise. Do not sift rye, graham or whole wheat flour. Instantized flour cannot be sifted.

2. Sift onto waxed paper. Spoon lightly into dry measuring cup, being careful not to pack or shake it. Level with straight-edged spatula, without packing down.

LIQUIDS

1. Always set liquid measuring cup on level surface and fill to desired mark.

2. If thick like molasses or sirup, level off with spatula.

SHORTENING

Use graduated measuring cups. Have shortening at room temperature. Pack firmly into measuring cup. Level off with straight-edged spatula.

BROWN SUGAR

Use graduated measuring cup. Pack down in cup with back of spoon, just enough to hold together when turned out.

BUTTER AND MARGARINE

One stick (¼ lb.) equals ½ cup. To measure ¼ cup, cut stick in half. 1 Tbsp. equals ⅛ of a stick. Do not substitute whipped margarine or butter unless recipe specifically calls for it.

DRIED FRUITS

Pack raisins, dates, figs, etc. lightly into measuring cup. Press gently to level off top.

NUTS AND COCONUT

Pack lightly into cup and level off.

SOFT BREAD CRUMBS

Pack lightly into measuring cup. Do not press down hard. Level off.

FINE DRY BREAD CRUMBS

Spoon lightly into measuring cup and level off. Don’t shake cup.

SHREDDED OR GRATED CHEESE

Pack lightly into measuring cup and level off.

COMMON CAN AND JAR SIZES{decorative drawing}

CAN SIZES Size of Cans Weight Cups Per Can