SESSIONS FOR LADIES

Radio Record, Volume I, Issue 6, 26 August 1927, Page 6

SESSIONS FOR LADIES

+ COOKING BY GAS ) . The att of cooking by gas and. the management of the gas cooker was ex‘lained on the air last week by Miss Marian Christian, of the Wellington Gas Company. ‘The new style of gas cooker,"’ said Miss Christian, ‘‘with its high efficiency burner and its well-packed even, enables all classes of cooking to be carried out to perfection both cheaply and quickly, provided the gas is used with care. ‘The greatest heat in & gas oven is at the top, the middle being the coolest. The solid shelf is the:.browner or deflector, and this is nearly -always kept at the top of the oven. The only time it is advisable .to move it is when meat and pastry. or meat and a cake are being cooked together. The oven should be heated, with the gas turned on full for 10-15 minutes before commencing to cook; the heat should then’ be regulated to suit"the food. For scones and pastry lower light slightly, for sponges and small cakes turn down to half. For large. cakes turn gas to a bead. Joints should be put in a hot oven for the first 15 minutes, then lower to a fairly large bead. Scone trays and baking tins should always be smaller than the grid thelf, to-enable the heat to get up round the trays and brown the top. A. thorough knowledge of the right temperature is necessary for success, and

it will be found more economical to do as much cooking as possible while the oven is heated. When boiling never have the flames coming up the sides of pans, etc.-the greatest heat is in the tip of the flame. Use no more water than is absolutely necessary and lower the gas directly boiling point is reache . Miss Christian gave, among others, the following useful recipes :- Tripe Pie.-tlb. cooked tripe, 1 egg, 2 or 8 tablespoons breadcrumbs, } teaspoon chopped parsley, + pint milk, } teaspoon salt, $ oz. butter, pinch of pepper. ; tripe well before us8me and cut into neat pieces. Butter a sinall dish, sprinkle in some breaderumbs and parsley, put in a layer of tripe, sprinkle with salt ‘and pepper, more breadcrumbs, another layer of tripe, breadcrumbs, and paréley over the top. Beat up egg and milk, pour over. Place Butter on top in small pieces. Bake for 20 minutes or until custard has set. . Snowdon Pudding.-4 ozs. breaderumbs, 3 07s. beef suet (chopped), 2 ozs, sugar, 2 tablespeons marmalade, + 2 teaspoon baking powder, 1 oz, ground

tice, 1 egg, 4 gill milk, rind and piece of lemon, few cherries. Method.-Grease and decorate mould with cherries, Put crumbs and ground rice into a basin, ‘add suet, baking pow"der, lemon, and marmalade. Mix with beaten egg and milk, put into mould and steam for 2 hours. Serve with marmalade sauce,