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Show New Gas Ranges Look Good and Behave Better ALL-WEATHER COMFORT, SMOKELESS BROILING, QUICK OVENS AND ALARM TIMERS MAKE EASY WORK OF ELABORATE MENUS By Kathleen Robertson and Faye I. Hamilton (From McCall's Magazine) , . t ' - i i ' I ' M f s ! V v ! r - 1 : Ike swinging broiler shows how gas ranges have been mjirovcd; it's smokeless, easy to use and easy to clean. r"S true that women fall in love at first sight with the new gas ranges. They certainly have never been better-looking than they are this year. Whatever type of kitchen you have, one of the new gas ranges, with its simple, pleasing lines, can give it new and flattering distinction whether your kitchen kitch-en has been remodelled or not or whether it is a brand new kitchen planned according to all the laws of efficient working space. White seems to be the best color for ranges, because it is in harmony with any color scheme and you may be wanting to change your kitchen color any day. White ranges come dressed up with black, a bit of color of strips of metal some of the new ranges have the entire top of gleaming metal. But, handsome as the new ranges are., it's "handsome does" that really matters. Not only do the new ranges behave handsomely hand-somely lo the food, but they are especially designed to help the cook they do everything science can think of to relieve her of nuisances and to make her comfortable. Even broiling has been robbed of its terrors. Probably everybody every-body loves broiled foods, because be-cause broiling brings out the most delicate flavors. Even an unpretentious menu may become an inspired feast if it is built around a good broiled dish like the one below, for instance. (Instructions (In-structions for broiling the fish will be found at the right.) FISH DINNER DE LUXE Grapejuice and Ginger Ale Cocktail Broiled Mackerel with Cinnamon-Orange Slices Buttered Onions Celery Hearts Mashed Potatoes Steamed Spiced Pudding Lemon Sauce Such a menu need no longer be something to dread. In the good old days, broiler pans were difficult to handle, awkward to clean, and the job of broiling was accompanied by so much smoke and spattering fat, only the brave attempted it. But now broiling has come out into the open. On one range, for instance, the broiler broil-er oven is separate and the whole compartment swings out Other broilers are in drawers that slide easily forward. And nearly all broilers are moving up toward the top of the range, to do away with back-bending exercises. Broiling doesn't. have to fill the house with smoke. Hot fat makes the smoke; so practically every new gas range boasts some type of smokeless broiler pan having a fairly solid rack, with openings to allow the fat to run into the pan below. The trick of broiling is easy. Preheat the broiler compartment five to ten minutes, depending on its type, and have the food at least two inches from the tip of the flame. The length of broiling time must depend on the thickness thick-ness and kind of meat and on how well done your family likes it. As for baking, the unusually heavy insulation on the new ovens means that baking and roasting may go on freely and comfortably in summer as in winter. It also means cheaper running costs. The even heat distribution dis-tribution of modern ovens gives perfect baking results. Automatic temperature controls con-trols are standard equipment on practically all ranges. It is good, too, when baking and roasting nowadays are done so universally univer-sally by time and temperature, to be able to pop cake or roast in the oven at the proper temperature tem-perature and forget about it until un-til time is up. However, even though clever engineering has made ovens so much more efficient that they're inexpensive to run, it is smart to make fifl use of every oven heating. Naturally foods that bak at the same temperature fcr the same length of time should be selected for baking together to-gether in oven meals, for instance. in-stance. Preheating is faster, too. Temperatures up to 500 may be reached within ten minutes. Some ovens now can maintain the hitherto-unheard-of low temperature tem-perature of 225. Warming ovens are again available in many ranges. And it's a great help to be able within a few min. ites to adjust ad-just oven heat speedily from one I temperature to another from the 400 required for a coffee ring to the 375 needed for bread, like these in the recipes. The basic recipe for Potato Bread is one you'll want to keep. For from it, with one mixing, mix-ing, you can make two plump loaves of bread and the delicious spicy coffee ring. All sorts of clever improvements improve-ments are being made to the surface sur-face of gas ranges. New burner designs are more economical of fuel and are easier to clean than the old type. Many burners have simmering units to keep foods at cooking temperature at the lowest cost, and with entire safety. This low controlled heat also simplifies cooking of vegetables vege-tables in small amounts of water. And it will be good news to many that some of the new ranges boast an outsize burnenf for preserving kettles, or for those pots of ample girth that many families rate a necessity. Burners are arranged in all sorts of patterns for every need marching in a row across the back, arranged four-square at right or left, in the middle, or two on either side of the working work-ing surface. And then there is the timer-alarm timer-alarm clock which, fitting so pleasingly into the design of the range, keeps track of the flight of time. Set it when the eggs gu on or as you slide the cake into the oven, and let it call you when they're done. UcCairs Mata. POTATO BREAD rate sections; turn cut side up. Let rise in warm place 1 hour. Bake in moderately hot oven (400 F.) 30 minutes. Serves 6-8. TO BROIL MACKEREL Preheat five minutes. Place split mackerel skin side up on greased rack. Have mackerel two to three inches below flame. Surround Sur-round with half-inch slices of unpeeled navel oranges, studded with cloves. Sprinkle with cinnamon cin-namon and sugar; dot with butter. but-ter. Broil eight minutes. Turn the fish and dot with butter. Broil for about eight minutes longer. 1 cup riced potatoes Vi y cup shortening 1 Vi cup sugar 3 eggs 1 1 yeast cake 8 Force hot potatoes through a ricer and cool. Cream shortening and sugar. Beat in eggs one at a time. Add potatoes and yeast cake dissolved in the potato water. Add salt, milk, enough flour to make a stiff dough. Mix well. Cover tightly with waxed paper. Set in refrigerator overnight. over-night. This amount makes two loaves and the coffee ring. For the Bread: Shape two loaves, cup lukewarm potato water teaspoon salt cup milk cups flour (or a little more) cover and let rise in warm place for I hour. Bake in a moderately hot oven (375) for 50 minutes. Brush the tops with melted butter. but-ter. For the Coffee Ring: Roll dough into oblong sheet. Spread with melted butter, sprinkle with cinnamon, cin-namon, sugar and raisins. Roll like a jelly roll; form in a ring. Cut slashes part way through ring at two-inch intervals, sepa- pulsion of all C.I.O. unions from membership in state federations and city central labor bodies, for an assessment of one cent per member per month to fill a federation fed-eration "war chest," for required affiliation of A. F. of L. unions with state and city bodies, and for an aggressive organization drive. peace," but that John L. Lewis and the C. I. O. "had spurned the offers." Green said his pleas for peace had been made "Because I am convinced there is room in the A. F. of L. for both forms of unionism craft and industrial. "But," Green shouted, "The time for peace has passed." After Green spoke a four-point program was chosen as a plan of action in the battle with the C.I.O. There were three dissenting votes among the representatives of 102 craft unions. The program provides for ex- |