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Show The Summit County Bee 3 Thursday, August 30, 1973 How a gas range can help you cook better for your family - and save energy for everybody Marion Nevs . Lynn Sargent of Roy has been here a few days helping Mack in the hay. Blane and Renae Cossey and family spent last weekend in Roosevelt at the home of Guy and Alta Stewart. They had a ball playing cards until the wee hours. The next Saturday the whole clan had a fun day at Lagoon. The Kendell Rockhills along with the Jim Wilde family are back from a real fun vacation to Lava Hot Springs and Fontelle Dam, where they swam and floated the river. Thought you'd like to know Allen and Verna Rae Rockhill of Ogden have a brand new baby boy, born Tuesday, Aug. 21 at the McKay Hospital. His weight was 9 lb. 10 oz. He is being called 'Hey There" at present. Hoyt Atkinson returned Friday from a week's visit in Smithfield at the home. of his uncle and aunt Mr. and Mrs. Joel Hoyt. He and cousin Shane had a fun filled week. Edith Hoyt, Zella Johnson and Floy dene Atkinson visited in Smithfield last week at the home of Edith's son, Joel Hoyt. Afton her Brimhall has had mother-in-la- Bee w, Coyner visiting this week, Bee is from Parker, Calif., Her friend Martha Stillwell came with her. They left Tuesday to return home- Marv Mitchell and Steve Hardman went Sunday morning. Steve hit one but lost it. (Just goes to show, shouldn't hunt on Sunday). Mae and Elmer Olsen accompanied the Stayleys of Heber to the circus on Monday where they enjoyed the excitement of the Big Top. Congratulations are extended to Ilene Andrus who graduated from BYU on Aug. 17, receiving her Masters in teaching English as a second language. bow-hunti- ng Happy Birthday Donna 'Giles, Virginia Scott McMichael, Webster, Shawn Hortin, David A. Rich -ins, Rick Osmond, Douglas Ovard, Hazel W. Boyer, Gwen L. Woolstenhulme, Doris Moore, Grace W. Stonebraker, Callie Crittenden, Thelma Crandall, Phillip Geary, Sean Goodro, Kay T. Willoughby, Irena Redden Donna Keyes. Happy Anniversary to Mr. and Mrs. Ralph Rees. - WE'LL TRAIN YOU IN LAW ENFORCEMENT FOR A JOB OVERSEAS OR IN THE STATES Today's Army will pay you salary while you learn to be a Military Policeman. Then we'll give you a job full overseas or in the States. You'll also get 30 days paid vacation a year to seea little of the world. Plus many other benefits. 278-284- 3 Cottonwood By Kristen Taylor Supervisor Mountain Fuel Home Economics Department Since good cooking practices waste little energy, here are a few pointers on how to use your gas range more efficiently, improve your cooking and help conserve energy. Learn to make the most of low heat High heat makes animal protein meat, poultry, fish, eggs and cheese become tough (less tender). Except for searing in meat juices when high heat is required learn to cook meats, eggs and cheeses at lower temperatures. When sufficiently cooked, either on the surface burners or in the oven, the low keep-warsetting will keep food hot even rare without further cooking. m Pans tend to Hold heat. When you cook vegetables, for example, cook them first at normal heat until done (still firm), then turn the heat to low. The low heat setting will keep the vegetables hot and save you from worrying about their burning or boiling over. Unless the food should not be steamed, cover the pan and check it from time to time. Do not waste heat use only as much as you need Since the clean gas flame is instant, you may control the exact amount of heat you want without wasting it. Adjust the flame so that it covers only the bot- tom of the pan. If a rolling boil is desired, covering the pan will speed it up. When simply heating already cooked food, cover the pan. This conserves heat and produces faster results. To heat already cooked food in the oven, place it in at the same time you turn the oven on and take advantage of the energy usually t. Turn the heat off or dowri to low as soon as the food is given to pre-hea- heated and be sure your oven and broiler doors fit tightly. While baking, open and close the oven door as little as possible Check the accuracy of your oven and have it adjusted if needed. By being confident about its accuracy, you can achieve desired results with less opening and closing of the oven door. (If you doubt how much heat is ldst every time you it's amazing.) Usually, 10 open you oven door, watch an oven thermometer is sufficient. minutes of oven pre-heati- For deep-fa- t ng frying, try to maintain as constant a temperature as possible Temperature fluctuations cause foods to absorb the fat in which they are being fried. Ideally, a constant. 375 degrees F. produces crisp results. (The deep-fa- t on a modern gas Temperature Control Burner the range accomplishes this easily by simply dialing 375 degrees F.) Experiment with a deep-fa- t thermometer on your range. By avoiding frequent temperature fried foods will be less fatty and will save energy. changes, your deep-fa- t Bumer-with-a-Bra- in Be sure your range is off when not in use It's easy to leave a range on, especially at low heat settings. It also wastes energy. Check all controls when you're through cooking. The gas flame's visibilthe controls. ity helps prevent accidents and waste, but double-chec- k A modern gas range is a "natural" for conserving energy Because of its efficiency and cleanliness, natural gas has come to be in great demand which means that we must use it wisely. Its most efficient use is to produce heat directly. Gas cooking requires so very little of this precious natural resource (to produce such excellent results) that a gas range helps save energy for everybody. TSBk MOUNTAIN FUEL |