[Gutenberg 63457] • To Your Kitchen From Mine by Newton, Betty -- Read -- Imperial Library of Trantor

Index

to your kitchen from mine CONTENTS CARE AND CLEANING

COOK TOP OVEN BROILER ACCESSORIES GRIDDLE LIGHT BULBS CLEANING CHART TOP OF RANGE A THOUGHT OR TWO ABOUT A POT OR TWO

COOKING ON THE “BURNER-WITH-A-BRAIN”

RECIPES FOR “BURNER-WITH-A-BRAIN”

TOASTED POUND CAKE WARMING ROLLS HARD COOKED EGGS “PAN BAKED” APPLES “PAN BAKED” POTATOES “BUTTER BOIL” FROZEN VEGETABLE FLUFFY RICE POPCORN TO USE PRESSURE SAUCEPANS DEEP FAT FRYING PAN BROILING HAM SKILLET DINNER APPLESAUCE UPSIDE-DOWN CAKE TOP BURNER CHEESE CAKE FESTIVE RASPBERRY SAUCE: QUICK FUDGE

GRIDDLE GRILLING GUIDE IT’S EASY TO BAKE WITH ... THE MODERN FUEL ... GAS MEAT ROASTING GUIDE OVEN TEMPERATURE 325 DEGREES POULTRY ROASTING GUIDE RECIPES FOR OVEN

POTATO ROLLS FOR CINNAMON ROLLS: SOUTHERN BUTTERMILK BISCUITS LEMON BREAD PLAIN PASTRY LEMON MERINGUE PIE MERINGUE: TOFFEE TREATS

LOW-TEMPERATURE OVEN CONTROL

GENERAL USE

KEEP-WARM TEMPERATURES FOR OVEN COOKED FOODS KEEP-WARM OVEN TEMPERATURES FOR TOP-BURNER-COOKED FOODS TO THAW FROZEN FOODS PROGRAMMED COOKING PROGRAMMED COOKING GUIDE PROGRAMMED OVEN MEALS OVEN MEAL 1

GLAZED HAM SLICE SUCCOTASH WITH ONION BUTTER FRUIT COMPOTE

OVEN MEAL 2

HERB CRISP CHICKEN CARROTS PIQUANT DATE NUT PUDDING

OVEN MEAL 3

ITALIAN MEAT LOAF BUTTER BAKED CARROTS GREEN BEANS WITH BACON CHIPS

OVEN MEAL 4

PORK CHOPS WITH BASIL YUMMY YAMS PECAN PIE

OVEN MEAL 5

BAKED SALMON LOAF SAVORY RICE BUTTERED ASPARAGUS

SECRETS TO BETTER BAKING BROILER

INFRARED BROILING GUIDE REHEATING FOOD IN THE INFRARED BROILER CONVENTIONAL BROILING GUIDE

BROILER RECIPES

BROILED STEAKS BROILED CHICKEN BROILED FISH BROILED HAM STEAK CHAMPIGNONS REUBEN GRILL SIX ’N ONE HAMBURGER STRAWBERRY POUND CAKE DELIGHT STRAWBERRY GLAZE

ROTISSERIE

CONVENTIONAL BURNER ROTISSERIE GUIDE INFRARED BURNER ROTISSERIE GUIDE

COOKING TERMS AND METHODS MEASURING THE RIGHT WAY ALWAYS MEASURE ACCURATELY WITH STANDARD MEASURING EQUIPMENT COMMON CAN AND JAR SIZES SUBSTITUTING INGREDIENTS Transcriber’s Notes