Ingredients
- six loaves at a time starting
- 45 min- utes
- 22 cubic feet
- one burner off when the bread is put
- one burner entirely off
- one-half off
Directions
Gas as a Fuel.
Today we present to you a detailed statement of the general use of gas as a fuel, besides the special figures asked for, all of which I am sure you will find very interesting, as there is no subject that comes right home to every man, woman and child in the city as the cost of fuel does, and will more and more during the duration of this war.
This Is the Statement Prepared by the Gas Company.
Find tabulated cost of operating a gas range in the home under practical conditions, taking for granted that the majority of ranges in use in the average homes are of a standard make and not a cheap, poorly con- structed appliance. We know from personal observation that a large per cent of the ranges in use in the city are of a standard make, which means good construction, good insulation and built according to specifications of the National Commercial Gas asso- ciation, which insures good efficiency and economical operation.
These figures are based on the use of the ordinary gas stove by the ordi- nary housewife, not on a demonstra- tion by experts under ideal condi- tions.
Bread Baking.
Bread baking with the 18-inch standard oven (which is the standard today for domestic ranges), in a standard range, baking not over six loaves at a time starting with a cold oven and operating for one hour. Gas consumption for one hour maintain- ing a temperature for the proper bak- ing of the standard one-pound loaf in 45 minutes is 25^ cubic feet or 2.55 cents. Gas consumption for 45 min- utes, the time required to bake a standard one-pound loaf is 22 cubic feet or 2.2 cents. This is based on the operating of both burners full for five minutes before the bread is put into the oven, then turning one burner off when the bread is put in and com- pleting the baking in 45 minutes, making a total of 50 minutes that the gas is on.
To get the adjustment for main- taining the temperature for baking bread, instead of turning both burn- ers down, turn one burner entirely off and leave the other burner on full. It is preferable to leave the back burner on. However, satisfactory results can be obtained by turning both burners one-half off and a great many prefer
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