Ready to make a receipe
Campfire cooking
Surface Cooking on the Electric Range
Q. Do the “Definite” Surface Heats Provided by Most Electric Ranges, Have Any Advantages Over the “Infinite” Number of Surface Heats Provided by Ranges Using Other Fuels? A. Yes. This is important because it eliminates “guesswork” in cooking and enables you to use even unfamiliar recipes with confidence and ease. The heat obtained at each switch setting will be repeated exactly each time you use it.
Using the electric range oven
1. Q. How Long Does It Take to Preheat the Electric Oven for Baking? A. From seven to fifteen minutes is usually required for preheating to a temperature of 350°F. (In one make of Range, two units provide correct baking heat and fast preheating to 400°F in less than seven minutes.) 10 2. Q. How Can the User Determine When the Oven Has Reached the Temperature She Desires for Baking or Roasting? A. This is easily determined by the oven signal light which goes out when the oven reaches the desired temperature.
Happy with her electric range
Deep Well Cooker
Q. Is the Deep Well Cooker More Practical Than a Fourth Surface Unit? A. Yes, because the deep well cooker will perform virtually any cooking operation possible on a surface unit, plus baking, and do many of them better and more economically. Q. What Types of Food Are Best Prepared in the Deep Well Cooker? A. Pot roasts, soups, stews and any foods requiring long cooking times.
I didn't tell her about the red-letter part
Our stages were now hung with slices of drying meat
The next day we found to our joy that the wind had shifted to the west. Our stages were now hung with slices of drying meat, and we had built slow fires beneath. An east wind would have carried the smoke toward the herd and stampeded it.
Broiling Meat
Indians broiled fresh meat on a stick thrust in the ground and leaning over the coals. Often a forked stick was cut, the meat was laid on the prongs, and it was held over the coals until broiled.
Another method Broiling Meat
Indians broiled fresh meat on a stick thrust in the ground and leaning over the coals. Often a forked stick was cut, the meat was laid on the prongs, and it was held over the coals until broiled