600 
April 5, 1924 
•The RURAL. NEW-YORKER 
There is no waiting for breakfast, with a Florence Oil Range 
Quick heat for cooking 
and a clean , attractive kitchen 
without the drudgery 
W HEN you are rushed to 
get your meals promptly, 
you won’t have to waste time 
fussing and fuming over a slow 
stove if you cook on a Florence 
Oil Range. 
The Florence gives you in¬ 
tense heat for speedy cooking. 
You turn a lever, touch a match 
to the Asbestos Kindler, and in 
a few minutes the kettle begins 
to sing and the pot to chuckle. 
You can roast a chicken, bake 
bread, make pies- 
in fact, cook any¬ 
thing with a Flor¬ 
ence Oil Range. 
There are no 
soot and ashes, no 
shaking the fire, 
no heavy work. 
The Florence 
makes it easy for 
you to keep your 
kitchen neat and 
attractive. 
Does not burn from a •wick 
The blue gas-like flame comes 
from kerosene vapor. It is not 
a wick flame , such as you see in 
the ordinary oil lamp. The 
blaze is close up under the cook¬ 
ing, and the heat does not spread 
out into the room. • 
You will notice how quickly 
your fuel bills shrink when you 
use a Florence Oil Range. Kero¬ 
sene is one of the cheapest fuels 
you can get. And you don t 
have to v/aste fuel heating the 
stove to the cooking point, as 
you do with an old-fashioned 
stove. 
Beautiful—and sturdy 
The Florence is beautifully finished 
in durable blue or white porcelain 
enamel, with black frame and 
nickel trimmings. The stove is 
sturdy and simple in construction, 
and easily cleaned. 
There are many refinements 
about the Florence that will appeal 
to you. The ingenious leveling de¬ 
vice enables you to adapt the stove 
to an uneven floor by merely turn¬ 
ing a screw. The Portable Oven is 
built with the ‘‘baker’s arch” and 
our patented heat-spreader to dis¬ 
tribute the heat properly for even 
baking. 
The Florence simplifies cooking 
and takes drudgery out of kitchen 
work. You will enjoy cooking on 
a stove that offers so many con¬ 
veniences. 
Send for free booklet 
You will find much interesting and 
useful information in our booklet, 
“Get Rid of the ‘Cook Look’.” 
Drop us a line today and we will 
mail it to you. A critical inspec¬ 
tion of the Flor¬ 
ence Oil Range at 
a hardware or fur¬ 
niture store should 
convince you it is 
the stove you need 
in your kitchen. If 
you don’t know the 
name of the nearest 
dealer, write us for 
his address. 
Simplified Bread-making 
In response to numerous and widely 
scattered requests as to more exact and 
plainly understood rules for making good 
bread I give herewith the recipe for the 
entire process from the making of the 
“starter” which I use from preference, 
to the finished loaf. The making of real¬ 
ly good, nut-brown deliciously-flavored 
loaves which remain sweet and moist to 
the last crumb, is not difficult once we get 
the habit of adhering to given rules along 
with ordinary cooking sense; for not 
every detail holds good in all cases; some 
flours are possessed of more thickening 
qualities than others, hence less is re¬ 
quired. Personally, I like a sweet tast¬ 
ing loaf; some will not, and judgment 
must always be used in this, as in other 
lines of cookery. 
Here in the South so many housewives 
use the “everlasting” yeast that it is 
easy to procure a start from a neighbor ; 
however, I have made my own “starter” 
more than once by using ordinary com¬ 
mercial yeast. I merely mix the sponge 
according to directions given on package, 
and when ready to mix the bread, pour 
half a pint of the sponge into a quart 
fruit jar, sprinkle half a cup of sugar 
over top and put top in place, but do 
not screw down tight, for the yeast must 
have air. This is set in a cool, but not 
freezing place; it will rise quickly, es¬ 
pecially if in a warm room, but will grad¬ 
ually go down. This starter or moist 
yeast, will keep for a week; however, 
when first starting it from the commer¬ 
cial product I like to bake the second or 
third day from making, proceeding just 
as before, always pouring the half pint, 
or about that of the sponge into fruit 
jar, before salt or water is added and 
covering well with sugar as before. 
Making the bread—In the afternoon, 
usually after supper, I sift one quart of 
flour into a gallon stone jar, fill the 
quart jar up with warm water, stir well 
so as to get yeast loose from all parts, 
and stir this into the jar of flour which 
is set in a warm place overnight. In the 
morning I sift about three quarts of 
flour into a pan. set in the oven to warm 
through, stirring occasionally, being sure 
that oven is not too hot. After break¬ 
fast I pour one quart of boiling water 
into one quart of sweet milk (water may 
be used), and when cool enough to bear 
the hand easily I add this to the sponge, 
having first taken out the half pint for 
starter, add two heaping tablespoons of 
sugar, one of salt and lard the size of a 
walnut. This is stirred together and 
poured into a hole made in center of 
flour. All is mixed into a good heavy 
dough which I turn onto bread board 
and knead 20 to 30 minutes or until a 
soft, resilient mass which does not ad¬ 
here to hands or board. In cold weather 
the entire work should be done in a warm 
room. 
I find a two-gallon stone jar good for 
raising the bread; if warmed through 
well, greased inside and the dough 
placed in and all wrapped in a warm 
blanket and set behind the stove it will 
stay warm even in cold weather. One 
to two hours will be required for bread to 
rise to twice its bulk, when it is worked 
down lightly. In about one hour it will 
have risen again and is now ready to 
work down lightly, make into loaves of 
any size desired, and placed in the bak¬ 
ing pans, previously warmed and greased 
well. When making the loaves have at 
hand some melted butter or fat, and 
grease each loaf well to prevent their 
sticking together, also to make the top 
crust tender. Cover and set in a warm 
place to rise. About one more hour is 
required for the loaves to rise to about 
double their bulk. Have the oven mod¬ 
erately hot, brush loaves over top well 
with sweet milk, using 'a small brush or 
soft white cloth. They are now ready 
for the oven. 
The baking is a very important part of 
the process. About 40 minutes will be re¬ 
quired for finishing off the average-size 
loaf, with less time for thinner ones. Heat 
should be gradually increased during the 
first 15 minutes, held normal for 15 more 
and gradually decline the last 10 minutes. 
Unless oven bakes very evenly it is best 
to turn pans occasionally in order that 
all sides cook evenly. An undercooked 
loaf is very unsatisfactory, but may be 
used in making toasts with good i-esults. 
If bread browns too much before cook¬ 
ing throughout, the top is covered with 
piece of cardboard, a tin lid or by in¬ 
verting another pan over it. Bread will 
leave sides of pan when well cooked, 
also if on turning from the pan, the fin¬ 
gers are pressed into side of loaf and in¬ 
denture remains the loaf is not well done. 
Always turn loaf onto cloth, rub over 
outside with butter, or sprinkle with wa¬ 
ter. and let cool in open air, then place in 
tightly-covered bread box; a clean, bright 
lard can makes a good container, and 
kept covered it will remain sweet and 
fresh until used up. 
Hard wheat or bread flour is prefer¬ 
able for the making of any kind of yeast 
bread. However, I have had fairly good 
success with ordinary pastry flour, it 
is important that all ingredients be 
warmed before combining, as it hastens 
the process of the yeast germs. I have 
found it a good plan to save water from 
boiling potatoes and use a pint of this 
in making the sponge. This is especially 
good when the starter seems to have be¬ 
come weakened by long usage. I usually 
add potato water once a week. If pre¬ 
ferred this starter, after having risen 
well, may be thickened to a crumbly 
stage, with cornmeal and dried in the 
shade. To use, soak one cupful in warm 
water and proceed as usual. 
MBS. LILLIE YORK. 
Another Kind Word for the Small 
Potato 
_ Some months ago a contributor spoke a 
kindly word in defense of the small po¬ 
tato. I think it well deserved, although 
the phrase “pretty small potatoes” is in¬ 
dicative of the opinion of a good many 
people regarding it. 
t During several years housekeeping in 
New York City we always purchased 
a small waxy potato with a dark skin for 
salads. ^ This was called the “German 
potato.” I cannot vouch for its nation¬ 
ality ; it may have been an American cull 
masquerading under an assumed name 
and a fancy price tag. but it made a 
splendid salad. Now we use small pota¬ 
toes from our bin for the purpose. We 
boil them in their skins and take them 
from the. stove as soon as they are ten¬ 
der, drain them immediately "and pour 
cold water over them. Let them stand 
lor lo minutes and peel. They can then 
be cut in thin unbroken slices. These 
are excellent also for Lyonnaise potatoes, 
with which everyone is familiar. 
Potatoes Hollandaise are excellent with 
fish and the smallest potatoes peeled after 
cooking are nearly as attractive as the 
potato balls which take so long to pre¬ 
pare, and there is no waste potato. As 
for the recipe: One quart of small po¬ 
tatoes, after peeling; one tablespoon of 
chopped parsley, two teaspoons of lemon 
juice, and as much melted butter as vour 
conscience will allow—a quarter of a 
cupful anyway. Shake all together over 
the fire and serve piping hot. 
Potatoes fried in the following manner 
are an excellent supper dish : One quart 
of small-sized potatoes cooked and cut in 
half. Dip in egg and fine bread crumbs 
and fry in deep smoking fat to a delicate 
brown. Lay on a platter and sprinkle 
liberally with grated cheese and a dash 
of paprika, if liked. Put the platter in 
the oven until the cheese is melted. Cold 
sliced ham is a good accompaniment for 
these. 
Where time is an important factor in 
the preparation of meals the small potato 
would be apt to lose out, but it does seem 
that if it could be put on the market at 
a reduced price that a great many house¬ 
wives with limited means in the city 
would be only too glad to purchase them. 
ETHEL A. LYONS. 
Canned Beef and the Roaster 
When I began canning meats I had no 
directions to follow. I had simply heard 
or read that it could be canned success¬ 
fully by the cold pack method, so I went 
at it my own way, and I never have had 
a spoiled can yet, or even one that tasted 
a little sour. I don’t go at it in a rush 
and do two dozen or more cans in a day 
unless I’m caught in warm weather with 
a lot on hand. Take beef, for instance. 
We corn a large part of our year’s supply 
of beef, but we take out what we save for 
fresh meat and freeze it; then pack it in 
newspapers in barrels thickly lined with 
newspapers. This fresh beef is cut in 
chunks as large as my roaster will hold. 
Our family eats a lot of hamburg steak 
and slivered beef. Slivered beef is made 
by slicing it, like dried beef, when it is 
still frozen enough to be quite firm, and 
frying it. I bring in the beef and thaw it, 
a piece at a time as I need it. I cut from 
the bone all the meat that is fairly free 
from gristle, and either sliver it or grind 
it. I save out enough of this for one or 
two meals, and pack the rest into pint 
cans with a teaspoon of salt and no wa¬ 
ter. Sometimes I pack it in the cans in 
pieces about an inch square and three or 
four inches long, but I find more ways of 
using the ground meat. By the way, I 
don’t form hamburg steak into cakes, but 
fry it loose. 
I put the beef bones into the roaster 
and put my pint cans in with them, salt 
the bones, add two quarts of cold water 
and cook on the stove until the meat is 
ready to fall from the bones. The cans, 
which are partially sealed, should then 
be removed and sealed tight and thor¬ 
oughly washed on the outside. Your own 
ingenuity will tell you what to do with 
the remainder of the contents of the 
roaster. It can be used for soup stock 
and hash, or various other ways. It is 
surprising how fast the cans of meat 
count up ; two or three pints a day, two 
or three days a week, while the supply 
lasts. 
I use my roaster on the stove fully as 
much as in the oven. It is invaluable 
with the cover off for boiling small quan¬ 
tities of sap or cider, or for jelly making, 
and I have even fried doughnuts in mine 
when my family was extra large and I 
had to fry a lot of them at a time. 
MRS. OLOVA HUSTLE. 
Florence Stove Company, Dept. 623, Gardner, Mass. 
Makers of Florence Oil Ranges, Florence Ovens, Florence Water Heaters, and Florence Oil Heaters 
Made and sold in Canada by McClary’s, London, Canada 
FLORENCE 
OIL RANGE 
Entire Contents 
© 1924. F. S. Co. 
The Big 
Burners 
keep the flame 
close upunderthe 
cooking. This 
means economy 
of fuel. 
Portable Oven 
The “baker’s 
arch” and the 
special heat- 
spreader assure 
best results in any 
kind of baking. 
