definitely over low heat. Therefore, as soon as vapor starts escaping turn the heat
as low as possible or until the vapor stops escaping.

On Gas, “‘low”’ is the lowest possible point at which the gas flame will burn steadily.
In many cases a simmer or pilot light is sufficient to finish the cooking. Ifthe burners
cannot be adjusted low enough, call the Gas Company.

On Electricity, the lowest heat on certain types may not be low enough. In such
cases use an asbestos pad under the utensil.

On Gasoline or Kerosene, follow the same instructions as for gas.

On Coal or Wood, remove utensil to cooler part of range.

General Tustructious

Select vegetables that are fresh, firm and ripe. Head vegetables should be solid.
Leafy vegetables should be green. Peas and beans should have crisp pods. Fruits
should not be over-ripe.

. As most of the valuable minerals lie close to the skin, vegetables should not be peeled
but should be thoroughly and carefully washed or scrubbed, removing any bad
parts. Tough outer leaves or stalks can be placedon the bottom of the pan for added
moisture or used in soups.

Select the proper size pan for the amount of food to be cooked. Best results are ob-
tained when the pan is nearly full. Wegetables purchased at the market very often
have lost much of their natural moisture and freshness and should be freshened with
cold water for a few minutes and then drained just before cooking. The water that
clings to the vegetables provides an extra element of safety, especially where there is
some doubt of the vegetable being strictly fresh.

. When ready to cook, rinse with cold water, cover utensil and place on medium heat.
(Never use high heat to start as it may cause vegetables to stick and burn before
enough vapor is formed to prevent the vegetables from sticking.) As soon as vapor
appears, lower the heat until vapor stops escaping. Escaping vapor means the heat is
too high, except when a liquid is used such as water in soups, juices, sauces, etc.,
which occasionally causes some vapor to escape.

. Do not remove cover during the cooking period. The rim and covers are designed
to prevent loss of flavor. ‘This assures low temperature cooked foods, which retain
their natural firmness. Because rich, natural mineral salts are practically all retained,
very little seasoning is required. The addition of butter just before serving is sufficient
in most cases. Salt to individual taste.

. ARISTOCRAT Steamer. (See illustration on cover page.) Pour a quart of water
into three quart pan and place on stove to boil. Put double boiler ring in position and
set food press containing food to be cooked, in the ring. Cover with two-quart lid
and keep the water in lower pan boiling. Cook the required time.

Remember, there are only two mistakes that will cause food to burn in ARISTOCRAT
equipment: TOO MUCH HEAT AND REMOVAL OF THE COVERS DURING
COOKING. .

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