VERY woman who cooks appre’

ciates the importance of mixing
the ingredients of a recipe in exact
proportions.

To take an almost ludicrous ex-
ample, supposing you were preparing
a recipe for a Balmoral cake—calling
for three eggs and a cup of Sultanas.

Now, what sort of a cake do you
think you'd have if you were to mix
up one egg and three cups of the
raisins?

That is, we admit, a rather ridicu-
lous supposition . and the truth is
that only a very few baking failures
are the result of wrongly measured
ingredients.

And yet there's one ingredient that
thousands of women never measure.
They merely guess —and it’s an in-
gredient that is absolutely necessary to
any baking or roasting. We mean,
heat.

Heat really is an ingredient—or if
not an ingredient it’s something else
that has as much to do

THE OVEN *

IS HALF THE RECIPE

results that even inexperienced cooks
are obtaining on modern heat-controlled

ranges would seem marvelous’ to
women of a generation back.

All the better cook books, in their
up-to-date editions, specify so many
degrees of heat—for at last a way has
been found to make cooking more of
an exact science. The recipes given in
the better women’s magazines, too, all
call for a definite degree of heat just
as they call for other ingredients.

But this bringing of perfection to
cooking, through definitely establishing
the measure of what previously was
an unknown quantity in cooking, is
but one advantage that comes with
oven-heat control.

Oven-heat control makes possible
the preparation of whole meals, in the
oven—and because oven-heat control
is automatic, this means that the cook
may be miles away doing the things
she'd rather do, while at home her
modern range is preparing the dinner.

with cooking failures

She need return only in
time to serve.

and successes as any
regular ingredient called
for by your recipe.
The modern house-
wife, however, doesn’t
have to guess. Her
range, gas or electric, is
equipped with oven-heat
control—and she meas-
ures her heat just as she
does sugar or flour or
butter or eggs. And the

The reason for ninety
per cent. of all cooking
failures is touched upon
in the article on this
page.

The part played by the
oven, in cooking, is a
most important part...
and unless your oven is
right, your cake is very
apt to be wrong.

Page Eight

Oven cooking saves
time —- makes leisure
hours possible, and also
it is most economical.
An electric range adds
very little to your elec-
tricity bills, and actual
costs in Vancouver, in
homes where electric
ranges are used, amount
to less than seventy-five
cents per person a