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More "Broiler" Quotes from Famous Books
 ... through the reaction developed by women using the machines. In the same way the manufacture and marketing of both gas and electric ranges, which has been uniformly efficient, has overlooked one very important detail. The broiler grids are often so placed that the steak is an inch and a half away from the flame instead of one-half inch. With such a broiler, perfect broiling is impossible. Again a kitchen cabinet may be made of high grade materials but the hardware proves too ...
— The Consumer Viewpoint • Mildred Maddocks
... taken from one of the ovens at home; it was open like a broiler, and about two feet square. When placed on the stone foundation that was to serve as a fireplace, it could not be equaled as a steady foundation for coffeepot, kettles, or fryingpan. The boys had once used metal rods, but found these apt to slip unexpectedly, and several mishaps had led ...
— Chums of the Camp Fire • Lawrence J. Leslie
... and boiling and then cook your meats in the old-fashioned English way by direct contact with the flame. This means that you must first place one quart of water and one tablespoon of salt in the broiler pan of the gas range; then place in the roast, steak or chops, upon the broiler; turn every few minutes. The roast must be placed farther from the flame to prevent burning. A good rule for this is to keep roasting meat four inches from the flame, steaks and chops two and ...
— Mrs. Wilson's Cook Book - Numerous New Recipes Based on Present Economic Conditions • Mary A. Wilson
... teaspoonful of celery seed, a teaspoonful of grated onion. Form into thick even cakes, being sure that the center and sides are the same thickness. These may now be broiled over a clear fire, or under the gas lights in your gas broiler, or they may be dropped into a thoroughly heated iron pan. As soon as browned on one side, turn and brown the other. If the steaks are an inch thick, it will take eight minutes for perfect cooking. An exceedingly satisfactory ...
— Made-Over Dishes • S. T. Rorer
... their own liquor over a quick fire. When plump wrap each oyster in a slice of bacon, and fasten with a small skewer (wooden toothpick). Saute in the blazer, heated very hot. Serve on thin rounds of toast. These cromeskies are most easily cooked in a double broiler, resting on a ...
— Salads, Sandwiches and Chafing-Dish Dainties - With Fifty Illustrations of Original Dishes • Janet McKenzie Hill
... stories, for the puffing of pipes, for the sheer joy of contemplations. Deerskin slipper moccasins and flapping trousers attested our deshabille. And then somehow it was noon, and Billy again at the Dutch oven and the broiler. ...
— The Forest • Stewart Edward White
... is by all means a light wire one, which can be held in the hand and turned quickly. The fire should be quick and hot. Place the steak in the centre of the broiler, and hold it close to the coals an instant on each side, letting both sear ...
— The Easiest Way in Housekeeping and Cooking - Adapted to Domestic Use or Study in Classes • Helen Campbell
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