1885 New Guide Hotel Bar Restaurant

HOTEL AND RESTAURANT COOKERY.

1 93

waste of heating power, and an imperfect combustion of

Pass your hand over the flame ^as closely as

2nd.

gas.

possible, not perfect, your hand will have retained a smell of gas ab- sorbed in the action of passing it over the flame. It is therefore unfit for cooking, or warming purposes. A simple deduction can be drawn from the fact. If your hand passed, once or twice, over the flame smells disagreeably, and tells of the presence of poisonous gas — what will be the result of its action on joints and food exposed for from 10 minutes to say 2, 3 or 4 hours even, to its fumes The efl'ect of this non-conbustion of gas on the Chef 2.xidi his staff", is to produce drowsiness, faintness, and every symptom of gas poisoning. I have therefore used Fletcher's patents, and like them. Besides large gas ovens, there ought to be several of his small rings or boilers, just for Rechauffes^ Petites Sauces, 6^