The Project Gutenberg eBook of What Every Housewife Should Know About Electric Cooking (1945)

This ebook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this ebook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook.

Title: What Every Housewife Should Know About Electric Cooking (1945)

Creator: General Motors Corporation. Frigidaire Division

Release date: July 9, 2021 [eBook #65804]
Most recently updated: October 18, 2024

Language: English

Credits: Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net

*** START OF THE PROJECT GUTENBERG EBOOK WHAT EVERY HOUSEWIFE SHOULD KNOW ABOUT ELECTRIC COOKING (1945) ***

What Every Housewife
should know about
Electric Cooking!

Prepared by Frigidaire Division General Motors Corporation

001

Where to find it....

Electric Cooking in General | Page 2
Surface Cooking | Page 5
Using the Electric Oven | Page 9
Utility of Electric Ranges | Page 15
Care of the Electric Range | Page 16
Vegetable Cooking Guide | Page 20
Baking Times and Temperatures | Page 21
Meat and Fowl Roasting Chart | Page 22
Frozen Vegetable Cooking Guide | Page 23
Frozen Meat Cooking Guide | Page 24

1

This booklet has in it sixty-nine of the most frequently asked questions (and their answers) about cooking with an Electric Range.

In it, too, is some interesting information about the cooking of frozen food. This probably will answer more questions which have come up in your mind and these answers will be even more important in the future when Home Freezers are as common as Refrigerators and Electric Ranges.

So, keep this booklet handy. Read it. Learn for yourself the proven facts about Electric Cooking ... the answers that every housewife should know when she plans that new kitchen.

And remember: an Electric Range provides many cooking and baking advantages which have made it the preferred appliance among thousands of housewives.

2

Electric Cooking in General

1. Q. Do I Have to Learn to Cook All Over Again to Cook with Electricity?

A. Of course not! Just use your same favorite recipes (and many others) with confidence and ease—the only difference will be that your electric range will give you greater simplicity and accuracy, and add greater joy to cooking because it is cleaner, cooler and automatic.

2. Q. Is Cooking by Electricity Expensive?

A. In most sections of the country electrical cookery is no more expensive than other methods, often less expensive. In fact most modern electric ranges as produced by reliable manufacturers are designed and engineered for economical operation.

3

3. Q. Approximately How Much Does It Cost an Average Family to Operate an Electric Range?

A. Reproduced here is a table giving approximate electrical cooking costs compiled from the experience of electric range users in all parts of the country.

Electric Cooking Rate In Your Locality (Per Kilowatt Hour) | Number of People in the Family |
| 2 | 3 | 4 | 5 | 6
1c | $.56 | $.72 | $.84 | $.95 | $1.02
1¼c | .70 | .90 | 1.05 | 1.19 | 1.28
1½c | .84 | 1.08 | 1.26 | 1.43 | 1.53
1¾c | .98 | 1.26 | 1.47 | 1.66 | 1.79
2c | 1.12 | 1.44 | 1.68 | 1.90 | 2.04
2¼c (Ave. Elec. Cooking Rate) | 1.26 | 1.62 | 1.89 | 2.14 | 2.30
2½c | 1.40 | 1.80 | 2.10 | 2.38 | 2.55
2¾c | 1.54 | 1.98 | 2.31 | 2.61 | 2.81
3c | 1.68 | 2.16 | 2.52 | 2.85 | 3.06

4. Q. Is It Expensive to Pre-heat Such a Large Oven?

A. No. It costs approximately 1¼c to pre-heat a large electric oven to the average baking or roasting temperature—(350°F) and much of this heat is conserved during baking or roasting by the oven insulation. Actually, the current is on only a part of the time that the oven is in use.

5. Q. What About the Safety of an Electric Range?

A. All reputable electric ranges are inspected, tested and approved by the Underwriter Laboratories for fire and casualty hazards and must comply with their rigid standards. As a matter of general practice and recommendation of manufacturers, frames and all non-electrical parts are grounded to insure against becoming electrically alive while in use. All electrical parts are shielded and insulated to protect against accidental contact.

4

6. Q. Can Cooking be Continued with Safety During an Electrical Storm?

A. Yes, completely. Due to the reasons of safety mentioned above.

7. Q. What Happens if a Switch Is Turned On and Left On By Mistake?

A. Current will be wasted, that’s all. The oven cannot overheat because automatic controls prevent this. The surface units can be left on at high speed for days without damage to the unit or without hazard.

8. Q. Is There Any Hazard Involved By Leaving the Electric Oven Operating During My Absence?

A. No. You can place an entire meal in the oven and leave the house for the afternoon, and the range will automatically cook the dinner and turn off the heat at the proper time if the range is equipped with an automatic time control. Should you arrive home later than planned the oven will have retained sufficient heat for a reasonable length of time to keep the dinner warm enough for immediate serving.

9. Q. What Happens if Power Failure Occurs?

A. Experience indicates that power failures are negligible. And, even should they occur, there is no danger from the electric range. Only the inconvenience of being without the use of the range during the period the power is off.

5

Surface Cooking on the Electric Range

1. Q. Do the “Definite” Surface Heats Provided by Most Electric Ranges, Have Any Advantages Over the “Infinite” Number of Surface Heats Provided by Ranges Using Other Fuels?

A. Yes. This is important because it eliminates “guesswork” in cooking and enables you to use even unfamiliar recipes with confidence and ease. The heat obtained at each switch setting will be repeated exactly each time you use it.

2. Q. How Many Surface Heats Should be Provided for Best Results?

A. Most ranges have five surface heats described here, and these have been found adequate for every cooking need.

3. Q. What Is the Use for Surface “High” Heat?

A. “High” heat is always used to bring foods quickly to steaming point. (As soon as cooking temperatures are reached one of the lower heats is used to continue and complete that cooking.) It is used to preheat fat for frying and used continuously for deep fat frying of potatoes. “High” heat is always used for speed in heating water.

High

6

4. Q. What Is the Use for the Surface “Medium-High” Heat?

A. “Medium-high” provides the right temperature for frying chicken or browning meats and for maintaining cooking of large quantities of food in extra large utensils. “Medium-high” on small units can be used for baking griddle cakes when a small utensil is used.

Medium High

5. Q. When Do You Use the Surface “Medium-Low” Heat?

A. “Medium-low” is just right for percolating coffee or for heating small quantities of food quickly.

Medium Low

6. Q. How Is “Low” Heat Used?

A. “Low” heat is used for keeping foods cooking after they have been started on “high” heat. This low heat is sufficient for keeping quite a large quantity of vegetables and other foods actively cooking.

Low

7. Q. How Is “Simmer” Heat Used?

A. “Simmer” heat is used for low temperature cooking, for instance, small quantities of vegetables, cooking custards, sauces and dried fruits. The uses for “low” and “simmer” heats are much the same excepting “low” is used for larger quantities of foods.

Simmer

7

8. Q. Why Is Low Water Cooking Recommended for Vegetables?

A. Because more food value is retained, also flavor and appearance is better. Very little water need be added to vegetables to create the necessary steam for proper cooking.

9. Q. Which of the Five Surface Heats Is Most Practical to Use in Making Coffee?

A. “Medium-low” on either the large or small unit, depending upon the size percolator and amount of coffee to be made.

10. Q. Is the Deep Well Cooker More Practical Than a Fourth Surface Unit?

A. Yes, because the deep well cooker will perform virtually any cooking operation possible on a surface unit, plus baking, and do many of them better and more economically.

11. Q. What Types of Food Are Best Prepared in the Deep Well Cooker?

A. Pot roasts, soups, stews and any foods requiring long cooking times.

12. Q. What Are Some Uses for the Deep Well Cooker?

A. Steaming puddings, baking, simmering dried fruits and cooking tougher cuts of meats. As a utensil it can be used for sterilizing.

13. Q. Do Flavors Mingle When Several Foods Are Cooked at One Time in the Deep Well Cooker?

A. No—If you will remember to do one thing—always remove the foods from the cooker as soon as the current is turned off. While foods are cooking they are “exhaling” their odors. When they begin to cool they begin to “inhale” and absorb the odors of other foods.

8

14. Q. Can the Deep Well Cooker Be Used for Steaming Brown Bread, Puddings, etc.?

A. Yes, by pouring water in the bottom of the cooker and using a “trivet” or rack.

15. Q. Can the Deep Well Cooker Be Used for Baking?

A. Yes. It is economical for baking several potatoes, cup custards or baked apples. When the cooker well is used for baking the cooker utensil is removed and a rack placed in the well. The well is heated to proper baking temperature with the switch on “high” and baking is continued on “low” heat.

16. Q. How Can the Deep Well Cooker Be Used as a Warming Oven?

A. Remove the utensil. Place the rack in the well and cover with the lid of the cooker. “Low” heat provides sufficient heat for warming.

17. Q. Can the Deep Well Cooker Utensil Be Used on the Surface Unit?

A. Yes.

9

18. Q. Does Food Cook as Fast in a Deep Well Cooker?

A. Yes. It is ideal for soups, stews, pot roasts, etc., which require uniform low temperatures over longer periods for best cooking results.

19. Q. Why Are Deep Well Cookers Usually Insulated?

A. Many foods prepared in the deep well cooker are those requiring long cooking periods. Because of adequate insulation less current is used. For example, the insulation on deep well cookers makes it possible to prepare an entire meal at a total current cost of less than two cents. (Based on an electric cooking rate of two-and-a-half cents per kilowatt.)

Using the Electric Range Oven

1. Q. How Long Does It Take to Preheat the Electric Oven for Baking?

A. From seven to fifteen minutes is usually required for preheating to a temperature of 350°F. (In one make of Range, two units provide correct baking heat and fast preheating to 400°F in less than seven minutes.)

10

2. Q. How Can the User Determine When the Oven Has Reached the Temperature She Desires for Baking or Roasting?

A. This is easily determined by the oven signal light which goes out when the oven reaches the desired temperature.

3. Q. Is It Necessary to Preheat the Electric Oven for Baking?

A. No, however, for time-saving the oven should be preheated.

4. Q. Should the Oven Always be Preheated for Oven Meals?

A. This depends on the type of oven meal. For example, there are many combinations of foods which can be placed in the oven and remain there several hours before cooking is started and which do not require preheat. Other types of oven meals require cooking immediately as soon as they are prepared and better results are obtained from a preheated oven.

5. Q. If Four Baking Pans Are Put Into an Electric Oven at One Time, How Should They Be Placed to Allow for Even Heat Distribution?

A. The pans should be placed so they are not touching each other, or any part of the oven. Since this usually means using two shelves, the pans should be staggered, so one is not directly above the other.

6. Q. Why Is It Not Necessary to “Peek” Into an Electric Oven During Roasting or Baking?

A. Because with accurate electric controls, much of the uncertainty of cooking has been eliminated. Even if the recipe that you are using is questionable, do not “peek” until the required baking time has passed.

11

7. Q. Why Do You Recommend Roasting in an Open Shallow Pan Without the Addition of Water?

A. A shallow pan allows the heat from the oven to contact the food more directly. With the even penetration of heat, meat will cook more uniformly.

8. Q. Why Is There So Little Shrinkage and “Drying-out” of Meats Cooked in an Electric Range?

A. Because electricity does not require additional air for fuel combustion, there is no excess air circulation to absorb moisture and carry it out of the oven.

9. Q. How Does an Oven Clock Control Work?

A. Simply set the automatic clock control at the time you want the current to go on and at the time you want the cooking operation to stop. Set the thermostat at a given temperature and the range will automatically perform the desired cooking operation.

10. Q. Are All Ranges Equipped With Time Clocks Automatically Controlling the Oven Operation?

A. No. This is a feature usually included as standard equipment on higher priced models. It can be added as an accessory to many of the lower priced models.

11. Q. Is It Possible to Operate an Electric Range Oven at Low Temperature, Such as 200°F?

A. Thermostatic controls are capable of operating at temperatures as low as 150°F. on practically all electric ranges.

12

12. Q. What Is the Maximum Temperature at Which Electric Range Ovens Can Be Automatically Controlled?

A. Nearly all electric ovens will heat to 550°F. This is above required baking temperatures, yet it avoids danger of burning foods which would of course be possible at higher temperatures. The thermostat is always set at this maximum temperature when broiling is done to avoid having the broiling unit cut off during the cooking operation.

13. Q. What Is the Advantage of Having the Oven Vent Open on the Front of the Back Panel?

A. First, you can place the range flush against the wall without damaging the wall paper or curtains. Second, the top vent prevents moisture from collecting in the top of the oven. Accordingly the housewife is assured that cakes baked on the upper shelf will not be soggy but will turn out as beautifully browned as those baked on lower shelves. Third, no flue pipe is necessary.

14. Q. Why Do Most Electric Ovens Have Shelf Type Doors?

A. This type of door cannot sag, as do swing doors, thus creating drafts of cold air within the oven. Also, they serve as a convenient shelf in placing pans in, or taking them out of the oven.

15. Q. Can the User Depend on an Electric Oven Thermostatic Control?

A. The hydraulic type control is so designed that the bulb can be placed in the desired oven position to insure accurate temperatures while the control knob can be located in that position which is most convenient for the user.

13

16. Q. Does the Automatic Oven Control Increase Economy for Electric Range Users?

A. Yes. By providing no more heat than is needed to maintain the required temperature this control avoids waste of electricity.

17. Q. Some Electric Ranges Have Two Units for Heating the Oven. Others Only Have One. What Is the Essential Difference?

A. First, two units give a greater degree of flexibility and a more even distribution of heat throughout the oven. Also, they allow the use of the upper unit for broiling in a more convenient position. The single unit oven is not as convenient because broiling is done on the lower part of the oven and it lacks the type of heat distribution made possible by two units.

18. Q. Does the Electric Oven Give Off Much Heat in the Kitchen During Baking or Roasting?

A. Because electric heating elements require no air supply for combustion, the oven is completely insulated on all six sides, thus giving off practically no heat.

19. Q. Should the Broiler Pan Be Heated Before Broiling Is Started?

A. No. A hot broiler pan is many times responsible for excess smoking because of fat drippings from the meat striking the hot broiler pan.

20. Q. How Is Broiling Speed Regulated?

A. Broiling speed is regulated by raising or lowering the position of the broiler pan in the oven. For fast broiling, place on oven shelf located close to heating unit. This will produce results very similar to charcoal broiling. For lower temperature or slower broiling, lower the oven shelf so that top surface of food will be 2½ or 3 inches from the broiling unit, and allow slightly more time for broiling.

14

21. Q. Are Broiler Meals Popular?

A. Yes. Much of the original flavor is retained in the food by this method of cooking. For example, meat and fruits may be placed on the broiler pan and cooked. The vegetable can be placed in the pan below the broiler rack. The cooked vegetable will be heated while the food on the rack is broiled.

22. Q. Is It Advisable to Use the Broiler Pan for Roasting?

A. Yes, the broiler pan is a convenient utensil for use in roasting.

23. Q. For Best Results, Should Frozen Meats Be Entirely Defrosted Before Cooking?

A. Acceptable cooking results may be obtained either way. However, if meat is allowed to thaw, cooking time can be judged more accurately; also thick steaks broil more uniformly if allowed to thaw. Meat to be thawed may be placed on the shelf of your household refrigerator without removing the wrapping.

If it is more convenient to cook without thawing, the meat should be cooked for a longer period of time than usual at a slightly lower temperature. A thick steak cooking from the frozen condition may appear cooked, but actually be cold and raw in the center. Generally meats that are cooked from the frozen condition should be cooked half again as long as thawed meats, and sometime longer. It isn’t easy to figure cooking time, the length of time will depend, of course, upon the kind of meat and whether you want it rare, medium or well done. See the charts on pages 23 and 24 for a guide in cooking frozen foods.

15

Utility of the Electric Range

1. Q. Are All Electric Ranges Equipped With a Warming Drawer?

A. No. It is usually a regular feature on deluxe models and can be installed as an accessory on some other models.

2. Q. Are the Temperatures in the Warming Drawer Harmful to China?

A. No. The temperature is sufficient for warming china but not high enough to cause any harm.

3. Q. Are the Warming Drawer Temperatures Adequate for Keeping Food Warm for Serving?

A. Yes. A common practice is that of placing fresh baked rolls in the warming drawer for serving during the dinner period.

4. Q. Do All Ranges Have Storage Space for Cooking Utensils?

A. Most do. Some models of course offer more storage space than others.

5. Q. Are Hot Pans Harmful to the Porcelain of the Work Surface of the Range?

A. Yes. Sliding hot pans from the cooking unit to the porcelain work surface may result in scratches. An inexpensive pad may be used to protect the work surface.

16

6. Q. Will the Porcelain Surface of the Range Be Harmed By Large Pans Which Extend Over the Unit and Contact Directly?

A. Yes. A good example of this is a large pressure cooker. The recessed bottom on some pressure cookers has caused considerable damage to the porcelain cooking top on ranges because the heating unit does not come in contact with the pressure cooker resulting in excessive temperatures adjacent to the surface unit. When such utensils must be used, it is well to raise the unit from the surface to insure direct contact.

One make of Range has available a metal ring which slips in under the unit and raises it about 1 inch to prevent damage to the porcelain top.

Care of the Electric Range

1. Q. Why Is It Easy to Keep Electric Ranges Clean?

A. First, electricity is the cleanest of all fuels. Second, one piece ovens eliminate cracks and provide round corners—work surfaces with coved backs and cooking units that are easily removed for cleaning. Porcelain in itself is one of the easiest of all surfaces to clean.

17

2. Q. What Is the Best Way to Clean the Outer Surface of an Electric Range?

A. First, let porcelain finished surfaces cool before cleaning. Second, wipe up spots as soon as possible. If porcelain is warm, use a dry cloth, never a wet one. Third, when porcelain is cool, wipe with a damp soapy cloth, rinse and dry well. Do not use gritty soaps or acid.

3. Q. Are There Any Precautions That Should Be Used in Cleaning an Electric Range?

A. Yes. First, see that all switches are “Off.” Second, do not use abrasives or other cleaning materials that will scratch. Third, do not immerse electrical units in water. If these units become damp in cleaning, be sure that they are dry before connecting. Fourth, do not clean surface units while hot. Fifth, always soften hardened foods before removing as unnecessary scraping may damage any type of surface.

4. Q. What Is the Best Way to Clean the Oven?

A. Always be sure the current is turned off and the oven is at least partially cooled. The interior is more easily cleaned with a damp cloth before the oven is entirely cooled. Be sure to remove shelves and heat units first and put them in a dry place. Wipe out the inside of the oven with a cloth wrung from soap water, rinse and dry well. Fine steel wool may be used to remove any food particles adhering to the surface. Spillovers which occur during baking or roasting may involve a little more difficulty in cleaning. If so, a cloth saturated with water to which household ammonia has been added may be placed over the soiled surface of the oven or “baffle” and allowed to remain for 20 minutes or an hour. Burned-on material may then be more easily removed by a cloth or fine steel wool without damaging glossy surface.

Caution: Do not use the oven repeatedly after a spillover. This causes continual burning on of the food particles making them more difficult to remove, and in time will cause some damage to the glossy surface.

18

5. Q. What About Cleaning Under the Electric Range?

A. This is seldom necessary. However, if it is, remove the lower utility drawers which gives access to the floor space below. If a thorough cleaning is desired, the range can be moved away from the wall where there is a long enough cord, or where it can be disconnected.

6. Q. What Happens When Hot Grease Spatters Out of the Frying Pan on to the Electric Range?

A. Nothing. After cooking has been completed and the surface units have had time to cool completely, wash the surface with soap and water, rinse, and dry well. Note: If spattering occurs in excess during frying, you are using heat too high for this type of cooking operation. Review again the suggested heats for the different cooking operations on the surface units.

7. Q. What Is the Best Method of Cleaning the Broiler Pan?

A. The broiler pan and rack should be washed just as any of your other cooking utensils. Place in water immediately after using and apply steel wool to any food which cannot be removed easily.

8. Q. Should the Surface of the Range be Waxed to Protect the Porcelain?

A. No. Thorough cleaning and drying is the best protection you can give to that glossy porcelain.

9. Q. Is It Necessary to Place the Range Some Distance from the Wall to Prevent Soilage of the Paper?

A. No—in fact the range can be placed as close to the wall as desired because oven vents are usually on the back panel and open towards the front, eliminating danger of soiling from the oven.

19

10. Q. How Are Spillovers Cleaned from the Surface Units?

A. Most surface units are of the fully enclosed type and can be cleaned by merely brushing them off occasionally. The ring around the units should be cleaned with a damp cloth and soap powder.

11. Q. What Happens if Foods Spill Over on the Surface Unit?

A. Nothing. They are caught by the reflector and the drip tray causing no damage to the unit. Wiring is so protected that no electrical problems are involved.

12. Q. How May the Drip Tray Be Cleaned?

A. The drip tray which is located directly below the surface cooking units is easily removed and can be washed as any other utensil.

20

• Time and temperature tables for cooking vegetables • baking and roasting,

Vegetable Cooking Guide

The cooking time for vegetables will vary somewhat, depending upon their freshness and the quantity. This should be taken into account when using the following table, which is simply a guide to help you determine the correct cooking time.

|  | APPROXIMATE COOKING TIMES
VEGETABLE OR FRUIT | METHOD OF PREPARATION | MINUTES ON HIGH FOR STEAMING | MINUTES ON LOW OR SIMMER UNTIL TENDER | TOTAL MINUTES OF COOKING TIME
Apples | Peeled and quartered | 3 to 5 | [1] | [1]
Asparagus | Tied in serving bundles | 4 to 6 | 10 to 15 | 14 to 20
Green Beans | Cut in slivers, lengthwise | 5 to 8 | 10 to 15 | 15 to 20
Green Beans | Broken | 4 to 7 | 15 to 20 | 20 to 30
Beans, Lima | Shelled | 3 to 8 | 15 to 20 | 18 to 25
Beets | Diced or sliced thin | 5 to 6 | 15 to 20 | 20 to 25
Beets | Whole unpeeled | 5 to 8 | 15 to 20 | 25 to 35
Broccoli | Stalks Split | 5 to 8 | 15 to 20 | 20 to 30
Brussels Sprouts | Whole | 3 to 5 | 10 to 15 | 15 to 20
Cabbage | Shredded or quartered | 4 to 5 | 6 to 7 | 10 to 12
Carrots | Shredded | 4 to 6 | 6 | 10 to 12
Carrots | Sliced ⅛ inch thick | 5 to 8 | 15 | 15 to 20
Cauliflower | Separated into flowerettes | 4 to 6 | 10 to 12 | 15 to 18
Cauliflower | Whole head | 5 to 8 | 15 to 20 | 20 to 25
Corn | Cut from the cob | 3 to 5 | [1] | [1]
Onions | Small, whole | 4 to 6 | 10 to 20 | 20 to 25
Parsnips | Quartered lengthwise | 5 to 6 | 15 to 20 | 20 to 30
Peas, green | Shelled | 5 to 8 | 10 to 15 | 18 to 20
Potatoes | Cut in halves | 4 to 8 | 15 to 20 | 25 to 30
Potatoes, sweet | Cut in halves | 3 to 8 | 20 to 25 | 25 to 30
Spinach | No water added | 5 to 8 | [1] | [1]
Squash, Hub. | Sliced | 3 to 8 | 15 to 20 | 20 to 30
Squash, Sum. | Cut in slices | 3 to 8 | 5 to 10 | 10 to 18
Tomatoes | Quartered—no water | 3 to 4 | 5 to 10 | 10 to 15
Turnips | Sliced or cubed | 5 to 6 | 15 | 20 to 25

[1]These are usually sufficiently cooked when they reach the boiling point. Any additional cooking time, on lower heats will depend upon the amount and “variety” of the food.

21

BAKING Time and Temperature Chart

|  | Quantity | Temperature | Approximate Time
BREAD, ROLLS
| Bread | 4 or 6 loaves | 400°F. | 1 hour
| Frigidaire Rolls |  | 400°F. | 20 to 25 minutes
| Swedish Tea Ring |  | 375°F. | 25 to 30 minutes
| Honey Twist |  | 375°F. | 25 to 30 minutes
| Brown Bread | 2 loaves | 375°F. | 50 to 55 minutes
| Butterscotch Bread | 2 loaves | 350°F. | 1 hour
| Quick Coffee Cake | 1 pan | 400°F. | 35 minutes
| Corn Bread |  | 400°F. | 30 to 35 minutes
BISCUITS
| Breakfast Biscuits |  | 450°F. | 11 minutes
| Southern Biscuits |  | 450°F. | 11 minutes
PIES
| Pie Shell | 1 or 2 pies | 450°F. | 15 minutes
| Apple Pie | 1 or 2 pies | 450°F. | 40 minutes
| Blueberry Pie | 1 or 2 pies | 450°F. | 40 minutes
| Butterscotch Pie (Meringue) | 1 or 2 pies | 350°F. | 10 to 15 minutes
| Custard Pie | 1 or 2 pies | {450°F. | 10 minutes
|  |  | {325°F. | 25 minutes
MUFFINS
| Plain Muffins |  | 400°F. | 25 to 30 minutes
| Blueberry Muffins |  | 400°F. | 25 to 30 minutes
CAKES
| Angel Food | Tube cake pan | {325°F. | 15 minutes and
|  |  | {350°F. | 55 minutes
| Sponge Cake | Tube cake pan | 350°F. | 45 to 50 minutes
| Layer Cake | Two layers | 375°F. | 40 minutes
| Pound Cake | Two loaf pans | 350°F. | 1 hour, 10 minutes
| Meringue Cake | One layer | 300°F. | 55 minutes
| Fudge Cake | Two layers | 375°F. | 35 minutes
COOKIES
| Refrigerator Cookies | One sheet | 400°F. | 9 or 10 minutes
| Mincemeat Cookies | One sheet | 400°F. | 10 minutes
| Sugar Cookies | One sheet | 400°F. | 10 minutes
| Butterscotch Cookies | One sheet | 375°F. | 10 minutes
| Walnut Cookies | One sheet | 400°F. | 10 minutes
| Cream Puffs | One sheet | {450°F. | 20 minutes
|  |  | {425°F. | 20 minutes
ENTREES
| Baked Potatoes |  | 400°F. | 1 hour
| Scalloped Potatoes |  | 375°F. | 1 hour
| Candied Sweet Potatoes |  | 375°F. | 1 hour
| Cheese Souffle |  | 325°F. | 40 minutes
| Salmon Souffle |  | 325°F. | 40 minutes
| Corn Souffle |  | 350°F. | 40 minutes
| Baked Macaroni |  | 350°F. | 45 minutes
| Baked Apples |  | 375°F. | 30 to 40 minutes
| Baked Hash |  | 350°F. | 1 hour
| Baked Beans |  | 300°F. | 3 hours

22

ROASTING CHART for Meats and Fowl

Cut of Meat
Cooking Temperature
Approximate Time

BEEF—Standing Rib

Rare
300° to 350°F.
18-20 minutes per pound or to internal temperature 140°F.

Medium
300° to 350°F.
22-25 minutes per pound or to internal temperature 160°F.

Well Done
300° to 350°F.
For very well done allow full time at 350°F.
27-30 minutes per pound or to internal temperature 170°F.

Boned Roasts
300° to 350°F.
Add 10-15 minutes per pound

Top Round

Medium
300°F.
20-25 minutes per pound

Well Done
300°F.
30-35 minutes per pound

Rump
300°F.
30-35 minutes per pound

Chuck
300°F.
30 minutes per pound

LAMB—Leg
300° to 350°F.
30 minutes per pound

Stuffed Shoulder
300° to 350°F.
45 minutes per pound

Stuffed Breast
300° to 350°F.
45-60 minutes per pound

Crown Roast
300° to 350°F.
30 minutes per pound

VEAL—Leg
300°F.
22 minutes per pound

Shoulder
300°F.
25 minutes per pound

Loin or Rack
300°F.
30-35 minutes per pound

PORK—Fresh

Ham
350°F.
40-45 minutes per pound

Loin
350°F.
30-35 minutes per pound

Cushion
350°F.
35-40 minutes per pound

Pork Butt
350°F.
40-45 minutes per pound

Spareribs
300°F.
1-1½ hours

Tenderloin
300°F.
1 hour

PORK—Cured

Large Ham (14-18 lbs.)
300°F.
20 minutes per pound

Small Ham (10-12 lbs.)
300°F.
25 minutes per pound

Half of Ham (5-6 lbs.)
300°F.
30 minutes per pound

Shank End
300°F.
40 minutes per pound

Butt End
300°F.
45 minutes per pound

CHICKEN

Large (4-6 lbs.)
325° to 350°F.
22-25 minutes per pound

Small (3½ lbs.)
325° to 350°F.
30 minutes per pound

TURKEY

Large (18-22 lbs.)
250° to 300°F.
15-18 minutes per pound

Medium (10-16 lbs.)
250° to 300°F.
18-20 minutes per pound

Small (6-10 lbs.)
250° to 300°F.
20-25 minutes per pound

DUCK—GOOSE
325°F.
30 minutes per pound

23

COOKING Guide for Frozen Vegetables

The cooking time for vegetables will vary somewhat, depending on variety, state of maturity and how it has been prepared for freezing (sliced, quartered, or whole). The following table is simply a guide to help you in determining cooking time, based on one pound quantity, cooked in covered utensil, starting in boiling water.

1. Frozen vegetables may be cooked without thawing. However, if they are allowed to defrost partially, the frozen block can be easily broken up, resulting in more even cooking. Complete thawing of vegetables before cooking is not recommended.

2. Use covered cooking utensil—measure ½ to 1 cup of water, or enough to cover bottom of utensil to depth of ⅛ to ¼ inch.

3. Start all vegetables on high heat in boiling water. Reduce heat when active steaming is regained.

4. Keep all utensils tightly covered.

Vegetables | APPROXIMATE COOKING TIME
| Minutes on High Steaming | Minutes on Low Heat Until Tender | Total Minutes of Cooking Time |
Asparagus | 4 to 6 | 10 to 15 | 14 to 20
Beans, Green | 4 to 6 | 10 to 15 | 14 to 20
Beans, Lima | 5 to 6 | 8 to 14 | 13 to 20
Beets, Young, Whole | 5 to 6 | 13 to 14 | 18 to 20
Beets, (cooked and sliced before freezing) | — | — | Heated to proper temperature for serving.
Beet Greens | 3 to 5 | 4 to 5 | 7 to 10
Broccoli | 3 to 5 | 10 to 15 | 13 to 20
Brussels Sprouts | 3 to 5 | 4 to 6 | 7 to 12
Carrots, Sliced | 5 to 6 | 3 to 6 | 8 to 12
Cauliflower, Separated | 5 to 6 | 6 to 10 | 11 to 16
Corn, Cut | 5 to 6 | — | 8 to 10
Corn on Cob | 4 to 5 | — | 5
Kale | 5 to 6 | 13 to 14 | 18 to 20
Kohlrabi | 4 to 5 | 4 to 5 | 8 to 10
Mushrooms Saute | 4 to 5 | 10 to 15 | 13 to 20
Mustard, Curly | 3 to 5 | 8 to 10 | 12 to 15
Peas | 5 to 8 | 6 to 10 | 11 to 18
Rhubarb | 5 to 6 | — | 8
Spinach | 4 to 6 | — | 8
Squash, Summer | 4 to 6 | 3 to 4 | 7 to 10
Swiss Chard | 4 to 6 | — | 8 to 10
Turnips | 4 to 5 | 2 to 5 | 6 to 10
Turnip Greens | 4 to 5 | 4 to 5 | 8 to 10

24

COOKING Guide for Frozen Meats
APPROXIMATE COOKING TIMES[2]

|  |  | Thawed Before Cooking | Cooked from Frozen State
Cut | Method of Cooking | Minutes Per Pound | Total Time Minutes | Minutes Per Pound | Total Time Minutes
Standing Rib Roast | Roasting at 300° to 325°F.[3] |
| Rare |  | 18 | — | 43 | —
| Medium |  | 22 | — | 47 | —
| Well-done |  | 30 | — | 55 | —
Rolled Rib Roast
| Rare |  | 28 | — | 53 | —
| Medium |  | 32 | — | 57 | —
| Well-done |  | 40 | — | 65 | —
Beef Rump | Braising | 30 | — | 50 | —
Porterhouse Steak | Broiling (Rare to Medium)
| 1 Inch |  | 8-10 | — | 21-33 | —
| 1½ Inches |  | 10-15 | — | 23-38 | —
| 2 Inches |  | 20-30 | — | 33-43 | —
Club Steak
| ¾ Inch |  | — | 16-20 | — | 24-28
| 1 Inch |  | — | 20 | — | 30
Chuck Steak | Panbroiling
| ½ Inch |  | — | 7 | — | 11
Round Steak | Panbroiling
| ½ Inch |  | — | 7 | — | 11
Beef Patties | Panbroiling
| 1 Inch |  | — | 8 | — | 16
Lamb Chops | Panbroiling
| ¾ Inch |  | — | 10 | — | 15
| 1½ Inch |  | — | 20 | — | 25
Shoulder Lamb Chops | Braising
| ½ Inch |  | — | 15 | — | 20
Boneless Lamb Shoulder | Roasting at 300-325°F.[3] | 40 | — | 50 | —
Leg of Lamb |  | 30-35 | — | 40-45 | —
Pork Chops | Braising
| ¾ Inch |  | — | 45 | — | 55
Pork Loin | Roasting at 300-350°F.[3]
| Center Cut |  | 30-35 | — | 50-55 | —
| Rib or Loin End. |  | 50-55 | — | 70-75 | —
Sausage Patties | Panbroiling
| ½ Inch |  | — | 10 | — | 15
| 1 Inch |  | — | 15 | — | 23

[2]Adapted from “Food and Nutrition News,” National Live Stock and Meat Board, Vol. X, No. 4, Dec., 1939.

[3]Meats cooked from the frozen state (for longer periods) are usually better if roasted at 300°F.

25

ADVERTISEMENT

Frigidaire’s household appliances provide the utmost in convenience, efficiency and economy. These include: Frigidaire—the only refrigerator with the Meter-Miser ... Frigidaire—the electric range that combines Low Cost, High Speed and Sure Results ... Frigidaire—the dependable, entirely automatic water heater ... and Frigidaire—the dependable home freezer.

Your Frigidaire Electric Range was built by the same company and to the same high standards that have made the Frigidaire Electric Refrigerator the largest-selling in the world.

For other helpful information on the preservation and cooking of foods, get in touch with your Frigidaire Dealer, or write Frigidaire Division of General Motors.

FRIGIDAIRE DIVISION
General Motors Corporation
Dayton, Ohio

26

FRIGIDAIRE
Made only by
GENERAL MOTORS
Refrigerators
Ranges
Water Heaters
Home Freezers

RA-399—9-45
Printed in U.S.A.

Transcriber’s Notes

Silently corrected a few typos.

Retained publication information from the printed edition: this eBook is public-domain in the country of publication.

In the text versions only, text in italics is delimited by _underscores_.

*** END OF THE PROJECT GUTENBERG EBOOK WHAT EVERY HOUSEWIFE SHOULD KNOW ABOUT ELECTRIC COOKING (1945) ***

Updated editions will replace the previous one—the old editions will be renamed.

Creating the works from print editions not protected by U.S. copyright law means that no one owns a United States copyright in these works, so the Foundation (and you!) can copy and distribute it in the United States without permission and without paying copyright royalties. Special rules, set forth in the General Terms of Use part of this license, apply to copying and distributing Project Gutenberg™ electronic works to protect the PROJECT GUTENBERG™ concept and trademark. Project Gutenberg is a registered trademark, and may not be used if you charge for an eBook, except by following the terms of the trademark license, including paying royalties for use of the Project Gutenberg trademark. If you do not charge anything for copies of this eBook, complying with the trademark license is very easy. You may use this eBook for nearly any purpose such as creation of derivative works, reports, performances and research. Project Gutenberg eBooks may be modified and printed and given away—you may do practically ANYTHING in the United States with eBooks not protected by U.S. copyright law. Redistribution is subject to the trademark license, especially commercial redistribution.

START: FULL LICENSE

THE FULL PROJECT GUTENBERG LICENSE

PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK

To protect the Project Gutenberg™ mission of promoting the free distribution of electronic works, by using or distributing this work (or any other work associated in any way with the phrase “Project Gutenberg”), you agree to comply with all the terms of the Full Project Gutenberg™ License available with this file or online at www.gutenberg.org/license.

Section 1. General Terms of Use and Redistributing Project Gutenberg™ electronic works

1.A. By reading or using any part of this Project Gutenberg™ electronic work, you indicate that you have read, understand, agree to and accept all the terms of this license and intellectual property (trademark/copyright) agreement. If you do not agree to abide by all the terms of this agreement, you must cease using and return or destroy all copies of Project Gutenberg™ electronic works in your possession. If you paid a fee for obtaining a copy of or access to a Project Gutenberg™ electronic work and you do not agree to be bound by the terms of this agreement, you may obtain a refund from the person or entity to whom you paid the fee as set forth in paragraph 1.E.8.

1.B. “Project Gutenberg” is a registered trademark. It may only be used on or associated in any way with an electronic work by people who agree to be bound by the terms of this agreement. There are a few things that you can do with most Project Gutenberg™ electronic works even without complying with the full terms of this agreement. See paragraph 1.C below. There are a lot of things you can do with Project Gutenberg™ electronic works if you follow the terms of this agreement and help preserve free future access to Project Gutenberg™ electronic works. See paragraph 1.E below.

1.C. The Project Gutenberg Literary Archive Foundation (“the Foundation” or PGLAF), owns a compilation copyright in the collection of Project Gutenberg™ electronic works. Nearly all the individual works in the collection are in the public domain in the United States. If an individual work is unprotected by copyright law in the United States and you are located in the United States, we do not claim a right to prevent you from copying, distributing, performing, displaying or creating derivative works based on the work as long as all references to Project Gutenberg are removed. Of course, we hope that you will support the Project Gutenberg™ mission of promoting free access to electronic works by freely sharing Project Gutenberg™ works in compliance with the terms of this agreement for keeping the Project Gutenberg™ name associated with the work. You can easily comply with the terms of this agreement by keeping this work in the same format with its attached full Project Gutenberg™ License when you share it without charge with others.

1.D. The copyright laws of the place where you are located also govern what you can do with this work. Copyright laws in most countries are in a constant state of change. If you are outside the United States, check the laws of your country in addition to the terms of this agreement before downloading, copying, displaying, performing, distributing or creating derivative works based on this work or any other Project Gutenberg™ work. The Foundation makes no representations concerning the copyright status of any work in any country other than the United States.

1.E. Unless you have removed all references to Project Gutenberg:

1.E.1. The following sentence, with active links to, or other immediate access to, the full Project Gutenberg™ License must appear prominently whenever any copy of a Project Gutenberg™ work (any work on which the phrase “Project Gutenberg” appears, or with which the phrase “Project Gutenberg” is associated) is accessed, displayed, performed, viewed, copied or distributed:

This eBook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook.

1.E.2. If an individual Project Gutenberg™ electronic work is derived from texts not protected by U.S. copyright law (does not contain a notice indicating that it is posted with permission of the copyright holder), the work can be copied and distributed to anyone in the United States without paying any fees or charges. If you are redistributing or providing access to a work with the phrase “Project Gutenberg” associated with or appearing on the work, you must comply either with the requirements of paragraphs 1.E.1 through 1.E.7 or obtain permission for the use of the work and the Project Gutenberg™ trademark as set forth in paragraphs 1.E.8 or 1.E.9.

1.E.3. If an individual Project Gutenberg™ electronic work is posted with the permission of the copyright holder, your use and distribution must comply with both paragraphs 1.E.1 through 1.E.7 and any additional terms imposed by the copyright holder. Additional terms will be linked to the Project Gutenberg™ License for all works posted with the permission of the copyright holder found at the beginning of this work.

1.E.4. Do not unlink or detach or remove the full Project Gutenberg™ License terms from this work, or any files containing a part of this work or any other work associated with Project Gutenberg™.

1.E.5. Do not copy, display, perform, distribute or redistribute this electronic work, or any part of this electronic work, without prominently displaying the sentence set forth in paragraph 1.E.1 with active links or immediate access to the full terms of the Project Gutenberg™ License.

1.E.6. You may convert to and distribute this work in any binary, compressed, marked up, nonproprietary or proprietary form, including any word processing or hypertext form. However, if you provide access to or distribute copies of a Project Gutenberg™ work in a format other than “Plain Vanilla ASCII” or other format used in the official version posted on the official Project Gutenberg™ website (www.gutenberg.org), you must, at no additional cost, fee or expense to the user, provide a copy, a means of exporting a copy, or a means of obtaining a copy upon request, of the work in its original “Plain Vanilla ASCII” or other form. Any alternate format must include the full Project Gutenberg™ License as specified in paragraph 1.E.1.

1.E.7. Do not charge a fee for access to, viewing, displaying, performing, copying or distributing any Project Gutenberg™ works unless you comply with paragraph 1.E.8 or 1.E.9.

1.E.8. You may charge a reasonable fee for copies of or providing access to or distributing Project Gutenberg™ electronic works provided that:

• You pay a royalty fee of 20% of the gross profits you derive from the use of Project Gutenberg™ works calculated using the method you already use to calculate your applicable taxes. The fee is owed to the owner of the Project Gutenberg™ trademark, but he has agreed to donate royalties under this paragraph to the Project Gutenberg Literary Archive Foundation. Royalty payments must be paid within 60 days following each date on which you prepare (or are legally required to prepare) your periodic tax returns. Royalty payments should be clearly marked as such and sent to the Project Gutenberg Literary Archive Foundation at the address specified in Section 4, “Information about donations to the Project Gutenberg Literary Archive Foundation.”

• You provide a full refund of any money paid by a user who notifies you in writing (or by e-mail) within 30 days of receipt that s/he does not agree to the terms of the full Project Gutenberg™ License. You must require such a user to return or destroy all copies of the works possessed in a physical medium and discontinue all use of and all access to other copies of Project Gutenberg™ works.

• You provide, in accordance with paragraph 1.F.3, a full refund of any money paid for a work or a replacement copy, if a defect in the electronic work is discovered and reported to you within 90 days of receipt of the work.

• You comply with all other terms of this agreement for free distribution of Project Gutenberg™ works.

1.E.9. If you wish to charge a fee or distribute a Project Gutenberg™ electronic work or group of works on different terms than are set forth in this agreement, you must obtain permission in writing from the Project Gutenberg Literary Archive Foundation, the manager of the Project Gutenberg™ trademark. Contact the Foundation as set forth in Section 3 below.

1.F.

1.F.1. Project Gutenberg volunteers and employees expend considerable effort to identify, do copyright research on, transcribe and proofread works not protected by U.S. copyright law in creating the Project Gutenberg™ collection. Despite these efforts, Project Gutenberg™ electronic works, and the medium on which they may be stored, may contain “Defects,” such as, but not limited to, incomplete, inaccurate or corrupt data, transcription errors, a copyright or other intellectual property infringement, a defective or damaged disk or other medium, a computer virus, or computer codes that damage or cannot be read by your equipment.

1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the “Right of Replacement or Refund” described in paragraph 1.F.3, the Project Gutenberg Literary Archive Foundation, the owner of the Project Gutenberg™ trademark, and any other party distributing a Project Gutenberg™ electronic work under this agreement, disclaim all liability to you for damages, costs and expenses, including legal fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH DAMAGE.

1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a defect in this electronic work within 90 days of receiving it, you can receive a refund of the money (if any) you paid for it by sending a written explanation to the person you received the work from. If you received the work on a physical medium, you must return the medium with your written explanation. The person or entity that provided you with the defective work may elect to provide a replacement copy in lieu of a refund. If you received the work electronically, the person or entity providing it to you may choose to give you a second opportunity to receive the work electronically in lieu of a refund. If the second copy is also defective, you may demand a refund in writing without further opportunities to fix the problem.

1.F.4. Except for the limited right of replacement or refund set forth in paragraph 1.F.3, this work is provided to you ‘AS-IS’, WITH NO OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE.

1.F.5. Some states do not allow disclaimers of certain implied warranties or the exclusion or limitation of certain types of damages. If any disclaimer or limitation set forth in this agreement violates the law of the state applicable to this agreement, the agreement shall be interpreted to make the maximum disclaimer or limitation permitted by the applicable state law. The invalidity or unenforceability of any provision of this agreement shall not void the remaining provisions.

1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the trademark owner, any agent or employee of the Foundation, anyone providing copies of Project Gutenberg™ electronic works in accordance with this agreement, and any volunteers associated with the production, promotion and distribution of Project Gutenberg™ electronic works, harmless from all liability, costs and expenses, including legal fees, that arise directly or indirectly from any of the following which you do or cause to occur: (a) distribution of this or any Project Gutenberg™ work, (b) alteration, modification, or additions or deletions to any Project Gutenberg™ work, and (c) any Defect you cause.

Section 2. Information about the Mission of Project Gutenberg™

Project Gutenberg™ is synonymous with the free distribution of electronic works in formats readable by the widest variety of computers including obsolete, old, middle-aged and new computers. It exists because of the efforts of hundreds of volunteers and donations from people in all walks of life.

Volunteers and financial support to provide volunteers with the assistance they need are critical to reaching Project Gutenberg™’s goals and ensuring that the Project Gutenberg™ collection will remain freely available for generations to come. In 2001, the Project Gutenberg Literary Archive Foundation was created to provide a secure and permanent future for Project Gutenberg™ and future generations. To learn more about the Project Gutenberg Literary Archive Foundation and how your efforts and donations can help, see Sections 3 and 4 and the Foundation information page at www.gutenberg.org.

Section 3. Information about the Project Gutenberg Literary Archive Foundation

The Project Gutenberg Literary Archive Foundation is a non-profit 501(c)(3) educational corporation organized under the laws of the state of Mississippi and granted tax exempt status by the Internal Revenue Service. The Foundation’s EIN or federal tax identification number is 64-6221541. Contributions to the Project Gutenberg Literary Archive Foundation are tax deductible to the full extent permitted by U.S. federal laws and your state’s laws.

The Foundation’s business office is located at 809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887. Email contact links and up to date contact information can be found at the Foundation’s website and official page at www.gutenberg.org/contact

Section 4. Information about Donations to the Project Gutenberg Literary Archive Foundation

Project Gutenberg™ depends upon and cannot survive without widespread public support and donations to carry out its mission of increasing the number of public domain and licensed works that can be freely distributed in machine-readable form accessible by the widest array of equipment including outdated equipment. Many small donations ($1 to $5,000) are particularly important to maintaining tax exempt status with the IRS.

The Foundation is committed to complying with the laws regulating charities and charitable donations in all 50 states of the United States. Compliance requirements are not uniform and it takes a considerable effort, much paperwork and many fees to meet and keep up with these requirements. We do not solicit donations in locations where we have not received written confirmation of compliance. To SEND DONATIONS or determine the status of compliance for any particular state visit www.gutenberg.org/donate.

While we cannot and do not solicit contributions from states where we have not met the solicitation requirements, we know of no prohibition against accepting unsolicited donations from donors in such states who approach us with offers to donate.

International donations are gratefully accepted, but we cannot make any statements concerning tax treatment of donations received from outside the United States. U.S. laws alone swamp our small staff.

Please check the Project Gutenberg web pages for current donation methods and addresses. Donations are accepted in a number of other ways including checks, online payments and credit card donations. To donate, please visit: www.gutenberg.org/donate.

Section 5. General Information About Project Gutenberg™ electronic works

Professor Michael S. Hart was the originator of the Project Gutenberg™ concept of a library of electronic works that could be freely shared with anyone. For forty years, he produced and distributed Project Gutenberg™ eBooks with only a loose network of volunteer support.

Project Gutenberg™ eBooks are often created from several printed editions, all of which are confirmed as not protected by copyright in the U.S. unless a copyright notice is included. Thus, we do not necessarily keep eBooks in compliance with any particular paper edition.

Most people start at our website which has the main PG search facility: www.gutenberg.org.

This website includes information about Project Gutenberg™, including how to make donations to the Project Gutenberg Literary Archive Foundation, how to help produce our new eBooks, and how to subscribe to our email newsletter to hear about new eBooks.