ELUES UNDER
OVEN
A STUDY OF COMBUSTION i
the best ranges is made of malleable iron. This requires no blackleading but is
rubbed with oil.
FIREBOX. Position usually to one side of stove.
Construction. (1.) The sides and back are lined with firebricks or other
fireproof material. These are easily renewed. (2.) The bottom is formed by a
movable iron grate; to this may be attached an iron shaker to clear burnt ashes
from the fire. (3.) The front is formed by a door which opens to admit fuel.
Below the firebox is a space which allows air to reach the fire, underneath is the
movable ash pan which receives the ashes.
This holds the fire.
Caution. Replace firebricks whenever they become broken or worn out.
Remove clinkers daily from sides of firebox.
OVEN. This is a box, often covered with asbestos, having a space between
it and the stove at the top, one side, and bottom. One side is adjacent to the
firebox, and the back of oven is adjacent to the back of stove. The front of the
oven is formed by a door. Heat from the firebox passes over the top of oven,
down one side, under the oven, and finally escapes into the stove pipe, which
opens into space below oven. Between the bottom of the oven and bottom of
stove is a projecting piece of iron stretching two-thirds across bottom of oven,
which causes the heat to circulate well round the whole bottom of oven before
it escapes into stove pipe. The top, sides and space under oven must be kept
clean.
SMOKE PIPE. At the back of the stove is a pipe connected with the
chimney. It extends to the bottom of the oven. Into this pipe, either at the
opening above or below the oven, all smoke and gas escapes to the chimney.
This pipe regulates the supply of heat and air, besides carrying off smoke and
gas.
DAMPERS
NAME POSITION USE
A
Front or Below Firebox either Open wide when fire is started or to
Side Damper in front or at side make fire draw up quickly at any time.
of stove. Close almost, when fire burns well.
B
Oven Damper Between chimney Open to make fire draw up.
and top of oven.
A handle near the
front of stove reg-
ulates this.
cS
Checkwts eek. There is usually one
in chimney and
sometimes one
near top of firebox.
D
Soot Door... Under oven in front
or sometimes
under firebox.
Close to heat oven by sending flame
over, around and under oven.
,
Open to let in cold air on fire to check
combustion.
Close if a hot fire and oven are required.
Open to rake out ashes and soot from
side and bottom of oven.
8 GIRLS’ HOME MANUAL
CHAPTER II.
FOOD AND COOKERY
Food is that which, taken into the body, builds up its tissues or yields heat
and energy. The body like everything else in this world is made up of single
substances, called elements. From 15 to 20 elements are found in the human
body, and these must therefore be found in food. The most important and
most abundant of these elements are: oxygen, hydrogen, carbon, nitrogen,
calcium, phosphorus, and sulphur. The elements are not found singly in the
body, but are formed into chemical compounds by the vegetable, mineral, and
animal kingdoms, and thus reach the human body as food.
Food Nutrients. The most important compounds which reach the human
body through foods are proteins, fats, carbohydrates, mineral matter and water.
These are the nutritive constituents, or nutrients, of food. All foods, as we
know them, are made up of one or more of these nutrients, and the use of a
food to the body depends upon which of the nutrients it contains.
Digestion. Food after it is eaten has to undergo certain chemical changes
to become of use to the body. The changes are known as the digestion of food.
‘CLASSIFICATION OF FOOD NUTRIENTS
Page 4
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
ELUES UNDER OVEN
A STUDY OF COMBUSTION i
the best ranges is made of malleable iron. This requires no blackleading but is rubbed with oil.
FIREBOX. Position usually to one side of stove.
Construction. (1.) The sides and back are lined with firebricks or other fireproof material. These are easily renewed. (2.) The bottom is formed by a movable iron grate; to this may be attached an iron shaker to clear burnt ashes from the fire. (3.) The front is formed by a door which opens to admit fuel. Below the firebox is a space which allows air to reach the fire, underneath is the movable ash pan which receives the ashes.
This holds the fire.
Caution. Replace firebricks whenever they become broken or worn out. Remove clinkers daily from sides of firebox.
OVEN. This is a box, often covered with asbestos, having a space between it and the stove at the top, one side, and bottom. One side is adjacent to the firebox, and the back of oven is adjacent to the back of stove. The front of the oven is formed by a door. Heat from the firebox passes over the top of oven, down one side, under the oven, and finally escapes into the stove pipe, which opens into space below oven. Between the bottom of the oven and bottom of stove is a projecting piece of iron stretching two-thirds across bottom of oven, which causes the heat to circulate well round the whole bottom of oven before it escapes into stove pipe. The top, sides and space under oven must be kept clean.
SMOKE PIPE. At the back of the stove is a pipe connected with the chimney. It extends to the bottom of the oven. Into this pipe, either at the opening above or below the oven, all smoke and gas escapes to the chimney. This pipe regulates the supply of heat and air, besides carrying off smoke and gas.
DAMPERS NAME POSITION USE
A Front or Below Firebox either Open wide when fire is started or to Side Damper in front or at side make fire draw up quickly at any time.
of stove. Close almost, when fire burns well.
B
Oven Damper Between chimney Open to make fire draw up.
and top of oven. A handle near the front of stove regulates this.
cS Checkwts eek. There is usually one in chimney and sometimes one near top of firebox. D Soot Door... Under oven in front
or sometimes under firebox.
Close to heat oven by sending flame over, around and under oven.
,
Open to let in cold air on fire to check combustion. Close if a hot fire and oven are required.
Open to rake out ashes and soot from side and bottom of oven.
FOOD AND COOKERY
Food is that which, taken into the body, builds up its tissues or yields heat and energy. The body like everything else in this world is made up of single substances, called elements. From 15 to 20 elements are found in the human body, and these must therefore be found in food. The most important and most abundant of these elements are: oxygen, hydrogen, carbon, nitrogen, calcium, phosphorus, and sulphur. The elements are not found singly in the body, but are formed into chemical compounds by the vegetable, mineral, and animal kingdoms, and thus reach the human body as food.
Food Nutrients. The most important compounds which reach the human body through foods are proteins, fats, carbohydrates, mineral matter and water. These are the nutritive constituents, or nutrients, of food. All foods, as we know them, are made up of one or more of these nutrients, and the use of a food to the body depends upon which of the nutrients it contains.
Digestion. Food after it is eaten has to undergo certain chemical changes to become of use to the body. The changes are known as the digestion of food.
‘CLASSIFICATION OF FOOD NUTRIENTS