Stove rake, ash sifter, stove brush, polisher, dauber, turpentine, blacklead or
neatsfoot oil, old cloth, pail of hot water, soap or soda, newspaper or sacking,
stove apron, gloves, cap.
Directions:
(1.) Spread newspaper or sacking around stove,
(2.) Shut drafts and checks.
(3.) Remove ashes and soot from top, sides and under oven, brush under-
side of covers. Rake out soot from door under oven.
(4.) Shake down contents of firebox, remove clinkers.
(5.) Sift ashes, retain cinders, brush top of stove.
(6.) Wash inside of oven, then stove, beginning with bright parts. Use hot
water with soap or dissolved soda to remove dirt or grease. Use as little water
as possible, rinse cloth often,
Chis Lay fire,
(8.) Mix blacklead to a thin paste with water and a few drops of turpentine,
apply thinly, polish at once. A malleable iron range is not blackleaded but is
rubbed over with neatsfoot oil.
(9.) Tidy floor around and under stove. Wash if necessary,
(10.) Wash cloth and pail, replace apparatus.
Clinkers may be removed by putting on a bed of hot coals a layer of clam or
oyster shells or quicklime. The heat converts shells into quicklime, which
loosens clinkers. Repeat treatment if necessary.
Care.
(1.) If anything is spilled on the stove or in the oven rub it off at once with
paper.
(2.) Do not allow the stove to become red-hot.
(3.) Clean thoroughly whenever necessary.
128 GIRLS’ HOME MANUAL
(4.) Close the covers and checks, open drafts and damper, apply a lighted
match to the paper.
(5.) When the fire has well started, partly close the front and chimney
drafts to prevent waste of fuel.
N.B.—In making up a fire never more than three parts fill coal box; leave
a space for air to enter, shake down ashes and leave grate closed. Never poke
a hard coal fire from the top.
HOW TO LAY AND LIGHT A KITCHEN FIRE
Apparatus.
Newspaper or sacking, neatsfoot oil and a thick cloth, or blacklead, dauber
and polisher; stove brush; kindling wood, paper, coal and matches; stove gloves.
Directions.
(1.) Spread newspaper in front of ashbox and shut front drafts.
(2.) Shake down contents of firebox, remove clinkers.
(3.) Sift ashes, retain cinders, brush top of stove, polish if necessary.
(4.) Arrange in layers lightly to admit air: (a) a few cinders; (b) pieces of
paper twisted in centre only; (c) small dry sticks cris cross fashion; (d) small
lumps of coal.
GAS RANGE
Choice. ;
(1.) Choose a plain stove, simple in design. It should stand on legs with
an elevated oven, a separate broiler, and a warming closet.
(2.) The bars over flame jets should all remove easily for cleaning.
(3.) Under the gas jets should be a movable tray, made of fireproof enamel,
to catch anything that cooks over.
(4.) The stove should have a pipe opening outside for ventilation.
Note.—An excellent instantaneous gas water heater not connected with any
stove may now be obtained.
Cleaning.
Apparatus:
The same as for cleaning a coal range.
Method:
(1.) Place newspaper or sacking around stove.
(2.) Remove oven shelves, tray under burners, dripping pan, and bars over
gas jets. Scrape if necessary and wash in hot soda water and dry with an old
cloth.
(3.) Brush top of stove and oven and wash and dry. Do burners also; use
a skewer if burners are blocked.
(4.) Blacken stove or rub with neatsfoot oil.
(5.) Replace all parts removed for washing.
(6.) Light burners and oven for five minutes to complete the drying.
ELECTRIC STOVE
- Choice.
(1.) Have the stove part unscrewed from top of oven. Place each on a
small table covered with zinc. This prevents stooping.
(2.) It is wise to buy electric pans which fit on and grip the electric plates,
as then no electricity is lost and food cooks more quickly.
HOUSE MANAGEMENT 129
(3.) The top of the stove should have a hard surface easily washed.
Page 79
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
Stove rake, ash sifter, stove brush, polisher, dauber, turpentine, blacklead or neatsfoot oil, old cloth, pail of hot water, soap or soda, newspaper or sacking, stove apron, gloves, cap.
Directions:
(1.) Spread newspaper or sacking around stove,
(2.) Shut drafts and checks.
(3.) Remove ashes and soot from top, sides and under oven, brush underside of covers. Rake out soot from door under oven.
(4.) Shake down contents of firebox, remove clinkers.
(5.) Sift ashes, retain cinders, brush top of stove.
(6.) Wash inside of oven, then stove, beginning with bright parts. Use hot water with soap or dissolved soda to remove dirt or grease. Use as little water as possible, rinse cloth often,
(7.) Lay fire,
(8.) Mix blacklead to a thin paste with water and a few drops of turpentine, apply thinly, polish at once. A malleable iron range is not blackleaded but is rubbed over with neatsfoot oil.
(9.) Tidy floor around and under stove. Wash if necessary,
(10.) Wash cloth and pail, replace apparatus.
Clinkers may be removed by putting on a bed of hot coals a layer of clam or oyster shells or quicklime. The heat converts shells into quicklime, which loosens clinkers. Repeat treatment if necessary.
Care. (1.) If anything is spilled on the stove or in the oven rub it off at once with
paper. (2.) Do not allow the stove to become red-hot.
(3.) Clean thoroughly whenever necessary.
(4.) Close the covers and checks, open drafts and damper, apply a lighted match to the paper.
(5.) When the fire has well started, partly close the front and chimney drafts to prevent waste of fuel.
N.B.—In making up a fire never more than three parts fill coal box; leave a space for air to enter, shake down ashes and leave grate closed. Never poke a hard coal fire from the top.
HOW TO LAY AND LIGHT A KITCHEN FIRE Apparatus. Newspaper or sacking, neatsfoot oil and a thick cloth, or blacklead, dauber and polisher; stove brush; kindling wood, paper, coal and matches; stove gloves.
Directions.
(1.) Spread newspaper in front of ashbox and shut front drafts.
(2.) Shake down contents of firebox, remove clinkers.
(3.) Sift ashes, retain cinders, brush top of stove, polish if necessary.
(4.) Arrange in layers lightly to admit air: (a) a few cinders; (b) pieces of
paper twisted in centre only; (c) small dry sticks cris cross fashion; (d) small lumps of coal.
GAS RANGE Choice. ;
(1.) Choose a plain stove, simple in design. It should stand on legs with an elevated oven, a separate broiler, and a warming closet.
(2.) The bars over flame jets should all remove easily for cleaning.
(3.) Under the gas jets should be a movable tray, made of fireproof enamel, to catch anything that cooks over.
(4.) The stove should have a pipe opening outside for ventilation.
Note.—An excellent instantaneous gas water heater not connected with any stove may now be obtained.
Cleaning. Apparatus:
The same as for cleaning a coal range. Method:
(1.) Place newspaper or sacking around stove. (2.) Remove oven shelves, tray under burners, dripping pan, and bars over
gas jets. Scrape if necessary and wash in hot soda water and dry with an old cloth.
(3.) Brush top of stove and oven and wash and dry. Do burners also; use a skewer if burners are blocked.
(4.) Blacken stove or rub with neatsfoot oil. (5.) Replace all parts removed for washing. (6.) Light burners and oven for five minutes to complete the drying.
ELECTRIC STOVE - Choice.
(1.) Have the stove part unscrewed from top of oven. Place each on a small table covered with zinc. This prevents stooping.
(2.) It is wise to buy electric pans which fit on and grip the electric plates, as then no electricity is lost and food cooks more quickly.
(3.) The top of the stove should have a hard surface easily washed.