A manual of home-making

In semi-indirect lighting a diffuaing bowl allows some of the light to pass through the bowl to the room and the remainder to be thrown up to the ceiling. This is a good method for the general illumination of a room. CHAPTER VIII STOVES AND COOKERS Every kitchen should bo eciuippcid witli a good range and a fireless cooker. If a coal or a woo<:l range is used in comlji- nation with a fireleas cooker, the two should l>e near enough together to prevent much loss of heat in transfening the food from the range to the cooker, Soniefinies the two pieces of equipment are combinecl in gas or eltxlric stoves, the oven being insulated so that after it l)ecomes thoroughly heated the heat may be retained long enough to cook food without the use of more fuel. Buch stoves are more expensive tlmn the or- dinary type, but the saving of fuel thnjughont the hfetinie of the range woukl doubtless justify the increaseti cost in the be- ginning. A coal or wood stove which is uswl in winter for tieating as well as cooking should be supplemented by a kerosene stove or some other kind that will help to keep the kitchen cool in hot weather. With a kerosene stove and a fireless cooker, the di&comfort of a hot kitchen in summer and the waste of un- necessary heat may be avoided. Any kintl of kitchen range should l;>e as free from flirt-collect- ing crevices and grooves a.s possible. In selecting, attention should be paid to the possibilities of convenient imd thorough cleaning. Kerosene, gas, and electric stoves are often built with the oven at such a height that stooping is unnecessar>% There is no reason why such a location should not he l>etter in every way than the customary one which has l)cen l>orrow*Nl from coal stoves. Ovens higher tlian the working surface of the stove can be heated quite as efficiently with these fuels as wlien placed below the main surface of the range. A good height for 207 I MANUAL HOME- ve- working surfaces in a kitchen is 34 inches (pa^e 1 10). This a^" plies to cook stoves iis well as to tables and sinks. It ma^^ ho necessary to raise the stove on blocks to bring it to this leveK If a range is raised on feet, it should be at such a height that the floor underneath can be reaeht*tl ea,sily for cleaning. It may Ije set flat on the floor. Zinc or tiling is geoerally placed nn(!er the stove, extending for 8 or 12 inches beyond the edge for protection. DraflB in kilchen stoves. As soon as the fire has warmed the air in the stove, sto pipe, and chimney, the heated an- rist^s, forretl up l>y the cooler air from the rtK»m and from outside. Admitting air below the tire l>ox gives a ch'aft and helps the tire to bom, Admitting air through the opening in the stovepipe checks the draft by ad- mi* ting cold air and by causing les8 air to pass through the stove. The oven and tlie hot- water reserv'oir^ if there is one, are heated l>y opening a damper which allows the hot smoke from tlie tire box to pass over the oven^ under the hot- water reser- voir, under the oven^ then up behind the oven and into the stovepipe. Utensils for JuelsaviTig, Special utensils are made for use on kenxsene, gas, and elec- tric stoves, which are so shaped as to make it possible to cook two or three foods in as many utensils at one time over one burner.