The following riil&s for ojx^rating a kerosene stove should lx»
obaervcHh Seieet the best Iturnei's |>ossible; do not blow directly
down on the flame but blow across it; wash burners occasionally
in a little washing-soda and if wicks are kept clean ^ smoke may
be avoided; do not leave the biirnerj with the flame turned
down: change the wicks wlicn they become clogged with im-
purities; do not fill the kerosene lamp or stove near a fire or
Inirning lamp; burners should allow air to gain access to the
wicks to create a current to carry off products; aii* holea and
tutx»s should be free from dust and dirt; containers should be
kept nearly full but if too full the oil expands with the heat and
oozes out.
Cool range.
A coal range which has as much insulation as possible should
be selected to avoid waste of heat. Over 90 per cent of the heat
generated in the ordinary kitchen range is usually lost.
Ashe^s should lie shaken down gently, leaving a thin layer of
half-burned coal in the bottoiii of the grate, or if the coal is
burned out, a tliin layer of fresh coal may be placed upon the
hwDltom of the grate. Usually a half turn of the grate is suffi-
cient to shake down the ashes without shaking out any half-
burnefl coal
In keeping a fire in a range, it is better to add a small amount
of coal each time and fire often. The lied of live coals should not
be entirely covered with coal but spaces should Ik? left through
which enough heat can pass to fire the gases as they distill off
from the new coal; gases that go up the chimney are lost.
The grates should be kept clean and clear of clinkers, and
caking of ashes and cinders at the bottom of the fire should be
avoided.
In kindling a fire, crumpled paper or shavings may he used,
across which kindling is laid in a way to provide air spaces;
a few pieces of hard wood are added to the kindling and a little
coal, followed by more later.
I
STOVES AND COOKERS
etas range.
rj as-stove humors should lie adjustod so tiiat the blue-
in"een cent rat part of tJie tkumi is about half the height of the
entire flame. If the flame is very long and is bright yellow in
parta, too little air is lx?ing admitte<:l; if short and inclined to
make a sUght roaring noise, there is too mucli air. In the lattei
case the flame is liable to *' strike back;'^ under which coodition
much carbon monoxide is formed. In all gas burners the vari-
ous openings should be kept elean. The amount of air supplictl
to gas burners is usually adjusted by means of a small damper
or shde to be found at the base of the burner.
Inmdaied ovens.
It is estimated that 90 per cent of hent supphtxl for baking
in ovens is lost through the sides of the oven. A considerabU*
saving of heat can lie etlected by insulating the oven, as is done
in the case of mast electric and some g:is ovens. An ordinary
gas oven may be fairly well insulated iry m<'ans of sheet as-
bestos cut to fit all the sides with the possible exception of the
one occupied liy the door, and attached by wires to the corners
of the oven.
Page 111
Presented as published in 1919. 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
A modernized reading is not available for this page yet. You are seeing the original text.
The following riil&s for ojx^rating a kerosene stove should lx»
obaervcHh Seieet the best Iturnei's |>ossible; do not blow directly
down on the flame but blow across it; wash burners occasionally
in a little washing-soda and if wicks are kept clean ^ smoke may
be avoided; do not leave the biirnerj with the flame turned
down: change the wicks wlicn they become clogged with im-
purities; do not fill the kerosene lamp or stove near a fire or
Inirning lamp; burners should allow air to gain access to the
wicks to create a current to carry off products; aii* holea and
tutx»s should be free from dust and dirt; containers should be
kept nearly full but if too full the oil expands with the heat and
oozes out.
Cool range.
A coal range which has as much insulation as possible should
be selected to avoid waste of heat. Over 90 per cent of the heat
generated in the ordinary kitchen range is usually lost.
Ashe^s should lie shaken down gently, leaving a thin layer of
half-burned coal in the bottoiii of the grate, or if the coal is
burned out, a tliin layer of fresh coal may be placed upon the
hwDltom of the grate. Usually a half turn of the grate is suffi-
cient to shake down the ashes without shaking out any half-
burnefl coal
In keeping a fire in a range, it is better to add a small amount
of coal each time and fire often. The lied of live coals should not
be entirely covered with coal but spaces should Ik? left through
which enough heat can pass to fire the gases as they distill off
from the new coal; gases that go up the chimney are lost.
The grates should be kept clean and clear of clinkers, and
caking of ashes and cinders at the bottom of the fire should be
avoided.
In kindling a fire, crumpled paper or shavings may he used,
across which kindling is laid in a way to provide air spaces;
a few pieces of hard wood are added to the kindling and a little
coal, followed by more later.
I
STOVES AND COOKERS
etas range.
rj as-stove humors should lie adjustod so tiiat the blue-
in"een cent rat part of tJie tkumi is about half the height of the
entire flame. If the flame is very long and is bright yellow in
parta, too little air is lx?ing admitte<:l; if short and inclined to
make a sUght roaring noise, there is too mucli air. In the lattei
case the flame is liable to *' strike back;'^ under which coodition
much carbon monoxide is formed. In all gas burners the vari-
ous openings should be kept elean. The amount of air supplictl
to gas burners is usually adjusted by means of a small damper
or shde to be found at the base of the burner.
Inmdaied ovens.
It is estimated that 90 per cent of hent supphtxl for baking
in ovens is lost through the sides of the oven. A considerabU*
saving of heat can lie etlected by insulating the oven, as is done
in the case of mast electric and some g:is ovens. An ordinary
gas oven may be fairly well insulated iry m<'ans of sheet as-
bestos cut to fit all the sides with the possible exception of the
one occupied liy the door, and attached by wires to the corners
of the oven.