The so-called automatic cfwkstove, or insulated oven, has i\w
advantage over the ordinary tireless cooker of being still more eco-
nomical in legard to fieat and labor am! of eliminating an addi-
tional piece of equipment in tlie kitchen » I>ccanse, as orilinarily
made, it has top burners also, and hence takes the place of the
usual range. In the cynunercial insulated oven, both the pre-
liminary heating of tlu* food and the complete cooking process are
accomplished; conscKiuenily, botli the loss of heat oeciLsioncd by
transferring the food container from the stove to the cooker ant!
the labor of this motion are eliminate^J. Moreover, the walls of
the oven itself are heated and do not draw the heat from the
food. There are now on the market insulated ovens adapted to
the use of giis, electricity, arul kerosene. Tl»e heat supply in
some of these ovens is {controlled V>y a dial liantl that may be
adjusted for the nyml>er of minute?* for which the heat is it?-
quired^ at the end of which time the heat is cut off without
Wk
212
A MANUAL OF HOME-MAKING
TABLE XIII, — Gkxkral Cookixo PnncsiinKii *
(I) l>ry hrat
Bmitiog
(2) RoiuCltiiE
(3) Bi
(4) ToaaliiUE
(5) Bn>woing
(H) Atnint hmt
BchUh^
(7) SitntDeiicuE
(8) Btefriog
(0) {Stc&mitig
(10) Po(u?hiQg
(11) Braittiog
(12J in
Frying
(13) 8»ut^itiK
(U) FricM-
ttfftnition
Cooking bH«» or amaU pifM^ea
of mt-al or fowl by hoi liir
frorn n.Kl-hoi coola or flame.
Tun hmilinit: cookiog ou
Coiikiug: lurgo pie<>fji or wliolf?
ciireartH of nn'-jit *tr fuwl tiy hiji
nir from op«;n fire or in hot
ovpn. No wal<?r aiiilwL
Cooking iiMsatt vegwUblw, or
hatti-ra »ad dJOUghi by hut uir
of ovciu
Baking of battera on hot ptka
or fftom*.
nrowninjc «iirf»f« of Hour
ttiixturea over fire.
tffntLiiK f^i flour to hrowu iii
iho first or IttHt ppriod of cook-
ing of drvtlgcd meat or
rrumbed di»h.
Cooking by imni«<minK In
iprnt**r which i* bubbhng well
Co«jking in hot wtiter ihut
aUlEhtIv bubblcit but doca nut
Ih>jI.
tiong, alow
lueriofc of to
rooking or «m-
SAt. fi*h, poultry.
Cotjking in fit«ain above Ixiil-
tog WAter.
Cooking of eggs or c|k mix-
tures tn hot wait!f-;-boiniag na
tlicy an? droppod into it thud
wimmrring to r«M>k^
C«Hikiftg of tni'at by u rom-
bin&tiun of baking and slew-
ing. Rako in hot oved 15
niiuutriv. Olid wat^T and coo-
tinu*' cooking.
Cooking by Inutieraing id hot
fat.
Cooking in frying pan in
small amount of fat, aearing
rtful turning oftgn.
Cofikiitg of flc*h fowJ by
•aut^ifiK and then *te»*'inir.
Frifri^«*MinK in f»vi;n. Ilrtiwn
iti fat in fryinu pnti, plucf in
(^ovcn«il carthenwarv or glaan
'ItMh and ^uok acvrmi bouts
in iivrn.
Coat ttr wood
Over bed of hot
eoals.
In heated frying
pan on stove.
In v^ery hot oven.
fJvon of ruiigi\
Griddle on top of
stove*
Ovor b<Hi of luii
roaU or ovi-r heat
from mr^tal top-
In hoi ovin.
In kettle on top
of fltove.
In k«»tt|(» or prtn
i»n Ktttvf ur id
iluublT! iMjiilrr.
In partly ckxted
kettle on buck of
atove.
In »lcann'r over
kettle on stove.
In aaurepan or
iron frying pan on
ningw.
OvcD.
tn fmng kettle
on atove.
tn frying p^t} on
atove.
In frying t^^n on
utove*
Top of atovo And
in ftlow oven.
Git» »tnikt<
Under broiler o
ga* oven.
In heated fryin
pan.
Under broiler or
in very bol oven.
Hub oven or grid-
dlf on top of burn*
cr.
Page 112
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 so-called automatic cfwkstove, or insulated oven, has i\w
advantage over the ordinary tireless cooker of being still more eco-
nomical in legard to fieat and labor am! of eliminating an addi-
tional piece of equipment in tlie kitchen » I>ccanse, as orilinarily
made, it has top burners also, and hence takes the place of the
usual range. In the cynunercial insulated oven, both the pre-
liminary heating of tlu* food and the complete cooking process are
accomplished; conscKiuenily, botli the loss of heat oeciLsioncd by
transferring the food container from the stove to the cooker ant!
the labor of this motion are eliminate^J. Moreover, the walls of
the oven itself are heated and do not draw the heat from the
food. There are now on the market insulated ovens adapted to
the use of giis, electricity, arul kerosene. Tl»e heat supply in
some of these ovens is {controlled V>y a dial liantl that may be
adjusted for the nyml>er of minute?* for which the heat is it?-
quired^ at the end of which time the heat is cut off without
Wk
212
A MANUAL OF HOME-MAKING
TABLE XIII, — Gkxkral Cookixo PnncsiinKii *
(I) l>ry hrat
Bmitiog
(2) RoiuCltiiE
(3) Bi
(4) ToaaliiUE
(5) Bn>woing
(H) Atnint hmt
BchUh^
(7) SitntDeiicuE
(8) Btefriog
(0) {Stc&mitig
(10) Po(u?hiQg
(11) Braittiog
(12J in
Frying
(13) 8»ut^itiK
(U) FricM-
ttfftnition
Cooking bH«» or amaU pifM^ea
of mt-al or fowl by hoi liir
frorn n.Kl-hoi coola or flame.
Tun hmilinit: cookiog ou
Coiikiug: lurgo pie<>fji or wliolf?
ciireartH of nn'-jit *tr fuwl tiy hiji
nir from op«;n fire or in hot
ovpn. No wal<?r aiiilwL
Cooking iiMsatt vegwUblw, or
hatti-ra »ad dJOUghi by hut uir
of ovciu
Baking of battera on hot ptka
or fftom*.
nrowninjc «iirf»f« of Hour
ttiixturea over fire.
tffntLiiK f^i flour to hrowu iii
iho first or IttHt ppriod of cook-
ing of drvtlgcd meat or
rrumbed di»h.
Cooking by imni«<minK In
iprnt**r which i* bubbhng well
Co«jking in hot wtiter ihut
aUlEhtIv bubblcit but doca nut
Ih>jI.
tiong, alow
lueriofc of to
rooking or «m-
SAt. fi*h, poultry.
Cotjking in fit«ain above Ixiil-
tog WAter.
Cooking of eggs or c|k mix-
tures tn hot wait!f-;-boiniag na
tlicy an? droppod into it thud
wimmrring to r«M>k^
C«Hikiftg of tni'at by u rom-
bin&tiun of baking and slew-
ing. Rako in hot oved 15
niiuutriv. Olid wat^T and coo-
tinu*' cooking.
Cooking by Inutieraing id hot
fat.
Cooking in frying pan in
small amount of fat, aearing
rtful turning oftgn.
Cofikiitg of flc*h fowJ by
•aut^ifiK and then *te»*'inir.
Frifri^«*MinK in f»vi;n. Ilrtiwn
iti fat in fryinu pnti, plucf in
(^ovcn«il carthenwarv or glaan
'ItMh and ^uok acvrmi bouts
in iivrn.
Coat ttr wood
Over bed of hot
eoals.
In heated frying
pan on stove.
In v^ery hot oven.
fJvon of ruiigi\
Griddle on top of
stove*
Ovor b<Hi of luii
roaU or ovi-r heat
from mr^tal top-
In hoi ovin.
In kettle on top
of fltove.
In k«»tt|(» or prtn
i»n Ktttvf ur id
iluublT! iMjiilrr.
In partly ckxted
kettle on buck of
atove.
In »lcann'r over
kettle on stove.
In aaurepan or
iron frying pan on
ningw.
OvcD.
tn fmng kettle
on atove.
tn frying p^t} on
atove.
In frying t^^n on
utove*
Top of atovo And
in ftlow oven.
Git» »tnikt<
Under broiler o
ga* oven.
In heated fryin
pan.
Under broiler or
in very bol oven.
Hub oven or grid-
dlf on top of burn*
cr.