A table so covered needs no scrubbing, and is impervious
to hot kettles." I saw a very convenient apparatus at a
friend's house — a lift from the cellars to the kitchen. It
was a country house, where, of course, there were under-
ground cellars in which all meat and food were kept during
the hot weather. It was thus constructed : there was a
closet at one side of the kitchen, and an opening was made
through the floor, the size of the closet ; within the closet
were a series of shelves, fitted to upright pieces. The whole
hung on pulleys placed in the top; at each side of the closet
cords passed from the side pieces up over the pulleys, which
were long enough to reach down to the bottom of the cellar
when the shelves were in position above the kitchen floor ;
and at the ends of these cords were attached heavy weights.
My friends made it from a description they had read.
With regard to the range, which is the most important
point in the kitchen, there are now so many very first-rate
ones that it is difficult to choose between them ; but for
myself, I consider the best are the Eagle and the Thorncliffe.
They both combine every necessary requirement, and though
they are rather expensive in the first instance, they are
the most economical in the end, as they both consume
ever3^hing and anything ; but my preference is given to
the Eagle : it has many advantages and suits every house, as
with it a small or large fire may be kept up as required ;
the fierce draught of the fire can be stopped and the con-
sumption of fuel is very small. An open bright fire can
also be obtained, requiring no alteration or regulation of
dampers. Before the cooking of the day is commenced, or
after it is finished, by a very simple arrangement the
range can at once be altered from a close to an open fire.
A loop is pulled and the range opens, pushed and it closes,
and the fire can be changed from an open to a close one
in two seconds. Another great advantage is that the size
of the fire can be increased or diminished at pleasure.
For instance, if the range is required for roasting in front
of the fire (as well as for oven and hot-plate cooking), the
grating is covered, until a fire sufficiently large is obtained ;
but when used for heating the ovens, hot plates, or boilers
(and not for roasting in front), the grating is raised so that
the fire is brought up close to the hot plate. A very small
fire in this position is quite sufficient for cooking on any
4
THE HOtiSEWIFE^S BEFEKEE
part of the hot plate, roasting or baking in the ovens, or
supplying hot water for baths, etc. The adjustment of the
bottom grate is very simple, and is instantly raised even
whilst the fire is burning. The clearing of the boiler is
also a very simple matter ; it is only necessary to remove
one small loose plate to expose the boiler lid. The flues,
also, are very easily kept clean, though it is always most
necessary that they should be thoroughly cleaned at least
once a week, if not twice ; unless this is done the fire
will not draw properly, and it will be impossible to get the
oven really hot. I think a gas stove is essential to almost
every kitchen, however small, even if only a small Fletcher's
patent gas twin burner is used, as it is so much more
convenient to cook all the dainty little dishes with, especially
for the use of gentlewomen, who are, I am del
Page 3
Presented as published in 1898. 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 table so covered needs no scrubbing, and is impervious to hot kettles." I saw a very convenient apparatus at a friend's house — a lift from the cellars to the kitchen. It was a country house, where, of course, there were underground cellars in which all meat and food were kept during the hot weather. It was thus constructed : there was a closet at one side of the kitchen, and an opening was made through the floor, the size of the closet ; within the closet were a series of shelves, fitted to upright pieces. The whole hung on pulleys placed in the top; at each side of the closet cords passed from the side pieces up over the pulleys, which were long enough to reach down to the bottom of the cellar when the shelves were in position above the kitchen floor ; and at the ends of these cords were attached heavy weights. My friends made it from a description they had read.
With regard to the range, which is the most important point in the kitchen, there are now so many very first-rate ones that it is difficult to choose between them ; but for myself, I consider the best are the Eagle and the Thorncliffe. They both combine every necessary requirement, and though they are rather expensive in the first instance, they are the most economical in the end, as they both consume ever3^hing and anything ; but my preference is given to the Eagle : it has many advantages and suits every house, as with it a small or large fire may be kept up as required ; the fierce draught of the fire can be stopped and the consumption of fuel is very small. An open bright fire can also be obtained, requiring no alteration or regulation of dampers. Before the cooking of the day is commenced, or after it is finished, by a very simple arrangement the range can at once be altered from a close to an open fire. A loop is pulled and the range opens, pushed and it closes, and the fire can be changed from an open to a close one in two seconds. Another great advantage is that the size of the fire can be increased or diminished at pleasure. For instance, if the range is required for roasting in front of the fire (as well as for oven and hot-plate cooking), the grating is covered, until a fire sufficiently large is obtained ; but when used for heating the ovens, hot plates, or boilers (and not for roasting in front), the grating is raised so that the fire is brought up close to the hot plate. A very small fire in this position is quite sufficient for cooking on any
THE HOUSEWIFE'S REFEREE
part of the hot plate, roasting or baking in the ovens, or supplying hot water for baths, etc. The adjustment of the bottom grate is very simple, and is instantly raised even whilst the fire is burning. The clearing of the boiler is also a very simple matter ; it is only necessary to remove one small loose plate to expose the boiler lid. The flues, also, are very easily kept clean, though it is always most necessary that they should be thoroughly cleaned at least once a week, if not twice ; unless this is done the fire will not draw properly, and it will be impossible to get the oven really hot. I think a gas stove is essential to almost every kitchen, however small, even if only a small Fletcher's patent gas twin burner is used, as it is so much more convenient to cook all the dainty little dishes with, especially for the use of gentlewomen, who are, I am delighted