This is the most important fixture in the kitchen,
as it is impossible to do good cooking without an
efficient stove.
THE KITCHEN, MARKETING, AND CARE OF FOOD 17
There are two kinds of kitchen stoves in common
use, the open range and the closed range.
The Open Range is not so general as it used to be,
although it is still to be found in country places
and in some of the provincial towns. The dis-
advantages of this kind of stove are that one’s
sphere of work is considerably limited, food runs
the risk of being smoked, the saucepans have very
hard wear, and become black and sooty, not to
speak of the discomfort of having to stand over
an open fire whilst doing the cooking. On the
other hand, an open stove generally burns less fuel
than a closed range ; it makes a kitchen look
brighter and more comfortable, and it is also better
for ventilating purposes. As far as cooking is
concerned, it is certainly best for roasting (a roast
never tastes so well as when done on a spit or
roasting jack in front of the fire), it is also good for
broiling or grilling, but with these its merits end.
The Closed Range, in which the fire is covered
with an iron plate, is much easier to work with,
and it also allows of greater scope in cooking, as
the heat can be so much more easily regulated.
There is an endless variety of closed ranges or
kitcheners, all more or less similar, but going under
different names. Improvements, too, are con-
tinually being made in their structure. It is not
always that one has any choice as regards the
kitchen range, a tenant has simply to take what
is provided by the landlord, but before renting a
house it is important to see that the kitchen range
is a good one and in thorough working order.
When a stove has to be bought, choose one of a
thoroughly reliable make, as simple in construction
as possible, and of good sound material. Then have
it well fitted up by workmen who really understand
the business. There is never any economy in buy-
ing a cheap stove, as it is almost bound to be made
of a thin light metal, which wears out quickly,
causing waste of fuel and many other annoyances.
The best type of stove is usually convertible,
that is, it can be made into an open range by the
simple sliding back of the top, thus a cheerful
fire can be arranged in the kitchen in the evening.
It should also have an adjustable bottom, which
can be raised or lowered according to the size of
fire required. Thus, when the stove is not being
used for cooking purposes the fire may still be kept
in and the water warmed, but with a very small
consumption of fuel. There should also be a well-
ventilated oven, a good boiler and water-supply,
and a plate rack on which to warm dishes.
It is a good plan to have a light screen made,
which can be hooked on to the front of the fire, as
this serves as a great protection when anyone
has to stand near the stove to stir a sauce or do
other cooking.
Page 23
Presented as published in 1914. 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
This is the most important fixture in the kitchen, as it is impossible to do good cooking without an efficient stove.
There are two kinds of kitchen stoves in common use, the open range and the closed range.
The Open Range is not so general as it used to be, although it is still to be found in country places and in some of the provincial towns. The disadvantages of this kind of stove are that one’s sphere of work is considerably limited, food runs the risk of being smoked, the saucepans have very hard wear, and become black and sooty, not to speak of the discomfort of having to stand over an open fire whilst doing the cooking. On the other hand, an open stove generally burns less fuel than a closed range ; it makes a kitchen look brighter and more comfortable, and it is also better for ventilating purposes. As far as cooking is concerned, it is certainly best for roasting (a roast never tastes so well as when done on a spit or roasting jack in front of the fire), it is also good for broiling or grilling, but with these its merits end.
The Closed Range, in which the fire is covered with an iron plate, is much easier to work with, and it also allows of greater scope in cooking, as the heat can be so much more easily regulated.
There is an endless variety of closed ranges or kitcheners, all more or less similar, but going under different names. Improvements, too, are continually being made in their structure. It is not always that one has any choice as regards the kitchen range, a tenant has simply to take what is provided by the landlord, but before renting a house it is important to see that the kitchen range is a good one and in thorough working order.
When a stove has to be bought, choose one of a thoroughly reliable make, as simple in construction as possible, and of good sound material. Then have it well fitted up by workmen who really understand the business. There is never any economy in buying a cheap stove, as it is almost bound to be made of a thin light metal, which wears out quickly, causing waste of fuel and many other annoyances.
The best type of stove is usually convertible, that is, it can be made into an open range by the simple sliding back of the top, thus a cheerful fire can be arranged in the kitchen in the evening. It should also have an adjustable bottom, which can be raised or lowered according to the size of fire required. Thus, when the stove is not being used for cooking purposes the fire may still be kept in and the water warmed, but with a very small consumption of fuel. There should also be a wellventilated oven, a good boiler and water-supply, and a plate rack on which to warm dishes.
It is a good plan to have a light screen made, which can be hooked on to the front of the fire, as this serves as a great protection when anyone has to stand near the stove to stir a sauce or do other cooking.