The Fuel. — It is very important to have the right
kind of coal for the range in use. As a rule range
nuts or cobbles are the best ; these are small, and
they fit into the stove without having to be broken
up. Some people, however, find it more con-
venient to buy the larger coal and make it serve
for all the fires in the house. This is especially
necessary where cellar accommodation is too small
to allow of two different kinds being stored. In
these circumstances the smaller pieces of coal
should be used for the kitchen range, and sometimes
they can be supplemented with a small quantity
of coke, which burns well and is cheaper than coal.
In no case should a cheap and dirty coal be bought
for kitchen purposes, this is never an economy.
It only produces a quantity of shale and ash, which
no amount of poking will make into a clear and
bright fire, and this is naturally a drawback to ail
good cooking. It is always a mistake to choke up
a kitchen stove with a lot of dust, except for the
purpose of keeping a fire in at night or after the
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18
COOKERY FOR EVERY HOUSEHOLD
cooking for the day is over. Then the fire may be
“ backed ” with advantage. To do this, allow the
fire to burn very low, and while it is still red place
a good lump of coal well to the front, then fill up
the back part with fine coal or slack slightly mois-
tened with water. Prepared in this way and left
undisturbed the fire should keep in for several hours,
and will warm the kitchen and keep a pot simmer-
ing at the same time. The cinders from other
fires can often be utilised in a kitchen range, and
used in combination with some fresh coal, they
make quite a good hot fire. With careful manage-
ment a great deal can be done towards economising
the amount of fuel used, the chief point is to
thoroughly understand the working of the stove
and then to use it conscientiously.
TO CLEAN A KITCHEN RANGE
Unless a kitchen range is kept clean, good work
cannot be expected of it. There is no more effec-
tive non-conductor of heat than soot, and when an
oven, boiler, or any other part of the stove be-
comes coated with it the heat cannot penetrate.
A sooty flue is one of the commonest reasons for a
stove not working properly.
The Weekly Cleaning. — A large strong apron, or
overall, a pair of gloves, and a cap which covers
tne hair should be worn when doing this piece of
work. The kitchen, too, should be prepared by
removing, or covering with a dust sheet or sheets
of paper, anything that is likely to be soiled with
dust. Window and doors should be kept closed
until all soot and dust have been removed. Re-
move any kettles and saucepans from the top of
the range and put the fender, plate rack, and fire
irons to one side. Put down a hearth cloth or
some sheets of paper and have sweep’s brush, flue
rake and brush, shovel and black-
lead brushes in readiness. Commence
by raking out the fire, and be par-
ticular to pass the rake well to the
back to get all the cinders and clin-
kers out of the boiler flue. Brush
out all cinders and ashes, and save the
former for making the fire later on.
Page 25
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
The Fuel. — It is very important to have the right kind of coal for the range in use. As a rule range nuts or cobbles are the best ; these are small, and they fit into the stove without having to be broken up. Some people, however, find it more convenient to buy the larger coal and make it serve for all the fires in the house. This is especially necessary where cellar accommodation is too small to allow of two different kinds being stored. In these circumstances the smaller pieces of coal should be used for the kitchen range, and sometimes they can be supplemented with a small quantity of coke, which burns well and is cheaper than coal. In no case should a cheap and dirty coal be bought for kitchen purposes, this is never an economy. It only produces a quantity of shale and ash, which no amount of poking will make into a clear and bright fire, and this is naturally a drawback to ail good cooking. It is always a mistake to choke up a kitchen stove with a lot of dust, except for the purpose of keeping a fire in at night or after the
B
cooking for the day is over. Then the fire may be “ backed ” with advantage. To do this, allow the fire to burn very low, and while it is still red place a good lump of coal well to the front, then fill up the back part with fine coal or slack slightly moistened with water. Prepared in this way and left undisturbed the fire should keep in for several hours, and will warm the kitchen and keep a pot simmering at the same time. The cinders from other fires can often be utilised in a kitchen range, and used in combination with some fresh coal, they make quite a good hot fire. With careful management a great deal can be done towards economising the amount of fuel used, the chief point is to thoroughly understand the working of the stove and then to use it conscientiously.
TO CLEAN A KITCHEN RANGE
Unless a kitchen range is kept clean, good work cannot be expected of it. There is no more effective non-conductor of heat than soot, and when an oven, boiler, or any other part of the stove becomes coated with it the heat cannot penetrate. A sooty flue is one of the commonest reasons for a stove not working properly.
The Weekly Cleaning. — A large strong apron, or overall, a pair of gloves, and a cap which covers tne hair should be worn when doing this piece of work. The kitchen, too, should be prepared by removing, or covering with a dust sheet or sheets of paper, anything that is likely to be soiled with dust. Window and doors should be kept closed until all soot and dust have been removed. Remove any kettles and saucepans from the top of the range and put the fender, plate rack, and fire irons to one side. Put down a hearth cloth or some sheets of paper and have sweep’s brush, flue rake and brush, shovel and blacklead brushes in readiness. Commence by raking out the fire, and be particular to pass the rake well to the back to get all the cinders and clinkers out of the boiler flue. Brush out all cinders and ashes, and save the former for making the fire later on.