They are to be had in various sizes, ranging from
a small stove on which only one saucepan or kettle
can be placed, to a large family stove with oven,
boiler, and accommodation for several saucepans
as well. It is important to buy a stove of a
thoroughly good make, and of late years so many
improvements have been made in their construction
22
COOKERY FOR EVERY HOUSEHOLD
that they are now more easily regulated and the
danger of their smoking is considerably lessened.
It is always well to see the stove at work before
buying it, and to obtain full instructions as to its
use, as with each special make there are certain
points which require explanation. One of the
greatest objections to oil stoves is their smell, but
this can be to a large extent, if not altogether,
avoided by proper management and care.
Care of the Stove. — To secure the best results,
care must be taken to keep the stove very clean and
to use only good oil. Inferior oil not only burns
badly and gives a poor heat, but it is the cause of
many an explosion. The oil receivers should be
three-parts filled before using the stove, and the
oil should never be allowed to burn too low. It
is better to do the filling by means of a feeder, or,
failing that, the oil should be poured through a
small funnel into the reservoir, care being taken
that it is not spilt over.
The wicks, too, must fit properly and be kept
free from all charring. They should be just long
enough to reach the bottom of the receiver. As a
rule, a wick should not require cutting, but should
be turned low and the uneven charred part gently
rubbed off with a piece of cardboard or brown paper
and the surface made even with the top of the
tubes. If it still remains uneven, it may then be
trimmed carefully with a pair of scissors. After
this any black pieces of wick must be removed
from the burner, and the outside of the receiver
rubbed first with a piece of newspaper and then a
soft rag, until free from oil.
The wicks will require renewing every two or
three months if the stove is much used. See that
the new wicks are quite dry, and dip the end to be
lighted in the oil first.
From time to time, both the reservoir and the
burner will require to be thoroughly cleaned. The
reservoir should be emptied of all oil and washed
out with warm suds to which a few drops of am-
monia have been added. Rinse thoroughly, and
then turn upside down in a warm place to dry.
When the burner becomes clogged and dirty, it
should be taken to pieces (care being taken to notice
how it is fixed together) and put into an old sauce-
pan with a lump of soda and enough cold water to
cover it. Bring to the boil, and boil for half an
hour. Then rinse in warm water, and use a brush
if necessary to remove any charred wick. When
quite clean, place in a warm place or a cool oven
to dry. The stove must not be refilled until both
reservoir and burner are quite dry, or the oil will
splutter.
To Use the Stove. — It is important that the stove
should stand out of a draught, and for this reason,
as well as for the sake of convenience, it is better
to raise it above the ground. It may be placed
either on a simple four -legged stand or, if it is a
portable stove, it is a good plan to have a box made
which will serve at the same time as packing-case
and a stand upon which to place it when in use.
Page 33
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
They are to be had in various sizes, ranging from a small stove on which only one saucepan or kettle can be placed, to a large family stove with oven, boiler, and accommodation for several saucepans as well. It is important to buy a stove of a thoroughly good make, and of late years so many improvements have been made in their construction
that they are now more easily regulated and the danger of their smoking is considerably lessened.
It is always well to see the stove at work before buying it, and to obtain full instructions as to its use, as with each special make there are certain points which require explanation. One of the greatest objections to oil stoves is their smell, but this can be to a large extent, if not altogether, avoided by proper management and care.
Care of the Stove. — To secure the best results, care must be taken to keep the stove very clean and to use only good oil. Inferior oil not only burns badly and gives a poor heat, but it is the cause of many an explosion. The oil receivers should be three-parts filled before using the stove, and the oil should never be allowed to burn too low. It is better to do the filling by means of a feeder, or, failing that, the oil should be poured through a small funnel into the reservoir, care being taken that it is not spilt over.
The wicks, too, must fit properly and be kept free from all charring. They should be just long enough to reach the bottom of the receiver. As a rule, a wick should not require cutting, but should be turned low and the uneven charred part gently rubbed off with a piece of cardboard or brown paper and the surface made even with the top of the tubes. If it still remains uneven, it may then be trimmed carefully with a pair of scissors. After this any black pieces of wick must be removed from the burner, and the outside of the receiver rubbed first with a piece of newspaper and then a soft rag, until free from oil.
The wicks will require renewing every two or three months if the stove is much used. See that the new wicks are quite dry, and dip the end to be lighted in the oil first.
From time to time, both the reservoir and the burner will require to be thoroughly cleaned. The reservoir should be emptied of all oil and washed out with warm suds to which a few drops of ammonia have been added. Rinse thoroughly, and then turn upside down in a warm place to dry. When the burner becomes clogged and dirty, it should be taken to pieces (care being taken to notice how it is fixed together) and put into an old saucepan with a lump of soda and enough cold water to cover it. Bring to the boil, and boil for half an hour. Then rinse in warm water, and use a brush if necessary to remove any charred wick. When quite clean, place in a warm place or a cool oven to dry. The stove must not be refilled until both reservoir and burner are quite dry, or the oil will splutter.
To Use the Stove. — It is important that the stove should stand out of a draught, and for this reason, as well as for the sake of convenience, it is better to raise it above the ground. It may be placed either on a simple four -legged stand or, if it is a portable stove, it is a good plan to have a box made which will serve at the same time as packing-case and a stand upon which to place it when in use.