Instruction in cookery (Methuen's text-books, Thompson)

The cleaning of flues is the great drawback to all coal stoves, and unless these are kept very clean, and the top of the oven kept free from ‘ clinkers,’ it will be impossible to work a class satisfactorily with them, and in any case they must be lighted some time before they are needed. TEMPERATURE TABLE The accompanying table shows the heat required for various processes. in cooking: Temperature needed to Bake bread and puff pastry - Fahrenheit. - 340° to 410' Bake small pastry - 320° Bake small cakes 320° Bake pies to 360° Bake meat and big cakes 310° Fry white-bait 400° Fry fritters - - 340° to 375° Fry meat - 370° to 380' Fry fish - 360° to 375° Boil fast 212° Boil slowly - - 205° to 210° Simmer 190° Scald 150° OIL STOVES These are very excellent for a country class if they are properly managed. They are so portable that where it is impossible to have a gas stove fixed they can be used. There are several good makes. Those made by Rippingille’s Albion Lamp Company, Birmingham, which cost about 5s. 6d., are about the size required for a class, and no doubt they can also be hired. The London depot is 7-8, Stonecutter Street, Farringdon Street, but William Whiteley stocks and sells them, and they can be obtained in most large towns. THE MANAGEMENT OF STOVES The following directions and remarks apply to every oil stove : Cleaning — Place the stove on the table or somewhere where it will be level. Take out the container and remove the wick ; wash and dry the burner ; unscrew the stopper, nearly fill with oil, and replace the wick ; brush out the flues and the oven. Trimming the Wick — If the wick is charred rub it level with a piece of paper. See that it is level, and has no ragged edges ; if not, the lamp will smoke and emit clouds of soot. To do this turn the wick nearly T3 level with the top of the wick tube. A wick exactly the same size as the tube must always be used. All wicks should be carefully dried before use, and allowed to be thoroughly saturated with oil before being lighted. In putting in a new wick, cut it level with a pair of good scissors, push it carefully into the winders, and turn it then into position. Lighting the Stove — Draw out the oil container, turn up the wick, and light with a taper (not with paper) ; turn the wick down until nearly out ; see that the whole of it is lighted ; slide the container gently back into its proper position ; then turn up the flame very gradually till it is as high as necessary — never more than ½ inch. Extinguishing the Stove — Turn down the flame, draw out the container, and blow out across the flame. When not in use, the wick should be turned below the level of the tube, as this will prevent the oil from spreading over the tank. All petroleum oil has a tendency to creep, and it is necessary to wipe the tanks over with soft paper occasionally. If dampers are provided, they can be used to intensify the heat for the oven alone. In some poor parts of London, such as Plaistow, small inexpensive Sunrise stoves are used exclusively for cooking. Small detachable ovens are also used to fit over these.