Yorkshire pudding, 60
m rf^
0^^
l\
9
Soot is vei'y light, and a brisk disturbance of it,
■with all the covers off, ■will smother the whole of the
kitchen.
Firstly. — Draw out the roaster damper G\ then
remove the soot door H\ thoroughly sweep up and
down the flue and witli the long wire-handled
flue brush. The soot will rest at the bottom A^.
Then replace the soot door and close the damper.
The soot to be removed later on as described in
Fifthly.
Secondly. — Draw out the oven damper and
remove the soot door H® and sweep as described for
roaster and replace the soot door and close the
damper.
Thirdly. — Draw out boiler damper G®, remove
the soot door H®, and sweep up %,nd down the flue,
then replace soot door and close the damper.
Fourthly. — Take off the hot-plate covers that are
over the fire, and, with the rake, clear out the soot
from the back of and under the arch of the boiler,
so that it will fall, with the ashes, into' the ash-pan.
Take care of the cinders for re-use. Cover the ash-
pan with an old newspaper, to prevent soot and
dust being blown about, and carry it to, and empty
it into the dusi>bin.
Fifthly. — ^Take off the covers in the hot plate
that are above the roaster and the flue cover L,
then carefully brush the soot from the underside
of the covers on to the top of the oven and lay them
on one side.
Thoroughly brush the soot from the oven-top and
the undersides of the fixed pieces of the hot plate
down the side flue A\ then scrape the flue A\
particularly the side of the oven, with the rake, and
brush it with the flue brush, and after this replace
the hot plate and flue covers. Then take off the
small soot door in the front marked T, and with
10
the rake scrape the bottom of the roaster and rake
out the soot from the flues A' and A''*, and from
both sides of the midfeather.
A large dust-pan with a covered back is the best
thing to collect the soot in. Place it in front of P
and tilt it, with the front edge resting on the
moulded skirting of the range, and then scrape the
soot quietly into it to prevent it flying about ;
then cover the dust-pan all over with an old news-
paper and take it so covered to the dust-bin and
empty it. Replace the soot door P.
Sixthly. — Take off the covers in the hot plate
that are over the oven and the flue cover over
and sweep and scrape the flue B' and under the
oven, and do everything and proceed in the same
way as described for the roaster.
In cleaning the flues gi'eat care must be taken to
remove all soot and dirt from every corner ; failure
to do this thnrouyhiy and properly is likely to spoil
the cooking of a meal, and certainly to delay it
beyond the appointed time.
Be sure to replace all the movable parts and soot
doors, and see that they are all closed tightly, other-
wise the range will not work properly or it will
smoke. N.B. — Be very careful when moving these
pai'ts that they arc not allowed to fall, because being
made of ra‘<t iron they might break, and a broken
part will put the I’ange out of use until a new part
can be obtained, which will not be for several days.
Page 33
Presented as published in 1890. 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
Yorkshire pudding, 60
m rf^
0^^
l\
Soot is very light, and a brisk disturbance of it, ■with all the covers off, ■will smother the whole of the kitchen.
Firstly. — Draw out the roaster damper G\ then remove the soot door H\ thoroughly sweep up and down the flue and witli the long wire-handled flue brush. The soot will rest at the bottom A^.
Then replace the soot door and close the damper. The soot to be removed later on as described in Fifthly.
Secondly. — Draw out the oven damper and remove the soot door H® and sweep as described for roaster and replace the soot door and close the damper.
Thirdly. — Draw out boiler damper G®, remove the soot door H®, and sweep up %,nd down the flue, then replace soot door and close the damper.
Fourthly. — Take off the hot-plate covers that are over the fire, and, with the rake, clear out the soot from the back of and under the arch of the boiler, so that it will fall, with the ashes, into' the ash-pan. Take care of the cinders for re-use. Cover the ashpan with an old newspaper, to prevent soot and dust being blown about, and carry it to, and empty it into the dusi>bin.
Fifthly. — ^Take off the covers in the hot plate that are above the roaster and the flue cover L, then carefully brush the soot from the underside of the covers on to the top of the oven and lay them on one side.
Thoroughly brush the soot from the oven-top and the undersides of the fixed pieces of the hot plate down the side flue A\ then scrape the flue A\ particularly the side of the oven, with the rake, and brush it with the flue brush, and after this replace the hot plate and flue covers. Then take off the small soot door in the front marked T, and with
the rake scrape the bottom of the roaster and rake out the soot from the flues A' and A''*, and from both sides of the midfeather.
A large dust-pan with a covered back is the best thing to collect the soot in. Place it in front of P and tilt it, with the front edge resting on the moulded skirting of the range, and then scrape the soot quietly into it to prevent it flying about ; then cover the dust-pan all over with an old newspaper and take it so covered to the dust-bin and empty it. Replace the soot door P.
Sixthly. — Take off the covers in the hot plate that are over the oven and the flue cover over and sweep and scrape the flue B' and under the oven, and do everything and proceed in the same way as described for the roaster.
In cleaning the flues gi'eat care must be taken to remove all soot and dirt from every corner ; failure to do this thoroughly and properly is likely to spoil the cooking of a meal, and certainly to delay it beyond the appointed time.
Be sure to replace all the movable parts and soot doors, and see that they are all closed tightly, otherwise the range will not work properly or it will smoke. N.B. — Be very careful when moving these pai'ts that they arc not allowed to fall, because being made of cast iron they might break, and a broken part will put the I’ange out of use until a new part can be obtained, which will not be for several days.