Never on any account use coal-oil to make the fire burn more quickly. In making the fire, as soft wood burns more quickly than hard, it is better to have some with which to start it, filling up with hard wood. If the wood is good and properly placed you will have a bright clear flame, yielding a great amount of heat which should be utilized for cooking purposes, by so arranging the draught that none of it is wasted. This can only be done by ‘one who so perfectly understands each part of it as to economize in the use of fuel. The fire needs constant attention, as it is poor economy to let the fire go partially out, as in adding fresh fuel the heat is wasted:until the stove and oven are again heated to the right temperature for cooking. Fill the tea-kettle full of water and place on the stove, and if the fire is good it will boil soon enough for use, and every time water is used, add cold, so as to keep the supply good. The habit is almost universal to puta small quantity of water in the tea-kettle, aiming to have just enough for certain things, and if an extra demand occurs the kettle is empty, the fire is out, and the delay occasions no little trouble to both cook and mistress. When water has been made to boil no matter what is cooking in it, the fire may be very much lessened, as but little heat is required to keep it boiling. Rapid boiling does not hasten cooking, and the articles cooked are much better when boiled slowly. For general use copper and brass cooking utensils are not the best, be- cause of the great care necessary to keep them clean and free from poisonous deposits, a work that can never be trusted to servants. Care should be used in cooking in tin vessels, as they are liable to be affected by acids, oils and salt, but not to the same extent as copper. For all ordinary cooking pnrposes, if tin vessels are kept clean and free from rust, no injury will result. A little whiting or dry flour may be used to polish tin with. If a-kettle is to be used for cooking fish, heat it first over the fire; if af odor arises, it needs cleaning as above, before using. If the same gridiron has to be used for broiling steak, that has been used for fish, in addition to cleaning it as above, heat it over the fire, rub well with brown paper, then with an onion. In washing tin ware use soft water and soap, and wash well, rinse with hot water, wipe well, and put on the hearth or stove to dry perfectly ; once a week wash tin-ware in water in whicha littlesal-soda has been dissolved; take the suds for the pots and kettles (if not hot add more hot water), and wash and rinse thoroughly on the inside. To wash the outside of pots, ket- tles and all iron ware, place in a tub or large dish-pan, and with soap on cioth, rub them briskly and hard; if necessary scrape with an iron spoon or old knife to get all dirt off, rinse in hot water, wipe, and place on stove to dry. If kept scrupulously clean, oysters, tomatoes, and even some delicacies that are usually cooked in porcelain and granite ware, may be cooked nicely in iron. La ET Oe Bas Okt eR nee Th IROL anes Fe way "iat APU Unk ea eee RL “eat WTS AES PU ASI 2. \ , mh ty , j re q z “ boa k} att ea al by OR, jee ¥ oT “? THE KITCHEN. 403

AI-modernized reading of the original text

Never on any account use coal-oil to make the fire burn more quickly. In making the fire, as soft wood burns more quickly than hard, it is better to have some with which to start it, filling up with hard wood. If the wood is good and properly placed you will have a bright clear flame, yielding a great amount of heat which should be utilized for cooking purposes, by so arranging the draught that none of it is wasted. This can only be done by ‘one who so perfectly understands each part of it as to economize in the use of fuel. The fire needs constant attention, as it is poor economy to let the fire go partially out, as in adding fresh fuel the heat is wasted:until the stove and oven are again heated to the right temperature for cooking. Fill the tea-kettle full of water and place on the stove, and if the fire is good it will boil soon enough for use, and every time water is used, add cold, so as to keep the supply good. The habit is almost universal to puta small quantity of water in the tea-kettle, aiming to have just enough for certain things, and if an extra demand occurs the kettle is empty, the fire is out, and the delay occasions no little trouble to both cook and mistress. When water has been made to boil no matter what is cooking in it, the fire may be very much lessened, as but little heat is required to keep it boiling. Rapid boiling does not hasten cooking, and the articles cooked are much better when boiled slowly. For general use copper and brass cooking utensils are not the best, because of the great care necessary to keep them clean and free from poisonous deposits, a work that can never be trusted to servants. Care should be used in cooking in tin vessels, as they are liable to be affected by acids, oils and salt, but not to the same extent as copper. For all ordinary cooking purposes, if tin vessels are kept clean and free from rust, no injury will result. A little whiting or dry flour may be used to polish tin with. If a-kettle is to be used for cooking fish, heat it first over the fire; if af odor arises, it needs cleaning as above, before using. If the same gridiron has to be used for broiling steak, that has been used for fish, in addition to cleaning it as above, heat it over the fire, rub well with brown paper, then with an onion. In washing tin ware use soft water and soap, and wash well, rinse with hot water, wipe well, and put on the hearth or stove to dry perfectly ; once a week wash tin-ware in water in whicha littlesal-soda has been dissolved; take the suds for the pots and kettles (if not hot add more hot water), and wash and rinse thoroughly on the inside. To wash the outside of pots, kettles and all iron ware, place in a tub or large dish-pan, and with soap on cioth, rub them briskly and hard; if necessary scrape with an iron spoon or old knife to get all dirt off, rinse in hot water, wipe, and place on stove to dry. If kept scrupulously clean, oysters, tomatoes, and even some delicacies that are usually cooked in porcelain and granite ware, may be cooked nicely in iron. La ET Oe Bas Okt eR nee Th IROL anes Fe way "iat APU Unk ea eee RL “eat WTS AES PU ASI 2. \ , mh ty , j re q z “ boa k} att ea al by OR, jee ¥ oT “?

Buckeye cookery