Domestic science (Clark, Cornell home economics)

The fire may be checked in various ways, — by closing the damper in front, by closing that in the pipe or the oven damper, and by removing the stove cover. If the dampers are closed, the supply of air is diminished, thus checking combustion. If the cover is removed, cold air is let in directly on top of the coals and the air should be supplied from below. Dampers differ in different stoves, but the principle in handling them is the same in all. Economy may be learned by understanding the use of the stove and regulating it accordingly; that is, by checking it when a hot fire is not needed. Every stove needs care and attention. The grate must be kept free from ashes to allow proper circulation of air. Notes The building of the fire will be done by various pupils, while the class stand around the range. The fire should be lighted, in order that pupils may have practice in the care of one newly made. If it seems extravagant to light the fire and not use it for cooking, the fire may be built and not lighted, and at the next lesson it may be arranged to have a newly-built fire for the pupils to manage. It will be found helpful to have the diagram of the range on the board to help in the explanation, since this may easily be seen from any part of the room. Fuels: Read notes in Book I and in Parloa's House Economics, pages 134-6; "Wilson, 39-47; Williams and Fisher, 20-3. Fires and Ranges: Read notes in Book I on the subject, Wilson 47-55, Wilhams and Fisher 11-20, Parloa 136-147. Diagram of ranges will be found in Parloa, pages 142-3, and in Williams and Fisher, page 14. These will be found helpful in explaining the working of the range. Attention might be called to the fact that the air in which lights have been burning becomes impure. Explain why the air grows stuffy in the evening when the lights have been burning for some time and there is not enough fresh air coming in. There is in the air of the room a gradual increase in the amount of carbon dioxide, the gas which is formed when burning takes place. This gas, in large quantities and in large enough amounts, is poisonous to breathe. The gas in the air we breathe is the same gas in the air which supports combustion. Lesson IV To prepare a soft-boiled egg appears to be a very simple thing. In reality it is seldom properly accomplished, at least with such a degree of nicety that the result satisfies exacting tastes. A well-prepared soft-boiled egg is a most nourishing and appetizing dish for an invalid. One poorly prepared is not appetizing and sometimes is not nourishing. After the egg is dropped in the water, whether in the shell or not, the water should not boO. The albumen of the egg coagulates at a temperature a little below the boiling-point and even a little below the simmering-point. The egg, if given a little time, will become cooked through so that it can be called a soft-cooked egg at this temperature. The water may be boiling when the egg is put in, but it should not be allowed to boil afterwards. Boiling, even for a short time, makes the white tough, and thus the egg loses in nourishment. Soft-Cooked Eggs — Recipe No. i. Allow 1 pt. water for 2 eggs. When the water boils, lower the eggs into it with a spoon. Remove at once from the fire and let it stand covered about 6-10 m. Recipe No. 2. Place eggs in "saucepan. Cover with cold water, bring water slowly to a boil, and let it boil a few seconds. Recipe No. 3. Eggs in a Nest. Separate the white of an egg from the yolk. Beat the white stiff and dry; put it in a cup or small bowl, making in the top of it a hollow the size of the yolk; into this hollow slip the yolk. Cook in a covered saucepan containing boiling water imtU the top of the white is firm (about two minutes). Serve in the cup. Notes