Leave oven door open for fifteen minutes after the fire is
turned out.
30 FOOD AND COOKERY
PICTURES OF GAS RANGES.
GENERAL INSTRUCTIONS
COAL RANGE.
31
DIAGRAMS OF RANGE.
I, with oven damper open. II, with oven damper closed. A,
pan. F, firebox. 0, oven. R, reservoir. P, stove-pipe. C,
check draft. FD, front draft. OD, oven damper. CD, chimney
damper. RD, reservoir damper. Arrows show direction of the
currents of hot air.
Daily Care.
1. See that ash pan is emptied once a day.
2. Every morning as soon as fire is lighted, rub stove with
blacking and polish with brush or soft cloth.
3. See that space around oven is kept free from soot and
ashes.
4. See that reservoir is kept filled with water.
Building Coal Fire.
1. Clear firebox of ashes and empty ash pan.
2. Put layer of loosely twisted paper in bottom of firebox.
3. On this lay small pieces of soft wood crosswise.
32 FOOD AND COOKERY
4. Put a layer of small coal on top of wood, then a layer oi
larger coal.
5. Have fuel loosely arranged so as to admit free passage
of air through it.
6. Cover top of range, close check draft and open front,
oven and chimney dampers.
7. Apply lighted match through the grate to the paper ixi
the bottom of the firebox.
8. When the wood is all ablaze, more coal may be added.
Do not keep firebox more than three-fourths full of coal.
9. When the fire is burning nicely, the front damper may
be closed and chimney damper partly closed.
10. To heat the oven — close check draft and oven damper;
partially close chimney damper and partially open front damper.
11. To check fire — open check draft, close all dampers, and
if fire is still too hot,^ raise lids on top of stove.
12. To heat reservoir — close reservoir damper.
13. Ranges differ as to arrangement of oven and chimney
dampers. Study carefully the one you are to use before building
fire.
GENERAL INSTRUCTIONS 33
PICTURES OF COAL RANGES.
34
FOOD AND COOKERY
KEROSENE STOVE:
Kerosene is a safe, economical fuel if carefully used in a good
stove. The blue flame stove with a wick-burner is perhaps the
best type for general use.
The stove must be kept absolutely clean or there will be a
disagreeable odor from the burning kerosene. The wicks should
be turned low when not in use, otherwise the oil will draw up
through the wick and spread in a thin film over the stove. The
top of the stove should be washed every day and the burners
removed frequently and boiled in sal soda solution.
When the wicks become clogged and dirty they should be
renewed.
At twenty cents a gallon for kerosene, one blue-flame burner
will- cost one and one-third oents per hour.
GENERAL INSTRUCTIONS 35
NOTES ON LABORATORY WORK.
36 FOOD AND COOKERY
QUESTIONS AND SUGGESTIONS.
1. How long does it take to get the oven of the coal range
liot enough to bake bread? Keep accojint of the. time from the
moment you start to build the fire until the oven has reached
the right temperature.
2. What would the kindling and coal cost to heat the oven
and keep it at that temperature one hour or long enough to bake
bread?
3. Try both experiments with the gas range or the kerosene
stove. If turned on full, the gas oven will use about forty feet
of gas per hour.
4. Make a list of prices of coal in your locality.
5. Is hard or soft coal used more generally? Why?
GENERAL INSTRUCTIONS 37
BEADING NOTES.
Foods and Household Management, Kinne and Cooley,
Chapter III.
Fuels of the Household, Marion White.
38 POOD AND COOKERY
HOME WORK.
Keep a record of your care of the range at home. Does
your speed and skill increase with practice ?
GENERAL INSTRUCTIONS 39
SWEEPING AND DUSTING.
1. Before heginning to sweep, see that no food is left uncovered
in the room.
2. Open the windows and close the doors.
3. Dust and remove chairs, etc. Cover such articles as
cannot be taken from the room.
Page 8
Presented as published in 1915. 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
Leave oven door open for fifteen minutes after the fire is turned out.
PICTURES OF GAS RANGES.
COAL RANGE.
DIAGRAMS OF RANGE.
I, with oven damper open. II, with oven damper closed. A, pan. F, firebox. 0, oven. R, reservoir. P, stove-pipe. C, check draft. FD, front draft. OD, oven damper. CD, chimney damper. RD, reservoir damper. Arrows show direction of the currents of hot air.
Daily Care.
1. See that ash pan is emptied once a day.
2. Every morning as soon as fire is lighted, rub stove with blacking and polish with brush or soft cloth.
3. See that space around oven is kept free from soot and ashes.
4. See that reservoir is kept filled with water.
Building Coal Fire.
1. Clear firebox of ashes and empty ash pan.
2. Put layer of loosely twisted paper in bottom of firebox.
3. On this lay small pieces of soft wood crosswise.
4. Put a layer of small coal on top of wood, then a layer oi larger coal.
5. Have fuel loosely arranged so as to admit free passage of air through it.
6. Cover top of range, close check draft and open front, oven and chimney dampers.
7. Apply lighted match through the grate to the paper in the bottom of the firebox.
8. When the wood is all ablaze, more coal may be added. Do not keep firebox more than three-fourths full of coal.
9. When the fire is burning nicely, the front damper may be closed and chimney damper partly closed.
10. To heat the oven — close check draft and oven damper; partially close chimney damper and partially open front damper.
11. To check fire — open check draft, close all dampers, and if fire is still too hot,^ raise lids on top of stove.
12. To heat reservoir — close reservoir damper.
13. Ranges differ as to arrangement of oven and chimney dampers. Study carefully the one you are to use before building fire.
PICTURES OF COAL RANGES.
KEROSENE STOVE:
Kerosene is a safe, economical fuel if carefully used in a good stove. The blue flame stove with a wick-burner is perhaps the best type for general use.
The stove must be kept absolutely clean or there will be a disagreeable odor from the burning kerosene. The wicks should be turned low when not in use, otherwise the oil will draw up through the wick and spread in a thin film over the stove. The top of the stove should be washed every day and the burners removed frequently and boiled in sal soda solution.
When the wicks become clogged and dirty they should be renewed.
At twenty cents a gallon for kerosene, one blue-flame burner will cost one and one-third cents per hour.
1. How long does it take to get the oven of the coal range hot enough to bake bread? Keep account of the time from the moment you start to build the fire until the oven has reached the right temperature.
2. What would the kindling and coal cost to heat the oven and keep it at that temperature one hour or long enough to bake bread?
3. Try both experiments with the gas range or the kerosene stove. If turned on full, the gas oven will use about forty feet of gas per hour.
4. Make a list of prices of coal in your locality.
5. Is hard or soft coal used more generally? Why?
Foods and Household Management, Kinne and Cooley, Chapter III.
Fuels of the Household, Marion White.
Keep a record of your care of the range at home. Does your speed and skill increase with practice ?
SWEEPING AND DUSTING.
1. Before beginning to sweep, see that no food is left uncovered in the room.
2. Open the windows and close the doors.
3. Dust and remove chairs, etc. Cover such articles as cannot be taken from the room.