Gas is either natural or manufactured. Both are ex-
cellent for fuel. Natural gas is cheap and can best be
used only in localities where it is found. Manufactured
gas is made from coal, petroleum, oil, wood, or peat, and
is a clean fuel. In most cities where such gas is used
it is cheaper than wood or coal.
Gasoline is very inflammable and not safe to use in
homes and schools.
THE COAL RANGE
Fire is used by all people as a means of preparing food.
Many forms of cooking arrangements have been adopted,
from the primitive camp fire, the grate fire and stove, to
the coal range and the gas and electric appliances of modern
times.
Stoves differ widely in construction, yet all have the
same essential parts, and in all the same principles apply.
Study the stoves at school and at home and compare them.
Parts of coal range to be studied are : —
Fire box, which contains the fuel.
Grate, or floor of the fire box. It is made in two parts,
and may be opened.
Dampers, which are (1) creative and (2) check, to con-
trol the draft, (3) chimney and (4) oven, to direct the hot
air currents.
Ovens, used for baking food.
Top, with covers of various sizes for surface cooking.
Ash pan, for ashes and clinkers.
Stovepipe, to carry off smoke and other products of
combustion, and to afford a draft.
To lay a fire: 1. Have fire box free of ashes.
2. Remove covers from the covers over the fire box.
3. Place pieces of twisted paper or shavings crosswise
in fire box.
HEAT, COMBUSTION, FUEL
31
4. Place a few pieces of soft wood and a couple of
pieces of hard wood on top.
5. Put on a shovelful of coal.
6. Close top of stove before applying match.
To start a fire: 1. Open lower and chimney dampers.
2. Apply lighted match underneath to twisted papers.
3. When the fire has a good start, add more fuel.
4. Never fill the box more than two-thirds full.
Fig. 5. A ransie, showing how the oven is heated. The purpose of dampers
is to control the air currents, — to direct them and to make them liotter or not
so hot. (Court33y Kalamazoo .Stove Company.)
To regulate a fire: For a hot fire, open the creative and
chimney dampers. Close oven damper. As soon as coal
burns red on top, add more coal. When coal is red under-
neath and black on top, close dampers.
To heat the oven, open oven and chimney dampers and
close others. This forces the hot air current around the
oven and out the back of the range to the chimney.
32 DOMESTIC SCIENCE
If the oven bakes too hard on bottom, open the slide
in front of and below the grate.
If the oven bakes too hard on top, lift a cover slightly
from the top of the fire box.
To hold afire, fill fire box with coal, close all dampers,
open check half way. The check is in front of and above
the fire box, and causes a current of air to pass over the fire
instead of through it, thereby checking oxidation.
General Care of the Coal Range. — 1. Clean oven flue
once a month when in constant use. The accumulation
of fine ashes prevents free circulation of hot air, besides
absorbing heat.
2. Clinkers, egg shells, etc., should be avoided in the
fire box. Put shells in only when the fire is burning freely.
3. Do not allow coal to reach the top of box. It
reddens the covers and causes them to warp.
Page 18
Presented as published in 1914. 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
Gas is either natural or manufactured. Both are excellent for fuel. Natural gas is cheap and can best be used only in localities where it is found. Manufactured gas is made from coal, petroleum, oil, wood, or peat, and is a clean fuel. In most cities where such gas is used it is cheaper than wood or coal.
Gasoline is very inflammable and not safe to use in homes and schools.
THE COAL RANGE
Fire is used by all people as a means of preparing food. Many forms of cooking arrangements have been adopted, from the primitive camp fire, the grate fire and stove, to the coal range and the gas and electric appliances of modern times.
Stoves differ widely in construction, yet all have the same essential parts, and in all the same principles apply. Study the stoves at school and at home and compare them.
Parts of coal range to be studied are : —
Fire box, which contains the fuel.
Grate, or floor of the fire box. It is made in two parts, and may be opened.
Dampers, which are (1) creative and (2) check, to control the draft, (3) chimney and (4) oven, to direct the hot air currents.
Ovens, used for baking food.
Top, with covers of various sizes for surface cooking.
Ash pan, for ashes and clinkers.
Stovepipe, to carry off smoke and other products of combustion, and to afford a draft.
To lay a fire: 1. Have fire box free of ashes.
2. Remove covers from the covers over the fire box.
3. Place pieces of twisted paper or shavings crosswise in fire box.
HEAT, COMBUSTION, FUEL
4. Place a few pieces of soft wood and a couple of pieces of hard wood on top.
5. Put on a shovelful of coal.
6. Close top of stove before applying match.
To start a fire: 1. Open lower and chimney dampers.
2. Apply lighted match underneath to twisted papers.
3. When the fire has a good start, add more fuel.
4. Never fill the box more than two-thirds full.
Fig. 5. A range, showing how the oven is heated. The purpose of dampers is to control the air currents, — to direct them and to make them liotter or not so hot. (Court33y Kalamazoo .Stove Company.)
To regulate a fire: For a hot fire, open the creative and chimney dampers. Close oven damper. As soon as coal burns red on top, add more coal. When coal is red underneath and black on top, close dampers.
To heat the oven, open oven and chimney dampers and close others. This forces the hot air current around the oven and out the back of the range to the chimney.
If the oven bakes too hard on bottom, open the slide in front of and below the grate.
If the oven bakes too hard on top, lift a cover slightly from the top of the fire box.
To hold afire, fill fire box with coal, close all dampers, open check half way. The check is in front of and above the fire box, and causes a current of air to pass over the fire instead of through it, thereby checking oxidation.
General Care of the Coal Range. — 1. Clean oven flue once a month when in constant use. The accumulation of fine ashes prevents free circulation of hot air, besides absorbing heat.
2. Clinkers, egg shells, etc., should be avoided in the fire box. Put shells in only when the fire is burning freely.
3. Do not allow coal to reach the top of box. It reddens the covers and causes them to warp.