4. Empty the ash pan regularly and do not let it over-
flow. An overflowing ash pan hinders the draft of air as
well as makes extra work.
5. Keep the stove clean. Brush off at once anything
that is spilled over it or in the oven.
6. A cloth with a few drops of kerosene on it rubbed
over the stove when cold will keep it from rusting and is
sufficient to keep the stove in good condition.
7. If a polish is preferred, select one of good quality,
moisten a small quantity with water, and apply sparingly
with a brush, just as the stove is warming up.
A study of fuels, — wood and coal, with varieties of each,
cost, and suitability, — may be taken up in this connection.
THE GAS RANGE
Gas ranges differ in construction as widely as coal
ranges, but all are built on practically the same general plan.
Study gas ranges at home and at school and compare.
. HEAT, COMBUSTION, FUEL 33
The parts of a gas range that should receive attention are:
The main pipe, which leads the gas into the range. It
has a shut off. Locate it.
The oven, for baking. This is regulated by gas stop-
cocks. It is sometimes controlled by a pilot light, some-
times by direct action. Explain.
The broiling oven and toaster. The gas flow for these is
controlled by gas cocks.
Top burners, for surface cooking. Each has a separate
cock. Locate the cock for each burner.
The simmering burner, a small burner on top.
The stove pipe, a connection of range to chimney to
carry off smoke and gas.
To light the gas burners: See that the main stopcock
is open. This may be left open from day to day, but should
be closed when gas is not used, as in vacations or when mak-
ing repairs.
Light the match, open the cock of the burner you wish
to light, and apply match to burner. If it "fires back,"
close gascock, and open again to permit the flow of gas
through the cock for a moment to drive out the air. Close
again and then relight as before.
Each burner has an air regulator, which should be
adjusted to the air pressure in the city where it is used.
The flame should burn blue; if the flame is yellow, adjust
air flow at once.
Caution: In discontinuing use, always see that all stop-
cocks are shut off tight.
To light the gas oven: Open the oven doors. If a
pilot-light, turn on the pilot and apply lighted match
through hole for that purpose in the side of the oven. When
lighted, turn on first one gas cock in the oven and then the
other.
— s
34 DOMESTIC SCIENCE
See that the entire coil burns with a blue flame.
If a direct action, apply lighted match directly to the
coil as cock is turned on, always with oven doors open.
Bad explosions often occur if one fails to observe these
directions.
To regulate the fire and save gas : As soon as a kettle
boils, turn down the gas enough to just keep contents
boiling. If the gas is turned too high, the yellow flame
will blacken the kettle. A blue flame is clean. Use sim-
merer instead of a large burner, when long, slow cooking is
needed or to hold warmth.
In heating the oven, light gas a few minutes before the
dish is ready to go in, to insure heat; then reduce the flame
to hold the heat. Turn off the gas entirely a few minutes
before removing baking from oven, since the oven retains
enough heat to finish the cooking, and the extra gas would
be a waste.
Page 19
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
4. Empty the ash pan regularly and do not let it overflow. An overflowing ash pan hinders the draft of air as well as makes extra work.
5. Keep the stove clean. Brush off at once anything that is spilled over it or in the oven.
6. A cloth with a few drops of kerosene on it rubbed over the stove when cold will keep it from rusting and is sufficient to keep the stove in good condition.
7. If a polish is preferred, select one of good quality, moisten a small quantity with water, and apply sparingly with a brush, just as the stove is warming up.
A study of fuels, — wood and coal, with varieties of each, cost, and suitability, — may be taken up in this connection.
THE GAS RANGE
Gas ranges differ in construction as widely as coal ranges, but all are built on practically the same general plan. Study gas ranges at home and at school and compare.
HEAT, COMBUSTION, FUEL 33
The parts of a gas range that should receive attention are:
The main pipe, which leads the gas into the range. It has a shut off. Locate it.
The oven, for baking. This is regulated by gas stopcocks. It is sometimes controlled by a pilot light, sometimes by direct action. Explain.
The broiling oven and toaster. The gas flow for these is controlled by gas cocks.
Top burners, for surface cooking. Each has a separate cock. Locate the cock for each burner.
The simmering burner, a small burner on top.
The stove pipe, a connection of range to chimney to carry off smoke and gas.
To light the gas burners: See that the main stopcock is open. This may be left open from day to day, but should be closed when gas is not used, as in vacations or when making repairs.
Light the match, open the cock of the burner you wish to light, and apply match to burner. If it "fires back," close gascock, and open again to permit the flow of gas through the cock for a moment to drive out the air. Close again and then relight as before.
Each burner has an air regulator, which should be adjusted to the air pressure in the city where it is used. The flame should burn blue; if the flame is yellow, adjust air flow at once.
Caution: In discontinuing use, always see that all stopcocks are shut off tight.
To light the gas oven: Open the oven doors. If a pilot-light, turn on the pilot and apply lighted match through hole for that purpose in the side of the oven. When lighted, turn on first one gas cock in the oven and then the other. — s
See that the entire coil burns with a blue flame.
If a direct action, apply lighted match directly to the coil as cock is turned on, always with oven doors open. Bad explosions often occur if one fails to observe these directions.
To regulate the fire and save gas : As soon as a kettle boils, turn down the gas enough to just keep contents boiling. If the gas is turned too high, the yellow flame will blacken the kettle. A blue flame is clean. Use simmerer instead of a large burner, when long, slow cooking is needed or to hold warmth.
In heating the oven, light gas a few minutes before the dish is ready to go in, to insure heat; then reduce the flame to hold the heat. Turn off the gas entirely a few minutes before removing baking from oven, since the oven retains enough heat to finish the cooking, and the extra gas would be a waste.