Care of the Gas Range. — 1. Keep air holes clean.
2. Wipe off sheet iron under top burners clean when
through cooking each day.
3. If anything is spilled on the stove, wipe off imme-
diately.
4. Rub daily with cloth containing a few drops of kero-
sene, to keep black and clean and free from rust.
THE ELECTRIC STOVE
Electric stoves are not very commonly used, but are
cleaner and more convenient than the gas stove. They are
more expensive to operate, however, on account of the high
rate of the electricity consumed. Electric stoves vary in
size and construction.
HEAT, COMBISTTON, FUEL 35
The parts of an electric stove are : —
Electric coils, placed under the covers and around the
oven. These become red hot when the current is turned on.
The oven, for baking.
Electric attachment, where the stove is connected with
current. A switch button is used as with electric lights.
Electric Appliances. — There are various appliances for
cooking food by means of electricity; as, toasters, chafing
dishes, percolators, and combination cookers. These may
be attached to any light connection in a minute's time, are
very convenient, moderate in first cost, but comparatively
expensive of use.
OIL STOVES
Kerosene is used to a large extent in country homes and
summer residences where gas is not available. Good,
vaporized blue-flame kerosene stoves give satisfaction and
are quite safe when placed where there is no draft.
The parts of oil stove to be studied are : —
The tank, for oil.
Several lamps, each consisting of a chamber for oil and
wicks, which need daily care, and cylinders, which carry the
heat to the burner above.
Care of oil stoves: — 1. Clean wicks and cylinders every
day. See that the tank for oil is refilled and never allowed
to run dry.
2. Wipe off surface of stove and keep perfectly clean.
FIRELESS COOKERS
Fireless cookers are made from a variety of materials,
but all have the same underlying principle of operation.
Construction, — Fireless cookers consist of a covered box
lined with tin or zinc; packing, usually felt or excelsior, or
any material that is a non-conductor of heat; food chambers.
30 DOMESTIC SCIENCE
for cooking; and radiators, consisting of iron or stone discs,
which are heated and placed under and over the dish con-
taining the food to be cooked. The efficiency of the cooker
depends largely upon how nearly the packing is a non-con-
ductor of heat.
Care of fireless cookers: 1. Keep all parts clean and dry.
2. Keep cooker tightly fastened when in use.
3. Air out frequently to keep sweet and clean.
APPLICATION
1. Practice laying a fire in the range.
2. Practice lighting gas burners, gas ovens, and the
water heater.
3. Baked Potatoes
Method. — Select smooth, medium-sized potatoes. Wash
well with a small vegetable brush kept for the purpose.
Bake in a hot oven about 45 minutes or until done. This
may be determined by testing with a fork. Break the
skins to let the steam escape, and serve at once. If baked
potatoes stand they become soggy.
4. Stuffed Potatoes
6 medium-sized potatoes✪ Baked Potatoes, baked 4 tbsp. hot milk
2 tbsp. butter 2 egg whites
l^ tsp. salt Pepper
Page 20 · 2 recipe records on this page
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
Care of the Gas Range. — 1. Keep air holes clean.
2. Wipe off sheet iron under top burners clean when through cooking each day.
3. If anything is spilled on the stove, wipe off immediately.
4. Rub daily with cloth containing a few drops of kerosene, to keep black and clean and free from rust.
THE ELECTRIC STOVE
Electric stoves are not very commonly used, but are cleaner and more convenient than the gas stove. They are more expensive to operate, however, on account of the high rate of the electricity consumed. Electric stoves vary in size and construction.
HEAT, COMBUSTION, FUEL 35
The parts of an electric stove are : —
Electric coils, placed under the covers and around the oven. These become red hot when the current is turned on.
The oven, for baking.
Electric attachment, where the stove is connected with current. A switch button is used as with electric lights.
Electric Appliances. — There are various appliances for cooking food by means of electricity; as, toasters, chafing dishes, percolators, and combination cookers. These may be attached to any light connection in a minute's time, are very convenient, moderate in first cost, but comparatively expensive of use.
OIL STOVES
Kerosene is used to a large extent in country homes and summer residences where gas is not available. Good, vaporized blue-flame kerosene stoves give satisfaction and are quite safe when placed where there is no draft.
The parts of oil stove to be studied are : —
The tank, for oil.
Several lamps, each consisting of a chamber for oil and wicks, which need daily care, and cylinders, which carry the heat to the burner above.
Care of oil stoves: — 1. Clean wicks and cylinders every day. See that the tank for oil is refilled and never allowed to run dry.
2. Wipe off surface of stove and keep perfectly clean.
FIRELESS COOKERS
Fireless cookers are made from a variety of materials, but all have the same underlying principle of operation.
Construction, — Fireless cookers consist of a covered box lined with tin or zinc; packing, usually felt or excelsior, or any material that is a non-conductor of heat; food chambers.
for cooking; and radiators, consisting of iron or stone discs, which are heated and placed under and over the dish containing the food to be cooked. The efficiency of the cooker depends largely upon how nearly the packing is a non-conductor of heat.
Care of fireless cookers: 1. Keep all parts clean and dry.
2. Keep cooker tightly fastened when in use.
3. Air out frequently to keep sweet and clean.
1. Practice laying a fire in the range.
2. Practice lighting gas burners, gas ovens, and the water heater.
3. Baked Potatoes
Method. — Select smooth, medium-sized potatoes. Wash well with a small vegetable brush kept for the purpose. Bake in a hot oven about 45 minutes or until done. This may be determined by testing with a fork. Break the skins to let the steam escape, and serve at once. If baked potatoes stand they become soggy.
4. Stuffed Potatoes
6 medium-sized potatoes, baked 4 tbsp. hot milk 2 tbsp. butter 2 egg whites
l^ tsp. salt Pepper
Records on this page
Baked PotatoesStuffed Potatoes