THE popular idea of a fire to cook by seems to be, a
red-hot top, the cover of ever}^ pot and saucepan dan-
cing over the bubbling, heaving contents, and coal packed
in even with the covers. Try to convince a servant that
the lid need not hop to assure boiling, nor the fire rise
above the fire-box, and there is a profound skepticism,
which, even if not expressed, finds vent in the same
amount of fuel and the same general course of action as
before the remonstrance.
The modern stove has brought simplicity of working,
and yet the highest point of convenience, nearly to perfec-
tion. With full faith that the fuel of the future will be
gas, its use is as yet, for many reasons, very limited ; the
cost of gas in our smaller cities and towns preventing its
adoption by any but the wealthy, who are really in least
need of it. With the best gas-stoves, a large part of the
disagreeable in cooking is done awaj'. No flying ashes,
no cinders, no uneven heat, afi'ected by every change of
wind, but a steady flame, regulated to any desired point,
and, when used, requiring only a turn of the hand to end
the operation.
Ranges set in a solid brick-work are considered the
best form of cooking-apparatus ; but there are some seri-
46 FIBES, LIGHTS, AND THINGS TO WOBK WITH,
ous objections to their use, the first being the large amount
of fuel required, and then the intense heat thrown out.
Even with water in the house, they are not a necessity.
A water-back, fully as effectual as the range water-back,
can be set in any good stove, and connected with a boiler,
large or small, according to the size of the stove ; and for
such stove, if properly managed, only about half the
amount of coal will be needed.
Fix thoroughly in your minds the directions for mak-
ing and keeping a fire ; for, by doing so, one of the
heaviest expenses in housekeeping can be lessened fully
half.
First, then, remove the covers, and gather all ashes and
cinders from the inside top of the stove, into the grate.
Now put on the covers ; shut the doors ; close all the
draughts, and dump the contents of the grate into the
pan below. In some stoves there is an under-grate, to
which a handle is attached ; and, this grate being shaken,
the ashes pass through to the ash-pan, and the cinders
remain in the grate. In that case, the}^ can simply be
shoveled out into the extra coal-hod, all pieces of clinker
picked out, and a little water sprinkled on them. If all
must be dumped together, a regular ash-sifter will be
required, placed over a barrel which receives the ashes,
while the cinders remain, and are to be treated as de-
scribed.
Into the grate put shavings or paper, or the fat pine
known as lightwood. If the latter be used, paper is unne-
cessary. Lay on some small sticks of wood, crossing them
so that there may be a draught through them ; add then
one or two sticks of hard wood, and set the shavings or
paper on fire, seeing that every draught is open. As
FIBES, LIGHTS, AND THINGS TO WOBK WITH. 47
Page 22
Presented as published in 1881. 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
THE popular idea of a fire to cook by seems to be, a red-hot top, the cover of every pot and saucepan dancing over the bubbling, heaving contents, and coal packed in even with the covers. Try to convince a servant that the lid need not hop to assure boiling, nor the fire rise above the fire-box, and there is a profound skepticism, which, even if not expressed, finds vent in the same amount of fuel and the same general course of action as before the remonstrance.
The modern stove has brought simplicity of working, and yet the highest point of convenience, nearly to perfection. With full faith that the fuel of the future will be gas, its use is as yet, for many reasons, very limited ; the cost of gas in our smaller cities and towns preventing its adoption by any but the wealthy, who are really in least need of it. With the best gas-stoves, a large part of the disagreeable in cooking is done awaj'. No flying ashes, no cinders, no uneven heat, affected by every change of wind, but a steady flame, regulated to any desired point, and, when used, requiring only a turn of the hand to end the operation.
Ranges set in a solid brick-work are considered the best form of cooking-apparatus ; but there are some serious
46 FIBES, LIGHTS, AND THINGS TO WOBK WITH,
ous objections to their use, the first being the large amount of fuel required, and then the intense heat thrown out. Even with water in the house, they are not a necessity. A water-back, fully as effectual as the range water-back, can be set in any good stove, and connected with a boiler, large or small, according to the size of the stove ; and for such stove, if properly managed, only about half the amount of coal will be needed.
Fix thoroughly in your minds the directions for making and keeping a fire ; for, by doing so, one of the heaviest expenses in housekeeping can be lessened fully half.
First, then, remove the covers, and gather all ashes and cinders from the inside top of the stove, into the grate. Now put on the covers ; shut the doors ; close all the draughts, and dump the contents of the grate into the pan below. In some stoves there is an under-grate, to which a handle is attached ; and, this grate being shaken, the ashes pass through to the ash-pan, and the cinders remain in the grate. In that case, the}^ can simply be shoveled out into the extra coal-hod, all pieces of clinker picked out, and a little water sprinkled on them. If all must be dumped together, a regular ash-sifter will be required, placed over a barrel which receives the ashes, while the cinders remain, and are to be treated as described.
Into the grate put shavings or paper, or the fat pine known as lightwood. If the latter be used, paper is unnecessary. Lay on some small sticks of wood, crossing them so that there may be a draught through them ; add then one or two sticks of hard wood, and set the shavings or paper on fire, seeing that every draught is open. As
FIBES, LIGHTS, AND THINGS TO WOBK WITH. 47