Courtesy of Detroit Stove Works. Fig. 109. — A modern coal range, showing the parts and the air circulation. and passes out at (3), when the fire is first made. When you want to heat the oven, a damper is closed at (4), and the heated air then passes around the oven in the direction of the arrows. The coal is put in at (5), and the ashes shaken down at (6). Do you know that this kind of stove lets most of the heat go up the chimney, although less than in the THE HOME DINNER 249 old-time fireplace ? We have to box in the heat to keep it. Cooking by kerosene. On page 12 is a picture (Fig. 4) of a kerosene stove with wicks where the kerosene is made to burn with a blue flame. ^ A blue, flame always gives more heat than a yellow one. A yellow flame gives light, and it smokes more easily than the blue. The flame on this stove is very hot, the oil burns out slowly, and one gallon will last about IS hours. If one is careless and raises the wick too high, then the flame grows yellow and smoky, and it spoils the wick and makes much trouble. Notice the picture (Fig. 4) of the oven which is placed on top of the stove for baking. This was one of the first summer comforts that the Stark family tried, and tliey were surprised to see how seldom a fire in the wood stove was needed. A friend who was interested in the school lunch gave a stove of this pattern to the Pleasant Valley School. The members of the Lunch Club took turns in keeping it clean, and they found that it saved time in the end to attend to it daily. Catching heat and keeping it in a box. The picture (Fig. 1 10) that follows, shows one way of doing this. This plan was invented by Mr. Edward Atkinson of Boston, who wanted to teach us to save fuel and to im- prove some of our foods by cooking them slowly. The' ^ In many parts of the country the use of gasoline is forbidden. Stoves are made especially for it. 250 FOOD AND HEALTH heat comes from a round-wicked kerosene lamp. If you try to hold your hand over the chimney of a large lamp, you realize how much heat is given off ; really enough to cook with. Around the iron oven which holds the food there is a box or cover, large enough to leave a space between the inner oven and the outer box ; and the outer box is made of something that does not let the heat through ; so the heat is in a trap, and does the work of cooking. Food cooked in this way has a fine taste, because the flavor has not gone off in the air. A homemade Atkinson cooker. The Stark family made a cooker at home. They could not have the same kind of oven, because in the Atkinson ovens that one buys the outer box is made of a kind of fiber or pulp ; but they talked the matter over at home, and MoUie and John asked this question at school, " What can be used to keep heat in or out .? "" Why do you have a wooden handle on a poker for the fire ? Why do you use a cloth holder for a flatiron or any hot metal ? Why do you want a blanket over you on a cool night ? Some sub- stances become hot, carry heat, and lose heat quickly ; and these are called " conductors " of heat : others heat slowly and cool slowly ; and those are " nonconductors." Fig. 1 10. — The Atkinson cooker, a plan for catch- ing heat and keeping it in a box. THE HOME DINNER 251 For our oven cover, then, we want a nonconductor. The Starks took such an oven as we use on a kerosene stove ; they found a wooden box larger than the oven, and Hned it with the kind of tin that is used for roofing. They made a hole in the bottom of the wooden box, where it would come just over the lamp, and on the bottom they put the tin both inside and outside the box, that the wood might not catch fire. As you know, wood is a poor conductor; but more covering is needed for an oven than the wooden box only.

AI-modernized reading of the original text

Courtesy of Detroit Stove Works. Fig. 109. — A modern coal range, showing the parts and the air circulation. and passes out at (3), when the fire is first made. When you want to heat the oven, a damper is closed at (4), and the heated air then passes around the oven in the direction of the arrows. The coal is put in at (5), and the ashes shaken down at (6). Do you know that this kind of stove lets most of the heat go up the chimney, although less than in the old-time fireplace ? We have to box in the heat to keep it. Cooking by kerosene. On page 12 is a picture (Fig. 4) of a kerosene stove with wicks where the kerosene is made to burn with a blue flame. ^ A blue, flame always gives more heat than a yellow one. A yellow flame gives light, and it smokes more easily than the blue. The flame on this stove is very hot, the oil burns out slowly, and one gallon will last about IS hours. If one is careless and raises the wick too high, then the flame grows yellow and smoky, and it spoils the wick and makes much trouble. Notice the picture (Fig. 4) of the oven which is placed on top of the stove for baking. This was one of the first summer comforts that the Stark family tried, and they were surprised to see how seldom a fire in the wood stove was needed. A friend who was interested in the school lunch gave a stove of this pattern to the Pleasant Valley School. The members of the Lunch Club took turns in keeping it clean, and they found that it saved time in the end to attend to it daily. Catching heat and keeping it in a box. The picture (Fig. 1 10) that follows, shows one way of doing this. This plan was invented by Mr. Edward Atkinson of Boston, who wanted to teach us to save fuel and to improve some of our foods by cooking them slowly. The' ^ In many parts of the country the use of gasoline is forbidden. Stoves are made especially for it. heat comes from a round-wicked kerosene lamp. If you try to hold your hand over the chimney of a large lamp, you realize how much heat is given off ; really enough to cook with. Around the iron oven which holds the food there is a box or cover, large enough to leave a space between the inner oven and the outer box ; and the outer box is made of something that does not let the heat through ; so the heat is in a trap, and does the work of cooking. Food cooked in this way has a fine taste, because the flavor has not gone off in the air. A homemade Atkinson cooker. The Stark family made a cooker at home. They could not have the same kind of oven, because in the Atkinson ovens that one buys the outer box is made of a kind of fiber or pulp ; but they talked the matter over at home, and MoUie and John asked this question at school, " What can be used to keep heat in or out .? "" Why do you have a wooden handle on a poker for the fire ? Why do you use a cloth holder for a flatiron or any hot metal ? Why do you want a blanket over you on a cool night ? Some substances become hot, carry heat, and lose heat quickly ; and these are called " conductors " of heat : others heat slowly and cool slowly ; and those are " nonconductors." Fig. 1 10. — The Atkinson cooker, a plan for catching heat and keeping it in a box. For our oven cover, then, we want a nonconductor. The Starks took such an oven as we use on a kerosene stove ; they found a wooden box larger than the oven, and Hned it with the kind of tin that is used for roofing. They made a hole in the bottom of the wooden box, where it would come just over the lamp, and on the bottom they put the tin both inside and outside the box, that the wood might not catch fire. As you know, wood is a poor conductor; but more covering is needed for an oven than the wooden box only.

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