It is not difficult to see how these facts apply in our cooking apparatus. From an oven with metal sides heat is lost by radiation. ' In a double oven, with an air space between, the inner and outer part, some heat is saved. If the outer cover is of some non-conducting material, even less radiation takes place. This is the principle of the oven devised by Mr. Edward Atkinson. Here the inner oven is of sheet iron, and the outer covering of a non-conducting material, some composition with wood pulp or paper as the basis. If in this way heat can be trapped, as it were, in an oven, it will follow that less heat will have to be supplied, and we can use a smaller amount of fuel. This is the case in the Atkin- son oven (Fig. 16), where the source of heat is either a kero- sene lamp, or a small Bunsen burner of the rose t5rpe, which uses only a small amount of gas. 1 Teacher's Note. — The teacher of physics can cooperate here, and indeed throushout the whole topic of apparatus and cooking processes. FUEL AND STOVES 43 Another illustration of the conserving of heat by the pre- vention of radiation is in the fireless cooker. This is a method used in Sweden in simple form, and adapted and improved to suit modern needs. Heat is supplied in the first place by- gas or kerosene, and the water in the vessel containing the food is raised to the boiling point, and held there in some cases for a few minutes. The vessel is then placed in the " cooker," which is a box with thick walls of some non-con- ducting material, and the heat already present is sufficient to finish the cook- ing process, since the radiation is very slow. In some cookers a heated stone is introduced to raise the temperature slightly. Both of these devices are ex- cellent for the long, slow cooking that seems to mellow the food material and V..'l'.V..'.V-.».-.'.'.' \PUDDING/ ^BBAGE/ \ BEANS/ yroMAToes/ \MeAT * POTATOES . j»B.K'; Fig. 16.— The Atkinson cooker. develop the flavors that do not result from rapid cooking. At the same time, we need rapid pro- cesses, such as broiling and toasting, which give characteristic flavors. To meet this double need, a new type of gas stove has been made.. See Fig 17. This is a gas stove, where the oven has thick walls of a non-conducting material. The oven is heated, for a short time only, the gas flame being cut off when the oven has reached the desired temperature. At the left is an attachment where rapid cooking may be accomplished i?\^hen desired, and there is a device at (1) with the same prin- ciple as the fireless cooker, or the tea *' cosey." This cover is dropped over the kettle when the boiling point is reached, the flame is turned out, and the heat in the water finishes the process. There is no good reason why stoves embodying 44 FOODS AND HOUSEHOLD MANAGEMENT this same pnuciple should not be used with kerosene, and with the electric current. Improved stoves of this type will be constructed, and certEunly will tend toward great economy of fuel. One method of saving fuel is by the use of a steam cooker, which consists of a series of compartments, one above an- Cmitlat laiHimtiar. fftiripHoiu Co. Fio. 17. — Construction of the duplex gas range.

AI-modernized reading of the original text

It is not difficult to see how these facts apply in our cooking apparatus. From an oven with metal sides heat is lost by radiation. ' In a double oven, with an air space between, the inner and outer part, some heat is saved. If the outer cover is of some non-conducting material, even less radiation takes place. This is the principle of the oven devised by Mr. Edward Atkinson. Here the inner oven is of sheet iron, and the outer covering of a non-conducting material, some composition with wood pulp or paper as the basis. If in this way heat can be trapped, as it were, in an oven, it will follow that less heat will have to be supplied, and we can use a smaller amount of fuel. This is the case in the Atkinson oven (Fig. 16), where the source of heat is either a kerosene lamp, or a small Bunsen burner of the rose type, which uses only a small amount of gas. 1 Teacher's Note. — The teacher of physics can cooperate here, and indeed throushout the whole topic of apparatus and cooking processes. Another illustration of the conserving of heat by the prevention of radiation is in the fireless cooker. This is a method used in Sweden in simple form, and adapted and improved to suit modern needs. Heat is supplied in the first place bygas or kerosene, and the water in the vessel containing the food is raised to the boiling point, and held there in some cases for a few minutes. The vessel is then placed in the " cooker," which is a box with thick walls of some non-conducting material, and the heat already present is sufficient to finish the cooking process, since the radiation is very slow. In some cookers a heated stone is introduced to raise the temperature slightly. Both of these devices are excellent for the long, slow cooking that seems to mellow the food material and V..'l'.V..'.V-.».-.'.'.' \PUDDING/ ^BBAGE/ \ BEANS/ yroMAToes/ \MeAT * POTATOES . j»B.K'; Fig. 16.— The Atkinson cooker. develop the flavors that do not result from rapid cooking. At the same time, we need rapid processes, such as broiling and toasting, which give characteristic flavors. To meet this double need, a new type of gas stove has been made.. See Fig 17. This is a gas stove, where the oven has thick walls of a non-conducting material. The oven is heated, for a short time only, the gas flame being cut off when the oven has reached the desired temperature. At the left is an attachment where rapid cooking may be accomplished i?\^hen desired, and there is a device at (1) with the same principle as the fireless cooker, or the tea *' cosey." This cover is dropped over the kettle when the boiling point is reached, the flame is turned out, and the heat in the water finishes the process. There is no good reason why stoves embodying this same principle should not be used with kerosene, and with the electric current. Improved stoves of this type will be constructed, and certainly will tend toward great economy of fuel. One method of saving fuel is by the use of a steam cooker, which consists of a series of compartments, one above an- [illustration: Courtesy of Humphreys Co.] Fio. 17. — Construction of the duplex gas range.

Foods and household management