other, containing several kinds of food, all to be cooked over
the same burner, either gas or kerosene, or on one section of
the top of the coal range when space is being used for the
wash boiler or irons.
It requires intelligence to use such devices, and those who
lack it cling obstinately to hot fires and violent cooking.
FUEL AND STOVES 45
The coal range. — Progress is slow, and the coal range
will not be abolished at present. Figure 18 is an example of
a good nu^e as easy to manage as possible. The coal box
at (1) has a lining that prevents the iron from burning out.
The air enters at (2) and passes out at (3), when the fire ia
first made. When it is necessary to heat the oven, a damper
F:o. 18. — A modem coal range.
is closed at (4), and the heated tur 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), Larger ranges, resting
upon the floor, have a " dump " for the ashes directly into
the ash box in the cellar, and some makes have a device for
operating this with the foot. The coal stove involves the
46 FOODS AND HOUSEHOLD MANAGEMENT
labor of bringing in coal and taking out ashes, and space
must be given to the coal bin and ash pit. A range of this
size would serve for a family of five or six. It requires from
2 to 3 hods per day. A hood should be placed above a large
range, whether coal or gas.
To make a coal fire. — See that the grate is clean and that the
ashes have been removed. You know that a onrrent of air con-
taining oxygen is needed to make the fire bum. How will you
arrange the damper at (2) and (3) when you are starting the fire?
Coal does not begin to bum easily. Therefore we kindle it by
materials that have a low kindling temperature, light wood, paper,
and matches.
In the bottom of the grate, lay twisted pieces of paper, or very
finely spUt pieces of wood, or shavings, next in order larger pieces '
of wood laid " crisscross," yet close enough not to Ijet the coal fall
through, and on the top a shovelful or two of coal. Wh^ do you
not put in flat newspapers, and lay the kindling lengthwise and
solid ? Put on the stove lids, arrange the dampers properly, and
touch the match. Why do you use the match? Why does the
match light? Perhaps your nature study lessons will help you to
explain this whole kindling process.
What should be the next step in the fire making? How should
you finally arrange the dampers ?
A coal fire will keep well for a considerable length of time, if the
coal is put on and the ash removed regularly, provided the stove is
well constructed, and the coal of good quality. Add fresh coal
before the fire becomes a dull red, and shows ashes. If it gets too
low, wood kindling will be needed, and this is poor management.
Be careful not to put in so much coal that you cannot put the lid
on firmly. It ruins the top of a stove if the hot coals touch it.
Soot must be removed once in a while from the top and bottom
of the oven, and from the stove pipe.
The gas stove. — Figure 19 shows a well-constructed stove
of the usual type. Notice the air space, and asbestos lining
around the oven. The burner for heating the oven is at (1).
Holes in the sides allow the heated air to pass outside of the
FUEL AND STOVES 47
Page 25
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
other, containing several kinds of food, all to be cooked over the same burner, either gas or kerosene, or on one section of the top of the coal range when space is being used for the wash boiler or irons.
It requires intelligence to use such devices, and those who lack it cling obstinately to hot fires and violent cooking.
The coal range. — Progress is slow, and the coal range will not be abolished at present. Figure 18 is an example of a good range as easy to manage as possible. The coal box at (1) has a lining that prevents the iron from burning out. The air enters at (2) and passes out at (3), when the fire is first made. When it is necessary to heat the oven, a damper
F:o. 18. — A modem coal range.
is closed at (4), and the heated tur 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), Larger ranges, resting upon the floor, have a " dump " for the ashes directly into the ash box in the cellar, and some makes have a device for operating this with the foot. The coal stove involves the
labor of bringing in coal and taking out ashes, and space must be given to the coal bin and ash pit. A range of this size would serve for a family of five or six. It requires from 2 to 3 hods per day. A hood should be placed above a large range, whether coal or gas.
To make a coal fire. — See that the grate is clean and that the ashes have been removed. You know that a current of air containing oxygen is needed to make the fire bum. How will you arrange the damper at (2) and (3) when you are starting the fire?
Coal does not begin to bum easily. Therefore we kindle it by materials that have a low kindling temperature, light wood, paper, and matches.
In the bottom of the grate, lay twisted pieces of paper, or very finely split pieces of wood, or shavings, next in order larger pieces ' of wood laid " crisscross," yet close enough not to let the coal fall through, and on the top a shovelful or two of coal. Why do you not put in flat newspapers, and lay the kindling lengthwise and solid ? Put on the stove lids, arrange the dampers properly, and touch the match. Why do you use the match? Why does the match light? Perhaps your nature study lessons will help you to explain this whole kindling process.
What should be the next step in the fire making? How should you finally arrange the dampers ?
A coal fire will keep well for a considerable length of time, if the coal is put on and the ash removed regularly, provided the stove is well constructed, and the coal of good quality. Add fresh coal before the fire becomes a dull red, and shows ashes. If it gets too low, wood kindling will be needed, and this is poor management. Be careful not to put in so much coal that you cannot put the lid on firmly. It ruins the top of a stove if the hot coals touch it.
Soot must be removed once in a while from the top and bottom of the oven, and from the stove pipe.
The gas stove. — Figure 19 shows a well-constructed stove of the usual type. Notice the air space, and asbestos lining around the oven. The burner for heating the oven is at (1). Holes in the sides allow the heated air to pass outside of the