If the apparatus is ever constructed
so as to be sold at reasonable price, tlien electricity as a
* " Heating and Liffhtiuo;." — Carpenter.
THE KITCHEN 51
source of heat will stand first in the list for use in cookery.
Under present conditions coal will be used for a long time to
come.
Range. — A good range should answer to the following : —
(1) drafts as nearly perfect as possible ;
(2) checks and dampers arranged so that the cook may
control rate of combustion at will;
(3) large oven space for size of range ;
(4) evenness in temperature in all parts of the oven ;
(5) arrangements for broiling ;
(6) fire-box large enough to admit coal to depth of seven
inches.
(7) * Top part of stove all available for cooking at boiling
temperature ;
(8) double shaker, so that grate may be cleaned easily
(duplex grate is good) ;
(9) hot water back so arranged that a large supply of hot
water is always available.
Gas Range. — Gas range should occupy a small floor space,
and yet the following be true : —
(1) oven large ;
(2) good place for broiling ;
(3) room on top for heating several products at once ;
(4) one or more small burners, so that gas may not escape
by using a large burner with gas turned partly off,
as otherwise must be done while simmering.
(5) pipe connecting with chimney to remove products of
combustion.
Loss of Heat. — The loss in heating power available from
a range is largely due to nature of heat itself, but in a
measure is due to faulty construction, improper material, and
lack of intelligent attention to obvious details on part of user.
*Culinet Range.
52 HANDBOOK OF DOMESTIC SCIENCE
A review of the subject will aid iu drawing important con-
clusions. " Heat passes from a warmer body to a colder by
three general methods, — radiation, conduction, and convec-
tion."
Radiation, — Kadiant heat passes in waves directly in
straight lines from the heated surface till absorbed by some
body in its path. Air, except that containing large amount
of water vapor, does not absorb it. Kadiant heat may be
reflected from metallic surfaces, but is transmitted by cer-
tain substances, as glass and liquids. Being received
directly from the source, radiant heat is of a high tempera-
ture. The amount of heat radiated from a body depends
upon the nature of the surface only. Experiments have
shown that when the surface is highh' polished, varnished,
or enamelled the radiation is lessened.
Conduction. — When one end of a bar of metal is held in
the flame, the heat travels slowly through the length of the
bar. producing a rise in temperature. It differs from radiant
heat in that its passage is gradual, and not affected by
change of direction in substance heated. After a certain
temperature is reached, the body begins to transmit heat.
This method is called heat transmission by conduction.
The amount of heat conducted depends on the material and
on the diameter of the body. ]Metals conduct heat very
easily, though they vary among themselves.
Page 29
Presented as published in 1900. 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
If the apparatus is ever constructed so as to be sold at reasonable price, then electricity as a * " Heating and Liffhtiuo;." — Carpenter.
source of heat will stand first in the list for use in cookery. Under present conditions coal will be used for a long time to come.
Range. — A good range should answer to the following : —
(1) drafts as nearly perfect as possible ;
(2) checks and dampers arranged so that the cook may
control rate of combustion at will;
(3) large oven space for size of range ;
(4) evenness in temperature in all parts of the oven ;
(5) arrangements for broiling ;
(6) fire-box large enough to admit coal to depth of seven
inches.
(7) * Top part of stove all available for cooking at boiling
temperature ;
(8) double shaker, so that grate may be cleaned easily
(duplex grate is good) ;
(9) hot water back so arranged that a large supply of hot
water is always available. Gas Range. — Gas range should occupy a small floor space, and yet the following be true : —
(1) oven large ;
(2) good place for broiling ;
(3) room on top for heating several products at once ;
(4) one or more small burners, so that gas may not escape
by using a large burner with gas turned partly off, as otherwise must be done while simmering.
(5) pipe connecting with chimney to remove products of
combustion.
Loss of Heat. — The loss in heating power available from a range is largely due to nature of heat itself, but in a measure is due to faulty construction, improper material, and lack of intelligent attention to obvious details on part of user.
*Culinet Range.
A review of the subject will aid iu drawing important conclusions. " Heat passes from a warmer body to a colder by three general methods, — radiation, conduction, and convection."
Radiation, — Radiant heat passes in waves directly in straight lines from the heated surface till absorbed by some body in its path. Air, except that containing large amount of water vapor, does not absorb it. Radiant heat may be reflected from metallic surfaces, but is transmitted by certain substances, as glass and liquids. Being received directly from the source, radiant heat is of a high temperature. The amount of heat radiated from a body depends upon the nature of the surface only. Experiments have shown that when the surface is highly polished, varnished, or enamelled the radiation is lessened.
Conduction. — When one end of a bar of metal is held in the flame, the heat travels slowly through the length of the bar. producing a rise in temperature. It differs from radiant heat in that its passage is gradual, and not affected by change of direction in substance heated. After a certain temperature is reached, the body begins to transmit heat. This method is called heat transmission by conduction. The amount of heat conducted depends on the material and on the diameter of the body. ]Metals conduct heat very easily, though they vary among themselves.