In case the oven is too warm, open the check in the pipe
that connects the range with the chimney flue. If this is
not effective, open the slide which is in the front of the
range at edge of the fire-box, thus letting cold air enter and
retard combustion by cooling the fuel.
To revive a fire, shake the grate which cuts the ashes from
the bottom of the fire, or in case this is absent remove the
ashes at the bottom by using the poker ; never shake down
a fire as this packs the coals, leaving too little air space for
perfect combustion. Heating the top of the range to redness
not only tends to warp the covers, but by producing heat
sufficient for oxidation actually burns out the iron.
To clean the Range. — After the fire is laid, but before it is
lighted, wash the top of the range with warm soap-suds,
wipe dry, and with a dauber apply a mixture of powdered
graphite and soapy water (stove polishes have graphite as
basis) to all parts not highly polished. Eub to dull finish
with the blacking brush, then light the fire, and as the iron
becomes warm polish every part of the iron with a stove
mitten. No blacking will rub off on the cooking utensils if
the work has been well done. During the day keep the top
of the range clean by rubbing with soft paper.
- If any of the parts of the range are unfortunately of
THE KITCHEN 55
nickel, these slioukl be polished when cold by covering with
a whiting mixture, leaving till product is dry and then pol-
ishing with a soft cloth.
Brass trimmings are best cleaned with a mixture of
rottenstone and oil, or the oil may be placed on the cloth
and then dipped in the powder. This polish gives a soft
yellow color which is very lasting. The brass polishes in
the market have oil and rottenstone as a basis, but usually
contain either an acid or an acid salt which acts on the
surface of the metal. Their use should be followed by
polishing with whiting.
Method. — 1. Chemistry of matches including kindling
point experiment.
2. Flame, study and draAv.
3. History of cooking apparatus.
4. Study of coal range.
(1) Drafts, make drawing of range showing flues.
(2) Cleaning the fire-box.
(3) Placing the kindling.
(4) Polishing the range.
(5) Lighting the fire.
(6) Keeping the fire constant.
(7) Sifting of ashes and use of cinders.
Home Work. — Study home range and prepare drawing of
parts showing air- spaces and drafts; essay on combustion
and care of fire.
SECTION II
Cleanliness
Chemistry of Cooking and Cleaning, Mrs. Richards and Miss Elliott ;
Chemistry in Daily Life, Lassar and Cohn ; Organic Cliemistry and
Inorganic Chemistry, Remsen ; Handbook of Household Science,
Youmans ; Household Economics, Miss Parloa ; Home Sanitation,
Mrs. Richards and Miss Talbot ; Women, Plumbers and Doctors,
Plunkett ; Dust and its Dangers, Prudden ; Story of the Bacteria,
Prudden ; Story of Germ Life, Conn.
5Q HANDBOOK OF DOMESTIC SCIENCE
Chemistry of Cleaning
The metals in use in the kitchen include iron or cut steel,
brass, copper, tin, zinc and aluminium, nickel and silver.
Under the head of composition are found glass, porcelain,
granite, and enamel ware.
Page 31
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
In case the oven is too warm, open the check in the pipe that connects the range with the chimney flue. If this is not effective, open the slide which is in the front of the range at edge of the fire-box, thus letting cold air enter and retard combustion by cooling the fuel.
To revive a fire, shake the grate which cuts the ashes from the bottom of the fire, or in case this is absent remove the ashes at the bottom by using the poker ; never shake down a fire as this packs the coals, leaving too little air space for perfect combustion. Heating the top of the range to redness not only tends to warp the covers, but by producing heat sufficient for oxidation actually burns out the iron.
To clean the Range. — After the fire is laid, but before it is lighted, wash the top of the range with warm soap-suds, wipe dry, and with a dauber apply a mixture of powdered graphite and soapy water (stove polishes have graphite as basis) to all parts not highly polished. Eub to dull finish with the blacking brush, then light the fire, and as the iron becomes warm polish every part of the iron with a stove mitten. No blacking will rub off on the cooking utensils if the work has been well done. During the day keep the top of the range clean by rubbing with soft paper. - If any of the parts of the range are unfortunately of
nickel, these should be polished when cold by covering with a whiting mixture, leaving till product is dry and then polishing with a soft cloth.
Brass trimmings are best cleaned with a mixture of rottenstone and oil, or the oil may be placed on the cloth and then dipped in the powder. This polish gives a soft yellow color which is very lasting. The brass polishes in the market have oil and rottenstone as a basis, but usually contain either an acid or an acid salt which acts on the surface of the metal. Their use should be followed by polishing with whiting.
Method. — 1. Chemistry of matches including kindling point experiment.
2. Flame, study and draw.
3. History of cooking apparatus.
4. Study of coal range.
(1) Drafts, make drawing of range showing flues.
(2) Cleaning the fire-box.
(3) Placing the kindling.
(4) Polishing the range.
(5) Lighting the fire.
(6) Keeping the fire constant.
(7) Sifting of ashes and use of cinders.
Home Work. — Study home range and prepare drawing of
parts showing air- spaces and drafts; essay on combustion
and care of fire.
SECTION II
Cleanliness
Chemistry of Cooking and Cleaning, Mrs. Richards and Miss Elliott ; Chemistry in Daily Life, Lassar and Cohn ; Organic Cliemistry and Inorganic Chemistry, Remsen ; Handbook of Household Science, Youmans ; Household Economics, Miss Parloa ; Home Sanitation, Mrs. Richards and Miss Talbot ; Women, Plumbers and Doctors, Plunkett ; Dust and its Dangers, Prudden ; Story of the Bacteria, Prudden ; Story of Germ Life, Conn.
Chemistry of Cleaning
The metals in use in the kitchen include iron or cut steel, brass, copper, tin, zinc and aluminium, nickel and silver. Under the head of composition are found glass, porcelain, granite, and enamel ware.