Miss Parloa's kitchen companion

After coal has been burning bright and clear for an hour or two it begins to have a white look, and the heat given out is not half so great as at first. Under ordinary circumstances, a coal fire should last three or four hours without being replenished, and this with cooking going on all the while. This depends, however, upon the proper use of the dampers and checks. If the following rule be observed there will be a great saving of patience as well as coal : Close the smoke-damper as soon as the fire begins to burn. When the coal is nearly all bright, close all the other draughts and dampers unless a very hot oven be required, in which case let the slide at the bottom of the grate remain open. Just as soon as the oven or the top of the range is required less hot, close all draughts and open the checks. When greater heat is required, open the draughts and close the checks again. It is really like using an organ; when soft, low tones are required the stops are closed, but as one wishes to increase the volume of tone the stops are opened. Following this rule, the writer has frequently used a lire for six hours without replenishing it; one hod of coal being put on at the start. The range should be washed off with soap and water, and then rubbed with a stove-brush. The top may be blacked, but the hearth and sides should only be washed and brushed, as blacking would soil dresses and aprons. Good modern stoves are made in such a way that ashes and cinders can be taken out without making much dust. Now, in making a fire, first collect in the grate all the ashes and cinders from the top of the stove ; then put on the covers, shut the doors, and dump the contents of the grate into the ash-pan. Remove the ash-pan and empty its contents into the sifter ; then return the pan to its place, and close the door. Put shavings or paper into the grate, and place on top several pieces of light wood, crossing them, so as to cause a draught of air through them. Add three or four sticks of hard wood, and set the shavings on fire, opening all the, draughts in the stove. As soon as the wood begins to burn, cover it about six inches deep with coal. Watch the fire to prevent the coal from burning too red ; but just as soon as it begins to take fire, close all the oven dampers, keeping open only the slide in front of the grate. Be careful that the coal does not come above the lining of the stove. A different practice will result in a waste of fuel ; and besides, the fire will not be so bright and clear, because the draught will not be so good. When you are not using the fire, keep the dampers closed. It will be ready when needed, and the draughts can be opened then. ,