Allow about 15 or 16 inches in depth for "covers."
Knives and spoons are placed at the right, forks at the left
of the plate; the cutting edges of the knives are towards the
plate, the tines of forks and bowls of spoons are turned up-
ward. Water glass placed at end of knife. Bread and butter
plate at end of fork. Napkin at left.
The cover is set one inch from the edge of the table.
The first piece of silver to be used should be farthest from
the plate. All articles in the "cover" should be close enough
to barely see a distinct line of white linen between.
Warm all dishes for hot food and chill all those for cold
food. Use hot water or warming oven.
Fill the glasses and place the butter on plates two minutes
before the meal is served.
Announce to hostess that dinner is served.
Pass everything to the left.
Set down dishes to the right.
Drinks are served to right.
"Americans, if caught young, can be taught to eat in a
leisurely manner, and to refuse to accept anything that lacks
appetizing flavor. ' ' — Finck.
WHEEL TRAY MADE OF CYPRESS.
Posts 1%" square at ends.
Wheels 12", These are "go cart" wheels, and ordered
by furniture dealer. Trays yg'' stuff, with molding around
edge. Top trays are removable.
Lumber and labor together cost $6.00. The go cart, rubber
tired wheels cost $2.40, and were ordered through a furniture
dealer. The y^" rod axles must be made by a blacksmith
and cost about $1.00. Instead of clamping the axles to the
legs, bore holes through the legs through which the axles
may be passed.
This wheel tray may be made at home by any boy having
manual training work in school, and is a great labor saver in
a large house.
THE FIRELESS COOKER.
The principle involved in the tireless cooker is that of heat
retention, like the thermos bottle.
Primitive woman applied it when she boiled and roasted
with hot stones.
By the ordinary cooking process, the heat requires con-
stant renewal, much being lost.
Cooking once started will continue if the heat can be re-
tained, and this is done in the tireless cooker.
The tireless cooker is a box varied in shape, size and mate-
rial, in which heat and food are placed.
The cooking is started by the application of heat in some
way and placed in the tireless cooker, where the process is
completed by the heat retained in the food.
The tireless cooker is lined with metal and interlined with
a nonconducting material which prevents the escape of the
heat.
Mineral wool and asbestos are good materials for this pur-
pose, and lately pressed cork has been used.
The compartments, one or several, hold utensils with tight
covers.
Some cookers are furnished with disks of soapstone ,metal
or composition, for additional heat.
Soapstone whose atomic weight is low radiates gradually
for a long time, while metal, with great atomic weight, radiates
a more intense heat for a shorter time.
Cooking continues as long as the heat is retained in the
cooker.
The ancients had makeshifts for cooking without fire be-
fore the Christian era.
The Norwegians were the first to have anything like the
modern fireless cooker. This was a box packed Avith hay,
called the Norwegian hay-box, in which cooking, started by
ordinary means, was completed in the retained heat.
Page 3
Presented as published in 1915. 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
Allow about 15 or 16 inches in depth for "covers."
Knives and spoons are placed at the right, forks at the left of the plate; the cutting edges of the knives are towards the plate, the tines of forks and bowls of spoons are turned upward. Water glass placed at end of knife. Bread and butter plate at end of fork. Napkin at left.
The cover is set one inch from the edge of the table.
The first piece of silver to be used should be farthest from the plate. All articles in the "cover" should be close enough to barely see a distinct line of white linen between.
Warm all dishes for hot food and chill all those for cold food. Use hot water or warming oven.
Fill the glasses and place the butter on plates two minutes before the meal is served.
Announce to hostess that dinner is served.
Pass everything to the left.
Set down dishes to the right.
Drinks are served to right.
"Americans, if caught young, can be taught to eat in a leisurely manner, and to refuse to accept anything that lacks appetizing flavor. ' ' — Finck.
WHEEL TRAY MADE OF CYPRESS.
Posts 1%" square at ends.
Wheels 12", These are "go cart" wheels, and ordered by furniture dealer. Trays yg'' stuff, with molding around edge. Top trays are removable.
Lumber and labor together cost $6.00. The go cart, rubber tired wheels cost $2.40, and were ordered through a furniture dealer. The y^" rod axles must be made by a blacksmith and cost about $1.00. Instead of clamping the axles to the legs, bore holes through the legs through which the axles may be passed.
This wheel tray may be made at home by any boy having manual training work in school, and is a great labor saver in a large house.
THE FIRELESS COOKER.
The principle involved in the tireless cooker is that of heat retention, like the thermos bottle.
Primitive woman applied it when she boiled and roasted with hot stones.
By the ordinary cooking process, the heat requires constant renewal, much being lost.
Cooking once started will continue if the heat can be retained, and this is done in the tireless cooker.
The tireless cooker is a box varied in shape, size and material, in which heat and food are placed.
The cooking is started by the application of heat in some way and placed in the tireless cooker, where the process is completed by the heat retained in the food.
The tireless cooker is lined with metal and interlined with a nonconducting material which prevents the escape of the heat.
Mineral wool and asbestos are good materials for this purpose, and lately pressed cork has been used.
The compartments, one or several, hold utensils with tight covers.
Some cookers are furnished with disks of soapstone ,metal or composition, for additional heat.
Soapstone whose atomic weight is low radiates gradually for a long time, while metal, with great atomic weight, radiates a more intense heat for a shorter time.
Cooking continues as long as the heat is retained in the cooker.
The ancients had makeshifts for cooking without fire before the Christian era.
The Norwegians were the first to have anything like the modern fireless cooker. This was a box packed Avith hay, called the Norwegian hay-box, in which cooking, started by ordinary means, was completed in the retained heat.