Principles of cookery

Much besides personal preference must be considered in the proper valuation of fuels ; not only the percentage of carbon, moisture, and volatile matter in each, but the necessary waste, the by-products, and the time required for caring for each and keeping the surroundings clean. The best stoves and ranges are those plain in finish and simple in construction, with parts well fitted together so that they can be taken apart if necessary and easily cleaned. A portable range is one that may be moved if necessary, while the "set" range is built into the chimney. The fire box is lined on the sides with a kind of brick Fire-Box above which the fire should never come. The revolving grate is the most common in recent styles of stoves. There is a grate underneath, and below is a place for ashes or a pan which may be taken out to empty. The oven is surrounded by spaces through which hot gases circulate. The housekeeper should investigate her stove thoroughly when the fire is out, take off all covers, open doors, remove the "clean out" plate for the space, under the oven ; then see Low the dampers work and explore all passages with a lighted match or candle if need be. The Draft The draft given by the chimney depends upon the difference in temperature between the air of the room and the gases of combustion. The hot gases are more expanded and therefore lighter and tend to rise. The hotter the fire the greater the draft will be. The supply of air is as essential as fuel for a good fire ; combustion depends upon both. Smoke and an accumulation of soot are indications of incomplete combustion. Several drafts and dampers are common to all wood and coal stoves and ranges. They should be open to start the fire, but closed to keep it. The slide under the fire box supplies the fresh air necessary for perfect combustion. A check in the pipe or at the back of the stove under the pipe, or in both places, is usually known as the chimney damper. A slide in the stove pipe or connected with the chimney damper admits cold air into the stove pipe when opened and thus lessens the draft. The oven damper. turns the heated air away from oven the pipe so that it goes over the top, down the side, amPer under the bottom, and up the back flue in most stoves and heats the oven before it makes its escape. These differ slightly in different ranges but the purpose of each is the same. Experiment with your own stove until you can control it. Many ranges have a slide or door above the fire box which may be used for broiling. Hoods are sometimes placed over large ranges to gather odors and excessive heat and convey them to the chimney. Whether the fuel be coal or wood, the starting- of a „. - ... & Kindling