To have a good fire we must have a good stove, a good
fuel, and some means of raising it to its kindling point,
and must be able to secure a good supply of air to make the
fire burn. By the kindling point is meant the tempera-
ture at which a thing takes fire. Some substances, like
phosphorus, matches, paper, gas, and gasoline, have a low
kindling point and take fire rapidly. Some, like hard coal,
have a very high kindling point and some other fuel must be
used as kindling before a coal fire can be started. The smaller
the pieces of fuel, and the more loosely packed, so that air
can surround them, the more easily will the fire kindle.
Soft wood makes excellent kindling, and in some local-
ities, where wood is plentiful, both hard and soft wood are
used as fuel. Gas is almost universally used for cooking
in cities, at least during the summer months. It is cheaper,
if properly handled, than wood or coal, cleaner, and gives
off less heat. Some form of oil is used in rural communities
during the summer for the same reason that gas is used
in the cities, and denatured alcohol is used in some local-
GENERAL DIRECTIONS | 13
ities. Both hard and soft coal are used during the winter
for heating and cooking purposes. Coal makes an excel-
lent fire for cooking, as it is easily regulated, supplies uni-
form heat, and requires very little attention when once
started. Electricity is an important source of heat.
Parts of a Stove or Range. — Most ranges or stoves are
so made that they will burn either wood or coal, the only
change necessary being the adjustment of the grate.
The parts of a range are: —
1. A fire box, lined, so as to control the heat and conduct
it where it is needed.
2. A grate at the bottom of the fire box, usually reversible,
so as to burn either wood or coal, and so made as to allow
the ashes to pass through.
3. Anash pan below the fire box ; should be emptied daily.
4. Dampers, checks, and drafts, for the purpose of admit-
ting air and controlling and regulating its supply. The
draft in the fire box is for the purpose of admitting air
when starting the fire, or to make the fire burn faster.
When closed it checks the fire. The damper in the chim-
ney should be partially closed after the fire is started to
prevent loss of heat. It should never be closed so tight
that the smoke cannot escape. The oven damper partially
closes the opening into the chimney and forces the heated
air to pass around the oven, thus heating the oven.
5. An oven, used for baking purposes. It must be kept
free from soot, above and below, so that the air can circu-
late freely. If this is not done, the food will burn on the
top or bottom or will not bake evenly.
6. Stovepipe, to allow air and smoke to pass through.
7. Water front — connected with water tank in kitchen
to heat water. (Not always used.)
I4 GENERAL DIRECTIONS
8. Warming oven, to keep dishes warm.
Pupils should become familiar with all parts of the stove
and get enough practice in baking so as to understand the
regulation of the oven and know what temperatures are
best for the various foods. yal
Page 4
Presented as published in 1914. 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
To have a good fire we must have a good stove, a good fuel, and some means of raising it to its kindling point, and must be able to secure a good supply of air to make the fire burn. By the kindling point is meant the temperature at which a thing takes fire. Some substances, like phosphorus, matches, paper, gas, and gasoline, have a low kindling point and take fire rapidly. Some, like hard coal, have a very high kindling point and some other fuel must be used as kindling before a coal fire can be started. The smaller the pieces of fuel, and the more loosely packed, so that air can surround them, the more easily will the fire kindle.
Soft wood makes excellent kindling, and in some localities, where wood is plentiful, both hard and soft wood are used as fuel. Gas is almost universally used for cooking in cities, at least during the summer months. It is cheaper, if properly handled, than wood or coal, cleaner, and gives off less heat. Some form of oil is used in rural communities during the summer for the same reason that gas is used in the cities, and denatured alcohol is used in some local-
ities. Both hard and soft coal are used during the winter for heating and cooking purposes. Coal makes an excellent fire for cooking, as it is easily regulated, supplies uniform heat, and requires very little attention when once started. Electricity is an important source of heat.
Parts of a Stove or Range. — Most ranges or stoves are so made that they will burn either wood or coal, the only change necessary being the adjustment of the grate.
The parts of a range are: —
1. A fire box, lined, so as to control the heat and conduct it where it is needed.
2. A grate at the bottom of the fire box, usually reversible, so as to burn either wood or coal, and so made as to allow the ashes to pass through.
3. Anash pan below the fire box ; should be emptied daily.
4. Dampers, checks, and drafts, for the purpose of admitting air and controlling and regulating its supply. The draft in the fire box is for the purpose of admitting air when starting the fire, or to make the fire burn faster. When closed it checks the fire. The damper in the chimney should be partially closed after the fire is started to prevent loss of heat. It should never be closed so tight that the smoke cannot escape. The oven damper partially closes the opening into the chimney and forces the heated air to pass around the oven, thus heating the oven.
5. An oven, used for baking purposes. It must be kept free from soot, above and below, so that the air can circulate freely. If this is not done, the food will burn on the top or bottom or will not bake evenly.
6. Stovepipe, to allow air and smoke to pass through.
7. Water front — connected with water tank in kitchen to heat water. (Not always used.)
8. Warming oven, to keep dishes warm.
Pupils should become familiar with all parts of the stove and get enough practice in baking so as to understand the regulation of the oven and know what temperatures are best for the various foods. yal