The first requisite for cooking purposes is heat ; this
necessitates the use of fuel. The fuels chiefly used for
household purposes are wood, coal, kerosene oil and gas.
Soft woods, such as pine or birch, are best for kindling
and for a quick fire. Hard woods, beech, maple, etc.,
burn more slowly, retain the heat longer, and are better
adapted for cooking purposes. Coal (anthracite) is about
ninety-five per cent, carbon. It kindles slowly, gives a
steady heat, and burns for a longer time without atten-
tion than wood. Oil is considered to be the cheapest
fuel. Gas is a very satisfactory and convenient fuel
for cooking purposes, but can only be used in certain
localities.
Coal and gas are the chief fuels used in this country.
The stoves and ranges used for cooking purposes, in
which coal and gas are burned, vary greatly, and it is
necessary to study each by itself to obtain the best
results with a minimum expenditure of fuel.
A good coal stove or range should have : —
1. A fire-box large enough to admit coal to at least
the depth of seven inches.
2. Orate, as a bottom to the fire-box (a duplex grate is
the best).
3. Checks and dampers so that the fire may be readily
controlled.
TO MAKE AND CARE FOR FIRK 9
4 Drafts perfect.
5. Large oven space for size of range.
6. A hot- water back, or, where this is not possible, a
box for water at the back of the stove.
7. Ash-pan.
8. Stove-pipe.
An oven for warming dishes is a desirable addition to
a range.
The construction of the range must be studied in
detail to understand the arrangement of dampers, places
to be cleaned, etc.
To Make and Care for Fire in a Coal Range.
1. Close all but the damper which gives a direct draft
to chimney.
2. Brush the ashes from the top of the oven into the
fire-box and put the lid on.
3. Empty the grate into the ash-pan (save all unbumed
coal and cinders).
4 Lay the fire.
(a) Put in shavings or crushed paper.
(b) Then small pieces of kindling, laid crosswise
so as to allow plenty of air space.
(c) Add a little hardwood and a single layer of
coal.
(d) Put on the covers, see that the direct draft
and oven damper are open.
(e) Light the shavings or paper.
10 DOMESTIC SCIENCE.
When the wood is thorouglily kindled, and the first
layer of coal heated, fill the fire-box with coal even with
the top of the oven. When the blue flame disappears
close the oven damper, and when the coal is burning
freely close the direct draft.
When coal becomes bright red all through it has lost
most of its heat. A great deal of coal is wasted by filling
the fire-box too full and leaving the drafts open till the
coal is red. There should always be black coal on top.
To keep a steady fire it is better to add a little coal at
a time rather than to add a large quantity and to let it
bum out. Never allow dust or cinders to accumulate
around a range, inside or out. Learn to open and to
shut the oven door gently and quickly.
To heat the oven, open the lower front damper and
keep all others closed.
To check the fire, open the slide in the check damper
in front ; if not sufficient open the check in the pipe.
To Clean the Range.
Page 6
Presented as published in 1905. 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
The first requisite for cooking purposes is heat ; this necessitates the use of fuel. The fuels chiefly used for household purposes are wood, coal, kerosene oil and gas. Soft woods, such as pine or birch, are best for kindling and for a quick fire. Hard woods, beech, maple, etc., burn more slowly, retain the heat longer, and are better adapted for cooking purposes. Coal (anthracite) is about ninety-five per cent, carbon. It kindles slowly, gives a steady heat, and burns for a longer time without attention than wood. Oil is considered to be the cheapest fuel. Gas is a very satisfactory and convenient fuel for cooking purposes, but can only be used in certain localities.
Coal and gas are the chief fuels used in this country. The stoves and ranges used for cooking purposes, in which coal and gas are burned, vary greatly, and it is necessary to study each by itself to obtain the best results with a minimum expenditure of fuel.
A good coal stove or range should have : —
1. A fire-box large enough to admit coal to at least the depth of seven inches.
2. Grate, as a bottom to the fire-box (a duplex grate is the best).
3. Checks and dampers so that the fire may be readily controlled.
TO MAKE AND CARE FOR FIRK 9
4. Drafts perfect.
5. Large oven space for size of range.
6. A hot- water back, or, where this is not possible, a box for water at the back of the stove.
7. Ash-pan.
8. Stove-pipe.
An oven for warming dishes is a desirable addition to a range.
The construction of the range must be studied in detail to understand the arrangement of dampers, places to be cleaned, etc.
To Make and Care for Fire in a Coal Range.
1. Close all but the damper which gives a direct draft to chimney.
2. Brush the ashes from the top of the oven into the fire-box and put the lid on.
3. Empty the grate into the ash-pan (save all unbumed coal and cinders).
4. Lay the fire.
(a) Put in shavings or crushed paper.
(b) Then small pieces of kindling, laid crosswise
so as to allow plenty of air space.
(c) Add a little hardwood and a single layer of
coal.
(d) Put on the covers, see that the direct draft
and oven damper are open.
(e) Light the shavings or paper.
When the wood is thoroughly kindled, and the first layer of coal heated, fill the fire-box with coal even with the top of the oven. When the blue flame disappears close the oven damper, and when the coal is burning freely close the direct draft.
When coal becomes bright red all through it has lost most of its heat. A great deal of coal is wasted by filling the fire-box too full and leaving the drafts open till the coal is red. There should always be black coal on top.
To keep a steady fire it is better to add a little coal at a time rather than to add a large quantity and to let it bum out. Never allow dust or cinders to accumulate around a range, inside or out. Learn to open and to shut the oven door gently and quickly.
To heat the oven, open the lower front damper and keep all others closed.
To check the fire, open the slide in the check damper in front ; if not sufficient open the check in the pipe.
To Clean the Range.