When a fuel burns freely the air above it becomes heated,
is lighter and rises, making the flame stream upward. Cold
air rushes in to take its place and this in turn becomes heated
and rises. This current of air is called a draft. In order
to regulate the amount of air that rushes in, and utilize the
heat from the fire, the burning fuel is confined within narrow
walls thus shutting off the supply of air from the sides and
admitting it only from below. There is an opening at the
upper end for the heated air and smoke to escape. If both
of these openings are closed the fire goes out, for no more
oxygen is supplied.
But when there is a proper supply of air the fuel will burn
until it is nearly consumed. The smoke and other products
of combustion escape through the opening above the fire;
by means of a pipe they are drawn into the chimney flue and
thence into the air outside.
The products of combustion are gases, vapor, smoke, and
soot.
Carbon monoxide is the gas that is formed when combus-
tion is not complete ; it burns near the fuel with a blue flame
and is poisonous.
Carbon dioxide is invisible, the product of complete com-
bustion.
Smoke is made up of tiny particles of fuel only partly
burned that escape with the vapor in the draft up the chimney.
Soot is formed from the burning of wood and soft coals
which contain oily compounds ; these unite with the unburned
bits and cling to the bottom of kettles and to the flues.
FIRES 41
Ashes. In wood and coal there is a small amount of min-
eral matter; it will not burn and in the process of combus-
tion is left as ashes. These settle under the fire and if al-
lowed to accumulate and prevent the entrance of air, they
hinder the burning.
CHAPTER X
COOKING BY GAS
Gas is now in general use for cooking purposes wherever
artificial or natural gas may be obtained. It saves the labor
and dirt of wood, coal, and ashes, and the time required to
build and care for a fire. It is a clean fuel, and if the stove is
well made and properly connected with the flue, the burners
kept clean, and the valves shut tight when not in use, there
will be no odor of gas. Whether it is an economical fuel or
not depends upon the one who uses it, and also on the price
of gas, as this varies in different places.
Gas Stoves are found in all sizes and styles, some being
fitted for every kind of work.
Gas Plates with one or two burners are used on a table or
shelf and are connected directly with the main supply pipe,
or by a flexible tubing of a length which permits change of
position.
The Gas Range in general use stands on the floor, which
should be protected by zinc. It is connected with the flue
by a pipe, has from four to six burners on the top, and two
ovens below, the lower one use^ for roasting, broiling, and
toasting. The range should stand on blocks if not high
enough to use without stooping.
The modern range has the oven and broiling burners at the
side, and this is an advantage for thus the process of cook-
ing may be seen easily. The hot closet and shelf for utensils
are below.
Some stoves have a top similar to that of a coal range, or
half of the covers are solid instead of open around the burners.
These covers radiate the heat and two or three stewpans
may be used over one burner, thereby saving gas. They are
42
COOKING BY GAS 43
Page 24
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
When a fuel burns freely the air above it becomes heated, is lighter and rises, making the flame stream upward. Cold air rushes in to take its place and this in turn becomes heated and rises. This current of air is called a draft. In order to regulate the amount of air that rushes in, and utilize the heat from the fire, the burning fuel is confined within narrow walls thus shutting off the supply of air from the sides and admitting it only from below. There is an opening at the upper end for the heated air and smoke to escape. If both of these openings are closed the fire goes out, for no more oxygen is supplied.
But when there is a proper supply of air the fuel will burn until it is nearly consumed. The smoke and other products of combustion escape through the opening above the fire; by means of a pipe they are drawn into the chimney flue and thence into the air outside.
The products of combustion are gases, vapor, smoke, and soot.
Carbon monoxide is the gas that is formed when combustion is not complete ; it burns near the fuel with a blue flame and is poisonous.
Carbon dioxide is invisible, the product of complete combustion.
Smoke is made up of tiny particles of fuel only partly burned that escape with the vapor in the draft up the chimney.
Soot is formed from the burning of wood and soft coals which contain oily compounds ; these unite with the unburned bits and cling to the bottom of kettles and to the flues.
FIRES 41
Ashes. In wood and coal there is a small amount of mineral matter; it will not burn and in the process of combustion is left as ashes. These settle under the fire and if allowed to accumulate and prevent the entrance of air, they hinder the burning.
CHAPTER X COOKING BY GAS
Gas is now in general use for cooking purposes wherever artificial or natural gas may be obtained. It saves the labor and dirt of wood, coal, and ashes, and the time required to build and care for a fire. It is a clean fuel, and if the stove is well made and properly connected with the flue, the burners kept clean, and the valves shut tight when not in use, there will be no odor of gas. Whether it is an economical fuel or not depends upon the one who uses it, and also on the price of gas, as this varies in different places.
Gas Stoves are found in all sizes and styles, some being fitted for every kind of work.
Gas Plates with one or two burners are used on a table or shelf and are connected directly with the main supply pipe, or by a flexible tubing of a length which permits change of position.
The Gas Range in general use stands on the floor, which should be protected by zinc. It is connected with the flue by a pipe, has from four to six burners on the top, and two ovens below, the lower one used for roasting, broiling, and toasting. The range should stand on blocks if not high enough to use without stooping.
The modern range has the oven and broiling burners at the side, and this is an advantage for thus the process of cooking may be seen easily. The hot closet and shelf for utensils are below.
Some stoves have a top similar to that of a coal range, or half of the covers are solid instead of open around the burners. These covers radiate the heat and two or three stewpans may be used over one burner, thereby saving gas. They are
COOKING BY GAS 43