To quicken an old fire, open all the dampers; and if
the coal is black or only partly burned on top, pick out the
ashes underneath with the poker, and when it begins to burn
more freely add a sprinkling of coal and shake the grate.
Keep the grate free from ashes when a very hot oven is needed.
But if the old fire has burned so low that all the coals look red
or ashy, always put a few pieces of small coal on the red
coals, and when these are burning add carefully a few more ;
then shake the grate gently, or pick out the ashes. If
you shake a dying fire, the ashes fly up and settle on the coals
and put out the little life there is in them.
During cold weather, or when a fire is required for heat-
ing purposes as well as for cooking, it is more economical,
with most first-class stoves, to keep the fire night and day,
48 SCHOOL KITCHEN TEXTBOOK
letting it go out occasionally should the grate become clogged.
But when it is no longer wanted for either purpose, turn the
grate over at once that there may be no unnecessary burning
of the coal.
Once a month clean out the ashes and soot from the flues
back of the oven and under it. There are openings made
for that purpose.
When anything is spilled on a hot stove, scrape off the
thickest part of it at once with an old knife, and wipe off the
grease by rubbing hard with a crumpled newspaper.
CHAPTER XII
WOOD FIRES
Cooking by Wood Fire. In many country places wood is
the chief fuel for cooking, especially in the summer. There
should be a full supply of well-dried wood ; pine or soft wood,
split fine for kindling, with chips, pine cones, and any other
small portions you may happen to have convenient ; light
trash wood for a quick fire, and oak or other hard wood, cut
a little shorter than the fire box and of varied thickness, for
a long steady fire.
One of the most helpful ways for the boys to combine home
work and school credits is to see that the wood supply is
perfect.
Follow the directions for kindling a coal fire, using the hard
wood instead of coal. For quick boiling and other top-of-
stove cooking, have the front dampers open and when the
fire burns freely close the pipe damper that the heat may go
round the oven. Fill the fire box full, using light and hard
wood not too closely packed, and when burning freely
and the top of the stove is hot, close the dampers and
regulate as needed for the oven.
Use flat-bottomed, enamelled stew pans, which may be
moved over any part of the stove, and do not set them down
right over the blaze. You will soon learn by experience the
hottest places. With a good body of fuel and drafts right,
the whole stove is heated enough to do an hour's work on it.
If you start with only a few sticks and add a little every few
minutes you will waste the heat and must give the fire your
whole attention. If pans are directly over the fire they
become blackened with soot, interfere with the wood, and
49
50 SCHOOL KITCHEN TEXTBOOK
often do not cook as quickly as if placed on the hot iron.
Use the door at the end when more wood is needed.
When the fuel is right and the fire managed correctly, a
meal may be prepared with as little trouble as with a coal fire ;
and by the time the vegetables are done you will have a bed
of good hard-wood coals for broiling.
Page 28
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
To quicken an old fire, open all the dampers; and if the coal is black or only partly burned on top, pick out the ashes underneath with the poker, and when it begins to burn more freely add a sprinkling of coal and shake the grate. Keep the grate free from ashes when a very hot oven is needed. But if the old fire has burned so low that all the coals look red or ashy, always put a few pieces of small coal on the red coals, and when these are burning add carefully a few more ; then shake the grate gently, or pick out the ashes. If you shake a dying fire, the ashes fly up and settle on the coals and put out the little life there is in them.
During cold weather, or when a fire is required for heating purposes as well as for cooking, it is more economical, with most first-class stoves, to keep the fire night and day,
letting it go out occasionally should the grate become clogged. But when it is no longer wanted for either purpose, turn the grate over at once that there may be no unnecessary burning of the coal.
Once a month clean out the ashes and soot from the flues back of the oven and under it. There are openings made for that purpose.
When anything is spilled on a hot stove, scrape off the thickest part of it at once with an old knife, and wipe off the grease by rubbing hard with a crumpled newspaper.
CHAPTER XII WOOD FIRES
Cooking by Wood Fire. In many country places wood is the chief fuel for cooking, especially in the summer. There should be a full supply of well-dried wood ; pine or soft wood, split fine for kindling, with chips, pine cones, and any other small portions you may happen to have convenient ; light trash wood for a quick fire, and oak or other hard wood, cut a little shorter than the fire box and of varied thickness, for a long steady fire.
One of the most helpful ways for the boys to combine home work and school credits is to see that the wood supply is perfect.
Follow the directions for kindling a coal fire, using the hard wood instead of coal. For quick boiling and other top-ofstove cooking, have the front dampers open and when the fire burns freely close the pipe damper that the heat may go round the oven. Fill the fire box full, using light and hard wood not too closely packed, and when burning freely and the top of the stove is hot, close the dampers and regulate as needed for the oven.
Use flat-bottomed, enamelled stew pans, which may be moved over any part of the stove, and do not set them down right over the blaze. You will soon learn by experience the hottest places. With a good body of fuel and drafts right, the whole stove is heated enough to do an hour's work on it. If you start with only a few sticks and add a little every few minutes you will waste the heat and must give the fire your whole attention. If pans are directly over the fire they become blackened with soot, interfere with the wood, and
often do not cook as quickly as if placed on the hot iron. Use the door at the end when more wood is needed.
When the fuel is right and the fire managed correctly, a meal may be prepared with as little trouble as with a coal fire ; and by the time the vegetables are done you will have a bed of good hard-wood coals for broiling.