No matter how thoroughly the stove was cleaned after the
last using, if it stands an hour unlighted oil will ooze out, and
this should always be wiped off with a dry cloth before light-
ing. You may not see the oil but it is there ; and it is this
imperfectly burning carbon on the burner, or perhaps the pin
point of soot in the cylinder that escaped your eye in the clean-
ing, that causes an odor, even when there is no smoke.
There is more of *' don't " than " do " in the use of an oil
stove.
Never use oil of a poor quality ; good oil is nearly colorless
and flashes, or ignites, at 149° Fah.
Never light the stove until you are sure there is sufl[icient
oil for your work.
Never fill the stove when lighted, or when other lights are
near ; morning is the best time.
Never keep the oil-can near the stove, nor use the oil to
start a wood or other fire.
Never light the wicks without first wiping off the cylinder
and burners.
Never leave the wick high at the first lighting ; though it
may not smoke at first, it will as it burns more freely, and
especially when the water begins to boil.
Never use an uneven wick ; rub and trim until it is right.
Never leave the stove after lighting until you are sure it is
burning as you desire, that no draft can reach it, and that
water will not boil over or boil out and food burn. Make
assurance doubly sure by looking at the stove frequently.
THE CARE OF LAMPS
Tools. Plan to fill lamps early in the forenoon and if
possible on a side table or shelf not used for food.
Protect the table with newspapers and use a metal tray,
56 SCHOOL KITCHEN TEXTBOOK
covered with paper, to hold the lamps, oil-can, and
tools.
Fancy lamps need much care ; clean these first and follow
the special directions given with each variety of burner, or the
general method applicable to all.
Chimneys. Remove the chimney and if smoked, wipe out
inside with a soft, crumpled newspaper. Roll it sidewise in
hot ammonia water, push the wash cloth round the inside
with a long thin stick, unless you have the more convenient
utensil made of a long, quarter-inch thick steel wire, doubled
and bent over two inches at the top, forming a loop to hold
the cloth. The ends of wire are inserted in a handle and the
wires will not bend and have no sharp edges or points. The
utensil is especially adapted for this work and for milk bottles
and fruit jars.
Wash the chimney ; rinse in hotter water, and wipe dry
with a clean cloth used only for lamp chimneys.
Old soft cotton, or gingham, 18 X 30 inches in size, neatly
hemmed to prevent lint and ravelings, makes good chimney
towels.
Filling. Remove the cap or burner and fill from a small
oil-can, to within an inch from the top. If too full the oil
will flow over. Room should be left for the gas that may be
generated when the wick is lighted.
Wicks. Screw the cap or the burner on securely, and turn
the wick up until you can see all the charred edge ; rub it off
with soft paper and trim off any points. Do not cut the wick
unless it is impossible to make it run evenly. Turning the
wick up and down several times will often make it right.
Page 31
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
No matter how thoroughly the stove was cleaned after the last using, if it stands an hour unlighted oil will ooze out, and this should always be wiped off with a dry cloth before lighting. You may not see the oil but it is there ; and it is this imperfectly burning carbon on the burner, or perhaps the pin point of soot in the cylinder that escaped your eye in the cleaning, that causes an odor, even when there is no smoke.
There is more of *' don't " than " do " in the use of an oil stove.
Never use oil of a poor quality ; good oil is nearly colorless and flashes, or ignites, at 149° Fah.
Never light the stove until you are sure there is sufficient oil for your work.
Never fill the stove when lighted, or when other lights are near ; morning is the best time.
Never keep the oil-can near the stove, nor use the oil to start a wood or other fire.
Never light the wicks without first wiping off the cylinder and burners.
Never leave the wick high at the first lighting ; though it may not smoke at first, it will as it burns more freely, and especially when the water begins to boil.
Never use an uneven wick ; rub and trim until it is right.
Never leave the stove after lighting until you are sure it is burning as you desire, that no draft can reach it, and that water will not boil over or boil out and food burn. Make assurance doubly sure by looking at the stove frequently.
THE CARE OF LAMPS
Tools. Plan to fill lamps early in the forenoon and if possible on a side table or shelf not used for food. Protect the table with newspapers and use a metal tray,
covered with paper, to hold the lamps, oil-can, and tools.
Fancy lamps need much care ; clean these first and follow the special directions given with each variety of burner, or the general method applicable to all.
Chimneys. Remove the chimney and if smoked, wipe out inside with a soft, crumpled newspaper. Roll it sidewise in hot ammonia water, push the wash cloth round the inside with a long thin stick, unless you have the more convenient utensil made of a long, quarter-inch thick steel wire, doubled and bent over two inches at the top, forming a loop to hold the cloth. The ends of wire are inserted in a handle and the wires will not bend and have no sharp edges or points. The utensil is especially adapted for this work and for milk bottles and fruit jars.
Wash the chimney ; rinse in hotter water, and wipe dry with a clean cloth used only for lamp chimneys.
Old soft cotton, or gingham, 18 X 30 inches in size, neatly hemmed to prevent lint and ravelings, makes good chimney towels.
Filling. Remove the cap or burner and fill from a small oil-can, to within an inch from the top. If too full the oil will flow over. Room should be left for the gas that may be generated when the wick is lighted.
Wicks. Screw the cap or the burner on securely, and turn the wick up until you can see all the charred edge ; rub it off with soft paper and trim off any points. Do not cut the wick unless it is impossible to make it run evenly. Turning the wick up and down several times will often make it right.