Light the wick, adjust it to the free burning height, then
turn it out and trim off any remaining point. Do not leave
it until the wick is even, for the smoke from a poorly trimmed
lamp is not only annoying but harmful.
Wipe the outside all over with the lamp cloth ; stand the
lamp on a newspaper and if no mark of oil is left after ten
minutes, put the lamp in its place.
Kitchen and bedroom lamps, which are carried about,
should have handles and perfectly fitting brass burners of the
best quality.
OIL STOVES, LAMPS, CHAFING DISHES, ELECTRICITY 57
Collect all the lamps that have been used and stand them in
a row. Remove all the chimneys and wash and wipe one at a
time. Then unscrew all the burners, and with one lifting of
the oil-can fill each in turn, holding the burner partly back
with the other hand. Screw the burners on and trim the
wicks as directed.
Wipe the lamps all over and turn wicks down one-fourth
inch ; if left up, the oil will run over the tube. Then with
clean hands replace the chimneys and put the lamps in a cool,
dry place, free from dust. The shelf over the range or hot
water pipe is handy, but not desirable on account of heat.
In using lamps turn the wick low after lighting, that the
chimney may heat slowly. Gradually increase the flame and
watch it until you are sure it will not smoke.
When carrying the lamp about turn the wick down slightly,
and also when putting it out. Then blow across the top, not
down into the chimney.
When less light is desired, do not turn the wick below the
point of perfect combustion, for it will vitiate the air.
Kerosene is cheaper than bad air.
Wash and scald the lamp cloths, wipe scissors and other
tools, wash the tray and put all away in the lamp closet.
Put the paper into the kindling box.
CHAFING DISHES AND ALCOHOL STOVES
Pure alcohol is an expensive fuel, but it has its advantages,
especially when heat for cooking in other ways is not avail-
able.
It is a clean fuel with a pleasant odor and its lamps and
stoves need but little care. It is especially valuable in the
nursery, the sick room, and when travelling.
It is used in chafing dishes and pocket stoves.
Denatured alcohol is used in stoves made especially for
it, but it has not come into general use, at least not in Amer-
ica, although the price is much less than that of pure alcohol.
Wood alcohol has a disagreeable odor when burning, and its
fumes are irritating to the eyes and throat. If used, label it
" Poison."
58 SCHOOL KITCHEN TEXTBOOK
Directions for use vary with the different chafing dishes,
but there are some general principles, applicable to any way
of burning alcohol, which it is well to understand.
To avoid danger from fire:
Keep the stove on a metal tray when in use. Be sure that
the flame is all out and the lamp cool before re-filling.
Use the regular filler, with a long, high spout, if possible ;
otherwise fill from a pitcher with a narrow pointed lip, or
through a small funnel.
To save alcohol:
Have all utensils and materials at hand, and all combina-
tions made before you fill and light the lamp. Keep the
bottle or can tightly covered to prevent evaporation.
Chafing dish pans fit one into the other leaving space for
water in the lower pan ; there is a cover which will fit either
pan.
Page 32
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
Light the wick, adjust it to the free burning height, then turn it out and trim off any remaining point. Do not leave it until the wick is even, for the smoke from a poorly trimmed lamp is not only annoying but harmful.
Wipe the outside all over with the lamp cloth ; stand the lamp on a newspaper and if no mark of oil is left after ten minutes, put the lamp in its place.
Kitchen and bedroom lamps, which are carried about, should have handles and perfectly fitting brass burners of the best quality.
OIL STOVES, LAMPS, CHAFING DISHES, ELECTRICITY 57
Collect all the lamps that have been used and stand them in a row. Remove all the chimneys and wash and wipe one at a time. Then unscrew all the burners, and with one lifting of the oil-can fill each in turn, holding the burner partly back with the other hand. Screw the burners on and trim the wicks as directed.
Wipe the lamps all over and turn wicks down one-fourth inch ; if left up, the oil will run over the tube. Then with clean hands replace the chimneys and put the lamps in a cool, dry place, free from dust. The shelf over the range or hot water pipe is handy, but not desirable on account of heat.
In using lamps turn the wick low after lighting, that the chimney may heat slowly. Gradually increase the flame and watch it until you are sure it will not smoke.
When carrying the lamp about turn the wick down slightly, and also when putting it out. Then blow across the top, not down into the chimney.
When less light is desired, do not turn the wick below the point of perfect combustion, for it will vitiate the air.
Kerosene is cheaper than bad air.
Wash and scald the lamp cloths, wipe scissors and other tools, wash the tray and put all away in the lamp closet. Put the paper into the kindling box.
CHAFING DISHES AND ALCOHOL STOVES
Pure alcohol is an expensive fuel, but it has its advantages, especially when heat for cooking in other ways is not available.
It is a clean fuel with a pleasant odor and its lamps and stoves need but little care. It is especially valuable in the nursery, the sick room, and when travelling.
It is used in chafing dishes and pocket stoves.
Denatured alcohol is used in stoves made especially for it, but it has not come into general use, at least not in America, although the price is much less than that of pure alcohol.
Wood alcohol has a disagreeable odor when burning, and its fumes are irritating to the eyes and throat. If used, label it " Poison."
Directions for use vary with the different chafing dishes, but there are some general principles, applicable to any way of burning alcohol, which it is well to understand. To avoid danger from fire:
Keep the stove on a metal tray when in use. Be sure that the flame is all out and the lamp cool before re-filling.
Use the regular filler, with a long, high spout, if possible ; otherwise fill from a pitcher with a narrow pointed lip, or through a small funnel.
To save alcohol:
Have all utensils and materials at hand, and all combinations made before you fill and light the lamp. Keep the bottle or can tightly covered to prevent evaporation.
Chafing dish pans fit one into the other leaving space for water in the lower pan ; there is a cover which will fit either pan.