Use and preparation of food

To show the importance of saving fuel and to suggest methods by v^'hich fuel may be saved in the home preparation of food. POINTS TO BE BROUGHT OUT. 1. As a nation a more economical use of fuels is desirable be- cause— A. Increased demand as the result of war activities has used up available surplus. B, The experience of the winters of 1917-18 shows the necessity of having on hand a fuel reserve. While the conditions were then very abnormal, such conditions may be brought about by a temporary emergency. 2. As individuals a more economical use of fuels is desirable be- cause of — • A. Direct money saving, B. Indirectly there is a saving since the incre<ased supply of fuel tends to decrease the price. 3. Kinds of fuel available: A. Coal is most important because: (1) It is most generally available. (2) It is easily adapted to both home and industrial uses. (3) It is easily transported. (-1) It is used not only as fuel in itself, but is used in the manufacture of other fuels, as gas and electricity, when that is generated by means of the steam dynamo. B. Wood. — Not so compact and limited in availability. C. Artificial and natural gas. D. Electricity. E. Kerosene. F. Gasoline. G. Acetylene. Note. — Modifications of equipment are making it possible to use these -fuels for almost all industrial and home purposes. The use of the form of fuel most available and cheapest in a given community should be encouraged. 4. Care and management of stoves so as to save fuel in food preparation : A. Coal stoves and ranges — (1) Keep the stove clean. A sooty stove wastes one-fourth the fuel. The inside of the top of the stove and under the oven USE AND PREPARATION OF FOOD. 251 slioiild be frequently cleaned. Keep the cliininey cleaned. Enipty the ash pan daily. A pan filled with ashes and cinders hinders the draft and injures the grates. (2) Keep in repair. See that all dampers work properly, and that there are no warped or broken sections in the sto\'e to admit air. (3) Fire properly. Learn how to use the dampers to control the amount of heat. (4) The lower damper in the ash-pit door is used to furnish a moderate amount of air from below and to consume the gases. The ash-pit door should not be opened to furnish a draft be- cause it admits more air than the fire needs and much of the heat goes out the chimney. (5) The upper damper just above the fire controls the rate at which the fire burns. Close it when starting a fire; open it slightly if the fire burns too rapidl3^ (6) The oven damper directs the heat around the oven for baking. Open it to start the fire, then close it to heat the oven and to keep hot air from going up the chimney. (7) The check draft damper should be opened when the fire is to be be kept over night, or when the store is to be cooled quickly. (8) The stovepipe damper controls the rate at which the hot air goes up the chimney. Open it to start the fire; close it to slow down the fire. (9) Keep a deep fire, up to the top of the oven but not run- ning over on it. A thin fire wastes heat. (10) To keep fire through the night, the fire box should be filled solid, but not touching the lids. Close lower drafts and open check draft.