(11) Don't use a big fire for a small amount of cooking.
Learn to gauge the amount of fuel required so that after tlie
cooking is finished there is no waste heat.
(12) If wood is locally plentiful, use it to save coal. It may
be mixed with coal or may be used alone. When burning wood
alone in a coal stove the grate should be partially covered to
reduce the draft.
B. Gas stoves. —
(1) Burners should be kept clean. When they become clogged
there is incomplete combustion of the gas and its full heating
value is not utilized.
(2) Burners should be so arranged that the tip of the flamo
touches the bottom of the cooking vessel. Since the short flame
is more economical of gas this means the distance from the
burner to bottom of vessel in position should be about O.G inch.
252 USE AXD PREPARATION OF FOOD.
(3) If openings in burner are so close that two flames strike
each other there is poor combustion. This is less likely to hap-
pen in drilled than in slotted burners.
(4) Solid stove tops are to be avoided since the}^ conduct off
the heat. The idea that they are economical is erroneous.
(5) The better insulated the oven the less gas required, re-
membering there must be free ventilation in that portion of the
oven in which the gas is burned.
C. Kerosene and gasoline —
(1) Keep stoves clean and burners or wicks in good condition.
(2) Keej) the flame turned low when a moderate heat will
serve.
(3) Alwa^'s have blue flame. A luminous flame indicates in-
complete combustion of the fuel.
(4) In general the better grades are more economical than the
cheaper.
D. Electrical cooking equipment —
(1) Special small pieces are convenient but rarely economical.
The smaller pieces used at the table use less fuel than would be
recjuired to heat a large kitchen stove, but it is poor fuel econ-
omy to use them when the range nnist be heated for other pur-
poses.
(2) Electric stoves are capable of greater development in fuel
saving than gas stoves because the heating unit as well as the
cooking portion maj^ be insulated to prevent loss of heat. An
electric stove should have a vrell-insulated oven and sunken,
well-insulated heating units.
5. Kitchen equipment which vrill save fuel :
A. Fireless cooker. — One of the best fuel savers. Especially good
for foods requiring long slow cooking.
(1) Commercial fireless cooker in A'arious forms and sizes.
(2) One ma}' be made at home with little expense which will
do satisfactory work. It should be properly insidated and lined
with noninflammable material to avoid danger of fire.
B. Pressure cooker. — Saves fuel because the high temperature ob-
tained cooks food in a shorter time than bj'^ ordinary methods.
C. Steamer. — This permits several foods to be cooked at the same
time over one burner.
D. Double or triple container which fits over one burner.
G. Choice of utensils which are good conductors of heat. Some
materials conduct the heat more rapidh' than others. They should
be free from soot, since soot is a nonconductor of heat.
7. Methods of cooking which will save fuel:
USE AND PREPARATIOX OF FOOD. 253
A. Group foods so that several requiring long cooking may be
prepared at the same time ■with the same amount of fuel. Some
foods may be cooked in quantities and reheated as needed.
B. HaA'e regular baking days, when several foods may be cooked
in the oven at the same time,
Page 168
Presented as published in 1919. 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
(11) Don't use a big fire for a small amount of cooking. Learn to gauge the amount of fuel required so that after the cooking is finished there is no waste heat.
(12) If wood is locally plentiful, use it to save coal. It may be mixed with coal or may be used alone. When burning wood alone in a coal stove the grate should be partially covered to reduce the draft.
B. Gas stoves. —
(1) Burners should be kept clean. When they become clogged there is incomplete combustion of the gas and its full heating value is not utilized.
(2) Burners should be so arranged that the tip of the flamo touches the bottom of the cooking vessel. Since the short flame is more economical of gas this means the distance from the burner to bottom of vessel in position should be about 0.5 inch.
(3) If openings in burner are so close that two flames strike each other there is poor combustion. This is less likely to happen in drilled than in slotted burners.
(4) Solid stove tops are to be avoided since they conduct off the heat. The idea that they are economical is erroneous.
(5) The better insulated the oven the less gas required, remembering there must be free ventilation in that portion of the oven in which the gas is burned.
C. Kerosene and gasoline —
(1) Keep stoves clean and burners or wicks in good condition.
(2) Keep the flame turned low when a moderate heat will serve.
(3) Always have blue flame. A luminous flame indicates incomplete combustion of the fuel.
(4) In general the better grades are more economical than the cheaper.
D. Electrical cooking equipment —
(1) Special small pieces are convenient but rarely economical. The smaller pieces used at the table use less fuel than would be required to heat a large kitchen stove, but it is poor fuel economy to use them when the range must be heated for other purposes.
(2) Electric stoves are capable of greater development in fuel saving than gas stoves because the heating unit as well as the cooking portion maj^ be insulated to prevent loss of heat. An electric stove should have a well-insulated oven and sunken, well-insulated heating units.
5. Kitchen equipment which will save fuel :
A. Fireless cooker. — One of the best fuel savers. Especially good for foods requiring long slow cooking.
(1) Commercial fireless cooker in various forms and sizes.
(2) One may be made at home with little expense which will do satisfactory work. It should be properly insulated and lined with noninflammable material to avoid danger of fire.
B. Pressure cooker. — Saves fuel because the high temperature obtained cooks food in a shorter time than by ordinary methods.
C. Steamer. — This permits several foods to be cooked at the same time over one burner.
D. Double or triple container which fits over one burner.
G. Choice of utensils which are good conductors of heat. Some materials conduct the heat more rapidly than others. They should be free from soot, since soot is a nonconductor of heat.
7. Methods of cooking which will save fuel:
A. Group foods so that several requiring long cooking may be prepared at the same time ■with the same amount of fuel. Some foods may be cooked in quantities and reheated as needed.
B. Have regular baking days, when several foods may be cooked in the oven at the same time,