The 1918 Fanny Farmer Cookbook

check,

used

which, when open, cools the fire and saves heat, but should always be closed except when

for this purpose.

Stoves are but seldom used, portable ranges having taken their places.

A portable range is a cooking−stove with one oven door; it often has an under oven, of use

for warming dishes and keeping food hot.

A gas range is growing in popularity. Coal−range companies recognizing their value have

put

on the market combination ranges for the use of gas as well as coal. The gas companies, who

furnish the fuel, send out demonstrators upon request who teach their use.

An electric range is desirable where electricity is inexpensive or cost need not be

considered.

A fireless cooker has many devotees. It is especially adapted to use in conjunction with a

range for foods that require long, slow cooking.

gas

HOW TO BUILD A FIRE

Before starting to build a fire, free the grate from ashes. To do this, put on covers, close front

and back dampers, and open oven−damper; turn grate, and ashes will fall into the ash

receiver. If

these rules are not followed, ashes will fly over the room. Turn grate back into place, remove

the

covers over fire−box, and cover grate with pieces of paper (twisted in centre and left loose at

the

ends). Cover paper with small sticks, or pieces of pine wood, being sure that the wood reaches

the ends of fire−box, and so arranged that it will admit air. Over pine wood arrange hard

wood

then sprinkle with two shovelfuls of coal. Put on covers, open closed dampers, strike a

match,−sufficient friction is formed to burn the phosphorus, this in turn lights the sulphur, and

the sulphur the wood,−then apply the lighted match under the grate, and you have a fire.

Now blacken the stove. Begin at front of range, and work towards the back; as the iron

heats,

a good polish may be obtained. When the wood is thoroughly kindled, add more coal. A blue

flame will soon appear, which is the gas (CO) in the coal burning to carbon dioxide (CO2),

when the blue flame changes to a white flame; then the oven−damper should be closed. In a

few

Chapter II − COOKERY