The 1918 Fanny Farmer Cookbook

moments the front damper may be nearly closed, leaving space to admit sufficient oxygen to

the fire. It is sometimes forgotten that oxygen is necessary to keep a fire burning. As soon as

coal is well ignited, half close the chimney−damper, unless the draft be very poor.

feed

the

Never allow the fire−box to be more than three−fourths filled. When full, the draft is

checked, a

larger amount of fuel is consumed, and much heat is lost. This is a point that should be

impressed

on the mind of the cook.

Ashes must be removed and sifted daily; pick over and save good coals,−which are known

cinders,−throwing out useless pieces, known as clinkers.

If a fire is used constantly during the day, replenish coal frequently, but in small quantities.

If for

any length of time the fire is not needed, open check, the dampers being closed; when again

wanted for use, close check, open front damper, and with a poker rake out ashes from under

fire, and wait for fire to burn brightly before adding new coal.

Coal when red hot has parted with most of its heat. Some refuse to believe this, and insist

keeping dampers open until most of the heat has escaped into the chimney.

upon

To keep a fire over night, remove the ashes from under the fire, put on enough coal to fill

box, close the dampers, and lift the back covers enough to admit air. This is better than lifting

covers over the fire−box and prevents poisonous gases entering the room.

the

WAYS OF COOKING

The principal ways of cooking are boiling, broiling, stewing, roasting, baking, frying,

sauteing,

braising, and fricasseeing.

Boiling is cooking in boiling water. Solid food so cooked is called boiled food, though

literally

this expression is incorrect. Examples: boiled eggs, potatoes, mutton, etc.

Water boils at 212° F. (sea level), and simmers at 185° F. Slowly boiling water has the

Chapter II − COOKERY