To START a fresh coal fire in a range, lay in a suffi- cient quantity of dry kindlings, add a little coal, open the drafts, and light the kindlings. Be careful to have the kindlings burning briskly, and the coal well ignited, before any more coal is added, and also not to let the fire get under too great headway before the dampers are closed. Only a small quantity of coal should be put on at a time, and when it is fairly ignited more should be added, until the requisite degree of heat is obtained. When a steady, continuous heat is wanted for baking, the front damper should be closed, or nearly so, and an occasional sprinkle of fresh coal added to the fire. The fire-box should never be packed so full of coal as to cause the griddles and top of the stove to grow red-hot. When the fire Is not wanted for active use in cooking, a little coal should be put on and all the dampers closed. Unless the stove is perfectly air tight, which is seldom the case, it will, when thus closed, burn slowly and re^ Preparation of Food Materials. 51 duce the coal to ashes, leaving scarcely any cinders or clinkers; and when fresh coal is put on and the dampers are opened, the fire will be bright and clear and ready for use in a few minutes. It is very important in the man- agement of a coal fire to avoid exposing the live coal to the air, or keeping too strong a draft on the stove. Exposure of burning coal to the air deadens and turns it to cinder in a short time, and when the draft is very strong it causes a greater combustion of fuel than is necessary, carries off heat that should be utilized, and soon fills the stove with clinkers. PART IIL-METHODS OF COOKING. INTRODUCTION. At first glance the methods of cooking seem almost innumerable. But upon careful examination it will be found that there are only four, namely: broiling, baking, boiling, and frying. All other methods are merely nominal, being modifications, variations, or combinations of these four primary methods. It will also be found upon examination that the action going on within the article being cooked is very similar in character, whether the article is being broiled, baked, boiled, or fried. But the flavor and digestibility, as well as the nutritive value of various articles of food are very differently affected by the different methods of cooking. CHAPTER V. BROILING. Broiling is one of the most perfect methods of cook- ing many articles of food, and may be accomplished quite successfully, without either broiler or gridiron, on a bed of live coals or over a clear blaze. Broiling is the sudden searing and browning of the surface of food; and a steak or chop to be perfectly broiled must have its sur- face instantly seared or cooked. This instantaneous searing, or surface cooking, hardens the albumen and forms a coating which shuts in the juices of the article being broiled ; provided it is turned frequently enough to keep the seared surfaces intact during the process.

AI-modernized reading of the original text

To START a fresh coal fire in a range, lay in a sufficient quantity of dry kindlings, add a little coal, open the drafts, and light the kindlings. Be careful to have the kindlings burning briskly, and the coal well ignited, before any more coal is added, and also not to let the fire get under too great headway before the dampers are closed. Only a small quantity of coal should be put on at a time, and when it is fairly ignited more should be added, until the requisite degree of heat is obtained. When a steady, continuous heat is wanted for baking, the front damper should be closed, or nearly so, and an occasional sprinkle of fresh coal added to the fire. The fire-box should never be packed so full of coal as to cause the griddles and top of the stove to grow red-hot. When the fire Is not wanted for active use in cooking, a little coal should be put on and all the dampers closed. Unless the stove is perfectly air tight, which is seldom the case, it will, when thus closed, burn slowly and re Preparation of Food Materials. 51 duce the coal to ashes, leaving scarcely any cinders or clinkers; and when fresh coal is put on and the dampers are opened, the fire will be bright and clear and ready for use in a few minutes. It is very important in the management of a coal fire to avoid exposing the live coal to the air, or keeping too strong a draft on the stove. Exposure of burning coal to the air deadens and turns it to cinder in a short time, and when the draft is very strong it causes a greater combustion of fuel than is necessary, carries off heat that should be utilized, and soon fills the stove with clinkers. PART III.—METHODS OF COOKING. At first glance the methods of cooking seem almost innumerable. But upon careful examination it will be found that there are only four, namely: broiling, baking, boiling, and frying. All other methods are merely nominal, being modifications, variations, or combinations of these four primary methods. It will also be found upon examination that the action going on within the article being cooked is very similar in character, whether the article is being broiled, baked, boiled, or fried. But the flavor and digestibility, as well as the nutritive value of various articles of food are very differently affected by the different methods of cooking. CHAPTER V. BROILING. Broiling is one of the most perfect methods of cooking many articles of food, and may be accomplished quite successfully, without either broiler or gridiron, on a bed of live coals or over a clear blaze. Broiling is the sudden searing and browning of the surface of food; and a steak or chop to be perfectly broiled must have its surface instantly seared or cooked. This instantaneous searing, or surface cooking, hardens the albumen and forms a coating which shuts in the juices of the article being broiled ; provided it is turned frequently enough to keep the seared surfaces intact during the process.

The art of cookery