The most important detail in the successful operation
of an oil stove is absolute cleanliness. The air box
should be kept perfectly clean by occasional boiling in
soap suds and sal-soda, and both the interior and exterior
of the stove should be subjected to a cleaning at regular
intervals, as is the case with an ordinary kerosene lamp.
Unless this is done, and the wicks are properly trimmed,
the stove will be apt to prove a disappointment. Some
people insist that the wicks should be rubbed off every
other day, and that they should never be trimmed. My
experience, however, satisfies me that it is better to trim
the wicks with shears occasionally, rather than to fre-
quently rub them off, as by trimming a new, clean wick
surface is presented and better combustion is obtained.
Many of the ovens of gasoline and oil stoves being of
tin or other light metal, are considerably, affected by the
temperature and by atmospheric changes. When it is
desired to heat the oven of a gasoline or coal oil stove in
windy or very cold weather, it is advisable to cover it
with a blanket or some light woolen material that will
protect the outside of the oven and keep the heat from
escaping, (a tea-box with two sides knocked out will
answer) . The hot air coming in contact with the blanket,
through the ventilating holes, may possibly injure the
material, but no danger need be feared from thus cover-
ing the oven, and, when these conditions are complied
with, an oil stove will be found admirably adapted to
baking bread or cake, and roasting meats of all kinds.
Either of these processes can be performed as perfectly
OIL AND GAS STOVE COOKING.
25
in the oven of an oil stove properly cared for, as by any
other method with which I am acquainted. Such a
stove rightly handled can be made to do very effective
work in a large proportion of the culinary requirements
of an ordinary household.
A well-equipped gas stove is, however, the most per-
fect arrangement for the preparation of food that has yet
been devised. It is a complete illustration of the useful
and the unique combined in a household article. It
makes culinary labor a delight, and is one of the most
powerful allies in the cause of good cookery the world
has ever known. The gas stove so thoroughly elimin-
ates all the unpleasant features inseparably connected
with stoves designed for wood, coal, or oil, that little
further can be desired in that direction. It stands always
ready for use. No labor is required to put it in order or
to keep it so. No fuel has to be prepared and carried to
it ; no ashes or soot have to be removed from it. It does
its work properly, and leaves no refuse to be cleared up
afterward. The turning of a screw and the application
of a lighted match are the only requirements for starting
a fire in it. Almost in an instant it can be sufficiently
heated for baking, boiling, frying or any other culinary
operation. Almost in an instant the sources of heat can
be removed.
And when gas can be had at the rate of a dollar for a
thousand feet, it is cheaper for a careful person to use it
for all culinary purposes, than it is to use wood or coal
at the ordinary prices, without taking into account the
saving in labor, comfort, and convenience. In some
sections of the natural gas regions gas is furnished at
from four to seven cents a thousand feet, in others at
26
Page 10
Presented as published in 1896. 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
The most important detail in the successful operation of an oil stove is absolute cleanliness. The air box should be kept perfectly clean by occasional boiling in soap suds and sal-soda, and both the interior and exterior of the stove should be subjected to a cleaning at regular intervals, as is the case with an ordinary kerosene lamp. Unless this is done, and the wicks are properly trimmed, the stove will be apt to prove a disappointment. Some people insist that the wicks should be rubbed off every other day, and that they should never be trimmed. My experience, however, satisfies me that it is better to trim the wicks with shears occasionally, rather than to frequently rub them off, as by trimming a new, clean wick surface is presented and better combustion is obtained.
Many of the ovens of gasoline and oil stoves being of tin or other light metal, are considerably, affected by the temperature and by atmospheric changes. When it is desired to heat the oven of a gasoline or coal oil stove in windy or very cold weather, it is advisable to cover it with a blanket or some light woolen material that will protect the outside of the oven and keep the heat from escaping, (a tea-box with two sides knocked out will answer) . The hot air coming in contact with the blanket, through the ventilating holes, may possibly injure the material, but no danger need be feared from thus covering the oven, and, when these conditions are complied with, an oil stove will be found admirably adapted to baking bread or cake, and roasting meats of all kinds. Either of these processes can be performed as perfectly
OIL AND GAS STOVE COOKING.
in the oven of an oil stove properly cared for, as by any other method with which I am acquainted. Such a stove rightly handled can be made to do very effective work in a large proportion of the culinary requirements of an ordinary household.
A well-equipped gas stove is, however, the most perfect arrangement for the preparation of food that has yet been devised. It is a complete illustration of the useful and the unique combined in a household article. It makes culinary labor a delight, and is one of the most powerful allies in the cause of good cookery the world has ever known. The gas stove so thoroughly eliminates all the unpleasant features inseparably connected with stoves designed for wood, coal, or oil, that little further can be desired in that direction. It stands always ready for use. No labor is required to put it in order or to keep it so. No fuel has to be prepared and carried to it ; no ashes or soot have to be removed from it. It does its work properly, and leaves no refuse to be cleared up afterward. The turning of a screw and the application of a lighted match are the only requirements for starting a fire in it. Almost in an instant it can be sufficiently heated for baking, boiling, frying or any other culinary operation. Almost in an instant the sources of heat can be removed.
And when gas can be had at the rate of a dollar for a thousand feet, it is cheaper for a careful person to use it for all culinary purposes, than it is to use wood or coal at the ordinary prices, without taking into account the saving in labor, comfort, and convenience. In some sections of the natural gas regions gas is furnished at from four to seven cents a thousand feet, in others at