The new century cookery book

FRENCH COTTAGE STOVE (SYSTEM DROUET, PARIS), WITH FRONT REMOVED TO SHOW CONSTRUCTION The above is an ‘ Eagle range,’ with the front plate removed to' exhibit the arrangement of the fines by which the ovens are heated. The right-hand or roasting oven has the fire working first over and then down the side, and lastly underneath the bottom ; this is the best arrangement for meat roasting cooking. The left-hand or pastry oven has the fire passing down the side firstand then underneath the bottom, and up the far side ; this gives the necessary bottom heat for baking pastry, bread, pies, &c. By simply pushing in or pulling out a knob, this oven can be heated from the top or bottom as may be required. A really good and reliable pastry oven should have a reversing damper by which the heat may be directed to top or bottom at will, so that, when needed, it can be converted into a roaster. The illustrations of stoves given are of various makes and have been selected from the most reliable sources, as being the best of their kinds, economical to use, and in every other respect fully trustworthy as to the requirements for up-to-date cooking and baking. The so-called open range is an ideal coaldevouring cooking range, and as it is being rapidly discarded we need not devote much attention to it. There are, of course, hundreds of open ranges of the old-fashioned type still in daily use, and it will be some years yet before they become quite extinct. The open range, however, has one strong point in its favour : it will roast in front of the fire. This is, with the exception of very small kitcheners, also possible with the COAL RANGE modern cooking stoves, which are so constructed that a closed range stove can be converted by a simple movement to give out enough radiant heat admirably suitable for front roasting, the result of which is invariably better than that obtained by means of an open range. CENTRAL RANGES WITH UNDERGROUND FLUES All these ranges are built on one principle. Nowadays, the boilers a and b, shown in the sketch, are generally done away with, as the hot water is supplied by some other means. The hot-plate closets, x and y, are also left out very often, as they are of little use in an hotel and restaurant range, and the ovens can be made higher if there is nothing underneath. The flames travel over the roof of the ovens in f and e, down the sides and between the ovens and boilers, and thence under the ovens in t and n, and down the underground A FRENCH CENTRAL COOKING-RANGE WITH UNDERGROUND FLUES (SYSTEM DROUET, PARIS) flues. i and l and p and k are iron slides left in the floor of the oven and the roof of the hot-plate closet respectively, to allow an easy cleaning of the flues.' 5 and 6 are the regulating dampers, which are worked by means of the handles of 1 and 2. z is the ash-pan, and w a slide to regulate the inlet of air into the furnace. RANGES TO STAND AGAINST A WALL These ranges are built on the same principle as the central range, the only difference being that the smoke, instead of being forced down the underground flues, runs into a flue inside the range at its back,