constructed on much the same principle as oil lamps used for lighting purposes, and require equal care and attention. A well-constructed, cleanly kept, and well-managed oil stove will cook food as well as any other stove, and with due care the cooking should be performed with- out smoke or odour from the flame, which should in no wise come in contact with the food to be cooked. Electric Stoves. — As already stated, the electric current that serves for lighting streets and houses can be utilised for cooking, but cooking by electricity has not yet become popular. It is claimed that cooking can be carried on with the production of far less heat when electricity is used than when coal is employed, for the very simple reason that no fireplace is used, and consequently there is no loss of heat up the chimney. The electric stoves at present used resemble in outward appearance the ordinary type of gas stoves, but the interior arrangements are different ; the whole of the interior being enclosed THE MANAGEMENT AND CARE OF STOVES by the addition of a bottom plate, and as no flue is required, no opening is left at the top of the oven. The electric wires are imbedded in an insulating enamel to the surface to be heated, and the heat is produced solely by the passage of electricity. Switches are used to control the current, which can be sent through any part of the oven wherever heat is required. Thus the top, the bottom, sides or back of the oven may be heated independently of each other, or the whole may be turned on at once. To heat up the oven in the first instance, it is usual to turn on full power for, say, 15 minutes, and when cooking temperature is reached, the whole of the switches may be turned off, and cooking carried on for some considerable time without any electricity whatever. If, however, the temperature is required to be A KITCHEN FITTED DP WITH ELECTRIC COOKING-STOVES, MANUFACTURED MESSRS. CROMPTON AND CO., CHELMSFORD kept constant, the turning on of one heating surface, such as the bottom plate, will be all that is necessary. There is no combustion whatever, and therefore no products of combustion inside the oven. It is found that, on account of the even temperature, cooking may be carried on in any part of the oven with equal facility, and burning does not take place. Electrically heated grills are also constructed, while stewpans and frying-pans are provided with double bottoms, between which the conducting wires are placed. By merely connect- ing these utensils with the electric current, they can be heated ; and they can be placed in almost any place, quite independently of any stoves. 58 THE NEW CENTURY COOKERY BOOK CHAPTER VI ON COOKING TEMPERATURES The chief factor in cooking is heat, the laws of which are even now not completely under- stood in the scientific world. It is a most difficult study, and the average cook may be pardoned if showing ignorance on the subject ; nevertheless, a certain amount of theoretical knowledge is necessary to all who wish to advance in their profession and show a uniform excellence in their work. We know that the action of heat on foods is partly chemical and partly mechanical, and is manifested in a great variety of ways. This should teach us that mere happy-go- lucky methods will not be sufficient. Study and the observance of well-established rules (modified according to circumstances) are necessary.

AI-modernized reading of the original text

constructed on much the same principle as oil lamps used for lighting purposes, and require equal care and attention. A well-constructed, cleanly kept, and well-managed oil stove will cook food as well as any other stove, and with due care the cooking should be performed without smoke or odour from the flame, which should in no wise come in contact with the food to be cooked. Electric Stoves. — As already stated, the electric current that serves for lighting streets and houses can be utilised for cooking, but cooking by electricity has not yet become popular. It is claimed that cooking can be carried on with the production of far less heat when electricity is used than when coal is employed, for the very simple reason that no fireplace is used, and consequently there is no loss of heat up the chimney. The electric stoves at present used resemble in outward appearance the ordinary type of gas stoves, but the interior arrangements are different ; the whole of the interior being enclosed THE MANAGEMENT AND CARE OF STOVES by the addition of a bottom plate, and as no flue is required, no opening is left at the top of the oven. The electric wires are imbedded in an insulating enamel to the surface to be heated, and the heat is produced solely by the passage of electricity. Switches are used to control the current, which can be sent through any part of the oven wherever heat is required. Thus the top, the bottom, sides or back of the oven may be heated independently of each other, or the whole may be turned on at once. To heat up the oven in the first instance, it is usual to turn on full power for, say, 15 minutes, and when cooking temperature is reached, the whole of the switches may be turned off, and cooking carried on for some considerable time without any electricity whatever. If, however, the temperature is required to be [illustration: A KITCHEN FITTED UP WITH ELECTRIC COOKING-STOVES, MANUFACTURED BY MESSRS. CROMPTON AND CO., CHELMSFORD] kept constant, the turning on of one heating surface, such as the bottom plate, will be all that is necessary. There is no combustion whatever, and therefore no products of combustion inside the oven. It is found that, on account of the even temperature, cooking may be carried on in any part of the oven with equal facility, and burning does not take place. Electrically heated grills are also constructed, while stewpans and frying-pans are provided with double bottoms, between which the conducting wires are placed. By merely connecting these utensils with the electric current, they can be heated ; and they can be placed in almost any place, quite independently of any stoves. CHAPTER VI ON COOKING TEMPERATURES The chief factor in cooking is heat, the laws of which are even now not completely understood in the scientific world. It is a most difficult study, and the average cook may be pardoned if showing ignorance on the subject ; nevertheless, a certain amount of theoretical knowledge is necessary to all who wish to advance in their profession and show a uniform excellence in their work. We know that the action of heat on foods is partly chemical and partly mechanical, and is manifested in a great variety of ways. This should teach us that mere happy-golucky methods will not be sufficient. Study and the observance of well-established rules (modified according to circumstances) are necessary.

The new century cookery book