Ranges, Kitchen. — Tlie " range " — where shall we draw the line between
the long rows of hot plates, &c., that are necessary in the grand hotel and the
modest little grate in the ai-tisan's cottage, or indeed the fire inclosed between a few
open bricks which support the soldier's cooking-pot containing perchance the hastily-
cut steak from the flank of the warrior's steed? To be practical, however, we need
seek neither the camp nor the court, but rather the ordinary dwellings of those whom
the large majority of the recipes we have published are chiefly intended to benefit,
and the very first point that it is necessary for us to consider is the advantages and
disadvantages of open and shut stoves.
One of the chief pomts in favoiu- of all close ranges is that there is no fear
of any of the dishes cooked being sent to table smoky. Secondly, a far greater
number of saucepans can be kept hot on a close range than on an open fire, and it
is far more easy to regulate the heat. Too often in open fireplaces when saucepans
are left for a short time they will boil over. Thirdly, in using close ranges the
outsides of the saucepans do not get covered with soot, as is necessarily the case in.
open fireplaces. The best close ranges are also fitted up with a rack over the top
for warming plates.
In roasting joints care should be taken that a current of air passes through the
oven or roaster while the meat is cooking, as by this means that peculiar greasy
flavour detected too often in meat that has been baked will be avoided.
Another pui-pose to which close stoves can be turned is that of an ironing stove,
and undoubtedly close stoves for ironing purposes generally, but especially for heating-
irons, possess enormovis advantages over open grates.
There is one point in connection with stoves to which I would call particular
attention, and that is the boiler. This latter indispensable part of every stove
should always be made to fill itself, and also should be made so that it can be easily
got at for the purpose of being cleaned. In shut stoves it will generally be found
that the boiler is more accessible than in the old-fashioned open grates, and this is
another important advantage possessed by the close oven.
When boilers do not fill themselves they are very apt to be forgotten by even
cai'eful servants, and are almost certain to be neglected by the average iiin of
serA^ants in the present day. You will therefore run the following risk : — The boiler
will get empty and then hot. The servant finding it empty \vill take a can of
cold water, and withoiit thinking of the risk she is running fill the boiler just as
it is, thereby cracking it probably, and doing some pounds' worth of mischief Again,
you have a still gi-eater risk to run. Supposing the fire to have been very fierce, and
the boiler to have got red-hot, then the water when poured into the boiler by a
careless servant gets quickly converted into steam, and an explosion occurs that may
be serious. An explosion from this very cause occurred many years back at a house
in Gower Street.
1168 CASSELLS DICTIONARY OF COOKERY.
Page 2363
Presented as published in 1892. 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
Ranges, Kitchen. — Tlie " range " — where shall we draw the line between the long rows of hot plates, &c., that are necessary in the grand hotel and the modest little grate in the artisan's cottage, or indeed the fire inclosed between a few open bricks which support the soldier's cooking-pot containing perchance the hastilycut steak from the flank of the warrior's steed? To be practical, however, we need seek neither the camp nor the court, but rather the ordinary dwellings of those whom the large majority of the recipes we have published are chiefly intended to benefit, and the very first point that it is necessary for us to consider is the advantages and disadvantages of open and shut stoves.
One of the chief points in favour of all close ranges is that there is no fear of any of the dishes cooked being sent to table smoky. Secondly, a far greater number of saucepans can be kept hot on a close range than on an open fire, and it is far more easy to regulate the heat. Too often in open fireplaces when saucepans are left for a short time they will boil over. Thirdly, in using close ranges the outsides of the saucepans do not get covered with soot, as is necessarily the case in open fireplaces. The best close ranges are also fitted up with a rack over the top for warming plates.
In roasting joints care should be taken that a current of air passes through the oven or roaster while the meat is cooking, as by this means that peculiar greasy flavour detected too often in meat that has been baked will be avoided.
Another purpose to which close stoves can be turned is that of an ironing stove, and undoubtedly close stoves for ironing purposes generally, but especially for heating irons, possess enormous advantages over open grates.
There is one point in connection with stoves to which I would call particular attention, and that is the boiler. This latter indispensable part of every stove should always be made to fill itself, and also should be made so that it can be easily got at for the purpose of being cleaned. In shut stoves it will generally be found that the boiler is more accessible than in the old-fashioned open grates, and this is another important advantage possessed by the close oven.
When boilers do not fill themselves they are very apt to be forgotten by even cai'eful servants, and are almost certain to be neglected by the average run of servants in the present day. You will therefore run the following risk : — The boiler will get empty and then hot. The servant finding it empty \vill take a can of cold water, and without thinking of the risk she is running fill the boiler just as it is, thereby cracking it probably, and doing some pounds' worth of mischief Again, you have a still greater risk to run. Supposing the fire to have been very fierce, and the boiler to have got red-hot, then the water when poured into the boiler by a careless servant gets quickly converted into steam, and an explosion occurs that may be serious. An explosion from this very cause occurred many years back at a house in Gower Street.