A small whisk broom is efficient in cleaning the asbestos ring,
the metal jackets and spreaders in the wickless stove. By gen-
tle brushing the small particles of dirt which might interfere
with the flame are removed. \ATien the stove has a wick, it
must be kept smooth and even. Trimming with scissors brings
disaster because it is not possible to cut it evenly. If the wick
is new, it is well to let the uneven flame bum a few minutes
until the edge becomes well charred. The charred surface may
be packed down and made even. This is done best by placing
a piece of soft tissue paper over the finger and then pressing
down gently. Wicks cared for in this way will last much longer
and give better results than if they are trimmed with scissors.
If the flame becomes low when there is plenty of oil in the
supply tank, the pipe which carries the oil to the burner is
clogged. To clean this remove the cap at the end of the pipe
and force oil through until it flows freely.
There is a type of kerosene stove with an oven attached. In
these stoves the baking is practically the same as in an ordinary
cook stove. Most models, however, have separate ovens. These
are not heavily insulated, and for this reason they heat and bake
rapidly, while when there is insulation to be heated considerable
kerosene is burned before the oven is ready for baking. It is
advisable to buy the oven made for the particular type of stove
being used. The main precaution, of course, is, if the flame
comes near the top of the stove, that the floor of the oven be
elevated at least six inches to give adequate space for combustion.
Kerosene Water Heaters
Oil heaters for the hot-water tank are a welcome piece of
equipment in homes where there is running water. Its care is
similar to that of a kerosene stove. Drafts should be avoided
and all parts should be kept clean. The wicks will last longer in
the heaters and in the stoves if the supply tank is kept well filled
with oil. When there is no oil, the wick burns in its place.
LABOE-SAVING DEVICES 251
Pressure Cookers
The pressure cooker is nothing more than a steam-tight kettle.
The enclosed steam creates pressure and the pressure raises the
temperature, cooking food quickly. In this kettle any food which
is to be boiled or steamed can be cooked rapidly with a great
saving of time and fuel. Foods which must be cooked a long
time ordinarily, such as chicken and beans, may be steamed or
boiled in the pressure cooker in a few minutes and then browned
in the oven afterward.
These cookers are not complicated. First, there is a steam
gauge which registers the pressure. This must be kept clean
and dry. Then there is a pet-cock to let out the steam when the
cooking is completed. It is wise to leave the pet-cock open when
the food starts to cook, giving the cold air in the cooker a chance
to escape, but when the steam starts to come out, it is closed.
Page 122
Presented as published in 1923. 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
A small whisk broom is efficient in cleaning the asbestos ring, the metal jackets and spreaders in the wickless stove. By gentle brushing the small particles of dirt which might interfere with the flame are removed. When the stove has a wick, it must be kept smooth and even. Trimming with scissors brings disaster because it is not possible to cut it evenly. If the wick is new, it is well to let the uneven flame bum a few minutes until the edge becomes well charred. The charred surface may be packed down and made even. This is done best by placing a piece of soft tissue paper over the finger and then pressing down gently. Wicks cared for in this way will last much longer and give better results than if they are trimmed with scissors.
If the flame becomes low when there is plenty of oil in the supply tank, the pipe which carries the oil to the burner is clogged. To clean this remove the cap at the end of the pipe and force oil through until it flows freely.
There is a type of kerosene stove with an oven attached. In these stoves the baking is practically the same as in an ordinary cook stove. Most models, however, have separate ovens. These are not heavily insulated, and for this reason they heat and bake rapidly, while when there is insulation to be heated considerable kerosene is burned before the oven is ready for baking. It is advisable to buy the oven made for the particular type of stove being used. The main precaution, of course, is, if the flame comes near the top of the stove, that the floor of the oven be elevated at least six inches to give adequate space for combustion.
Kerosene Water Heaters
Oil heaters for the hot-water tank are a welcome piece of equipment in homes where there is running water. Its care is similar to that of a kerosene stove. Drafts should be avoided and all parts should be kept clean. The wicks will last longer in the heaters and in the stoves if the supply tank is kept well filled with oil. When there is no oil, the wick burns in its place.
Pressure Cookers
The pressure cooker is nothing more than a steam-tight kettle. The enclosed steam creates pressure and the pressure raises the temperature, cooking food quickly. In this kettle any food which is to be boiled or steamed can be cooked rapidly with a great saving of time and fuel. Foods which must be cooked a long time ordinarily, such as chicken and beans, may be steamed or boiled in the pressure cooker in a few minutes and then browned in the oven afterward.
These cookers are not complicated. First, there is a steam gauge which registers the pressure. This must be kept clean and dry. Then there is a pet-cock to let out the steam when the cooking is completed. It is wise to leave the pet-cock open when the food starts to cook, giving the cold air in the cooker a chance to escape, but when the steam starts to come out, it is closed.