When the wood is thoroughly kindled and the first layer of coal heated, fill the fire-box with coal even with the top of the oven.

When the blue flame becomes white, close the oven damper, and when the coal is burning freely, shut the direct draft. When coal becomes bright red all through it has lost most of its heat. A great deal of coal is wasted by filling the fire-box too full and leaving the drafts open till the coal is red. To keep a steady fire it is better to add a little coal often rather than to add a large quant.i.ty and allow it to burn out. Never allow dust or cinders to acc.u.mulate around a range, either inside or out. Learn to open and shut the oven door quietly and quickly. Study the amount of fire required to heat the oven to the desired temperature. Learn which is the hotter or cooler side of the oven, and move the article which is being baked as required, being very careful to move it gently.

Measurements.

Accurate measurement is necessary to insure success in cooking. As there is such a diversity of opinion as to what const.i.tutes a heaping spoonful, all the measurements given in this book will be by level spoonfuls. A cupful is all the cup will hold without running over, and the cup is one holding 1/2 pint.

The following table may be used where scales are not convenient:--

4 cups of flour = 1 pound or 1 quart.

2 cups of solid b.u.t.ter = 1 "

1/2 cup b.u.t.ter = 1/4 "

2 cups granulated sugar = 1 "

2-1/2 cups powdered sugar = 1 "

3 cups meal = 1 "

1 pint of milk or water = 1 "

1 pint chopped meat, packed solidly = 1 "

9 large eggs, 10 medium eggs = 1 "

2 level tablespoonfuls b.u.t.ter = 1 ounce.

4 " " " = 2 ounces or 1/4 cup.

b.u.t.ter the size of an egg = 2 " " "

2 level tablespoonfuls sugar = 1 "

4 " " flour = 1 "

4 " " coffee = 1 "

4 " " powdered sugar = 1 "

Table of Abbreviations.

Saltspoon ssp.

Tablespoon tbsp.

Pint pt.

Gallon gal.

Teaspoon tsp.

Cupful cf.

Quart qt.

Peck pk.

A speck (spk.) is what you can put on a quarter inch square surface.

Time-table for Cooking.

BAKING BREAD, CAKES AND PUDDINGS.

Loaf bread 40 to 60 m.

Graham gems 25 to 30 m.

Sponge cake 45 to 60 m.

Cookies 10 to 15 m.

Rice and tapioca 1 hr.

Custards 15 to 20 m.

Pastry (thin puff) 10 to 15 m.

Pie crust 25 to 30 m.

Baked beans 6 to 8 hrs.

Scalloped dishes 15 to 20 m.

Rolls, biscuit 10 to 20 m.

Gingerbread 25 to 30 m.

Fruit cake 2 to 3 hrs.

Bread pudding 1 hr.

Indian pudding 2 to 3 hrs.

Steamed pudding 1 to 3 hrs.

Pastry (thick) 30 to 50 m.

Potatoes 30 to 45 m.

Braised meat 3 to 4 hrs.

BAKING MEATS.

Beef, sirloin, rare, per lb. 8 to 10 m.

Beef, well done, per lb. 12 to 15 m.

Beef, rolled rib or rump, per lb. 12 to 15 m.

Beef, fillet, per lb. 20 to 30 m.

Mutton, rare, per lb. 10 m.

Mutton, well done, per lb. 15 m.

Lamb, well done, per lb. 15 m.

Veal, well done, per lb. 20 m.

Pork, well done, per lb. 30 m.

Turkey, 10 lbs. weight 2-1/2 hrs.

Chicken, 3 to 4 lbs. weight 1 to 1-1/2 hr.

Goose, 8 lbs. 2 hrs.

Tame duck 1 to 1-1/2 hr.

Game 40 to 60 m.

Grouse 30 to 40 m.

Small birds 20 to 25 m.

Venison, per lb. 15 m.

Fish, 6 to 8 lbs. 1 hr.

Fish, small 30 to 40 m.

VEGETABLES (BOILING).

Rice, green corn, peas, tomatoes, asparagus (hard boiled eggs) 20 to 25 m.

Potatoes, macaroni, squash, celery, spinach 25 to 30 m.

Young beets, carrots, turnips, onions, parsnips, cauliflower 30 to 45 m.

Young cabbage, string beans, sh.e.l.l beans, oyster plant 45 to 60 m.

Winter vegetables, oatmeal, hominy and wheat 1 to 2 hrs.

FRYING (DEEP).