Under this is placed a closet for warming and keeping hot
the dishes, vegetables, meats, etc., while preparing for dinner. It
is also very useful in drying fruit; and when large baking is required,
a small appended pot for charcoal turns it into a fine large oven,
that bakes as nicely as a brick oven.
Another useful appendage is a common tin oven, in which roasting can
be done in front of the stove, the oven-doors being removed for the
purpose. The roast will be done as perfectly as by an open fire.
This stove is furnished with pipes for heating water, like the
water-back of ranges, and these can be taken or left out at pleasure.
So also the top covers, the baking-stool and pot, and the summer-back,
bottom, and side-casings can be used or omitted as preferred.
[Illustration Fig 37]
Fig. 37 exhibits the stove completed, with all its appendages, as they
might be employed in cooking for a large number.
Its capacity, convenience, and economy as a stove may be estimated by
the following fact: With proper management of dampers, one
ordinary-sized coal-hod of anthracite coal will, for twenty-four hours,
keep the stove running, keep seventeen gallons of water hot at all
hours, bake pies and puddings in the warm closet, heat flat-irons under
the back cover, boil tea-kettle and one pot under the front cover,
bake bread in the oven, and cook a turkey in the tin roaster in front.
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