for practical purposes unless combined with the knowledge
of how the various foods should be prepared, either by cooking or in
whatever form circumstances and the material may require. The first
requisite for cooking purposes is heat; this necessitates the use of
fuel. The fuels chiefly used for household purposes are wood, coal,
kerosene oil and gas. Soft woods, such as pine or birch, are best for
kindling and for a quick fire. Hard woods, oak, ash, etc., burn more
slowly, retain the heat longer, and are better adapted for cooking
purposes.

COAL.

Coal (anthracite) is about 95 per cent. carbon. It kindles slowly,
gives a steady heat, and burns for a longer time without attention
than wood. Stoves for burning oil and gas have become popular, and are
very convenient and satisfactory for cooking purposes.

OIL.

Oil is considered to be the cheapest fuel.

GAS.

Gas is a very satisfactory fuel for cooking purposes, but can only be
used in certain localities.

Making and Care of a Fire.

CARE OF A FIRE.

Great care should be exercised in the selection of a stove or range.
The plainer the range the easier it will be to keep it clean. There
should be plenty of dampers that can be used to hasten the fire or to
check it. Learn thoroughly the management of the range before
beginning to cook. In lighting a fire, remove the covers, brush the
soot from the top of the oven into the fire-box; clean out the grate
(saving all the unburned coal, and cinders). Put in shavings or paper,
then kindling arranged crosswise, allowing plenty of air space between
the pieces, a little hard wood and a single layer of coal. Put on the
covers, open the direct draft and oven damper, then light the paper.
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 quantity and allow it to
burn out. Never allow dust or cinders to accumulate 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 o