KEROSENE STOVES. [Footnote 9: NOTE TO THE TEACHER.—In case no kerosene, gasoline, or electric stoves are used in the homes of the pupils, the portion of the lesson regarding these stoves may be omitted.]—Where gas is not available for cooking, kerosene may serve as a fuel. In case a house is equipped with a coal range, a kerosene stove may also be desirable for use in summer time.

There are two types of kerosene stoves, viz., wick and wickless stoves. The burners of the former type are supplied with cotton wicks which become saturated with kerosene. When a match is applied to the wick, the kerosene on it vaporizes and the vapor burns. The burning kerosene vapor vaporizes more kerosene and thus the burning continues.

[Illustration: Courtesy of Detroit Vapor Stove Co FIGURE 15.—
CROSS-SECTION OF WICKLESS KEROSENE STOVE.]

In one type of wickless stove it is necessary to heat the burner so that the kerosene will vaporize when it comes in contact with it (see Figure 15). Such a burner may be heated by pouring a small quantity of gasoline into it. A lighter is then applied to the burner. When the latter is sufficiently heated, the kerosene is turned on. The kerosene then vaporizes as it flows into the hot burner and burns.

In other types of so-called wickless stoves, the burners are equipped with asbestos or other incombustible material. This material becomes saturated with kerosene and carries the fuel to the tip of the burner somewhat as does a cloth wick.

It is especially necessary to keep kerosene burners clean. Bits of carbon collect in them and prevent perfect combustion. This results in "smoke" or soot issuing from the burner. It is well to keep the burners and wicks free from charred material, and to renew the latter when they become short.

Most kerosene stoves are equipped with removable containers for the fuel. These should be kept filled with sufficient kerosene for burning. A wick burner should never be allowed to burn after all the kerosene in the container is exhausted.

GASOLINE STOVES [Footnote 10: See note to the teacher, Footnote 9.]— Since gasoline is a much more readily inflammable fuel than kerosene, it requires a different type of burner and stove. As a usual thing gasoline cannot be burned in kerosene stoves nor kerosene in gasoline stoves. (In the stove shown in Figure 15, however, either fuel may be burned.)

When gasoline is used in a stove, it is necessary to vaporize the gasoline before lighting the burner. This is accomplished in most stoves by letting the gasoline flow into a cup situated underneath the burner, turning off the supply of gasoline, and then applying a match to the cup. By the time the gasoline is burned the burner is heated. Then the stopcock is turned on, a match applied to the burner, and the gasoline vaporizes and burns.

Gasoline burners, like those in which kerosene is burned, should be kept clean. When a mixture of gasoline vapor and air is heated, an explosion may result. It is for this reason that the tank or gasoline container of a stove should never be filled while the burners of the stove are lighted or even hot.

[Illustration: Courtesy of Westinghouse Electric and Manufacturing
Co FIGURE 16.—ELECTRIC RANGE.]

ELECTRIC STOVES. [Footnote 11: See note to the teacher, Footnote 9.]—It was mentioned previously that electricity is not a fuel. Hence electric stoves are not provided with burners. They have heaters which contain coils of wires through which an electric current passes. Electricity is the cleanest source of heat for cooking. But in order to operate an electric stove economically, it is necessary to utilize the current required for a heating element to its greatest extent. For example, if the current is turned on to heat the oven as many foods as possible should be cooked in the oven (see Figure 16).

[Illustration: FIGURE 17.—PRESSURE COOKER.]

DEVICES AND UTENSILS FOR SAVING FUEL.—The pressure cooker (see Figure 17) in which a temperature higher than that of boiling water is maintained is a great saver of fuel. A food can be cooked in from one third to one fourth the usual length of time in one of these devices. Moreover, pressure cookers are especially valuable for high altitude cooking, where water boils at a temperature lower than at sea level.

The steam cooker (see Figure 18) is a fuel saver, when several foods are cooked at one time in it. Sufficient fuel for only one burner is required to operate it. The so-called clover leaf pans or utensils of such shape that two or three can be placed over one burner or heater save much fuel or current (see Figures 16 and 27.).

The fireless cookers described in Lesson XXII are practical fuel and heat savers.

STUFFED PEPPERS [Footnote 12: A choice of either Stuffed Peppers or
Butterscotch Apples may be made for this lesson.]

6 green peppers 1 cupful cooked meat, chopped 1 tablespoonful scraped onion 1 teaspoonful salt 2 cupfuls soft bread crumbs 1 tablespoonful butter or substitute

[Illustration: Courtesy of Toledo Cooker Co FIGURE 18.—STEAM
COOKER CONTAINING VARIOUS FOODS.]

Cut a slice from the stem end of each pepper or cut each pepper lengthwise in halves. Remove the seeds.

Mix the chopped meat, onion, and salt. Mix the bread crumbs and fat as directed in Stuffed Tomatoes. Combine the ingredients and stuff the peppers with the mixture. Place the peppers in a baking-dish or pan, and pour enough boiling water into the dish or pan to cover the bottom of it. Bake in a moderate oven (375 degrees F.) for 30 to 45 minutes or until the peppers are tender. Serve hot in place of meat.

If desired, 1/4 cupful fresh or canned tomatoes may be added to the stuffing mixture. Cooked rice may be substituted for the bread crumbs. A mixture of cooked rice and cheese sauce (see p 87) also makes a tasty stuffing for peppers.

If a slice is cut from the top of the pepper, it may be used as a lid to cover the pepper after stuffing.

BUTTERSCOTCH APPLES [Footnote 13: See footnote 12.]

5 apples 2/3 cupful brown sugar 1/2 cupful water 3/4 cupful milk 1/2 tablespoonful corn-starch 1/8 teaspoonful salt 1/2 to 1 tablespoonful butter 1/2 teaspoonful vanilla

Wash the apples, and cut them into quarters, pare and core them. Into a saucepan put the sugar and water, and heat. When the sirup boils, add the apples. Cover and boil gently until the apples are tender. Remove the apples from the sirup with a skimmer or a wire egg beater, placing the fruit in sherbet glasses or other suitable dishes for serving.

In another pan, mix the milk and corn-starch thoroughly. Stir and cook until the mixture reaches the boiling point, then add it to the sirup in which the apples were cooked. Boil for a few minutes. Add the salt, butter, and vanilla. Stir these into the mixture, then pour the sauce over the apples. Serve Butterscotch Apples hot or cold for a dessert.

QUESTIONS

State at least two reasons why gas, kerosene, and gasoline are more popular fuels in summer time than coal.

Mention a possible cause for smoke issuing from a kerosene burner.

Why should a wick burner never be allowed to burn after all the kerosene in the container is exhausted?

Carefully explain why the tank of a gasoline stove should never be filled while the stove is lighted or hot.

Why are electric stoves not provided with burners?

Why is a pressure cooker regarded as a fuel saver?

How should a steam cooker be used in order to save fuel?

Explain how it is possible to save fuel by using clover leaf pans.

Note that no ground pepper is added to the stuffing for peppers Give the reason for this.

What is the purpose of pouring boiling water in the dish or pan in which peppers are baked?

Did the sirup in which the apples were placed completely cover the fruit? From this explain why it is advisable to cover the apples during the cooking.

NOTE TO THE TEACHER.—If the course in food study is begun in the fall, when fruits are in season, the lessons of Division Seventeen—The Preservation of Food—may follow this lesson. The plan of canning fruit in the autumn is desirable, especially if the course in foods covers but one year. If more than one year is devoted to food study, the teacher may find it more satisfactory to can fruits in the autumn of the second year, or at the close of the spring semester of the first year. The pupils at these times will have become more skilful, so that the canning of foods can be accomplished with greater satisfaction. The high cost of fruits and sugar make it imperative that as little spoilage as possible result from food preservation. (Also see the note at the end of lesson XIII.)