The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1892-05-26
SEEGER Bros. Extract teeth
without pain.
AN ITALIAN OVEN.
Contrivances That Prevent Dust, Smoke
and Other Annoyances

When the Italian cooking apparatus
is used, neither dust, dirt. gas. smoke,
heavy cake. sOggy potatoes, nor eX-
| plosions ruffies tempers. 1t is neither
| range nor simply stove. 1t looks like
a tub covered with shining tiles of blue
and white porcelain. 1t is trife
high. and in order to operate on it to
| the best advantage it is best to stand
on little footstool or platform. Under
the stove is a semicircular closet reach
ING up to about half its height, and
holding from one to three sacks (about
four bushels) of charcoal. On the top
are one, two. or three openings s-little
square, boX-like CRATES, sinking per-
haps four or five inches and about
eight inches square; under the CRATES
are receptacles with doors, for ashes,
| and in the centre is a larger receptacle
for heating dishes. Over the stove,
| and about half way up the wall, is
canopy, shaped like the stove at the
bottom, but gradually narrowing to
the top at the front and side until it is
almost tunnel-shaped where it joins
the chimney, on the outside, while in
side, and just at the junction with the
chimney, is an opening into the CHM
ney, about the size OF very small
stovepipe. There is always a good
draft without hampers.
For boiling, few bits of cane are
put in the square or CRATE over which
the kettle or the saucepan is to be
placed; then a shovelful of charcoal is
put over the canes, light is applied,
and, if you are in a hurry, over the
hole is put curious cOntrivance very
like stovepipe, perhaps two feet high,
with funnel at the top, a contrivance
that is eNpressively known in Italian
as I'll diavolo!" possibly because it
starts the fire in such a marvellously
short time.
If the articles to be boiled are veget-
ables, the kettle is placed directly
over the CRATE, and Ill diavolo" is laid
upon the shelf above. If, however,
something more delicate is to be
cooked, a tripod about three inches
high is put over the CRATE and the
boiler is placed on that, so there is not
even possibility of burning or scorch-
ing; then a circle of Goals is put on the
outside of the stove about the boiler,
which is tightly covered. 1t takes from
twenty minutes to half an hour to cook
this way, and everything cooked is
cooked all over.
For baking the preliminary prepara-
tions are the same, but the dish hold
ing the mixture is placed in an outer
dish of block tin, and over it is put
that wonderful magician, the "forno di
campagna," that looks like a peek or a
half-bushel measure, according to its
size, made of sheet iron and inverted.
There Is an opening at one side. up
which slips the handle of the baking
tin or the saucepan, and over which
the form slips, settling firmly down on
the stove. Under the dish that con-
tains the material to be baked is the
charcoal fi1T in the CRATE; about it
glowing Goals are put and replenished
before the glow dies out, and on the
top of the "forno" more glowing Goals
are placed and treated in the same
way. Everywhere there is an equal
diffusion of heat. Mince pies, sponge
cake, custards, bread, and turkeys
are Drowned perfectly. The "forno"
wasn't invented by an Italian, but by
Frenchman, and it would be quite
possible to use it with our charcoal
stoves.