Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1892-03-07

Con,siyances That Prevent Dust. smots
aud Other Annoyanees.

aud Othor Annoyautcs.
when the Italian cooking apparatus Is
used, neither dust, dirt, gas, smoke.
heavy cake, soggy potatoes nor explo-
sions ruiiios tompers It Is neither range
nor simply stove. It looks like tub
covered with shining tiles Of blue and
white porcelain II Is o triiio high and
IN order 10 operate It to the best advan.
tage 1t is best to stand on n little foot
stool or platform. Under the stove Is q
scmicircular closet reaching up to about
half It's height and holding from one 10
three sacks (about four bushels) Of char
coal On the top are one. two or three
openings-little square, boxliko gratcs,
sinking perhaps four or five inches and
about eight inches square. Under the
CRATES are receptaclos with doors for
ashes, and In tho center Is n larger re-
cep,acle for heating dishes.
over the stove and about half way up
the wall IA canopy. shaped Ike tho
stove at tho bottom, but gradually mar.
rowing TO the top at the front aud side
until II IL almost tunnel shaped. whore
1t joins tho chimney, is an opening into
the chimney, about the size Of n very
small stovopipe. There Is always q
good draft without hampers.
For boiling, few bits Of cane are put
in tho square or CRATE over which tho
kettle or the saucepan Is TO he placed;
then shoyeliul Of charcoal IL put over
the canes. light is applied and II you
are In hurry, over the hole Is put a Gu.
rious continuance very like u stoyopipo,
perhaps two feet high, with a funnel at
the top, acontriyanco that Is oxprcssivoly
known In Italian NJ I'll diavolo.' possibly
because It starts tho fire in such a mar
velously short time.
n tho articles to be boiled arc vogcta-
blcs, the kettle is placed directly over
the CRATE, and I'll diavolo" Is laid upon
tho shelf above. II, however, somo-
thing more delicate Is to be cooked. a
tripod about three inches high Is put
over tho CRATE and the boiler is placed on
that. 40 that thorc is not even u posi-.
bility Of burning or scorching; then n
circle Of Goals is put on tho outside Of
tho stove about the boiler. which is
tightly covered. It takes from twenty
minutes TO half an hour TO cook this
way, and everything cooked is cooked
all over.
For baking, the preliminary prcpara-
tions are the same. but the dish hold
ing the mixture is placed Ia an outer
dish Of block tin, and over II il put that
wonderful magician, tho "forno di
campagna,H that locks like peck or
"a half bushel measure, according 10 its
size, made Of sheet iron and inverted.
There IA an opening at ono side. up
which slips tho handle OF tho baking tin
or the saucepan, and over which tho
form slips, settling firmly down on tho
stove.
Under tho dish that contains the ma
tcrial to DO baked is tho charcoal fire in
the CRATE; about 1t glowing Goals are put
and replcnislcd before the glow dies out,
and ON top Of the "forno" more glowing
Goals are placed and treated In tho same
way Everywhere there Is an equal diff
fusion 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
II would DO quite possible TO use 1t with
our charcoal stovcs.-New York Sun.