New-York tribune., 1901-01-30

Ona NJ the most fruitful sources Of household
waste and extravagance is the coal bin. and tons
OF fuel are used where single one would give the
same results. Open draughts and range rull 10
the covers of glowing Goals not only burn need
less amount of coal. burn out the range at the
same time A shovelful of coal or sufficient to
lightly cover the fire will accomplish as much as a
half scuttleful excepting in the increase Of the
coal mans trade.
For small range nut coal is best; for large
one small egg coal. Red ash coal makes a hotter
fire with fewer cinders, than the white ash, and
the latter burns more slowly. For these reasons an
equal mixture of the two is wise economy. Ihe
ashes taken from the fire should never be thrown
into the until they are sifted The cinders thus
obtained can be used the fire at times when the
greatest heat is not needed But they should al
ways pe added after tho fresh coal is we'll aglow.
third of a cupful of kerosene with which TO
saturate the kindling and coal before putting IL
In the range will facilitate the housemaid's morn
ing work whether the fire has been kept
overnight Kerosene should never, however, be
poured directly into stove, either from the cup
or can. The best way is to lay the wood on a
shovel and cover it there with the oil. and then
add a sprinkng to a shovelful OF coal Many
housekeepers insure their kitchens against acct
dent from this cause by leaving part OF a cupful
of oil for the servants and locking the rest in
the storeroom.
handful of sugar will revive expiring fire
quickly as will kerosene. but happy the house
counts In many cases for the rapid disappearance
of the kitchen sugar supply.
To know how to have the oven at the right
temperature for the various foods cooked In 1t re-
quires study and experience. Thee are. however.
a few arbitrary rules that can be safely followed
For loaf cakes made with butter. the oven Is at
the right temperature when the bare hand can be
held at the hottest place for about twenty seconds
while thirty is being counted slowly. The same
temperature is required for bread. For cake; the
doors should be opened and closed quickly
After the bread has risen and yellowed on the top,
be turned around, and if there is danger or its
A somewhat lower temperature is better for the
bread after il has risen to its full height One old
housekeeper always tests her oven by touching the
outside of the oven door with her wet finger II it
Misses she considers IT ready for her baking.
This. however. guards against too low heat but
not against great heat For spongecakes an
oven is at the right temperature when piece OF
white paper will turn yellow in five minutes. This
is also suitable for thin layer cakes
An oven cannot be too hot for a roast or meat
during its first ten minutes of baking, because the
object is 10 form brown crust over Ii. which shall
keep the juices in. After that time the draughts
should be closed lid removed from the top of
the range and the brought down to mod
crate temperature If. however. the oven is not
hot enough when the meat Is ready TO be put In,
the roasting pan may be heated very hot the
top of the stove and the meat may be scared all
its surface there. Then ID can safely bs
placed in a moderate