How To Cook on A Wood Cook Stove: The Secret of Better Baking
Original 1925 Edition

By Mary D. Chambers, B.S., A.M.

Portland Stove Foundry
Associate Editor of American Cookery
Author of Principles of Food Preparation, One-Piece Dinners, Etc., Etc., Etc.

PORTLAND STOVE FOUNDRY CO. IN PORTLAND, MAINE

In one of the comedies of a generation ago there is a love scene in which the hero picks up a leathery looking object and makes a show of trying to bend it over his knee.

What is it?" he asks.

The maid hangs her head in embarrassment, but replies courageously, "It's a pie, I made it.”

“I'll eat it!" exclaims the delighted lover.

But the lady, with an eye to the future, recovers the pie and persuades the youth to prove his valor in less hazardous ways.

Baking a crisp, juicy pie or a deftly browned loaf of bread or managing a Thanksgiving dinner is a worthwhile accomplishment. The kitchen range is close to the center of the home. It not only provides the main sustenance of life, but needed warmth for winter's cold and plentiful hot water to encourage the highly regarded virtue of cleanliness.

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Victorian Home Magazine.
June 2006. p 59.

Hundreds of cookbooks and collections of recipes of famous chefs witness the desire for variety in palatable and wholesome dishes. The implements of cooking have made equally rapid strides until they approach close to perfection. But a recipe book and the finest equipped kitchen in the world do not make a cook. A good cook has learned how to handle her range so that it does her bidding without effort or "off days." And the cookbooks do not tell her. There seems to be very little help for those who are making their first acquaintance with a modern range. This booklet is an introduction to your stove-just a few hints to make the acquaintance ripen more rapidly and help you to a fuller enjoyment of the hours spent in the kitchen.

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Good Time Stove Company Archive. © 2006.