In the previous lesson it was found that when a material burned, it united with oxygen. It is a matter of common observation that when all solid fuels—coal, wood, paper—burn, they decrease in size, and that fuel gas is consumed. Apparently only a few ashes remain when solid fuels have been burned, and only a disagreeable odor remains when gas has been burned. Yet soot is deposited in the stovepipe and smoke issues from the chimney. Both solid and gaseous materials, such as ashes, soot, and smoke, are formed when fuels burn. Such materials are called products of combustion.
FIRE BUILDING IN A COAL RANGE.—It is necessary to have the fire box, ash pan, and other parts of the stove clean before building a fire. After cleaning, place a generous layer of loosely crumpled paper over the bottom of the fire box, then about four layers of kindling wood, placed so that there are air passages between the pieces, and on top of the wood put two shovelfuls of coal. Regulate the dampers for a direct draft, replace the stove-lids, and brush the surface of the stove.
[Illustration: FIGURE 11.—COAL RANGE SHOWING COURSE OF INDIRECT DRAFT.]
Before lighting the fuels, polish the range in the following manner: To the nickel of the stove apply whiting and ammonia or any satisfactory metal cleanser.
To the iron of the stove apply oil rather than "blacking." Light paraffin oil may be used for this purpose. Apply the oil with cotton waste, or a soft cloth. (Care should be taken not to apply an excess of oil.) Polish with soft cotton or woolen cloth. One should remember, however, that oil must be used with caution. It should never be applied to a stove containing burning fuels. If the stove cloth, saturated with oil, is not destroyed after using, it is well to keep it in a covered tin can or stone jar. After polishing the stove, light the fuels. When the wood is reduced to glowing embers and the coal is burning, add more coal. If this burns well, change the dampers to make an indirect draft.
GREEN CORN In selecting corn for cooking, choose those ears that are filled with well-developed kernels, from which milky juice flows when pressed with the thumb. Cook as soon as possible after gathering.
To boil green corn remove silk and husk from the corn, place the ears in boiling water. Cook the corn until no juice flows from the kernels when pressed (usually from 12 to 20 minutes). Serve whole on a platter. The platter may be covered with a folded napkin.
To bake green corn select 12 ears. Remove the corn from the cob as follows: Cut through the center of each row of grains, slice off the tops of the kernels, and then scrape the pulp thoroughly from the cob. Put in a baking-dish, add:
3/4 cupful milk 1 tablespoonful butter or substitute 2 teaspoonfuls salt Pepper
Bake in a moderate oven for about 45 minutes. Serve hot.