[19] Rolla C. Carpenter, “Heating and Ventilating Buildings,” p. 229. New York, John Wiley & Sons, 1905.
Some properties of matter seem to have family ties. Tenacity and conductivity for heat, as an example, go together; all the tenacious metals as a group are conducting as well. Conversely, the non-conductors,—felt, gypsum, and the rest, are structurally weak. If the inventor could lay hands on a material able to withstand high pressure and, at the same time, carry off wastefully but little heat, he would build with it cylinders for steam engines much more economical than those of to-day He would also give cooking apparatus of all kinds a covering which would conduce to the health and comfort of the cook, while, at the same time, heat would be economized to the utmost. One of the advantages of electric heat is that it can be readily introduced into kettles and chafing dishes surrounded by excellent non-conductors; the result is an efficiency of about ninety-five per cent., quite unapproached in the operations of a common stove or range.
Norwegian Cooking Box.
The costliness of electric heat forbids the housekeeper from using much of it. Her main source of heat must long continue to be the common fuels. These, however, thanks to cheap non-conductors, may be used with much more economy and comfort than of old. Take, for example, the Norwegian cooking box, steadily gaining favor in Europe and well worthy of popularity in America. It consists of a box, preferably cubical, made of closely fitted thick boards, with a lid which fits tightly. Box and lid are thickly lined with felt or woolen cloth, and filled with hay except where pots are placed. These pots, filled with the materials for a soup, a stew, a ragout, are brought to a boil on a fire and then placed within the box, its lid being then fastened down. For two hours or so the cooking process goes on with no further application of heat. To be sure the temperature has fallen a little, but it is still high enough to complete the preparation of a wholesome and palatable dish, with economy of fuel and labor, without unduly heating the kitchen.
Norwegian cooker.
Aladdin oven.
On the same principle is the Aladdin oven, invented by the late Edward Atkinson of Boston, and manufactured by the Aladdin Oven Company, Brookline, Mass. It is built of iron, surrounded with air cell asbestos board, so as to maintain a cooking temperature of 400° Fahr. with little fuel or attention. Its drop door when open forms a shelf, when closed it is fastened by a brass eccentric catch, ensuring tightness; its wooden stand has an iron top to hold the oven firmly in place. This apparatus cooks a wide range of dishes admirably, retaining the natural flavors of meats, fish, vegetables and fruits as ordinary excessive temperatures never do. Mr. Atkinson wrote “The Science of Nutrition,” which sets forth the construction and uses of this oven.[20]
[20] Published by Damrell & Upham, Boston. $1.00.
