Hello History Lovers!
One hundred years ago, Mrs. Ida Bailey Allen, a prolific cookbook author, and home economics educator published a cookbook titled the Woman’s World Calendar Cook Book 1922. Each month featured menu suggestions, recipes, and an article on a topic of importance to an early twentieth-century homemaker. December’s article is titled The Range and Its Operation. By reading the article I realized there was a lot I didn’t know about the development of cookstoves. My perception was that homemakers cooked on behemoth wood-burning stoves (see image above) up until electric stoves magically appeared in kitchens across America sometime in the early twentieth century. As it turns out there were many improvements that took place along the way.
In the 1700s cooking took place in an open hearth. Late in that century the fire was taken from the hearth and placed in a cast-iron box with a flat cooking surface giving birth to the woodburning cookstove. During the 1800s these stoves became more and more user-friendly, less bulky, and highly decorative. By the 1900s experimentation with different types of fuel (coal, manufactured oil/gas, and kerosene) led to the development of cookstoves that could not only burn a different type of fuel (Kerosene) but some models could burn several different fuels (wood, coal, oil/gas) with little adjustment to the stove.
Below are advertisements from the 1920s illustrating cutting-edge ranges of the day. I have also included excerpts from Ida’s book most of which focus on economizing on the use of cooking fuels.
The Coal Range
To get the best results from a coal range it is necessary to understand thoroughly its drafts and mechanism. A little practice will soon show you how to adjust these so as to economize on fuel.
In no part of one’s housekeeping is proper planning of greater value than in connection with the range, whether it be gas or coal. On ironing day, when a hot fire is needed to heat the irons, plan an oven meal of the kind which needs little actual attention—Baked Potatoes, Poor Man’s Rice Pudding, or some Casserole dish. Then, on your regular baking day, plan for further baked dishes which can be held over for a subsequent day’s meals, because the same heat which will bake your pie will also bake potatoes, or will cook the cereal.
As far as the care of the coal range is concerned, there are only two things which must be given serious consideration:
- Keep a clear fire by shaking down the greater part of the burned-out ashes which collect in the lower part of the grate, that the air may circulate freely, making the coals glow and give off their stored-up power.
- Keep the flues clean and clear of soot and dust, for if these are not kept clean you cannot have proper heat in the oven.
This type of fuel was particularly interesting to me. Sometimes called gas and sometimes called oil it refers to a manufactured fuel made from coal, petroleum, waste fats, oils, or gasoline.
A little thought and care will result in materially reducing the cost of cooking by gas/oil. For instance, a steam cooker that operates over one burner makes it possible to cook two or three things at one time, and even without a steam cooker, one can still do this by the use of double and triple saucepans, all of which are placed over one burner.
The newest style of gas/oil range has a solid top like that of a coal range (as opposed to individual burners), the heat from each burner radiating so that a large surface of the stovetop around it is heated, and this materially reduces the gas/oil bill because two or three things can be cooking by this radiated heat.
There are three sizes of burners on almost all gas/oil ranges:
- The simmerer
- The regular-sized burner
- The giant burner
The simmerer is actually used less than any other burner, whereas it should be the hardest worked, for its heat is quite enough to carry on cooking operations after the boiling point has been reached. The giant burner should be employed only when very large cooking utensils are being used.
Be sure that the mixer is properly regulated so that enough air is burned with the gas to give a blue flame and not a red one. The latter wastes gas/oil, soils the pans and gives off less heat than the blue flame.
The Kerosene Stove
As ranges moved away from being the cookstove as well as the main heat source in a home, the kerosene stove was touted as an appliance that would help keep the kitchen and the cook cool. However, kerosene stoves never became wildly popular as they were perceived by consumers as a real fire hazard.
A kerosene stove is invaluable, especially for summer use, where gas or electricity are not available. It is sometimes stated that oil is a dangerous form of fuel to use. All fire is dangerous unless intelligently handled, and there is no more reason for banishing an oil stove than any other stove.
A three-burner oil stove with a portable oven will do the necessary cooking for a small family. Give it the same care that you would give to oil lamps. See that the oil tank is properly filled, that the wicks are trimmed, that they are long enough to reach properly into the oil, and be careful that the saucepans placed on the oil stove are not over-filled so that there is no danger of boiling over.
Baking can be done just as thoroughly with oil as with any other fuel. In baking, use the upper shelf of the oven as much as possible, especially in the baking of pies with a bottom crust, because if baked too close to the flame the under crust may become overdone before the top and filling are cooked.
In baking with any form of fuel—electricity, gas, coal, or oil—remember that more food is spoiled by too much heat than by too little.
Accustom yourself to the use of an oven thermometer. It is inexpensive, and it does give a feeling of assurance.
- A very slow oven, 250 to 300 degrees F.
- A moderate oven, 325 to 350 degrees F.
- A hot oven, 350 to 375 degrees F.
- A very hot oven, 375 to 450 degrees F.
At the turn of the twentieth century, the use of natural gas and electricity was in its infancy in urban areas. In very rural areas it would be decades before either was available.
Articles may be edited for length and clarity.
4 thoughts on “Cooking With Ida–The Range”
Give me that blue stove! 😍
Never thought about conserving heat… ie using the same fire to cook and heat the irons.🤯
Another article I’m working on talks about what a blessing the electric iron was for women.
And, I complain if I have to cook on an electric cooktop as opposed to natural gas. Boy, times have certainly changed for the better.
I too grumble about cooking on an electric stove as opposed to natural gas. What a difference a century makes! Thanks for stopping by.
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