Manual of military cooking and dietary / War Office.

Date:
1933
Catalogue details

Licence: Public Domain Mark

Credit: Manual of military cooking and dietary / War Office. Source: Wellcome Collection.

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    making stock. The boilers are fitted with wire baskets, the stock pot basket having three compartments as receptacles for the three grades of bones. The two boilers are fixed close together in a cast iron frame and are heated by one fire. The capacity of the stock pot is 15 gallons, that of the vegetable boiler 25 gallons. The heat can be directed on either of the boilers, or may be allowed to pass into the flue direct as desired by the cook. To clean out the flues, etc., the fire must be removed, furnace and ashpits cleaned out. Close the dampers. Open the soot caps in the flue, sweep both sides of the flue well down, close the caps ; then open the soot doors on either side of the boiler tops, clean the sides of the boiler, raking out the soot with a rake. Lay the fire with wood and coal. Close the furnace, open the lids of the boiler, remove the bones from the stock, empty the pot. Wash out with hot water and soda, rinse out with clean warm water, replace the stock, remove the bones from the basket, wash the basket, and put it away in a cool place. Clean out the vegetable boiler, fill three parts with water. In the morning open the furnace and ashpit doors and dampers, light the wood and close the furnace doors. When the fire requires replenishing push the live coals to the back, adding the fresh in front. Close the stock pot damper, directing the heat on the larger boiler. Should the latter not be required for breakfast the dampers may be closed just sufficiently to maintain combustion. Hot-AIR OVENS Working Instructions 1. See that the firebars are well clear of clinker and that all ashes are cleaned from the ashpit and on no account allowed to accumulate. Unless this is done good results cannot be obtained, and the cost for fuel will be considerably greater ; the firebars will also require to be renewed oftener; a pan of water or an occasional damping of the ashes in the ashes pit will assist in preserving the firebars. 2. If firing over-night, commence with wood and a few shovel-fulls of coke. Draw this through to a bright red with the main damper wide open. Then fill the furnace full of coke and immediately close the damper sufficient to allow the sulphur fumes to escape up the chimney. . 3. If firing during working hours, put on a good fire and regulate the damper according to requirements. If once firing does not give the necessary heat for the work required, repeat the process.