COOKING ON TOP OF THE STOVE

Fill the teakettle before lighting the fire and get all the advantage of the first flames. When a new fire is built, the strong direct draft up the chimney tends to draw the hot flames close under the center of the stove. Over a fresh wood fire the breakfast coffee sometimes boils quicker in the center of the stove than on the less heated lids directly over the firebox. Perhaps the dish of water for the four-minute egg refuses to come to a boil. Why? -Because the cook has not learned that water will boil quicker if a cover is put on the dish. A cover on the spider has the same effect and also keeps the stove cleaner. A' little later, when the fire is well going, the whole top of the range is hot enough for boiling in large kettles or heating the flats for ironing, where electric ironing is not practicable.

FIRE FOR BROILING

Broiling should be prepared for in advance. The fire should be built up high and show an even surface of clear red-hot coals. Good broiling requires intense heat for a short time, over coals that are past the flaming and gas producing stage.

Open the oven damper so the smoke will go directly up the chimney; also give the fire some draft underneath. Take off the two lids over the fire and sear over your sirloin, chop or fish as quickly as possible, with frequent turning. This quick searing of the surface tends to prevent the escape of the juices and rewards the cook with a toothsome article of food impossible to produce in any other way. (A little olive oil on the steak before or after broiling gives a wonderful flavor.) A coal or charcoal fire is the selection of the world's finest chefs for broiling. Anything broiled should be served as soon as it comes off the fire. If that is impracticable, put it on a platter and keep hot in the oven.