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American Wood Heat Cookery Book
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American Wood Heat Cookery Book

Item #BC8916
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Today's Price: $14.95
Almost three hundred dishes you can make on your heating stove, from soups to sweets. Methods (ash cookery, steaming, broiling, more), cookware and utensils, stove care, wood tips and proper fire temperature.
  • Byrd Adams
  • 6-1/2" x 9-1/4"
  • 240 pp.

"...delightfully inventive ways to use your wood heat stove for cooking delicious meals with true Americana flavor...." --Farm Equipment News.

  1. Introduction
  2. The Stove Story
  3. Heat Stove Cookery
  4. Recipes
  5. Soups and Beverages
  6. Side Dishes
  7. Main Dishes
  8. Breads and Such
  9. Sweets
  10. Stove-Top Parties
  11. Stove Care
  12. Ten Wood Tips
  13. Heat Value of Woods
  14. Safe Temperatures of Meat and Poultry

Excerpt from page 13


Early wood stove users took every possible precaution to avoid the cry of "Fire" which usually meant a family would be left homeless. In colonial days men stopped their work and grabbed buckets to form a line from the fire to the town well. Usually their best efforts were futile.

Clean chimneys were the major fire insurance they had. Creosote-- the sticky tar that collects inside the chimney from improper draft and incomplete burning of green or wet wood--catches fire easily. Chimney sweeps operated in North America during the earlier stove age to control the fire hazard. They can be seen today with their stovepipe hats and flapping coattails. In Europe sweeps read chimneys like our electric man reads meters. They check you on a regular schedule depending on your creosote buildup patterns and trouble you only for the fee. One ancient chimney cleaning method suggested by a savvy European to a novice new-stove burner in America was to lower an energetic young goose down the chimney on a rope and let it flap creosote away. Or after Christmas you can pull the Yule tree up and down the chimney.

Finally, the story of stoves includes ashes which once were vital in household ecology. Left in the bottom of a stove they prolonged its life. Oldtimers made soap from the lye that leached out of the ashes and from grease and fat from cooking (see "Soap Making"). They even rinsed dinner plates into a reservoir with hot water to collect every bit of fat that solidified on the water. Our forebearers also used ashes in the garden to control pests and as fertilizer. (hardwood ashes used for cooking fires are especially good soil improvers.) They sprinkled them on icy paths in wintertime to prevent falls and threw them on garbage heaps to discourage rats and mice.

Copyright MarrasM Press

Customer Reviews of American Wood Heat Cookery Book
Product Rating: 5.0 out of 5.0(1 reviews)
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- 10/30/2009
said: brad mattson
"great book. interesting facts, lots of good recipes."
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