Dutch oven

“ Not that Cousin Roxy ever used the Dutch oven nowadays excepting to store things away in. She had instead a fine shiny, water-back steel range, over which she hovered like a sorceress from five A.M. to eleven A.M., producing such marvels of cookery as held the girls spellbound: raised doughnuts with jam inside and powdered sugar outside; apple turnovers made with Peck's Pleasants and rich Baldwins; ginger cookies, large as saucers with scalloped edges, soft and rich as butter scotch; and pies, with rich, flaky crust and delectable filling in endless varieties. ”

“ He probably ends by shooting it full of holes. And next trip, being unwilling to bake in [104] the frying pan while he has a horse to carry for him, he takes along the same old piece of ordnance—the Dutch oven.
"We may live without friends, we may live without books,
But civilized man cannot live without cooks"
Aluminum Baker
This is no exaggeration. I have been there myself. Until this very year I carried a Dutch oven on my pack trips. Then I made one more try, purchased an aluminum baker of Abercrombie & Fitch, and have had good bread at minimum trouble. ”

“ This is so made to hold the hot cinders which are dumped on top of it, but a
Dutch Oven May be Improvised
From any combination of two metal dishes so made or selected that the large one will fit over the top and snugly overlap the smaller dish, so as not to admit dirt, dust or ashes to the food inside. In this oven bread, biscuits, cakes, pies, stews, bakes, meat, fish, fowl and vegetables may be cooked with delightful results. ”

“ These kitchens came in various sizes for roasting birds or joints, and in them bread was occasionally baked. The bake-kettle, which in some communities was also called a Dutch oven, was preferred for baking bread. It was a strong kettle, standing, of course, on stout, stumpy legs, and when in use was placed among the hot coals and closely covered with a strong metal, convex cover, on which coals were also closely heaped. Such perfect rolls, such biscuit, such shortcake, as issued from the heaped-up bake-kettle can never be equalled by other methods of cooking. ”

“ Boy Scouts and campers frequently improvise Dutch ovens by packing damp sandy clay, 8 to 12 inches thick, around a wooden barrel, a tin wash boiler, or slabs of rock to form a vault. After the earth has been gradually dried and baked with a slow fire, the oven is ready for use. ”

“ The pots and kettles are swung from a long iron bar placed well up in the chimney. (The crane with which we are all familiar is simply a later development of this primitive bar.) There is a brick oven built into the fireplace, also a Dutch oven, which is a pot with a rim around the cover to hold the hot coals; and, the last step in evolution before the cook-stove, we find the tin kitchen standing in its place before the andirons.
The most precious of all the furnishings of the fireplace is an old-fashioned toaster from which Hawthorne has had many a slice of toast. ”

“ There should always be a supply of brown flour kept in readiness to thicken brown gravies, which must be prepared in the following manner: put a pint of flour in a Dutch oven, with some coals under it; keep constantly stirring it until it is uniformly of a dark brown, but none of it burnt, which would look like dirt in the gravy. All kitchens should be provided with a saw for trimming meat, and also with larding needles. ”

“ Lay at the bottom of a small Dutch oven some slices of boiled pork or salt beef, then potatos and onions cut in slices, salt, pepper, thyme and parsley shred fine, some crackers soaked, and a layer of fowls cut up, or slices of veal; cover them with a paste not too rich, put another layer of each article, and cover them with paste until the oven is full; put a little butter between each layer, pour in water till it reaches the top crust, to which you must add wine, catsup of any kind you please, and some pounded cloves; let it stew until there is just gravy enough left ”

“ The fire for baking should be made apart from the range. A hole in the ground a little more than deep enough to contain the bake-kettle or Dutch oven should be dug, and of sufficient diameter to allow four or five inches' space on each side of the oven when it is in the hole. Build up a good fire in the hole, and when you have a large quantity of hot coals and ashes, dig out all but a thick layer on the bottom, set in your oven, and pack it all around and on top with the coals and ashes. Cover the whole with a piece of turf or some earth. ”

“ But to the weary and sharp set, there is something highly refreshing to the spirits and stimulating to the appetite. The dutch oven, well filled with biscuit, is no sooner discharged of them, than their place is occupied by sundry slices of bacon, which are immediately followed by eggs, broken into the hissing lard. In the mean time, a pot of strong coffee is boiling on a corner of the hearth ”

“ For domestic use, where the kitchen-range does not include a really good oven, the portable articles known as a ‘Dutch-oven,’ and an ‘American oven,’ form an excellent substitute, admirably adapted for small joints, poultry, &c., all of which, when these utensils are skilfully employed, possess a delicacy and flavour fully equal to the same when roasted ”

“ But it was not so hard a task, for our supplies were flour, beans, bacon, dried apples, and dried peaches, tea and coffee, with, of course, plenty of sugar. Canned goods at that time were not common, and besides, would have been too heavy. Bread must be baked three times a day in the Dutch oven, a sort of skillet of cast iron, about three inches deep, ten or twelve inches in diameter, with short legs, and a cast-iron cover with a turned-up rim that would hold hot coals. ”

“ In the field the native cook wastes much time. Generally provided with an inadequate cooking equipment, hours are spent cooking beans after the day's work, and then, of course, they are often only partially cooked. A kettle or aluminum Dutch oven should be taken along, large enough to cook enough beans for both breakfast and dinner. ”

“ On the external surface of each side is a handle, by which the utensil may be placed on or removed from the plate hanger, which consists of a sliding plate on two bars, terminating in hooks in front, to hang on the bars of the range. Attached to the sides of the Dutch oven at the very apex of each, is a cover, or flap, which, in consequence of being fixed on a swivel, may be used on either side. ”

“ A Dutch oven is another very convenient utensil for roasting light joints, or warming them up.
75-* If there is more FAT than you think will be eaten with the lean, trim it off; it will make an excellent PUDDING (No. 551, or 554) : or clarify it (No. 83) .
76-* This the good housewife will take up occasionally, and pass through a sieve into a stone pan; by leaving it all in the dripping-pan until the meat is taken up, it not only becomes very strong, but when the meat is rich, and yields much of it, it is apt to be spilt in basting. To CLARIFY DRIPPINGS, see No. ”

“ Perhaps not at the railroad stations.
We generally find excellent home-made wheat bread in this limestone region. We make the pot of “sots” (or rising) overnight, with boiled mashed potatoes, scalded flour, and sometimes hops. Friday is baking-day. The “Dutch” housewife is very fond of baking in the brick oven, but the scarcity of wood must gradually accustom us to the great cooking-stove. ”

“ There surely was much prose in cooking for a family, in pots and kettles hung on its hooks and trammels, over the burning coals and smoke. Long-handled frying pans, spiders, skillets, turnspits, bake kettles, and Dutch ovens would be unknown quantities to graduates from modern cooking schools ”

“ This is a very good pudding hot; and equally so as a cake when cold. If for the latter, carraways may be used instead of currants. An hour will bake it in a quick oven.
A Dutch Rice Pudding. Soak four ounces of rice in warm water half an hour: drain the latter from it, and throw it into a stewpan, with half a pint of milk, half a stick of cinnamon, and simmer till tender. When cold, add four whole eggs well beaten, two ounces of butter melted in a teacupful of cream; and put three ounces of sugar, a quarter of a nutmeg, and a good piece of lemonpeel. ”

“ Brick ovens are generally considered the best adapted for baking bread: these should be heated with wood faggots, and then swept and mopped out, to cleanse them for the reception of the bread. Iron ovens are more difficult to manage, being apt to burn the surface of the bread before the middle is baked. To remedy this, a few clean bricks should be set at the bottom of the oven, close together, to receive the tins of bread. In many modern stoves the ovens are so much improved that they bake admirably ”

“ In roasting, the temperature, after the first start, is maintained about uniformly throughout; while in baking bread by the old-fashioned method, the temperature continually declines from the beginning to the end of the process; but in order that a dweller in cities, or the cook of an ordinary town household, may understand this difference, some explanation is necessary. The old-fashioned oven, such as was generally used in Rumford’s time, and is still used in country [80] houses and by old-fashioned bakers, is an arched cavity of brick with a flat brick floor. ”

“ These ovens may be easily made by any tin-man. They are not now manufactured for sale, which is to be regretted, on account of their obvious utility. When suspended in front of any ordinary fire by means of a bottle-jack or a common worsted string, the Revolving Oven will bake bread, cakes, pies, &c., in a much more equal and perfect manner than either a side oven or an American oven, without depriving the room of the heat and comfort of the fire. Before an ordinary fire, in any room in the house, it will bake a four-pound loaf in an hour and twenty minutes. ”

“ Something, no doubt, has been done in the direction of economy by the invention of new and improved forms of stoves, but a great preponderance of the heat generated in the fire of even the best stove goes up the chimney. The electric oven, as already invented, is perhaps the nearest approach to a really economical "cooker" that has yet been proposed; but even before the general adoption of such an apparatus there will be ample room for improvement in the cooking stove, first as regards insulation, and secondly in the distribution of the fuel around the objects to be heated. ”

“ Economical people heat ovens with pine wood, fagots, brush, and such light stuff. If you have none but {79} hard wood, you must remember that it makes very hot coals, and therefore less of it will answer. A smart fire for an hour and a half is a general rule for common sized family ovens, provided brown bread and beans are to be baked. An hour is long enough to heat an oven for flour bread. Pies bear about as much heat as flour bread: pumpkin pies will bear more. If you are afraid your oven is too hot, throw in a little flour, and shut it up for a minute. ”

“ Little iron grates are sometimes sold for heating ovens, but they are more suitable for coal than wood; and, though an oven may be heated with great rapidity with coal, it does not retain its heat so long, and is more fitted for baking French bread, or cakes, than large-sized household loaves. When, on the contrary, a brick oven is heated with wood, and the hot embers are pushed by the scraper to every part of the oven, the whole mass of brick becomes what is technically called soaked, and is in a fit state for a family baking of bread. ”

“ The ovens are highly insulated with a thick packing of best grade mineral wool, which reduces air leakage to a minimum and retains the heat generated for a long period. Many cooking operations which are performed in ordinary ovens with the burners on, can be prepared in this particular style of oven by using stored heat for the last half of the operation. The range is simplicity itself in operation. Each burner is operated by an indicating snap switch which has three separate heats, full, medium and low; medium being one-half of full and low one-half of medium. ”

“ After being moulded, the loaves should stand usually not over ten minutes, just long enough to allow the fermentation going on in them to expand each little air-cell to the point at which it stood before it was worked down, and then they should be immediately put into the oven.
Many a good thing, however, is spoiled in the oven. We can not but regret, for the sake of bread, that our old steady brick ovens have been almost universally superseded by those of ranges and cooking-stoves, which are infinite in their caprices, and forbid all general rules. ”

“ By this means a more satisfactorily baked loaf will be obtained than by baking it on the iron. With the generality of kitchen ovens it will be very desirable to bake the bread in tins, as better results will be obtained than by putting the loaves direct upon the iron of the oven, for if the oven is used for all kinds of domestic purposes, there will be every probability of some dirt remaining upon the oven from burnt fruit-juices, or boiled-over fat, which would be very undesirable on the bottoms of the loaves, and would sometimes add a very disagreeable flavour to the bread. ”

“ While such dishes as toast, pancakes, roast or broiled meats, baked bread and biscuits, are impossible to cook in the simpler form of hay-box, the insulated oven, the latest development of the fireless cooker, opens up possibilities that may lead to a much wider adaptation of home-made insulators to domestic purposes. Roast meats, however, may first be cooked in the oven and completed in the hay-box or cooker, or they may be cooked in the hay-box till nearly done and then roasted for a short time to obtain the crispness which can be given only by cooking with great heat. ”