Hot plate

“ Saucers for vegetables are contrary to all etiquette. The only extra plates ever permitted are the bread and butter plates which are put on at breakfast and lunch and supper above and to the left of the forks, but never at dinner. The crescent-shaped salad plate, made to fit at the side of the place plate, is seen rarely in fashionable houses. When two plates are made necessary by the serving of game or broiled chicken or squab, for which the plate should be very hot, at the same time as the salad which is cold, the crescent-shaped plate is convenient in that it takes little room. ”

“ You can have the hot plates brought into the room when the cereal comes in with its hot dishes, and you can lift off a fruit-plate, standing on each person's right, and lay down a hot plate with the small cereal dish already on it, and when all are around you can pass the cereal, and then the sugar and cream. ”

“ By this means the plate becomes hardened without the danger of warping or cracking. It is then tempered or let down by brightening the under surface of the plate with a bit of stone; after which it is heated by being placed upon a piece of hot iron, or melted lead, until the rubbed portion acquire a pale straw-colour. For this purpose, however, the patentee expressed himself in favour of a bath of oil heated to the temperature of 460 degrees, or thereabouts of Fahrenheit’s scale. The plate being cooled in water, and polished on the surface, was ready for use. ”

“ There is also a good oven for baking bread, pastry, and biscuits, and a hot closet above; a kitchen table, with drawers and sliding shelves, under which is a cupboard for preserves, a pestle and mortar, vegetable and washing boxes; under the stove and hot plate are two recesses for fuel ”

“ Food cooked in liquid, aided by the heat of one stone plate:
In cases where the original heat absorbed by the food is not sufficient to complete the cooking as desired, a heated stone plate may be placed in the cooker below the utensil containing the hot food. The stone may be necessary for one of the following reasons—
(1) Because the amount of food put into the cooker is too small to contain much heat. It is always better to have the food nearly fill the dish. ”

“ Strike the plate quickly and with some force at first, and treat it more gently as the ground begins to cool. If it should have cooled too much, before the distribution is accomplished to your satisfaction, in which case the dabber will draw threads, heat the plate gently. The dabber not only equalizes the distribution of the varnish, but also removes what is superfluous. An extremely thin layer of ground is sufficient.
4. Smoking the Plate.—While the plate is yet hot, and the ground soft, it must be smoked. Light your tapers or your oil torch, and turn the plate upside down. ”

“ As each plate is filled, take it to the first person served—your mother, if you are a family party, and either your mother or a woman guest first, if you have company; some people always have the mother served first even if guests are present, and others prefer the other way; but always serve the ladies first, whether guests are there or not. Slip out the cold plate and lay down the hot one at the right, as you have before, and put the cold plates neatly in a pile on the sideboard. Pass the vegetables next, offering them at the left, and then the bread in the same way. ”

“ It is true, that of late great improvements have been made in our own stoves; and the hot plates, or hearths with which the kitchens of good houses are always furnished, are admirably adapted to the simmering system; but when the cook has not the convenience of one, the stewpans must be placed on trivets high above the fire, and be constantly watched, and moved, as occasion may require, nearer to, or further from the flame. ”

“ When the girl returned, some hours later, she carried a tray, with a cup of fragrant tea steaming on it; and a plate piled up with very hot buttered toast, cut thick, very brown on both sides, with the butter running through the holes in it in great golden drops, like honey from the honeycomb. The smell of that buttered toast simply talked to Toad, and with no uncertain voice; talked of warm kitchens, of breakfasts on bright frosty mornings, of cosy parlour firesides on winter evenings, when one’s ramble was over and slippered feet were propped on the fender; ”

“ To economise the heat of the iron plate, a small oven is sometimes placed at the extremity of the flue of the fire-place, which heats the plate. It is convenient for a variety of culinary purposes requiring a very gentle heat, or if it be wanted for baking meat, or bread, a small fire-grate fixed underneath it, will render it extremely fit for those purposes. ”

“ It is evident that many domestic cooks (not hotel or restaurant cooks) have a vague idea that the metal plate forming the bottom of the frying-pan should directly convey the heat of the fire to the fried substance, and that the bit of butter or lard or dripping put into the pan is used to prevent the fish from sticking to it, or to add to the richness of the fish by smearing its surface.
The theory which I have suggested (see No. XIII, page 818) is that the melted fat cooks by convection of heat, just as water does in the so-called boiling of meat. ”

“ The degree of heat in the stones will regulate the heat of the oven. For most baking, the centre of the top side of the stones should be about as hot as a flatiron for ironing. This will mean that the side toward the flame is very much hotter, perhaps red hot. Another and better test is the browning of a piece of white tissue paper laid on the centre of the stones when they are put on to heat. When this grows a shade darker than manila paper, or a golden brown, the stones are right for loaf cakes, pastry, apples, potatoes, beans, scalloped dishes, most puddings, and bread. ”

“ For this experiment the oven should be but moderately heated -130° to 150° is sufficient. I am fond of hot rolls for breakfast, and frequently have them à la Boussingault, by treating stale bread-crusts in this manner. My wife tells me that when the crusts have been long neglected, and are thin, the Boussingault hot rolls are improved by dipping the crust in water before putting it into the oven. This is not necessary in experimenting with a whole loaf or a thick piece of stale bread. ”

“ The ordinary kitchen oven, constructed of iron, and being also very thick, in some cases becomes red-hot, and thus not only scorches and burns the bread, but dries up the steam as fast as it is given off from the dough, with the result, as before stated, that a very dry crust and not a very well baked crumb is produced. ”

“ In the cooker the heat is imparted to water in an attachment to a metal-lined wooden box corresponding to the water-back of the common range or stove, and the work is done by the contact of the hot water with the outside of the porcelain vessels in which the food is placed, or by the steam generated when the water is heated to the boiling-point. ”

“ Food that is broken and less compact will be readily penetrated by heat and will [29] be boiling hot nearly or quite as soon as the surrounding water. Such foods need only a moment’s brisk boiling before being put into the cooker. Cereals, although in fine particles, easily settle into a dense, impenetrable mass during the long period of undisturbed cooking, unless boiled until they are slightly thickened. ”

“ There is this golden rule that must always be observed: Never attempt to make an omelette unless your fire is hot enough to cook it with the top ring of the stove on. This rule of course applies also to the pancakes, fritters, or to any form of frying. For if you are frying a steak or cutlets, fish, potatoes or bacon, you will require to put the top of the stove on after the first few minutes. Otherwise your meat or fish will be liable to burn on the surface and remain raw inside. ”

“ When the plate is placed in the oven the surface heats faster than the inner parts, and cools faster when taken out of the oven. The result is that there is unequal expansion and contraction in the plate and consequently tension or pulling of its parts against each other. The weaker part gives way and a crack appears. ”

“ Experience has proved that the best results are secured if the fire is built only 4 inches high. When hot coals come near the top of the stove, the lids are likely to warp and crack from the heat and the cooking will not be done any more effectively. ”

“ In helping any one to gravy, or to melted butter, do not pour it over their meat, fowl, or fish, but put it to one side on a vacant part of the plate, that they may use just as much of it as they like. In filling a plate, never heap one thing on another. ”

“ In one corner is a modern cooking stove with its pots, kettles, pans, skillets, etc., showing that civilized methods of cooking have superceded the old way of cooking meat and fish on sticks, or by roasting in holes dug in the ground under a hot fire. ”

“ After watching the scene dreamily for a moment, she turned and laid the iron she had been using upon the hot stove near. Taking up another, she touched it with a moistened finger to test the heat, and, leaning above the table again, passed it over the linen for a few moments, smiling at something that was in her mind. ”

“ If you require to warm up the remainder of the above, put it into a basin, which stand in a stewpan in which you have placed a little water, put the cover over, and let it boil gently, by which means the contents of the basin will get warm without turning the sauce; when hot, dish up and serve. The same plan ought to be adopted to warm up any remains of dishes in which a liaison has been introduced; it prevents its turning, which is unavoidable in any other way. ”

“ The metal-worker is also frequent, though he often only makes zinc stoves. The food shops are the most numerous, set out with piles of curious yellow cakes and sweets of all sorts and sizes, the cooking stove being often in front of the shop, made of clay or mud with a tiny hole in which they produce hot little fires. ”

“ Potatoes bake nicely when laid on the ledge, and beans, stews, roasts, bread—in fact the whole food list—may be cooked there. But one must be careful not to have too hot a fire. I burned several things before I learned that even a few red coals in the fire-pot will be sufficient for practically everything. ”

“ Put half a sheet of writing paper in the oven; if it catches fire it is too hot; open the dampers and wait ten minutes, when put in another piece of paper; if it blackens it is still too hot. Ten minutes later put in a third piece; if it gets dark brown the oven is right for all small pastry. Called "dark brown paper heat." Light brown paper heat is suitable for vol-au-vents or fruit pies. Dark yellow paper heat for large pieces of pastry or meat pies, pound cake, bread, etc. Light yellow paper heat for sponge cake, meringues, etc. ”

“ The last way, and that which is common through all Asia, is thus: they make an oven in the ground, four or five feet deep and three in diameter, well plastered with mortar. When it is hot, they place the bread (which is commonly long, and not thicker than a finger) against the sides, and it is baked in a moment. ”

“ Wood and more wood must be poked in the stove at every crucial moment. In the midst of beating up an omelette one must stop and pile on more fuel. Peeping in the oven the rolls may be rising in regular array with a faint blush of brown appearing on each rounded cheek; the batter bread may be doing as batter bread should do: the crust rising up in sheer pride of its perfection sending forth a delicious odor a little like popcorn;—but just then the joy of the vainglorious cook will take a tumble,—the fire must be fed.
"Now is this what you had planned for breakfast, Miss Maria? ”

“ If, as is generally done, a thick slice of bread is hurriedly exposed to a hot fire, and the exterior of the bread is toasted nearly black, the intention of extracting the moisture is defeated, as the heat will then produce no effect on the interior of the slice, which remains as moist as ever. ”

“ An earthenware pan is filled with a stiff batter of flour, water, salt and eggs, and in this the manipulators, old women generally, dip the fore fingers and spread, or rather smear the batter lightly over the hot pan;—one spread one way, one the other, a second's delay and the food is cooked ”

“ On top of this stove are openings for cooking, into which fit lids c that have the appearance of ordinary stove lids, but are in reality electrical heating units, called hotplates. Heat for cooking is supplied by a current of electricity that passes through the hotplates, as well as through similar devices in the oven, the stove being connected to the supply of electricity at the connection-box d, which is here shown with the cover removed. The heat of the different hotplates and the oven is controlled by several switches e at the front of the stove. ”

“ The food to be cooked is placed in a chamber around which hot water, heated by the flame of the lamp, circulates. The uniform heat thus obtained performs the process of cooking, slowly, but most satisfactorily and economically, the result being far superior to that obtained by the ordinary method of cooking by quick heat. The cooker is only used for stewing and steaming; but Mr. Atkinson has also invented an oven in which the heat is conveyed to the place where it is needed by a column of hot air instead of hot water. ”