The Boston cooking-school cook book

_hard coal_. Examples: Hard and free-burning White Ash, Shamokin, and Franklin. Nut is any kind of hard coal obtained from screenings. _Bituminous_, or _soft coal_. Example: cannel coal. _Coke_ is the solid product of carbonized coal, and bears the same relation to coal that charcoal bears to wood. _Alcohol_ is employed as fuel when the chafing-dish is used. FIRE Fire for cookery is confined in a stove or range, so that heat may be utilized and regulated. Flame-heat is obtained from kerosene, gas, or alcohol, as used in oil-stoves, gas-stoves or gas-ranges, and chafing-dishes. =A cooking-stove= is a large iron box set on legs. It has a fire-box in the front, the sides of which are lined with fireproof material similar to that of which bricks are made. The bottom is furnished with a movable iron grate. Underneath the fire-box is a space which extends from the grate to a pan for receiving ashes. At the back of fire-box is a compartment called the oven, accessible on each side of the stove by a door. Between the oven and the top of the stove is a space for the circulation of air. Stoves are connected with chimney-flues by means of a stovepipe, and have dampers to regulate the supply of air and heat, and as an outlet for smoke and gases. The damper below the fire-box is known as the _front damper_, by means of which the air supply is regulated, thus regulating the heat. The oven is heated by a circulation of hot air. This is accomplished by closing the _oven-damper_, which is situated near the oven. When this damper is left open, the hot air rushes up the chimney. The damper near the chimney is known as the _chimney-damper_. When open it gives a free outlet for the escape of smoke and gas. When partially closed, as is usually the case in most ranges, except when the fire is started, it serves as a saver of heat. There is also a _check_, which, when open, cools the fire and saves heat, but should always be closed except when