Colonial Days in Old New York
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In our eReader you can find the full English version of the book. Read Colonial Days in Old New York Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Colonial Days in Old New York
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When the wood was entirely consumed, the ashes were swept out with an oven-broom called a boender.
A Dutch oven, or Dutch kitchen, was an entirely different affair. This was made of metal, usually tin, cylindrical in form, and open on one side, which was placed next the fire. Through this ran a spit by which meat could be turned when roasting. A bake- kettle, or bake-pan, was a metal pan which stood up on stumpy legs and was fitted with a tightly fitting, slightly convex cover on which hot coal...s were placed. Within this IN OLD NEW YORK bake-pan hot biscuit or a single loaf of bread or cake could be baked to perfection.
Across the chimney was a back-bar, some- times of green wood, preferably of iron ; on it hung pot-hooks and trammels, which under the various titles of pot-hangers, pot-claws, pot-clips, pot-brakes, and crooks, appear in every home-inventory. On those pot-hooks of various lengths, pots and kettles could be hung at varying heights above the fire.
Often a large plate of iron, called the fire- plate, or fire-back, was set at the back-base of the kitchen chimney, where raged so constant and so fierce a fire that brick and mortar crumbled before it.
What to read after Colonial Days in Old New York?
You can find similar books in the "Read Also" column, or choose other free books by Earle, Alice Morse, 1851-1911 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
When the wood was entirely consumed, the ashes were swept out with an oven-broom called a boender.
A Dutch oven, or Dutch kitchen, was an entirely different affair. This was made of metal, usually tin, cylindrical in form, and open on one side, which was placed next the fire. Through this ran a spit by which meat could be turned when roasting. A bake- kettle, or bake-pan, was a metal pan which stood up on stumpy legs and was fitted with a tightly fitting, slightly convex cover on which hot coal...s were placed. Within this IN OLD NEW YORK bake-pan hot biscuit or a single loaf of bread or cake could be baked to perfection.
Across the chimney was a back-bar, some- times of green wood, preferably of iron ; on it hung pot-hooks and trammels, which under the various titles of pot-hangers, pot-claws, pot-clips, pot-brakes, and crooks, appear in every home-inventory. On those pot-hooks of various lengths, pots and kettles could be hung at varying heights above the fire.
Often a large plate of iron, called the fire- plate, or fire-back, was set at the back-base of the kitchen chimney, where raged so constant and so fierce a fire that brick and mortar crumbled before it.
What to read after Colonial Days in Old New York?
You can find similar books in the "Read Also" column, or choose other free books by Earle, Alice Morse, 1851-1911 to read onlineMoreLess
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