THE ROMANCE OF COOKING.

Otago Daily Times, Issue 20963, 28 February 1930, Page 14

THE ROMANCE OF COOKING.

THE EVOLUTION OF THE OVEN.

Since Adam heat-producing devices of one kind or another for cooking food have been essential to the well-being of the human race, the cooking of food being one of the thipgs that differentiate man animal. _ It is almost certain that the first cooking effort was - by means of a prehistoric bonfire, originated, perhaps, by lightning, which had to be kept burning constantly day and night, for if it were allowed to go out, Mr and Mrs Stoneage were without a “ stove v until a flash of lightning or the intense heat of the summer sun started the fire. Later, these primitive people learnt the art of making fire by means of striking of stones and rubbing of sticks, and then improved the usefulness of the fire for cooking purposes by placing it in- a hole in the ground lined with stones.. It having been learnt that clay could be baked into a hard shell, the next invention was the clay flrepot. In ancient Greece, earthenware pans, 12 inches to 15 inches in diameter were used for baking bread. These pans had small boles in the bottom, which made an imprint on the cake (like waffles). The kettle was also known to the ancient Greeks, but in those days it was used mainly for the stewing of meats. In the early days, it was also a common practice to cook birds by covering them with clay and baking in hot ashes. Then some bright cook hit upon the idea of making a mud container and setting it over the fire with the bird inside. So came the first attempt to make an oven. From this crude start, through one step to another, came the ponderous product, the Dutch oven. As civilisation advanced, various types of stoves were deVl - b6 ij 16 Reymans produced their unwieldy porcelain stoves, burning wood and later coal. In England, the fireplace became popular, with its spits, irons; and bucket of water to put out any fire that might be started by flying embers. Even as late as the colonial days, it was common practice to bake potatoes and other vegetables in the ashes of the fireplace and do other cooking on flat heated stones drawn from the fire. After the Revolution, the ironmongers of England began offering the public various.sorts of iron stoves burning wood and charcoal, and about this time attempts were also being made to,.utilise gas as a cooking fuel. Old records from England state that gas was extremely costly, wasteful, and dangerous. Just after the War of Independence (1781), the newlytormed American States began experimenting with kerosene, first for lighting and later for cooking. The first real oil stove, so called, was made about 1850. imperxeet burners and poor quality kero--6 iV ere old - v * wo the many reasons why these stoves were far from successtul. However, the improved methods of tehnmg kerosene and the development of l“?c' StoVe „ bur, ! ers have made pos . sible the excellent kerosene and oil cookstoves that are to-day producing excellent eeekinff throughout the world. Present-day kerosene stoves represent tne outcome of years of experiment. The clean, hot, blue flame of the burners and the scientific heat circulate,., of “live ™. ovens , Perfect baking and r° as V nfc r esults. The construction, too. «n,- o b i en ( lesl " n ed to lighten labour and .sale stooping, while the glass door of the 0% 55 permits of easy inspection. There appears to be no doubt that with kcroSoll ° tlle stove provides the logical answer to the need for an efficient, and convenient cookat K atimes CIVlriK service