"Cooking on a Fireplace, Dutch Oven, and Wood Stove" Summary

The author begins by discussing the difficulties in cooking with a fireplace. First, dry kindling must be used to start the fire, and green wood is often used, since seasoned wood burns too quickly. Then, coals are added and heated, which takes at least one hour. For frying, coals are raked onto the hearth, and frying pans are placed directly onto the coals. For broiling meat, long spiked meat forks were used to hold the meat over the coals. Potatoes and other vegetables were roasted by burying the vegetable in hot ashes, then raking coals over the ashes. Dried fruit could be made by leaving fruits near the fire for several days.

The article then discusses the use of the Dutch oven. A Dutch Oven...