How To Recycle- And Bake In- A Wood-Burning Cookstove

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Oh, by the way—if you've ever wondered why old farmers, cowboys and prospectors always fried their steaks in skillets ("What a dreadful way to treat a good steak," you thought, back in the days when you could afford steak)—well, now you know the answer: There are no broilers in cookstoves.

Another small drawback of the wood stove is that soot collects below the oven and has to be cleaned out occasionally by opening a trap down there and fishing the waste out with a poker or long metal rod. Spread plenty of newspaper on the floor . . . it's a messy job.

At times other than cleaning day, though, cookstoves do offer real advantages (aside from the savings on gas or electric bills). For one thing, the cooking surface is immense. If you've ever tried to can on the average four-burner range—with the huge canner on one flame, the pot of pickles on another and the hot water for jar tops on a third, while you tried to squeeze in a pan of rice for the day's meal on the fourth—you'll bless that big, hot stove top. Furthermore, the heat rises to the warming closets or ovens above the range . . . and there's no better place to set bread to rise or to keep food warm. And finally, thanks to the reservoir—and mine holds gallons—you'll always have hot water (except perhaps first thing in the morning).

So go ahead . . . escape the future fuel crisis. Get that "Family Sunshine" or "Foster Agate" or "Home Comfort" wood-burning cookstove. You'll be awfully proud of the biscuits, even if they are a little burnt on top.

(EDITOR'S NOTE: For more complete instructions in the art of firing up, baking in and otherwise learning to live with and love a wood-fueled cookstove, see the seven page feature on the subject in MOTHER NO. 7)

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