When he had the log on to suit him, he would say,
"There, I guess that will last awhile." Then he would bring in two green
sticks, six or eight inches through and about three feet long, and place
them on the hearth with the ends against the backlog. These he called
his Michigan andirons; said he was proud of them. He said they were wood
instead of iron, to be sure, but he could afford to have a new pair
whenever he wanted them. When he brought in a large fore-stick, and laid
it across his andirons, he had the foundation for a fire, for
twenty-four hours.
On the crane hung two or three hooks, and on these, over the fire, mother
did most of her cooking. As we had no oven, mother had what we called a
bake kettle; this was a flat, low kettle, with a cast cover, the rim of
which turned up an inch or two, to hold coals. In this kettle, she baked
our bread. The way she did it; she would heat the lid, put her loaf of
bread in the kettle, take the shovel and pull out some coals on the
hearth, set the kettle on them, put the lid on and shovel some coals on
to it. Then she would watch it, turn it round a few times, and the bread
was done, and it came on the table steaming.
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