32 BULLETIN 139, UNITED STATES NATIONAL MUSEUM 



Another tabulation shows the apphcation of heat in cooking: 



APPLICATION OF HEAT IN COOKINO 



Direct heat Roasting Open fire. 



Broche and skewer. 

 Spit. 

 Gridiron. 

 Plank. 



Reflector (direct and re- 

 flected heat). 



Indirect heat Frying Frying pan. 



Deep fat. 



Baking Hot stones. 



Stone slabs. 

 Burying in coals. 

 Coating with clay. 

 Oven and pit. 

 Sand bath. 



Boiling, stewing Basket and hot stones. 



Pot. 



Stew pan. 

 Chafing dish. 



Steaming Steamer. 



Dessication in sun: 



By heat Sunning In hot sun. 



By air Electric. 



Chemical. 



The sjnioptic history of the development of cooking devices is 

 shown by specimens in the United States National Museum. The 

 course of development is as follows : 



1. Broiling sticks. Stuck in the ashes of the fireplace; fish are 

 spitted on them for broiling. Ainos, Japan. Broiling fork of iron. 

 Sioux Indians, Dakota. 



2. Gridiron. Set over coals for broiling meat. Colonial period. 

 United States. 



3. Frying pan of stone. Frying pan on small stove of earthen- 

 ware. Korea and Portugal. 



4. Baking dishes. Of soapstone; heated and filled with acorn 

 mush, which is baked by the heat of the stone and before the fire. 

 Hupas, California. 



4&. Samoan pit oven. Alternate layers of food and hot stones are 

 placed in the pit, covered over and allowed to bake. 



5. Oven. Iron vessel with short legs, handle, and heavy lid, for 

 baking by means of hot coals placed on top and underneath. United 

 States. 



6. Boiling basket. Food to be cooked is placed in the basket and 

 heated stones are dropped in. This method is known as "stone boil- 

 ing." Southern Alaska. 



7. Pot for boiling. Earthenware; conical bottom. In use the pot 

 is set up on stones. Zuni, New Mexico. 



