The Washington times., 1894-05-13
MODERN COOKING BY THE
AID OF ELECTRICITY

had heard that one could see cooking
doneby electricity here, and on inquiring for
its exact location was directed to the end OF
the north gallery on the electrical building
at the FAIR. where 1 found it in full opera
tion. Many samples of delicious dainties
\ were passed around, the white-capped chef
turning out such delicately Drowned griddle
cakes that ones mouth watered for taste
Here. by means of especially prepared kitchen
utensils. one is shown how to cock in the
mos. convenient and inexpensive manner
possible, and with the least trouble. In fact.
electric cooking bids fair to prove the long
sought solution of the servant problem in the
average family.
All that one needs to start with are the
electric wires through the house. There is no
range. An ordinary kitchen table suf1ices.
On one end of this the electric oven can be
placed, and on the other end the switch
board, with wires for attachment. Three
metal discs were ON exhibition, just under the
surface of which one can. at close quarters
easily discern the minute harlike iacandes-
cent wires which are evenly distributed all
over them. Here We saw the astonishing sight
of water bubbiing and boiling in an ordinary
glass tumbler. which did not break as it
would do if placed upon a stove or range
simply because the heat is so equally dis
tributed over the surface OF the disc. The
griddle cakes. which the cook was frying on
another of these discs. were OF n delicate
brown tint. which xteHded to their very edge
in beautiful uniform color No white un-
cooked borders or burnt edges with a soggy,
heavy center. when cooked i'll this way.
All the necessary kitchen utensils are pre-
pared with the incandescent wires in the cot
tom. cast in the enamel resisting plate. There
are a stew pan. kettle. gridiron. griddle. skill
let. chafing dish. frying pan, and Vienna
coffee pot. Each carries its wire attachment,
which has only to be connected with the
switchboard. when sufficient heat is gener-
ated to cook the food more quickly and with
much less waste than with u coal or gas stove
Asbestos plates can also be placed under the
coffee pot and chatting dish when in use on the
table to keep them from burning the linen. A
breakfast OF steak. potatoes. coffee. and pan
cakes can be easily prepared in twenty min
utes, with no fires TO light and no waiting for
things to get hot. no smoke, no fumes no
ashes, and everything ready at a moment $
notice. 1t has been proved that two broiers,
a griddle, and three irons can be run at the
same expense that one ordinary broiler costs
with gas stove.
Those who have used it testify that the
juices of the meats broiled by electricity are
more thoroughly retained therein, and that
only those who have tried it know the merits
of a truly delicious beefsteak. There all kinds
OF irons also, and one of these will suffice the
laundress. for as long rs its wire is attached
to the board there is no need of changing it.
The heat is retained, and clever combina-
ticn of asbestos keeps the handle without
warmth. Another great convenience is the
ability to attach this iron to the wires in any
part OF the house. In Summer weather, in
the country, the linen OF the entire family
could be ironed on the veranda, for cool.
refreshing breeze does not affect the heat of
the utensil In the least.
The oven is most complete in all its adjuucts
With the thermometer on top n glass window
to enable the cook 10 inspect the inside, which
is also lighted by electricity, the temperature
and the roast itself can be carefully watched.
There are six electric plates in the oven: three
over the spit and three below. Being airtight,
it is never necessary to open the door to baste