Arizona republican., 1903-05-06
NEW ELECTRIC COOK STOVE
The Wonders of An Invention for
 Woman's Benefit.

No longer is there occasion for any woman to dread the hour of dinner, ! and. perchance. her husbands dis pleasure. because the cook, according to her humor, may send in the potatoes half raw and the steak burned to cin- der. Nor need any man look at his watch with the air of martyr, and re- mark with a weary sigh that Bleak fast Is i've minutes and a half late, as usual" The electrical cooking range
 will now obviate all these trying do- mestic ordeals. says the New York Times. This twentieth century invention is in appearance very much like the ordl-
 nary, medium sized kitchen range. It
 is box-shaped. with a plain. smooth, metal top slab on which boiling, frying. stewing, etc. may be done, Under this Is the baking compartment or oven, be-
 low which again is compartment for
 keeping the food warm. On the right side, and adjoining the oven, is third compartment, about or inches wide. running the full depth of the stove.
 which is used for broiling purposes.
 Against the wall. to the back of the stove. is the switchboard, which con
 meets a 110 or a a 210 current with all
 or any particular one of the cornpart- ments and top-slab of the apparatus Of course, no fire is visible. but as | soon as switch Is turned on a moder- ate or strong continuous, even heat is produced. which. with just little care. reduces to minimum the chance Of
 burning and thus wasting food.
 The broiling compartment Is certain | ly the feature of the range, and a most | ingenious contrivance. When open and the switch is turned on a row of lights projecting from the other side. and pro
 tected by slender metal bars. is seen within the inclosure. An equal degree of heat being given out by each row. iS follows that steak. for instance. be- ing put into an ordianry broiler and passed into the compartment vertical | ly, will have both sides cooked simul- taneously and equally without the pos sibility of of having 1t too black on the other.
 By means of this invention the so- called 'art of cooking can now be re- duced to an exact science. there being no need to wait for "the pot to boil' till is has fairly boiled over. nor to guess haphazard whether the vegeta- bles are soft by prodding them with fork, nor whether the cake is baked by testing it with a straw. The thorough or proper cooking of every article of food can be timed to a second. when II | will be found done-and done to . turn"
 The approximate cost of cooking for one hour with all three switches on Is | 90 to 8 cents. and the price of the range itself s150.
 'It took me five years to construct | and perfect this stove" said the inven-
 tor. who. by the way. is an ex-chef of one of the New York clubs. But" he continued. "it is only within the last year that I have been able to make 1t absolutely practicable for family | use.
 "Oh, yes,'' he said, while standing | demonstrating on the little dias beside his invention, "it will cook anything
 and everything from a haunch of veni- son to a meringue. How do you like your chops cooked? Medium? All
 right; three minutes and forty seconds.
 Time up? We'll, here you are and he crew the broiler out from the compart-
 rlent, placed the delicately Drowned
 chops, sizzling. on a warm plate, gar nished them with fresh cress. and well, there you are.
 | Beware of the dead beat. He usually