East Oregonian : E.O. (Pendleton, OR) 1888-current, 1914-09-25
.verted and the Arc WOULD burn al

Inverted and the fire would burn at
the base.
The Franklin stove, considerably
modified, OF course, came into gen.
eral use In the United States between
1892 and 1926, and is still In use at
the present time. Thee have been
hundreds OF notifications, etc. since
Franklin's time. and much inventive
genius has been directed to base heat
ing, anti-clinkering devices. etc.
Perhaps one Of the greatest aids to
making stoves more convenient for
modern cooking was the invention OF
the friction, or phosphorus match In
1892. Previous to the invention Of
this style OF match the chemical
match was used for producing fire,
and the sulphur match for communi-
eating It. Before this era tinder. flint
and steel were the means by which
fire was made.
The development Of the modern
cook stove owes much to the stove
manufacturers OF Troy and Albany.
Long before the Civil War, DR.. Eli
nectady, perfected a stove for the
burning OF coal. II is significant that
this old Dutch city should be the scene
of the development of the first coal
stove and the place where the first
modern electric range was produced.
Out Of the coal grew the gas stove.
Someone discovered that IL was easier
"a hiatt 90. G..4-
and to burn the gas in a stove for
| cooking purposes. The gas stove re-
moved much OF the dirt and smoke
and eliminated the handling Of fuel
and ashes.
The next step in the perfection OF
cooking stoves was the invention Of
the modern electric range wherein the
invisible fires OF electricity are used
to boil. bake and broil. The electric
range draws current from the house
wires. much the same as an electric
lamp. AT the pressure OF a finger the
stove is ready for use and the fire
can be extinguisbed as quickly when
the work is done. The electric range
wastes very little heat Every pre-
caution is taken to prevent useless ra-
diation and consequent waste of the
heat The heat is concentrated where
IL is needed. where IL will be most ef-
fective and most economical.
The pioneers of the west suffered
many disadvantages in the way of pre-
pairing foods and their manner of liv.
ing was more simple than II is today
which may in much measure account
for their hardihood. But while they
had the easier prepared foods, they
nevertheless missed many excellent
dishes which in this generation the
improved methods of cooking have
made possible. The earlier homes had
only one room which was kitchen
dining room, sleeping room and every.
thing. Their range was an immense
Fireplace and many Of their prized
dishes We're cooked In the hot Goals
And their cooking was slow, so slow
In fact that one day had 10 be SCI
aside for baking day. "a custom
which still is observed among man,
New England families and pioneer
families Of the west But the rapit
methods of preparing food is gradu
ally doing away with the baking
day idea and now mostly all our hom,
pies and cakes come piping hot from
the electric oven or the gas range.
On baking day" II was customar,
to bake huge quantities Of pies. cakes
doughnuts. cookies and many othei
things which men and women hav,
delighted in since the art of cookinl
has been known. These goodies
We're then put aside in the great pantr,
TO come forth on occasions and glader
the hearts OF the children especially
Now the old order changeth. how
ever. and the old methods are fas
Falling into disuse. They are gradu
ally becoming as extinct as the gian
beasts which primitive man hunted
In thr next few years who knows bu
those things we pride ourselves upoI
so erandly now may likewise be Sc
aside for even newer methods in tha