The Washington times., 1916-08-02
THE TIM.ES-DAILY MAGAZINE PAGE.
How to Keep Cool
In Kitchen
BY CHRISTINE FREDERICK.

It'll the advent OF warm
w weather one Of the keenest
problems of the housewife Is
how to keep the kitchen and herself
cool Much Of the fatigue Of summer
cooking Is due to the hot temperature
In which the cook works. Every
means and device should be used
which will lessen the amount of radi-
ated heat In the room and give the
kitchen proper ventilation.
kitchen has ample cross currents of
air with windows at opposite sides OF
the room or q cross door ana WINDOW.
Since heated air rises, every effort
not longest near the ceiling. To this
end the tops of the windows should
be kept permanently lowered few
Il is best. too. to screen the Kitchen
than depend on the half screen in the
lower sash which really gives the
poorest form of ventilation. II per-
manent all-over screens are not de-
sired or Afforded. a good quality OF
white mosquito netting tackled on the
outside of the window will give Just
as good results and permit the win
dows to be opened at the top without
danger from flies.
Electric Fan Helps.
II the business man relies pm the
electric fan to keep him cool while
the summer mercury mounts higher.
why mot permit the woman In the
home to use this convenience in her
place of business. the kitchen? .. p
A small electric fan situated on a
high shelf in the kitchen and kept
operating from time to time will
greatly facilitate the removal of odors
and close air. In the large kitchens
where a coal range Is retained. even
in summer. such fan may be at
tached to an opening In the fiue
proper and situated in front of II so
that II assists the fiue in sucking up
heated bad air.
II 1t Is at all possible, the coal range
should be absolutely banished for the
summer season. at least. A gold three
burner oil stove will more than take its
place. or II there Is a gas stove. cooking
will be less OF a bugbear. even though
the gas stove is no more than small
hot plate" Anyone contemplating the
purchase of new gas stove should in
vestigate the latest combined gAs stove
with freless cooker achnent,S which
Is superior to anything yet on the mar
ket.
Instead OF a separate stove and sep.
arate clumsy cooker box. we have here
regulation gas stove equipped with
an insulated oven, or nrelesS cOmpart-
ment. Foods may be put into this oven
early in tho morning. the attachment
regulated. and the food will proceed
cooking solely by means of radiated
heat. Such n stove. or even the tisuaI
fireless cooker. Is the best sinl1e mems
Of preventing radiated heat in ths
Fuel Saving Devices.
The steam cooker has been mentioned
In these columns many times. but II II
brought forward again because 1t is sc
pre-emnently fuel saver. The reason
why the ordinary stove makes SO much
heat while cooking Is because we have
to use three or more burners in the
preparation of every meal. and ever,
burner means waste or radiated heat
/ On the contrary, the steam cooker 1.
used on only one burner and permit.
the cooking of four or five articles al
food over this one burner thus great,
lowering the temperature, Of the room
Such cookers cost from 50 to s., but will
certainly pay for themselves In sum.
mer's use by preventing the cook from
cooking herself as well as the dinner.
Copyright 1916. Mrs. Christine Fredsriek, =,