The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1916-05-05
CONVINCED BY
!. DEMONSTRATION
Blackfoot Men Are Dined on Wire
Cooked Foods and Learn
About Modern Methods

Forty-five business men of Black
foot were generously treated to a
tasty luncheon Wednesday at the
Baptist church. The luncheon was
cooked and superintended by Mrs. ].
B. Brokaw, and served at four large
tables in the basement by the Misses
Potter, Edna Capps and Iris Stone.
The object of this hospitality was
to show what advantages the cleo
trio ranges have over any other cook
ing device and all the cooking was
done on three of the ranges which
had been brought to. the room and
wired without any trouble. There
was no smoke and no heat, and the
gentlemen could watch their dinner
Undertaking. before ther very eyes.
Mrs. Brokaw enlivened the occa-
sior. with instructive remarks as the
various parts of the meal came from
the stoves ready for serving, and it
is very certain that the satisfied
guests were convinced of the super
efficiency of electric cookery. A
single cook would have had a ter
fible time preparing that meal on a
coal range, and then 1t would have
had to be served in some other part
bf the house. AS they left, the men,
all applauded thankfully by hand
clapping.
Some of the information given out
by Mrs. Brokaw was to the effect
that $3.50 a month is about an aver
age cost for electricity for cooking
for a family of four persons, and for
a larger number the increased cost
Is very little. For a six-pound roast
The high heat is turned on for 80
minutes and then the low for an
hour, and results are absolutely GER
tain, no chance work as to how it
will LOOK or taste at the end of the
time. For a suet pudding ordinarily
cooked three hours, it is necessary
only that it be subjected to the cur
rent for one hour and half, and
the current shut off. It will be alb
solutely right and will remain hot
enough to eat without any change
for over an hour following. Most
articles are cooked in the oven, and
the usual smoke arising from cook
ing meats is, avoided. Some OF the
advantages of electric cooking are,
quick heating; quick cooling after
the cooking is done; the heat is ap-
t,lied directly to the articles to be
cooked instead of being applied to
something else and driven In all
directions to reach something that is
to be cooked; the heat is not wasted
and in summer expended in making
the house uncomfortable; results are
absolutely certain because the heat
is exactly as expected from a given
setting of the switch.
The price of the range with a set
of utensils was stated to be $5S
cash, but an installment plan pro-
vides for a cash payment Of $l4 and
monthly payments following. TWO
kinds of devices for heating water
are used. One is an electric heater
cut into the water system and the
other is what is called an estate neat
er consisting of mere fire box ana
CRATE like any wood or coal range
has, and lined with a coil of pipes
cut into the water system. A small
fire made in this heats the water
quickly and presents less trouble
than the electric heaters when they
clog with lime. The estate costs $lS
including the coils, and stands the
same height as the range.
The hosts at the dinner have
promised to furnish for publication
a statement of the amount of cleo
trical energy used in cooking the
meals for the demonstration this
uoak