davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1921-10-02
Both temperature
and time control
led, With 0Uen and
shelf space gen.
erously provided

n r ANY of our cooking devices
NJ are compromises with space
1vA and kitchenette conditions.
The Hughes automatic electric is
full-grown, ample, capacious range,
with about every convenience that
belongs to modern up-to-date
stove. 1t is hospitablc looking, with
its oven, Is by is by - inches high.
with four surface plates of varying
sizes and heat capacity, an unusual
warming oven, u by 20 by 8 inches,
and three convenient shelves. two
above and one below the top, the
latter running the full length of the
stove. Only those who have tried to
serve large dinner and have every
thing done at once. and hot. can ap-
preciate what the big warming oven
means 1t IS one of the Small points
that, like the horseshoe nail, may
win or lose The battle
Of course, stove of this capacity
calls for special wiring, as it may
use 5000 watts at once-ten times
as much as lamp socket device
like an iron. Only one incoming
wire with separate fuse box is
neded, however, and installation is
easily effected, though an electrician
is needed
A coat of black and white enamel
teasily kept clean by oil; no black
ing neededl covers the stove, and
nickled or black enameled castings
and nickled legs raise the stove to
a workine level Of 32.5 inches. The
floor space needed is ga by 4 IS
feet and the overall height is So
inches No STOPPING to pull a heavy
hot roast out Of the oven or to turn
a fish or steak on the broiler in the
oven top, which is some forty inches
high (about the level of ones ARM
Belongs in the Quality Glass
Other high lights of the Hughes
that differentiate it from other
stoves or put it in 4 class with the
leaders are the automatic time con-
troll clock and a temperature control
dial, and a special outlet on the end
for attaching percolators, toaster or
iron. The Greist lamp on top of
the stove is attached to this con-
venient supplementary outlet.
The only difficulty that you will
ever have with the Hughes is pay
ing for it. When that is over your
troubles are done. Even the bugbear
Of cost Of operation in a land where
electricity for cooking costs from
10 to 5 cents is relatively small, for
the perfect control keeps the cost
down. The automatic time cutoff
and temperature control add about
$50 to the initial cost.
The Oven-Its Broiler
The oven is heated by coil units
one open in the top for broiling and
New-York tribune., 1921-10-02

" LECTRIC cooking is one of
" those subjects ON which it
seems impossible to main
tain a well poised position. One
woman proclainfs that she wouldn't
take anything for her electric
range, and that the bills aren't bad
at all, while another says that the
stove is eli right as a stove, but
that the electric bills have the
family fairly started on the road to
bankruptcy.
OF course, sometimes this dis
crepancy in verdict is caused by
wide divergence in the rate paid for
electric current. 1t stands TO rea-
son that in suburb, where a special
cooking rate of cents per kilo-
watt hour is offered, the house
wives will have a much smaller bill
than would user in a city where
only the regular lighting rate of 10
cents prevails. But more frequent
ly one is told of instances in the
same city, where families paying at
the same rate for current have bills
as far asunder in size as the poles
And the answer to this sort of situa-
tion is the question Of skill in usage.
Expense in Proportion to Use
If the feminine readers memory
extends that far back she will rccog-
nize a kind Of similarity between
these present circums tanccs and the
conditions which were encountered
when gas ranges were first intro
duced In those good old DAYS near
ly every one had cook, and that
cook would persist in treating the
gas range just as she had her coal
cook stove. Frequently burners
were left going after a particular
bit Of cooking had been accom-
plished, either because the cook did
not see the necessity of turning off
the gas or wouldn't be bothered to
do so. Yet in course Of time an
entire generation Of cooks has been
trained in the employment Of gas,
so that the few surviving members
Of the genus now use gas ranges to
tho mutual satisfaction Of them
selves and their employers.
In the case Of electric cooking on
large ssalc similar course Of
New-York tribune., 1921-10-02

with the oven, while with the plate
it would be necessary to continue
at high for nearly the entire length
Of the cooking period.
From this follows one Of the prac-
teal rules for the housekeeper who
wishes to operate her electric range
to best advantage; use the electric
oven as much as possible, especial
" for the longer cooking processes,
and only use the electric plates when
il is necessary. Furthermore, the
skillful manager Will put several
items Of food into the oven at once.
planning her meals accordingly, and
Sc lessening the amount of current
consumed; for instance, a dinner
with meat pie or casserole, baked
potatoes and baked cgstard or
baked apples for dessert, would rep
resent very economical assortment
Of dishes for the owner of an electric
range. Using d thermometer in
connection with the oven lets the
cook know accurately when the
needed temperature has been
reached, and SO prevents waste of
current by overheating the oven.
New-York tribune., 1921-10-02
Look 10 Your Stove

Undoubtedly such woman q this
probably begins by applying to her
new electric range the same prin-
ciples Of usage that she Inherited
with her former gas range. Ii this
is the case the results are apt to be
disastrous, as far as the bill is con-
ccrned, for the technique of eco
nomical use Of an electric range is
a new development, and IN many
practical points the absolute reversal
of good usage for a gas range.
Let us review some Of these in
detail An electric range consists
of two departmcnts-the oven and
the plates, the latter being the
equivalent Of the ordinary gas
burner Now, the capacity Of the
electric range oven is rated at from
500 to 1000 watts, depending on
the size of the particular range The
plates, on the other hand, have am
average consumption of from 500 to
1000 watts each Viewing these
figures supcrfclally. the unintiated
user would Immediately conclude
that it cost just about twice as MUCH
to cook by oven as over the plates
and would probably act accordingly.
Now it happens that just the con
trary is true, in spite of the APP
parent contradiction of the figures
of capacity The oven of the electric
range is in effect a very skillfully
constructed @Grclcss cooker IN that
the heat introduced s LARGELY re-
tained. Thus, taking a cooking opcr-
alton that would consume forty min
utcs, possibly full current would
have to be used ouly fifteen minutes
New-York tribune., 1921-10-02
An electric Liqht
OF M any uses;
small but yield
ing large and Ua-
ried iLluusinutions

wasted the heat that radiated into
the air instead of coming in contact
with the pan. In other words. b.
using TOO small a pan you could al
most treble the cost Of the cooking
operation.
The ideal of the shortest time and
lowest price would have been at
tanned by q pan Just fitting. or
slightly exceeding, the diameter Of
the largest burner.
New-York tribune., 1921-10-02
Type of uiensil Important

There remain, however, many
cooking processes which cannot be
carried on in the oven; therefore,
the housekceper must next learn
how to operate the electric plates
so as to conserve their heat to the
utmost As electric heat is con-
veyed by contact. it is necessary to
have perfectly fat-bottomed dishes
to set upon the plates; in addition,
these should be just of d size to
cover t'e plate, so as to take advan-
taee Of every bit Of heating sur
face still further. the pans should
be as shallow as is permitted by the
quantity of food to be prepared, for
fiat, shallow dishes heat much more
quickly than deep ones, and with a
deep pot, half-fuIl there is waste
Of current in heating the unneces-
sary metal. 1t goes without saying
that the dishes cooking on All electric
range should he covered, to prevent
loss of heat
When it IS possible to do so, where
two or more dishes or processes in
making the ore dish are concerned
use the same burner over again in
New-York tribune., 1921-10-02
Brains Well Used
Will Cut Bills

The white cnameled scale shown
in the photograph is graduated from
100 to $50 degrees. You set the
indicator, press the button above it,
and when the pointer on tic left
creeps to the desired point con-
tact is made behind the scale, the
switch is shorted and the current
cut off. The operation is repeated
over and over again within varying
fluctuations, depending on the tenn
perature desired.
For instance. to bring the oven
to 800 degrees, using lower burner
only at high, took twenty-five min
utes and 400 watt hours. The Their
mostatic control then shut off the
current for nine minutes and turned
it on again for three minutes. The
subsequent intervals were about five
or six minutes. This was repeated
indefinitely.
When a higher temperature Of
450 degrees was desired it took
ffty-four minutes to obtain this
with the lower burner on at high.
The current was off for four min
utes and then turned on for five
minutes, and this cycle was indef-
nitely maintained.
For practical purposes, however,
one would turn on both burners and
get the temperature of 450 in
twenty-one minutes, saving some
electricity, and by the same token
some money, by using the greater
heat for the shorter period. If you
want to reduce this temperature
later you have only to reset the in
dicator of the control.
Comparative figures obtained on
the oven thermometer and mer-
curry thermometer showed that with
both burners on at high the oven in
dlcated a temperature of $50 de-
grees IN fourteen minutes, the mer-
curry reading exactly the same. In
twenty-five minutes it registered
500 degrees and the mercury only
475. This, however. is very close
agreement. The oven door was .hen
opened and the drop recorded on
both thermometer Jagged about 80
degrees on sudden drop, which is
not serious.
New-York tribune., 1921-10-02


"A lamp, capable of many
clever performances not
usually expected of lamps, is the
Greist light, just tested in the Insti-
tute laboratory.
Far up on the list of its good
characteristics must be placed the
facts that it refuses TO be upset
even when tilted at an angle Of As
degrees: if it falls it always lands
on its feet, due to the weight in its
base; light can be thrown in almost
any direction, from straight down
to almost straight up, as the lamp
stands on the table; and a flexible
strap-metal hook is pivoted at one
side of the base so that it folds
snugly into a slot underneath or
swings out to hook over bed ends,
chair backs, etc
The reading hook alone would
be enough to recommend it to the
many people who indulge in the
luxury of reading in bed. This
hook is three-quarters of an inch
wide and will fasten over anything
less than two inches thick. If you
want to hang the lamp ON the wal.
there is fat folding flap Of strap
metal opposite the hook and with
a slot in it for fitting over screw
OF nailhead in any position on any
wall Both OF these are out OF the
way when the lamp stands ON
table, for they fit into the under
side Of the base.
Handsome in Looks and Deeds
This agile model may be had IN
brass, bronze or ivory. The one
tested in the Institute had bronzed
sheet metal for both the base ped
cstal (Which is 5'4 inches in
diameter and 3 inches high and
the helmet-shaped shade. measuring
~ inches across and Az inches
from the peak to edge. From base
to its round top knob it is just ere
foot hign.
Tie secret of its steadiness on its
feet is a cast iron weight inside the
base pedestal. Four rubber knobs
set into the holes in this casting
support the lamp and prevent it
from scratching the surfaces with
which it comes in contact.
The mystery of its casting light
toward heaven or earth or in any
other direction is explained by the
JOINT which supports the lamp
socket. This swings in one plane, 9
New-York tribune., 1921-10-02

training is being undergone by the
pioneer purchaser Of electric ranges.
In technical sense the woman who
buys an electric range to-day is not
a pioneer because thousands IF them
are already in use, but it must be
admitted that these earlier advo-
Gates Of electric cooking We're large
ly the chefs and cooks for families
CT wealth, where the question Of
operating cost was a minor consider
alton. Thus, the woman who is
planning to buy aa electric range
for the use of an ordinary family in
comfortable but not affiuent circum-
stances is still a pioneer.
New-York tribune., 1921-10-02
Special Dishes

A cheese souff'e was done to per-
fcction With both oven units turned
on high for fifteen minutes 10 pre-
heat the oven and the souffie baked
for twenty-five minutes with the
lower unit only on high This
would represent cost Of 4.5 to 6.5
New-York tribune., 1921-10-02

(Iested d1d endorsed IN The Tribune
!fsiit2teJ
New-York tribune., 1921-10-02
The Oven-Ifs Broiler

tTsstsd and endorsed in The Tribune
frstituts)
New-York tribune., 1921-10-02

this instance were placed on the top
rack with tie meat, and might have
done better lower in the oven. The
cost Of this operation would be about
S.5 cents at the 10-cent rate and s
cents at the 7-cent rate. Note that
TIE grouped automatic use of the
oven is a little over half as expen-
sivc Is the dinner cooked with the
vegetables on the plates.
One could set The oven automatic
control Ct any hour in the afternoon.
place the dinner in the oven in the
morning and 60 away to return to 3
cooked meal at dinner time.
Other oven experiments included
canning 4 half pint jar Of beans in
the even at $50 degrees, the tenn
peraturc control being admirable for
this purpose. Two hours and
quarter sterilization was given after
preparing the vegetable according to
the cold pack method, and the beans
two weeks after date were in first
class condition.
Cooking ON Surface Burners
Always there is the question of
the slower cooking on the surface
units of all electric stove; the COM
pensations are cleanliness. ease of
manipulation, absence of odors and
blackening Of utensils. Also gas
burners use up the oxygen in the
air. while the electric plates leave
1t for the cook
There are four plates. controlled
by three heats each, applied b,- the
four left-hand switches shown in
the photograph. These vary from
the 4-inch simmerer at the left
(rear) using only 440, 220 and 10
watts fer its three heats, to the large
right front plate, 8.5 inches in di-
ameter, and taking 1900, $50 or
375 watts. The other two plates
are almost the same. 6.2 and SIS
inches in diameter, the front left
unit taking LOO, $50 and 275 watts
and the rear right $50, 44O and 22O
watts for the high. medium and low
heats.
New-York tribune., 1921-10-02
Oven and Plates Combined

meals were prepared to test the
automatic feature and another to
show the combined efforts of oven
and top plates.
Complete Dinner
The first menu was broiled
steak larded with bacon; boiled
potatoes, new peas and a baked
custard. The mperature was set
at 275 and both elements turned
on full. In ten minutes the switch
clicked and the desired temperature
was shown. The milk for the Gus
tard had been scalded on the left
front element in seven mintues. the
eggs were combined with it, and it
was placed in the oven for thirty
minutes, after which the heat was
increased to $50 and the custards
cooked for twenty minutes more.
The time could have been reduced
by using $50 degrees temperature
from the first.
The top element was now turned
on full for five minutes to heat the
broiler for the steak. Then with
the lower element off the steak was
placed on the broiler, using the sec
cnd ledge from the top (nine are
proyided), turned twice and broiled
for fifteen minutes, when it was
perfectly done, being rare within
and brown without.
The peas were cooked on the
second most powerful top element,
one half cupful of water only being
used to l.5 cupfuls Of peas. The
heat was kept on high for ten
minutes, then turned to medium,
but as this still kept the water boil
ing violently after seven minutes, it
was turned low for twenty. five
minutes more. AS usual "hard
boiling" Injuries the quality of
vegetables and is to be avoided.
The potatoes cooked on the
smaller rear element with fifteen
minutes Of high heat and twenty
FIVE minutes OF low. The total cost
for cooking this dinner would be
approximately 147 cents at the 10
cent rate and 10 cents with T
cent rate.
New-York tribune., 1921-10-02
Special Methods Advisable in Electric COOKING

" LECTRIC cooking is one of
" those subjects ON which it
seems imnossihle TO main
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1921-09-29

and the further fact also, that
attention to grading and the ex-
clusion from the crop offered OF
small unreasonable or diseased
stock should be followed. The
shipper should further protect
himself by indicating the quail
ty and condition Of his shipment
on his invoice, bill Of lading. OF
sales slip. and demand prices in
line with such quality offerings
on the terminal market.
Very truly yours.
Hugh ]. Hughes.
Director Of Markets
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1921-09-29
CANCER SUFFERER DIES
Adolph Iorgenscn Afflicted With
Dreaded Disease 1S Years,
Dies nj AskOv Home
Friday.

Adolph Jorgcnsen who togeth
er with his family came to Asko,
in the winter of 1918, and who
has been a sufferer from cancer
the past Is years. passed quietly
away at his home north Of the
village last Friday morning at
o'clock.
Mr.. Jorgensen was confined-tc
his bed all Of the past year dur.
ing which time, especially, he
suffered intense pain. The dis
ease commenced as small PIN.
pie on his face IS years ago
shortly after his marriage, and
during all these years he sought
medical aid many different
places. However, it was not un-
til he came to Askov nearly four
years ago. that the disease gained
great headway. Last November
the disease had gone so far as to
affect his right eye and he re-
quested having same removed
which was done to relieve the
pain. The disease gained inroads
rapidly during the past year. his
right ear being completely gone
and his lungs and stomach were
also affected.
Friends and neighbors here
have been very kind and HEP
ful to Mr.. Jorgensen, calling up
on him and bringing many dain-
ties of food and in other WAYS
trying TO make his life here as
peaceful and comfortable as it
was possible to do so under the
conditions. Mrs. Jorgensen has
been a true and constant help
mate during those long eighteen
years.
Adolph Jorgensen was born at
Hjorring. Denmark, on Sept. 26,
1875, and was therefore Is years,
II months and q days old at the
time Of his death. He came to
America IN 1893, spending the
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1921-09-29
Public Health Nursing Com.
mittee Meets.

The Pine County Public Health
Nursing Committee met at the
county nurses office in Pine City
Friday, Sept. End.
The nurse reported having en-
joyed her vacation during the
month Of July. A scale for the
nurse was discussed at the meet
ing. 1t was decided to get the
old scale repaired if practical
otherwise purchase a new one.
The county nurse was asked to
assist at the Public Health build
ing at the State Fair on Friday
of Fair week.
Miss Nicoll met in conference
with the Chlsago County nurse
and the Isanti County nurse to
talk over the needs of a district
tuberculosis sanatorium. The
nurse made q home calls during
the month Of August and spent
4 days assisting at the rest rooms
during the Pine County fair.
There being no further busi-
ness the meeting adjourned.
Mrs. H. Won Rueden,
Hinckley
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1921-09-29
HANSON INTERESTS
FARMERS

The poultry meeting held al
the town hall last Thursday eve,
ming which was addressed by H
C. Hanson of Barnum, as princi
pal speaker. was well ATTENDED
and was a good and profitable
meeting.
Mr.. Hanson who has widk
reputation as poultry busines,
man and who is also to a large
extent responsible for puttine
Barnum on the map as q chicken
center. gave his Askov audience
much valuable information abou,
the egg and chicken business, in
formation which has been gained
through many years of success
full business experiences. Mr.
Hanson stated that he sells most
of the Barnum eggs direct to
large retail and department
stores in Duluth. On that day
he was in Askov, Sept. %, they
were paying 40c for a dozen OF
eggs TO farmers in Barnum while
in other towns where they were
not buying stamped and guaran-
tied eggs the market price was
24c per dozen.
Mr.. Chapman, poultry special.
ist from the University Farm,
was in Askov that day and he
also entertained at the meeting.
Miss Cook, also connected with
University Farm and who came
here together with Mr.. Chapman,
made a few remarks.
: Mr.. Chapman is quite a jollier
and entertained the audience
with a big variety Of jokes, but
Mr.. Hanson gave the hard boiled
facts which they wanted. A few
Interested chicken raisers from
up near Bruno also attended the
meeting.
Mr.. Chapman conducted cul-
ling school in Askov the follow
ing day but this was not largely
attended.
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1921-09-29
AsKov PINE THURSDAY September 2 1921

first seven years in the vicinity
Of Extra, Iowa,
He was married to Miss Carrie
B. Everitt Of Bcrthoud. Colo. or
Jan. 3, 1904, at Omaha, Nehr
In the spring Of 1904 they wen,
to Colorado where Mr.. Jorrcnser
worked in and about Denver un
Til Sept. 1917. After spending
a few months at Omaha the fam
lily then came to Askov in tht
early part Of 1918. where the,
have since resided. Mr.. Jorgen
sen worked at his trade as shot
repairer here the hrst couple o1
years hut the past year or more
he was unable to do anything
being confined to bed constantly
Mr.. Jorgensen leaves to mourn
his demise his wife and daugh
ter. Ernestine: two brothers
Fredcrik Of Askov. and Chris q,
Sacramento. Calf; one sister
Mrs. Marie Nielsen Of Hiorring
Denmark; and an uncle. Free
Back of Extra. Iowa.
Funeral services were held a1
the local Danish Lutheran
church, Sunday afternoon, Rev
IS. D. Rodholm officiating. The
pallbearers we're: j. r. Petersen
MAIDS Nielsen, j. p. Sorensen, ant
r. S. Rasmussen. lnterment wal
made at the local cemetery.
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1921-09-29
As A spEc,MEN.

"Where in the dernnition blazcs ia
that new reporter, Jobbles!" bel
lowed the city editor.
IL sent him out to cover a lecture
ON The Missing Link" said the
assistant city editor.
sYou did, Ell? Well, / hope you
told him to sit in the rear where he
wouldn't attract much attention. At
a meeting Of that kind he's liable to
be drafted. Birmingham Age
Herald.