davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1921-02-27

imately 6 cents for electricity, but
represents the thorough cooking
needed for pork, and could easily
have been reduced even for that by
fifteen minutes, making the cost
nearer cents
Quartered apples dipped in sugar
and cinnamon were placed on the
rack with the chops during the
twenty minutes Of cooking at low
heat and no heat, and were very de-
licious, much better than when
fried. The upper slide brought the
meat rather too close to the ele-
ment, the fat caught fire, but on the
next ridge cooking went on well.
Toast was also very successfully
made with five minutes preheating
of the oven with both units and six
minutes with the top unit on high
to do four slices of bread both
sides. The top of the second slide
from the broiler was used and the
skces were shifted Ito insure even
browning.
A roast of pork (2.5 pounds) and
baked potatoes were prepared to-
gether. Again both units were put
New-York tribune., 1921-02-27

essary for lamb or steak). both oven
units were put. on for 26 minutes,
when the Indicator in the front door
read "9" (markings 1 to 12 for gen
eral guidance). At the end of that
time the temperature was about 600
degrees F., more than is needed ow-
ing to the "lag" on the part Of the
oven indicator. This scale reading
runs behind the real oven temuera-
lures, about two or three divisions.
reading 8 when it should read 10 at
$50. degrees and only Catching up
after the temperature has been
steady for about ten minutes.
The housekeeper will be misled
just as we were into heating her
oven too hot unless she allows for
the tagging indicator. A reading of
about 6, attainable in fourteen
minutes, would have been sufficient,
giving around 500 degrees to the
oven. Then, however, the lower
element was turned off and the up
per broiler kept on at high for ten
minutes. followed by ten minutes
of low heat and ten minutes with
the current off. This cost approx
New-York tribune., 1921-02-27

on for twenty minutes Citizen min
utes would have been suficienC, Civ
ing 500 degrees), for eight minutes
after putting in the meat the heat
was kept on at high. Then the top
element was turned off and the bot
tom one turned to low for fifteen
minutes. This proved to be a mis-
take-higher heat was needed, as
the indicator went down to 5 (being
numbered l to 12). 1t was turned
to high again for five minutes and
then to medium for forty minutes.
The total time was nearly 1.5 hours
and the cost about 9 cents at the
10-cent rate.
Potatoes were cooked at the
same time, being done in about one
hour. They were soft and the skins
were dry and crisp. In the light of
experience it is seen that the oven
Insulation will not permit of cook
ing at low heat, and the whole op-
eration would have been better and
the time shortened had the oven
heat been turned to medium for the
greater part of the time and fin
ished on low.
New-York tribune., 1921-02-27

cooky turner, while the smaller one
is useful for scraping bowls, etc.
The large blade is cut off square,
with rounded corners, and is much
less flexible than the smaller spat-
ula with the rounded end.
The next TO the largest knife
shown, suitable for carving meats,
has stiff, eight-inch blade, while
the longest SA inch blade is quits
flexible and curves uniformly from
front and back to sharp point.
This blade being long and thin ia
especially liked for slicing bread,
cake, cold meats, etc.
Of the two smaller knives, one on
either side Of the small standard
spatula, No. from the end Is
known as French pattern table
knife. 1t has a Az inch blade, stiff
and Of uniform thickness, with a
rounded point. The back has a
double curvature, while the cutting
edge curves uniformly. This is a
general utility knife or for table
use in the kitchen.
The remaining knife is rather like
a small carving knife, having g stiff
5& inch blade, and curving back
ward on the cutting edge to a sharp
point on the back of the knife. This
makes good mate for the larger
fork.
If there is anything going on in
your kitchen that could not be ham
died by this set of knives and forks
we would be glad to know about it.
The idea has been to cover all spe-
eial uses without duplicating pieces
unnecessarily.
Domestic Science" Kitchen Set
Dexter Brandt.
Made by the Harrington Cutlery
Company, Southbridge, Mass.
New-York tribune., 1921-02-27

pronged, very stiff and with sharp,
strong points, which will spear a hot
potato or biscuit without damag-
ing its appearance. The smaller
one is eight inches long, equally
divided between handle and steel,
while the larger one, suitable for
handling and cutting meats is of the
same construction but ten inches
long, with q handle as inches.
Of the two spatulas one is stand
ard, with six-inch blade and ST-
inch handle. The blade is one inch
wide and so flexible that with the
handle vertical one inch of the
spatula may be laid fat on the
table. The metal within ia inches
Of sthe handle is HEAVIER so as to
make it stiff and durable at that
point.
The larger spatul& is 21a inches
wide and six inches long, making it
useful as pancake, egg, fish or
New-York tribune., 1921-02-27

bility, actual efficiency and economy
of operation. \
Then the machines are rated and
the reports and certificates issued
to the manufacturer, with our criti-
cisms and suggestions. If any, and
a frank discussion Of the results is
printed on this page for your in
formation.
Foods are treated in the same
way, Miss Florence Margaret Lee
making the practical tests and an
official chemist Of repute the chem
cal analysis.
This service is your service--it
costs the manufacturer nothing, even
the appliance being returned to him
when the work is completed, SO we
are under no obligations except to
serve the Institute readers and to
put facts back of The Tribune's pol
icy Of guaranteed advertising. For
New-York tribune., 1921-02-27

such as is reported on hers, an cleo
trician will be needed to make the
necessary connections, though the
trouble will be very slight in most
cases, as ten-ampere fuse will
suffice.
The water container, comprising
the center of the heater, Is made of
galvanized, seamless steel tubing
and the outside surface Is covered
with a baked, plastic insulation. The
resistance wire heating element is
wound clockwise around this insula-
ton, and can neither corrode nor
burn out. An outer layer of insula-
tion completes the construction and
prevents heat radiation.
The whole device is compact and
slightly, and may be finished in white
enamel or nickel, if preferred, for
bathrooms and offices.
The 660-watt lamp socket device
is built to give the same service in
slightly longer time And there
are also models to be attached to
80, 10 and 60 gallon tanks. These
have not been individually tested,
but operate on the same principle as
the smaller models--of course, at
greater expense.
Obviously, in kitchen and bath
Especially in summer, when the
heating plant Is not in usel, in hos
-pitals, In doctors and dentists Of
fees, in commercial Offices, where
the lavatories have no hot water,
such an attachment is Of the greatest
convenience.
The Sepco Automatic Electric
Water Heater, Type s.
Made by the Steam Electric
Products Company, Cleveland, Ohio.
New-York tribune., 1921-02-27

WA nth view to choosing
Wv foods that were rather diff
cult to cook, pork chops and
roast pork, baked potatoes and
apples, and parsnips boiled and
sauted, were all prepared satisfac-
torily. Some Of the details may be
Of interest to those beginning to
cook with electricity, for there is
much to learn about it in order to
get the best results at the least cost.
1t took 20 minutes to boil Is
quarts Of water for the parsnips
(pan here slightly small for ele-
ment) and 10 minutes more a high
heat after they were put into the
water; the heat was then turned to
low for 20 minutes and cooking
continued with heat off entirely for
the last five minutes. In sauteing
these an iron spider was prel,cated
five minutes on full heat, and the
switch turned to medium for about
six minutes for each painful. Total
cost for heat, 8 cents
In broiling the pork chops Cooked
more thoroughly than would be nee
New-York tribune., 1921-02-27

greatest, are gathered into the
testing laboratory and studied.
The domestic scientist miss Edna
1. Sparkman, Columbia University
puts them through their PAGES and
the results are recorded. The stove
must cook and the cleaners clean,
and the electric washing machines
actually wash-and just how well
they do it and how convenient they
are to handle, and what it costs in
power or heat, are all recorded.
The two engineers (Mr. Richard
Mckay and Mr.. Ralph X. Potter,
also of Columbia University make
8 detailed study of the construction,
design and cost of operation of the
appliances. Standardized tests are
made as far as possible, and the ma
chimes are compared with others of
the same sort, as to probable dura-
New-York tribune., 1921-02-27
. Domesticated
Set of Special Knives

~ I'D you ever see woman par.
ing potatoes with a long
N case-knife, both handle and
blade being too long and fitting
leither the hand nor the job, edse
dull and end blunt and incapable of
going after the "eyes" or defects?
We have, and the twelve-year-old
boy of the family probably had a
knife in his pocket that was a won
der and included & young kit of
tools as well IS two sharp bladesl
AS we have said before, Tools
for wornen!"
Here are ten pieces, knives and
forks and spatulas, each one fitted,
like tools in chest, to perform
some special piece of work espe-
clally well. They are made Of high
grade, polished tool steel, set in
tough, ebonized wooden handles.
The blade extends down into the
handle from ia to 1A inches, and
is held by counter-sunk, round
headed brad, driven into the handle
from the side and through hole in
the steel. This insures permanent
tightness, and hot water is not to be
feared.
Beginning with the smallest in
this family of ten we find on the left
the small pairing knife, with a two
inch blade and a 39a-in handle
which is double-tapered, well bal
anced and fits the hand. The blade
ia curved on the back, and has also
a slight forward curve of the point.
A perfect little knife this for all
peeling and pairing operations. The
next in size is the same shape, but
has three-inch blade and is sl1gnt-
ly more flexible, to fit it for cutting
and slicing large vegetables, as we'll
IS pairing.
The two forks are each two
New-York tribune., 1921-02-27

along the two feet of galvanized
half-inch pipe between the discharp.
faucet and the outlet tap on the
heater and from the lower surface
OF the heater shell as we'll.
A second test duplicated these re.
suits with the exception that the
water was not drawn off and rec
ord was kept of the heat maintained,
On an average. the automatic con-
troll operated every ten minutes, the
current being kept on for / minute
and 20 seconds each time, drawing
$50 watts, Therefore, in an hour the
current would be in use about eight
minutes, at a cost Of IL. cents, with
10-cent electricity. That is, this
would be the maintenance charge
when the water was not being used.
The cost of heating each six quarts
OF water to 100 degrees F. would be
about cents. Care should be taken
IN using such a device that the water
Is not wasted and is not allowed to
run hot down the drain unmixed
1t is much more usable as well as
more economical when drawn into
the basin and mixed with cold water
construction and Appearance
AS to looks and construction, the
heater, Type S, model tested, is z
inches in diameter and "a inches
high, having a black japanned sheet
steel casing. Five inches above the
half-inch cold water inlet near the
bottom and at the side of the heater,
the automatic temperature control
gauge is mounted. This is operated
by the expansion and contraction of
volatile liquid, contained in a hor-
lzontal tube extending into the
heater and extending four inches
beyond the shell covering, SO that a
floor space Z by II inches is needed.
The electrical terminals in the
base Of the heater are mounted on
q rigid bar and connect with either
lamp socket or Dashboard outlet, six
feet of flexible asbestos cord and a
separable, parallel-bladed plug be-
ing furnished. Do not forget, how
ever, that for the 1,000-watt element.
New-York tribune., 1921-02-27
otove tor the kltchenete That Is Equal to Any Task

colator, electric iron or toaster can
be attached.
Scope of Operations
This is a device standing halfway
between the lamp socket devices and
a large electric range. 1t must be
specially wired and installed as a
part of the heating system, as each
OF the two oven elements and the
small right hand plate require the
entire wattage of q lamp socket out
let. and the large left-hand surface
element alone takes double that on
high Il. e., LAO watts), total of
over 5000 watts when all parts are
on high heat, and the stove is wired
to operate all parts at once.
With this amount Of heat, perfect
control, broiler and an oven, and
only so pounds of weight, with table
or shelf installation, it is seen that
this is" an ideal small family stove
for limited kitchen space.
While the insulation of the oven
is not. OF course, with this sort of
construction, as effective as in a
regular stove (only about half that
OF one large range examined), it is
possible to roast satisfactorily ON
medium heat, after the desired oven
temperature had been obtained by
the high, but low heat will not keep
up baking temperature.
Such points are absolutely essen
tiai to the economic operation of
electric cookers Of any sort. Using
the retained heat, cooking with the
heat off, or on low or medium, as
much as possible, cuts the bill for
electricity notably.
Construction Details
The stove is made of blue polished
sheet steel fastened with light angle
New-York tribune., 1921-02-27
NTH an Oven, a Broiler and Two
Surface Plates, What Would Mere
Legs Add to This Stove2

being % inches high with the stove
top 6ss inches high, and covering
~ OF the total S6 inches of length,
Perfect control is obtained, as
the two burners g and inches, re-
spectively) and the oven and broiler
each has it's three-ply switch for
iows medium or high heat. The GEN.
ter opening shown in the photographs
is convenient plug to which per-
New-York tribune., 1921-02-27

top element was turned to low, and
the temperature dropped slowly, be.
coming constant at 542 degrees
With only the bottom element on at
medium a final temperature of s4e
degrees was obtained "a medium
oven), suitable for finishing cakes
breads and meats after the first
higher temperatures have been used
At this point the switch was turned
to low and only 235 degrees was
maintained, which is too low for Il
cooking temperature.
The indicator, while not reliable
for close guide as to temperatures
(it takes it about ten minutes to
catch up with a constant tempera-
ture, once attained), is help in
showing what the temperature ten
dencles Of the oven are. An oven
thermometer used in connection
with the indicator would soon show
you just how to use it to the best
advantage, and the following table
shows the true temperatures, indi-
Gator readings and times observed in
the Institute laboratory:
Readings on Door Indicator end
OUen Thermometer, Both Units On
81 Iy.uL
New-York tribune., 1921-02-27

iron strips, giving light and strong
construction. The hot plates are
made of coiled heating wire set in
grooves in baked white clay mate
rial, much like porcelain. Under
meath is steel plate, separated 0.5
inch by washers, to which the ter
mlnal posts of the unit are fastened.
The oven is all metal with lining
Of special alloy to prevent rusting,
which is made in one piece to insure
that it Is as nearly alright as pos
sible; the door has a truncated
pyramid form to fit closely into the
mouth OF the oven, and has rotat-
ing pressure clamp to close it tightly.
The sides, top and bottom are insu-
lated with two inches of rock wool.
Both af the oven heating elements
are Of the radiating type also. The
leads come in through the rear walls
IN porcelain bushings, which give
good Insulation and will stand the
high temperatures obtained. There
is heat distributor, to be used in
baking and roasting, to spread the
heat to the sides of the oven; a
broiler and a baking rack are fur
nlshed and may be set at any one of
four heights on ridges spaced 2A
inches apart.
New-York tribune., 1921-02-27

you can get your money back on any
approved appliance that doesn't give
you satisfaction.
Are you using the Institute? We
are always ready to give information
out Of our four years Of experience
and the fled reports thereon.
Anne Lewis Pierce,
Director Tribune Institute.
New-York tribune., 1921-02-27
An Electrical Stove Weighing But
Ninety Pounds and Asking
Only for Table Space

heat to go off into the air after the
food is removed.
Such cleanliness, convenience
and compactness as this real stove
for kitchenettc space offers is worth
a little money to maintain and
little trouble in getting acquainted,
and it will cost you both, but it has
full value TO give in return The
New-York tribune., 1921-02-27

wiring permits esn four burners and
the extra attachment TO be geing at
once, so you are fully equipped, not
compromising, when you install
this type Of table range.
The Rutenber kitcheuetse Range,
Model D-So.
Made by che Rutenber Eieetris
Company, Marion, Ind.
New-York tribune., 1921-02-27
An Automatic Electric
Water Heater

Ay VERY hot water in small guam
III titles, on demand, day OF
q ' night, winter or summer, BY
.s,sly turning the spigot--that Is
atsst the Sepco heater has to offer.
es heater may have a heating ele-
..z. Of $50 watts Clamp socket) or
]. Of 1000 watts, but in the latter
sa special installation must be
sVided.
Il With this installation, and keep
b the current on permanently, you
IN always have ready six quarts of
5sstsr at temperature of about 100
.gees Though there is on the
ssuge q readily adjusted screw for
antsining the temperature at any
A.sired point) at a minimum ex-
assase. This is too hot for most pur-
ases and, therefore, yeu may add
ssrss to five quarts of tap water to
alsducs this to usable temperature,
sssas making about 2.5 gallons Of
3nrm water constantly on hand, or
ah quarts of scalding water (not
bling.
90 Heating Tests
In the actual tests made in the
ahtitute the heater was connected
lItth the water supply line having
lsry pounds pressure, discharging
through the faucet into the kitchen
link. The inlet water temperature
lms II degrees F. The heater, as
lsssiyed from the manufacturer, is
aways supposed to deliver water at
.s.sO degrees, but the adjustment
crew on top of the gauge can be
'suved to the right or left to get
ssoler or hotter water.
In twenty-seven minutes the auto
estic temperature control operated
sad turned off the current, the gauge
ssdle registering "a. Immediately
. six quarts of water were drawn
4 and averaged 155 degrees, with
Ifaximum temperature Of 1876 and
lriaimum of 115 degrees F. On
iaTing off 2.5 quarts more, even
ah was found to average 1o2 de-
rses, ranging from lis to 80 de-
lEees.
New-York tribune., 1921-02-27
Oven Temperatures

The two radiant elements leach
with 625 watts) make the oven heat
up quite quickly, hot oven of 500
degrees being obtained in fourteen
minutes, quicker time than in some
large ranges. When the two
switches were turned to medium the
temperature continued to rise, and
$50 degrees was reached Chico
retically $50 could be obtained under
these conditions). At this point the
New-York tribune., 1921-02-27

on the large plate element, boiled in
IA minutes starting cold, and sec
ond test made on the hot element
took only 9 minutes. The pan was
not quite so large as the element,
which means always that some heat
Is wasted and so a slightly increased
efficiency might be obtained. The
time on the latter test was cut from
3, to rs minutes by using a pan
exactly the right size.
This is an important point for the
housekeeper to remember when using
open elements for electrical cooking.
Other experiments with a gallon Of
water showed an efficiency Of So per
cent (32 minutes boiling time) when
starting with the cold unit and II
per cent when second gallon was
boiled (in 27 ninutes) the increase
being due tc the heat stored IN the
plates and top.
Summing Up
These are the points that the
housekeeper needs to experiment on
with her electric stove. Both costs
and cooking results depend on the
correct handling Of this 'chigh
bred" stove. The three heats are
put there because they are needed.
One should use them, AZ to expense
Of operation, observe that the S-inch
plate costs 11.4 cents an hour on
high, the small plate Ga and the
two oven burners 6.3 cents each.
But on medium these costs ale al
most cut in half, and at low they
are about one-third. The stove
stores heat, and it is Of course stu
pid to cook up to the last minute on
increasing heat and leave The stored
New-York tribune., 1921-02-27
Costs and Efficiency

This heating element, calling for
|loO0 watts, averaged 953 during
|ss, and the thermal efficiency was
u per cent, the water receiving
|llG B. 7. U. out of the 1853 sup
ped Some uncomputed heat losses
Undoubtedly occur by radiation
New-York tribune., 1921-02-27
An Introduction: Mr.. and Mrs. New Reader
Shake Hands With The Institute Staff
o YOU know what the Trib-

DO YOU know what the Trib-
une Institute Seal means?
And how the appliances dis
cussed on this page are tested before
we certify them to you. All new
and interesting apparatus for the
kitchen, from the smallest to the
New-York tribune., 1921-02-27

x s p e C t ! n 9
a0orker desires
and needs good
tools that speed
and good results
may foEJoaU her
e + rt S. The
more h0Wsekeep-
ing q n d food
Grat6on
gam IN dignity
the more O6Ui-
ous 1t becomes
that the kitchen
should be qUeLL
equipped
New-York tribune., 1921-02-27
By Anne Lewis Pierce

SrS HIS Is s sturdy, hard-working,
SI plain little black stove. II
J puts on no frills as to appear
!. IN the way of enamel and nickel
.nmings, but is not compromise !;
i rill do a stoves work, although it
: m a table instead of standing
1. rs own legs, and takes up a bench
s,.,s only Sc by Is inches. the oven
New-York tribune., 1921-02-27
Time peratstre Indicator Reading Cost
MIN. deg. r. RISING Constant Gents

Tests ON Surface Units
Tests made on the open surface
elements showed that a quart of
water in a covered aluminium pan,
New-York tribune., 1921-02-27

Tested and endorsed by The Tribteme
Instituted
New-York tribune., 1921-02-27

NOlE that the the broe large surface
mss each has ITS oon treeheat swich to N that
1eTe no excuse oasg electricity yo1 acquainted
ah the stove habits conveem opgng 1gr
.s q percoator or iron be plugged I'm
New-York tribune., 1921-02-27

Readings on Door Indicator end
OOen Thermometer, Both Units On
at High
New Britain herald., 1921-07-12

When. as a result of iron starvation, you
 get up feeling tired in the morning when
 you can no longer do your days work
 without being afl Jagged out at night; when
 your digestion all goes wrong. or you have pains across the back and your face looks pale and drawn, do not wait until you go all to pieces and collapse in state of nervous pros tration or until in your weakened condition you contract some serious disease, but try me. I only take one minute of your time each day. l an NUXATED IR0N - organic iron. am like the iron In your blood and like the iron in spinach, lentiis and apples. help make strong. forcefui. red blooded men and beauti- flu, healthy, rosy-cheeked women. Without iron like mo, your blood becomes pale. thin and watery and loses It's power to change food into living tissue, theSefore nothing you eat does
New Britain herald., 1921-07-12

It was voted to take the work of examining candidates for plumbing licenses out of the hands of the health Loard and place Commissioner Adna Johnson and Plumbing Inspector P. J. Tormay in charge. Commissioner A. N. Rutherford told of systems in vogue in other building commission CTS offices and told the board of tha possibilities of increasing the eff ciency of the local offices.