davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14
Open Heating Plates Both Sides Of
the Lid Make This Fineless !
Perfectly Independent

The total time consumed had been
fifty minutes with the current on
and ten minutes with it off. The
baked potatoes were really baked,
but the skins were not crisp. Better
results would be obtained by laying
the potatoes on the rack.
Preparing an Entire Dinner
Would you believe that soup, a
roast and three vegetables could be
cooked at the same time in the
Stero oven? 1t sounds almost like
a fairy oven, but we checked the
claim in the Institute kitchen in the
following way:
A roast of beef was chosen weigh
ing three pounds three and one-half
ounces; three-quarters of a pound of
shelled peas, with three-quarters of
a cup of water and one-quarter of
teaspoonful of salt; one pound of
pared, cut-up squash, and one can
turtle soup were placed in separate
containers.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

After the five days, however, do
not let the beverage stand in a warm
place while awaiting use, as if the
fermentation is completed it may
possibly sour Also, be sure that
the containers are scalded, as you
would for canning, before filing
them.
Out Of q 25-cent package, by
adding four pounds of sugar (28
cents) and half yeast cake you get
five gallons of delicious, whole
some beverage, total cost SIS cents,
or about 10 cents a gallon. Can
not. have gone up much-this bev-
erage!
The only variation that we know
Of with root beer is that used with
sarsaparilla. But it is delicious. 1t
Is not freak Offering born of neces-
sity! To the glass of chilled root
beer add the juice of a quarter of
lemon, three tablespoons of cream
and frappe with a large piece of ice
so as not to thin it, 1t is a near ap-
proach to the costly frosted sarsa-
parilla sold at the fountains, and
the cost, so served, from fresh,
wholesome materials, is we'll within
five cents A. L. P.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14
An Electric Fireless Cooker With Two Notable !


was put into the oven according to
these directions After remaining
for forty-ive minutes (Which means
ten minutes on retained heat) it was
golden brown on top, but not
Drowned on the bottom and sides
TO improve this cake and have it
evenly Drowned it should have re-
NAMED ten minutes longer (fifty.
five minutes) and should have baen
on lower rack. This would necessi-
tate using smaller pan.
Another portion of the same cake
mixture was baked in gas oven at
800 degrees F. for the same length
of time, and although a little larger
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14
A ''Baby Grand" Cooker

These facts are not dressed UP
they are based on work actually
done in the Institute kitchen and
backed up by careful observations
made by the Institute engineer.
This electric freless cooker, with
the latest Improvements, takes up
only little more than square
foot of floor space (l6 by IA inches,
to be exact). 1t stands 35 inches
high, presenting the conventionally
perfect height for working top on
the outside hot plate g inches
square,, in itself a brand new
wrinkle for an electric cooker.
When the convenient side wings are
spread for receiving the foods and
Utensils when in work II inches by
II additional space is needed on
each side.
You can easily put your arms
around this neat little stove, and
it is clean and tidy enough to per-
nit Of such familiarity. 1t has the
,asiest running Of casters and would
push under any shelf, into any
:loset, and be as unobtrusive as the
proverbial violet when it wasn't
wanted. And it plugs into any
lamp socket and gets and stores
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14
Sturdily Made to Bear the Heat of the Dav.
But Not the Least Bit Cumbersome

pRAISE is due the construction
of the Stero, and so that you
can know that it will endure we are
describing somewhat in detail the
"makings."
The cooking "well," or oven, is of
timed copper surrounded by a pro-
tecting cylinder of sheet steel. Out
side Of this is the mineral wool
which keeps the heat in the oven,
and all of this-the copper, steel and
mineral wool-is incased in a sheet
steel box, which in turn is supported
and strengthened by an iron frame.
This iron frame extends down at
each corner and becomes the legs.
The oven is 10A inches wide and
13A inches deep. The upper edge
Of the copper lining which was men
toned before is rolled into seal
ing ring" at the place where it joins
the oven top; this prevents the es-
cape of any steam.
The heat is furnished from two
different places-one beneath the
lining at the bottom of the oven and
the other on the inside of the top of
the oven cover.
Both of the heating units are of
the open groove type. The sum of
their heating capacities is we'll with
in the limits of a reasonable load on
an ordinary lamp socket The heat
unit at the bottom of the oven is Of
heavier construction than the upper
one, and acts as heat reservoir, so
that the cooking temperature can be
more evenly maintained.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

Cuba to ship sugar direct to the
factory in the United States.
The chemist reported Volstead-
ian limit of OF per cent of alcohol
in the homemade brew, when direc-
tons were followed. This was the
favorite of the three products in the
Institute, being we'll charged, with
sharp clean taste, a little less
sweet than the bottled product in
the tasters' opinion, though the
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14


time the oven was opened, and the
lima beans were we'll done and of ex-
cellent flavor.
The small potatoes were perfectly
done, but the large ones were not
thoroughly cooked. Neither were
the baked potatoes done. These and
the large boiled potatoes were re-
turned to the oven, and ten min
utes' full current was given to re-
place the heat lost by opening. Ten
minutes without current was allowed
before opening again.
At the second opening of the oven
all of the potatoes were we'll done.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

analysis does not bear this out, the
bottled beer having only 6.88 per
cent of sugar and TOT of salads.
There is probably a difference in
the blending.
The syrup that goes to the soda
fountains is very heavy with SIS per
cent of total solids, of which 81 per
cent is sugar. With carbonated
water it makes refreshing drink.
The beer was made repeatedly in
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

the Institute, and the directions
given with the bottle of extract are
satisfactory, except that in our opin-
ion it is a great mistake to drink the
beverage at the end of forty eight
hours. After FIVE days of standing
at a temperature of about 80 de-
grees (ideal for the yeast fermenta-
tom the drink was snappy and at
its best in every way. Chill by-put-
ting on ice rather than by putting
ice in it, as this latter may
weaken it.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14
Cost of Operation

To cook an average meal on a
gas range requires $4,000 heat
units, while very much more than
this is used with the same results
On coal range, due to the fact
that the kettles utilize but a small
portion of the heat that is radiated
from the stove. The temperature
of the kitchen depends on the
amount of heat used in the prepa-
alton of the meal, or, as the stove
becomes more efficient, the kitchen
usually becomes more uninhabitable
Just about he-ffth of the heat
units required " the gas stove is
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

used by this electric cooker. and
more efficient cooking and a cooler
kitchen result.
However, right here is where the
element Of cost must make its ap-
pearance and be considered. While
using gas, you can get about $500
feat units for one cent, while in
the electrical form you can get only
$50 of them for the same money.
(These figures are based on the
lucent an hour electric rate, and
$3.50 per thousand cubic feet for
gas.)
Time for cooking the same din
ner by gas that was prepared in
the Stero was calculated by taking
into consideration such economies
as the use of half-burner flames on
the gas stove, after foods are
brought to the boiling point, and
other details that any careful cook
SO with the most careful figur-
ing the dinner cooked in the electric
oven will cost over twice as much.
despite the economical way in which
the Stero uses heat. The stove has.
however, brought the wonderfully
convenient and easily controlled
electrical cookery within the means
OF US all, for the Stero is relatively
inexpensive and the cost of cooking
low, compared with many electric
cookers.
Here are the actual figures on
the cost of using the Stero: The
oven, with both heat units on. costs
6A cents an hour; at medium heat.
IA cents an hour; at low, 1928
cents an hour.
The hot plate at high heat costs
ga cents an hour; at medium, "a
cents, and at low, IT cents an hour.
For the use Of women who NAV
acquire Stero we are including
table of time and temperatures,
as developed by the Institute tests.
1t was observed that it required
the following time in minutes to
bring the oven to the temperatures
indicated: 300 degrees Fahrenheit,
seven minutes; 400 degrees, 1875
minutes; 500 degrees, p minutes.
These figures were secured with
both heat units on full.
After the current was turned OFF
it required nine minutes to cool the
even from 600 degrees to 500;
twenty minutes were required to
cool it from 500 TO 400 degrees, and
twenty-seven minutes cooled it from
400 to 300 degrees.
The length Of time that the cooker
will keep food hot after the heat is
turned off varies with the amount
and kind of food placed in it. How
ever, for general guidance it may be
noted thct the empty cooker dropped
from 500 degrees to 200 "a mini
mum cooking temperature) in two
hours and to 100 degrees { a warm
ing temperature) N three hours.
The Institute engineer assures
you that the clock on the Stero was
found to give reasonably correct
time, and that the switch operates
without flaw. These are encourage
ing facts to have in mind, but be
sure the clock is ticking before you
leave the cooker to its own devices.
The Stero Electric Cooker. Made
by SteroIeotric Company, Mum
Gle, Ind.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14


half inch, then buried in the beans
with the rind exposed. Enough
water ~ cup) to cover them was
then added, and the beans were
placed in the Stero oven. The cur
rent was turned on full and the
time set for two hours, after which
the oven was opened and the cover
removed. To replace the heat lost
from the oven by opening it, the
current was turned on again for
ten minutes. The beans remained
IN the oven fifty minutes after that
When next inspected, three
hours after the beans had been
placed inside, they were not brown
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

covered with one cup of cold water
and half teaspoonful of salt, and
IN the third container were one small
and one large potato, dry, all with
their jackets on. The current was
turned on full and the time set for
forty minutes. At the end of that
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

Three-quarters of a cup of cereal
arsd half teaspoonful Of salt were
stirred into the quart of boiling
water. The utensil was covered
and placed in the we'll and the oven
was closed. The clock was set for
twenty-minute run at full heat.
The oven was, however, not opened
until the next morning The
cereal was, Of course, cold, but well
cooked and could be reheated in a
few minutes on the top plate.
For some tastes this cereal was a
little too soft, so probably half a
cup less water would be preferred
by many. The procedure could
coon be perfectly adjusted to in
dividual taste and to the cereal
used. For oatmeal the treatment
would give perfect results.
Baking a Cake
And supposing it is a cake which
the Stcro is to bake for Sunday
nights supper. A bluebcrry cake
was baked in the Institute kitchen.
The directions state that the time
should be set at 40, the current
snrned full and the cake put in on
the top rack after five minutes,
or when the dial .indicatesi35. The
cake remains in the oven for from
twenty-five to sixty minutes.
A large layer OF blueberry cake
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14
IF GINGER ALE is too thin for

IF GINGER ALE is too thin for
you and sarsaparilla too thick,
and real beer is notify root beer
1t is spicy with a dozen different
herbs, literally; there is enough of
sarsaparilla to make itself known,
with wintergreen, hops, ginger,
sassafras ct al, about 9 per cent Of
total solids in the beverage, as pre-
pared, of which over per cent is
sugars.
No preservatives and no coloring
matter are used, the rich golden
brown being due entirely to the
burnt sugar and the roots and herbs
used. Moreover no artificial ex-
tracts or ready to use or imitation
flavors ar employed. All of these
herbs and roots are on hand au
naturel and are extracted freshly
for making the household extract,
the fountain syrup or the bottle
finished product, as the case may be.
You would think that vanilla extract
could be used--but no, the longest,
darkest and most luscious of vanilla
beans were waiting to add their bit
to the flavor Of the brew. We saw
them wait!
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

left on for fifty minutes longer.
Then it was automatically cut off
and the roast left for two hours
additional, making three hours in
all.
AS result the roast was thor
oughly done, well Drowned and de-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

licious in texture. 1t weighed 2
pounds 71a ounces after cooking,'
the loss being As ounces. The
amount of gravy was three-quarters
OF cup, and it was unusually good
and brown, for no water had been
added
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

and were returned to the oven.
given twenty minutes with cur
rent on full and forty minutes with
the current off. They were then
well Drowned on top, but would,
IN our opinion, have been improved
If two or three additional hours of
cooking at low heat had been given.
The rack was also too far from the
bottom heat unit-the beans should
be two or<three inches lower.
The Institute experts agreed
that the beans were edible after the
two to three hours cooking. but
that for the last word in quality
they should be subjected to addi-
tlonal cooking. The total time
then would be about five hours
which is what high-bred Boston
bean has right to expect. Note
that only two hours would be re-
quired at high heat.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14
Results With Vegetables

One cup Of shelled lima beans
Zone pound unshelled) was put on to
cook with one-half cup of cold water
and one-quarter of a teaspoon Of
salt. In another container were
one large and three small potatoes
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

There is freshness and clean
ness Of flavor that comes only from
using the best of materials in the
quickest, cleanest way-and that,
together with skllful experienced
blending, is the secret Of Hire s
root beer. And Ilso the reason,
perhaps, that it is drunk around the
world, in Siam and South America
a good ways for simple Quaker
product to travel! And also,
though there is only 8.6 Of sugar
in each glass, enough is made to
warrant whole sugar plantation in
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14
A Self-Starter With an Automatic
Stopper at the Right Getting
Out Place

sufficient heat to cook three course
dinner.
The outstanding new features of
this fireless cooker are the inside
top-open element, providing top heat
and broiling or browning effect, and
the outside heating plate on top, on
which food that should go into the
cooker in boiling water can be pre-
pared. This makes the stove COM
plete "self-starter," and a special
boon to those who are cooking as
side issue and have no regular
stove to supplement the fireless. In
deed, we have always considered
the fireless cooker altogether as
supplementary device, but this one
can go alone. Of course, the funda-
mental convenience of the electric
tireless cooker is the fact that there
is no lifting Of hot soapstones, the
elements are heated within the
cooker, and then there is the auto
matte device by which the heat is
turned off after a given time. These
advantages are shared with other
electric freless cooking machines,
comparable to that made when we
passed from carrying Goals in a hod
to getting our fire by striking
match, as far as cleanliness and
convenience are concerned.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14
Tests Conducted By Ralph K.
Potter, Engineer, and Florence
". Lee, Domestic Scientist

Potter, Engineer, and Florence
". Lee, Domestic Scientist
~ UPPOSE you had told your
grandmother, or even your
~ mother, when she went to
housekeeping that she could cook a
whole meal-soup, a roast, potatoes,
lima beans and squash-in box no
bigger than her bonnet box, bv
merely turning a button and going
away and forgetting it for two
hours and half. And then if she
choose to give the last hour of the
time to the matter she could add
coffee and dessert to the menu by
placing pot and pan in turn on top
of said box and turning another
button
And, further, that she need light
no match, turn on no gas to smut,
bother with no coal or wood, and
that the box would give out no heat
into the room and no dirt. During
the last hour the button would be
turned so that no heat at all was
being used except that already
stored up in said magic box.
Any one trying to sell this idea in
Salem 200 years ago would have
been burned at the stake as witch.
Later one might have escaped with
a term in the madhouse. But now
it only means that if you have S75
and invest it in a new model freless
electric cooker this sort Of WITCH
craft will become a part of the daily
routine.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

A rib roast Of pork, weight ~
pounds, was dredged with -four, salt
and pepper and put into the large
freless container. No water was
added. The oven current was turn
ed on full for ten minutes before
the uncovered roast was put in, and
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14
Putting the Cooker
Through Its PAGES

All directions are based on time.
not temperatures, since the setting
of the time clock fixes the auto
matte turning off of the current.
The clock was found to be good
time keeper, but a little expert
mentation is necessary to make the
best use Of the three heats, to
place the food in the we'll in the
proper position and to get the best
results. The full heat turns on
both the upper and lower elements
the medium heat turns off the upper
open element, on which you depend
for the browning effect largely,
and the low heat turns both ele-
ments partly off.
You cannot use the outside hot
plate when the oven is connected,
as it has only one lamp socket to
draw on, but this is not much of a
handicap, as it can be used before
the oven is on or to finish up soup
or coffee while the box is cooking
on its retained heat, as it practi-
caily always is toward the end Of
the cooking period
The lower closed element is
stronger (by about cne-third) than
the upper open element, although
slower in heating up. One can, by
preheating, get browning or scar
ing effect at the bottom of the
cooker as we'll as the top. Slices
Of bread were tried top and bottom
and were equally we'll Drowned,
starting cold, in either place, in
five minutes.
A quart of water ina covered
pan the size of the element was
boiled on the top plate in twenty
minutes, starting cold; when one
of the triplicate utensils was used
covering only third OF the plate,
it took thirty minutes. Moral:
never waste so per cent of time and
heat by using utensils that do not
cover the element and so utilize all
the heat available.
Cereal cooking is always one of
the best things freless does, es
pecially long time cooking for d.
gestibility when children and in
valids are to be served or any one
who has trouble with starch diges-
ton. The only exception is rice.
AS rapidly boiling water is essen
tial to dry product showing
separate kernels, preferably cooked
in an open vessel, it is difficult not
to get pasty product in the fire.
less, though if high heat were held
or the top unit used, of course good
results would be obtained. But
with cream wheat cereal cooked
by the convenient overnight method
excellent results were obtained by
the following procedure:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

(Tested ard endorsed in The Tritune
InstitutcJ
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

(Tested and endorsed in The Tribune
instituted
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14
What the Institute Seal Means

IN regard 30 household machinery: The seal
means that an engineer has taken the device apart
and studied its construction, operation, design
and costs and that trained woman has then
used it as you would in your home. And the re-
suits OF all this expert work printed these
pages that you may choose your equipment with
your eyes wide open
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1921-09-07

Zion, ILL.,, Sept. Under the terms
of will made IA years ago and just
discovered, John Taylor, railroad audi
tor, will share half of an estate of
$25,O0o,o00 in Holland, his attorneys
announced today.
Peter Taylor. his great grandfather,
was born in Scotland, but went to Hol-
land in 1909, and amassed fortune.
He died, leaving a will which was not
to be opened for 100 years. according
to Taylor's attorneys.
The will. made 145 years ago, was
recently discovered by Amsterdam
lawyers. John Taylor and a brother,
Peter Taylor of Scotland, are said to
be the only heirs to the estate, which
attorneys assert is still intact.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1921-09-07
CORN CUTTING BEGINS IN STATE
Potato Crop in Kaw Valley Is Begin
ming to Rot, Says Report.

Much corn is now being cut in Kan
sas, according to the weekly crop re-
port by J. c. Mohler secretary of the
state board of agriculture. The heavy
cutting is in eastern and central coun-
ties.
SCrghums are doing nicely. The
prairie and tame hay harvest is well
advanced. The potato crop in the
Kaw valley is gathered and is begin
ming to rot and sprout, according to
several reports. Fall movement of
grass cattle has started from Green
wood and Usage counties in spite Of
unfavorable market conditions.
Plane Crash Kills Five.
Paris, Sept. -Four passengers
and the pilot were killed tonight when
the Strasbourg- Paris express air
plane crashed while making a. landing
at LIE Bourget.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1921-09-07
WILL WAS KEPT SECRET

Dutch Millionaire Ordered Docu-
ment Be Unopened 100 Years
Now r. r. Auditor Gets Half of
S25, 600, 900 Estate.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1921-09-07

"A picture you will
long remember, and a
story you will never
forget.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1921-09-07

A tale of the ties
that bind two hearts,
told in a masterful
way.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1921-09-07

Written Especially for Miss by EnOr G1yn
Author of 'Three Weeks and Other Splendid Stories
Gloria Swanson has of the colorfu
tire experiencethat of halfgypsy girl yet carefully shell
tered daughter of British nobility with the longing for the
nomadc life of her Romany forbears Her love story
that will every spectator high pitch
hold one and all spelbound!