Evening star., 1934-05-11


place in daily living, but new de-
i velopmentS are making it every
year force tor greater comfort
and convenience in our homes. AL
ready 1t has given us light. heat. pow
er. the telephone, the radio. and it
pumps the water. keeps the food cold
operates the automatic furnace,
cleans the rugs. wakes the floors,
washes and irons the clothes, makes
the coffee and toast and waff1es, and
right around the corner are television,
temperature control and lamp that
combines light and health.
There are three jobs in every home
that require really large use of
energy-cooking, supplying hot wa
ter and furnishing heat Electricity
can 90 all three efficiently. cleanly
and with the maximum of automatic
control.
Lights in Kitchen.
Much fatigue can be avoided by CIV
ing special attention to the arrange
ment of electric lights in the kitchen.
A large. centrally placed bulb is not
the best method. For a small kitchen
four inside-trosted bulbs of 25 waCtS
placed so that each one is about
foot from the center of each wall is
sufficient. They should be as near the
ceiling as possible. With only GEN.
tral fixture the housewife is working
in her own shadow most of the time,
but when four bulbs are uSeo a rela-
lively shadowless light is produced
In larger kitchen higher powered
bulbs may be needed and can be
placed over the work places, such as
the sink. stove, preparation table and
serving table Extension cords will
turn the trick in the already built
bouse.
Electric Cooking.
Wherever rates make it possible,
electric cooking has gained a real
hold. The number of electric ranges
in use right now is in the hundreds of
thousands. Work to improve the elec-
trio range does not stop. Develop
ment of chromium nickel wire for the
heating element not long ago greatly
increased the speed of cooking. Elec-
trio ranges already had full automatic
control and the advantage of keeping
the kitchen cool.
Perhaps few people realize that to-
day the so-called hot plate. the one
burner or two-burner electric table
stove has become an efficient cooking
implement. Many of these stoves now
have a three-heat switch. They ale
equivalent to one burner on a range
and they cost little to buy.
Electric Refrigerator.
The electric refrigerator, one of the
most dependable servants, carries on
hour by hour, day by day, without
direction or supervision, what is
probably the most vitally important
task in the home-the safe preserva-
ton of foods.
When placing foods in the refrig-
orator remember that it is the con-
tact with the cold air which chills
the food. For this reason, be careful
no: to interfere with the circulation
of air through the cabinet by over
crowding the shelves. This is one
Of the reasons why it is so important
to get a refrigerator that is large
enough for family needs, but if you
already have a refrigerator that seems
to be too small, much space can be
saved by the right preparation and
storing of food. When foods come
into the home they should always
be removed from the bags or con-
tainers, all inedible portions (such
as carrot tops and the leaves of
caulifioweD should be removed along
with any spoiled parts. and the food
should then be placed in suitable
containers.
Do not crowd the refrigerator A
free circulation of air is necessary to
distribute cold properly. Use tall
covered rather than fiat covered con-
tainers for cooked or moist food, and
wire baskets rather than salad bowls
for fruit and eggs. Catsups and
condiments do not need to be placed
in the refrigerator. Don't use it as
storage cupboard.
Because cold air is heavier than
warm air. there is slight difference
in the temperature on the various
shelves of the refrigerators cabinet
When the air comes in contact with
the sides of the cooling unit it is
chilled and drops to the bottom of
the food compartment. AS it picks up
heat from the food stored in the
cabinet it is warmed. and travels
upward through the refrigerator. SO
that the temperature on the upper
shelves is not quite so low as at the
bottom.
Placing Foods.
The general rule for planning
where to place foods is to keep the
most perishable ones in the coolest
spot and the least perishable in the
warmest place Next to milk and
beverages, which 60 in the coolest
place, dishes containing much milk,
fresh meats and meat broths require