January, 191O 



AMERICAN HOMES AND GARDENS 



35 



Let us now take a look at the clean and neatly furnished washing dishes, and other apparatus, driven by a small dy- 



kitchen. The electric range is incased in wood and marble, namo. Some curious phenomena may be observed in this 



so that it resembles a buffet. ^Attached to it are a switch- electric kitchen. For example, eggs are "boiled" without 



board, an electric clock, a rheostat by which the strength of the use of water, and, in contrast to what occurs in cooking 



the current and the heating ef 

 feet are varied, and an am- 

 meter which measures the cur- 

 rent employed in cooking each 

 dish. The range contains four 

 separate electric heaters of pol- 

 ished aluminium, which can be 

 operated singly or simultane- 

 ously. By means of the electric 

 clock, every dish can be cooked 

 to precisely the proper degree. 

 If, for example, a fowl is placed 

 in the electric oven, it is known 

 from M. Knap's experiments 

 that it will require thirty 

 minutes to roast it by radiation. 

 The electric contact of the clock 

 is, therefore, set at the figure 

 30, and at the moment when the 

 desired number of minutes have 

 elapsed, the current is automat- 

 ically cut oft, and an electric bell 

 advises the twentieth century 

 chef that his fowl is cooked to 

 a turn. 



Milk Is automatically drawn 

 into the stew pan, sauces and 

 cakes need merelv to be placed 

 on or in the range, anci the 

 current does the rest. The cook 

 can go off and smoke a cigarette 

 without risk of burning his 



sauces or pastry. This method of electric cooking would 

 not be very expensive when the current can be obtained 

 from water power or from the waste power from a large 

 motor. 



A bedroom in which breakfast is served by electricity 



with wood, coal or gas, a fowl 

 begins to cook at the center, 

 and the skin is not browned 

 until the cooking is finished. 

 M. Knap asserts that this 

 method of cooking does not 

 dry out the meat, and gives it 

 a particularly agreeable flavor. 

 It is stated that one cent's 

 worth of electricity will make four 

 cups of coffee, or cook a steak, 

 or boil two quarts of water, or 

 make a Welsh rarebit, or operate 

 a 7-inch frying pan for twelve 

 minutes, or an electric griddle for 

 eight minutes, or an electric 

 broiler for six minutes. 



Near the kitchen is a laundry 

 with electric washing machines, 

 electric drying stoves, electric 

 irons and ironing machines, etc. 

 In the bedroom we find other 

 novelties. The hot-water bag 

 or bottle is replaced by an elec- 

 tric bed warmer containing a 

 small lamp, which is operated 

 by compressing a bulb which 

 hangs above the sleeper's head. 

 In the morning the occupant of 

 the room has only to press a but- 

 ton, and an elevator concealed 

 in a small table will bring him 

 his breakfast and his morning newspaper. Finally, "electric 

 spies," distributed in all the rooms behind the wall-paper 

 and the hangings and connected with sensitive microphones, 



make it possible for the master of the house, by pressing 

 The electric kitchen contains a rotating table, on which a button without leaving his bed, to know everything that 

 are placed machines for chopping meat, churning cream, is being done and said in the house. 



The electric kitchen 



Arrival of the dish on the table 



