April, 1919 
49 
utensil in the kitchen. The various parts 
should be easily and quickly disconnected for 
the simple soap-and-water bath, and in the 
case of iron, oiled and put together again. No 
longer is blackening considered desirable any 
more than the gummed-up ornamented iron 
surface of the old-fashioned coal stove. 
Wood and Coal Ranges 
Great changes have taken place since 1760, 
when the first wood stove was formed of five 
ornamented iron plates held together with long 
bolts. The front was left open, but evidently 
the fire was controlled by an extra piece of 
iron and the smoke carried off by a flue placed 
at the side. It was not until 1802 that anthra¬ 
cite coal was burned in a grate, and much later 
before it was burned in a stove. 
It was was and still is a feat for the inex¬ 
perienced woman to keep a fire in the range 
unless of perfect construction, and still a thank¬ 
less task that of handling coal and the conse- 
(Continued on page 72) 
Mo San Ree, the slant-eyed chef, is cook¬ 
ing at a gas-and-coal range, the gas at¬ 
tachment being set on the side, with the 
gas broiler and oven above 
For the summer camp the oil stove can be 
used, and used effectively. This is the pre¬ 
serving kitchen in the camp of Mrs. George 
Whalen, Raquette Lake, N, Y. 
The electric range at 
the left shows the sim¬ 
plicity of its working. 
Courtesy of the Edi¬ 
son Co. 
Electric table stoves 
as that on the right 
will save labor and 
expense. Courtesy 
Edison Co. 
