08 
House & Garden 
Coal and Oa^olene-gas Ranae 
with White-enameled Hood, de¬ 
signed for the F. U'. Woolicorth 
Residence at Glen Cove. N. Y. 
C. 1*. H. Gilbert, Architect. 
The Highest Type of Kitchen Range 
In the better American homes, the highest type of 
kitchen range is a necessity. In the majority of 
cases the ranges are built to order to satisfy unusual 
conditions. As illuminating gas was not available 
for fuel when 
Deane’s French. Brands 
shown here was ordered, a combination coal and gaso¬ 
lene-gas range was designed. The coal section consists of 
two fire boxes, two large ovens with platform-drop doors, 
and generous surface space for cooking. The gasolene- 
gas section has one oven, an open top with interchange¬ 
able bars and a broiler in the double-plate shelf. The 
hood, which draws cooking vapors into the flue, has re¬ 
inforced wire glass panels at either end and at the back 
to illuminate the range during the day. Electric lights 
inside the hood give needed light at night. 
Armco rust resisting iron is used wherever possible in 
Deane s French Ranges. The employment of this metal 
comhined with the sturdy type of construction insures 
long life. These ranges are noted for quick firing, even 
distribution of heat and uniformly satisfactory results 
in use. Because they are better built, they naturally are 
higher priced than ordinary ranges. 
Prominent Americans in all parts of the country are depending 
upon Deane’s French Ranges and other kitchen equipment because 
of their own experience or the good judgment of their architects. 
Our portfolio “’The Heart of the Home” shows a few recent instal¬ 
lations of built-to-order ranges (burning coal, electricity, gas, nat¬ 
ural-gas, and gasolene-gas), sanitary cook’s tables, plate-warmers, 
etc. Ask your architect to specify Deane’s French Range and send 
for “The Heart of the Home.” 
Kitchen Outfitters Since 1859 
Bhamhaililvdeane Co. 
263-265 ■^st36*’^St.,New'Vbrli,'N'.Y. 
The Equipment Required for Canning 
and Preserving 
{Continued from page 96) 
the temperature indicated, the reading 
being one hundred. This, however, is 
the Balling scale. The Brix scale is 
more accurate and is more expensive. 
When using a saccharometer use a 250 
cubic centimeter glass cylinder, or a 
brass saccharometer cup for the liquid. 
The preserving kettle and the rest of 
the list of tools can be used for pre¬ 
serving. For cooling, enamel or alu¬ 
minum trays are the best. Fruits will 
discolor tin. When jars are full, as 
mentioned before, slip a paddle, silver 
knife (silver doesn’t discolor fruit) or 
spatula through the fruit next to the 
container when packed to remove aur 
bubbles. 
Aluminum Utensils 
Aluminum is light and enduring and 
contrary to allegations, cooking acids in 
aluminum utensils does no harm what¬ 
ever. In fact, if any chemical action 
should take place, it does in the alu¬ 
minum, and not in the food. Chemists 
use it to cook acids in sometimes which 
is a proof of the harmlessness of it in 
cooking fruit acids. 
If compounds were formed with 
aluminum, they are entirely harmless 
and have no more effect than any of 
the organic salts. Salts solutions can 
be cooked in aluminum, but don’t store 
a concentrated brine as pickling mix¬ 
tures in aluminum, or the aluminum 
may become pitted. 
To clean aluminum never use a strong 
alkali. Steel wool is the best cleanser 
on the market at present. If when a 
utensil is washed any slight stains or 
discoloration on the inside are imme¬ 
diately removed with some steel wool 
and soap, the metal can be kept in a 
bright and shiny condition all the time. 
Oxalic acid is often recommended as 
one means of removing the discoloration 
from aluminum, as it unites so readily 
with the iron or mineral deposit which 
sometimes forms on the aluminum from 
the action of hard water. This, how¬ 
ever, we do not generally recommend 
as it is not a safe plan to have it around. 
Enamel Ware 
Enamel ware has a steel basis coated 
with porcelain. Probably no cooking 
utensil has so long and classic an inheri¬ 
tance, for enamel on metal, as jewelry, 
comes to us from the ancients, but it is 
not until modern times that this process 
has been used for cookery. 
The porcelain or enamel is so spread, 
hardened and annealed or tempered that 
it is about as elastic as the steel and 
therefore does not break or crack under 
high temperatures. But the cheaper 
qualities are not reliable; consequently 
buy the best. There is no chance of 
appendicitis in using enamel ware for 
never has any intestinal disturbance 
been found to have originated from 
chipping enamel (as has bean said by 
enamel’s enemies). 
So have no fear about using good 
quality enamel or aluminum or any 
other of the best quality utensils sold 
to you by reputable manufacturers. You 
are not only safe but fortunate when 
you can afford the best variety of the 
best species. 
The enamel merchants say that their 
ware is decorative and therefore lends 
charm to the kitchen because it can be 
bought in blue, green, white, gray, ma¬ 
roon, etc., and we add, too, that alu¬ 
minum is decorative and it adds a silver¬ 
like touch to a well put-together kitchen. 
Enamel is cleaned like a china plate, 
with plain water and good soap; where¬ 
as burn adheres more tightly to an 
enamel dish than an aluminum dish, it 
is easUy removed and the upkeep 
simple and swift, adding much comfort 
to the housewife. 
In the purchase of any utensil, see 
that it is smooth, seamless, crackless, 
air-bubbleless, and light in weight. 
Electric Canning and Preserving 
When it comes to canning and 
preserving, the electrically equipped 
kitchen is splendidly prepared to han¬ 
dle this matter with the greatest ease 
and facility. Where there is a large 
electric range, it is unnecessary to have 
any additional canning machinery, for 
the sterilizing of the jars can be done 
right in the oven of the range. The jars 
may or may not be immersed in a 
water-batb, just as it suits the cook; 
without the bath is certainly easier and 
quicker, for the jars, when cold-packed 
in the usual way, are merely set on a 
rack in the oven. In this case, how¬ 
ever, care must be observed not to keep 
them there the full length of time pre¬ 
scribed in tbe water-bath method, lest 
the rubber rings be scorched and after¬ 
wards develop defects. 
Failing a large electric range, the next 
best thing is the electric fireless cooker. 
Into this, a few jars may be placed at 
a time, kept at “high heat” long enough 
for the contents to reach the boiling 
point, when the automatic time-clock 
attachment will then throw the cooker 
on the “low” for the sterilization period. 
This method of canning is particularly 
desirable for suburban households 
where the kitchen garden is only of me¬ 
dium size; in that case the “crops” 
usually are produced in just about the 
quantity to make this the normal way 
of canning. With both of these elec¬ 
trical methods, it will be noticed that 
there is no huge, cumbersome and heavy 
boiler to be handled, a great labor- 
saving feature. 
In the electric kitchen, jams and 
marmalades are made in open kettles 
on top of the stove, or for that matter, 
can be cooked on the much smaller 
table appliances. The even, depend¬ 
able temperature furnished by electric 
heat is appreciated in these long, slow- 
cooking processes, where with other 
methods, there is danger of burning 
unless ceaseless watch is maintained. 
For a household where marmalade, 
jelly and fruit-juice making is carried 
on on a large scale, an electric fruit- 
juice extractor adds greatly to the 
rapidity with which the work can be 
done. 
