20 
House & Garden 
A general utility motor will turn the buffer, 
the knife sharpener, and, in some cases, can 
be used for freezing ice cream and doing 
other kitchen odd-fobs 
cook of a less elaborate establishment would 
produce the mousses, sherbets, and similar 
frozen desserts from the ice-making section of 
the electric refrigerator. This double utiliza¬ 
tion of the refrigerator both as a conservator 
and maker of foods is a fact too frequently 
overlooked by the purchaser of kitchen equip¬ 
ment. It is not only the even temperature main¬ 
tained by mechanical cooling that explains its 
presence in most modernly equipped homes, 
but also the fact that the same machine will 
furnish ice for table use, and almost elimi¬ 
nate the use of separate freezing apparatus. 
Using a Motor 
Similarly, the devices for slicing, grinding, 
and mixing can be had as individual appli¬ 
ances for establishments on the largest scale, 
while a less pretentious kitchen is equally well 
served by one of the motor-driven units var¬ 
iously known as “kitchen aids”, “utility mo¬ 
tors” and other names. The point of the vari¬ 
ous machines, however, is a small motor, so 
arranged that it can, by means of belting, 
shaft, or special tools, be made to rotate the 
ordinary household grinder, chopper, mixers, 
beaters, and sometimes also freezers. A sales¬ 
woman handling these devices recently told 
the writer that nine times out of ten, when a 
woman asks to see such a machine, her first 
question is “will it beat the w’hite of eggs stiff”? 
“Then,” continued the saleswoman, “I 
know that she is no professional cook, for 
Among the most appreciated pieces of 
equipment is the plate warmer. It keeps 
both food and plates at the right tempera¬ 
ture. The price should be about $43 
necessity or from choice, under¬ 
took all the work of her own 
household, and who “drove” it 
and herself, accomplishing more 
in an hour than old Sarah would 
in a whole morning. This woman 
wanted to get through her work 
to do something else. 
That is the point of view of the 
present-day domestic employee. 
She distinctly wants to get 
through her work and get to 
something else. Therefore she is 
ready and willing to learn to 
handle any apparatus that prom¬ 
ises the desired end. 
Three Kitchen Groups 
From the standpoint of the 
professional cook, kitchen equip¬ 
ment divides itself into three 
classes: devices for the prepara¬ 
tion of meals; apparatus for cook¬ 
ing and serving, and lastly ap¬ 
pliances for clearing-up. It is of 
interest to see how largely electri¬ 
cal devices have come to be used 
in all of these departments. 
Under the first heading, there 
are electric refrigerators, ice 
cream freezers, mixers, cutters, 
slicers, grinders, vegetable peel¬ 
ers, and so forth. Whether these 
processes are represented by sep¬ 
arate machinery or some utility 
device depends chiefly on how 
nearly the household concerned 
approaches the mansion type, with 
apparatus designed on the hotel 
scale, or whether the kitchen is to 
be managed along the lines of 
best household usage. 
Take the matter of freezing: 
for a household entertaining on 
an elaborate scale, a separate 
electric freezer would undoubt¬ 
edly be demanded, while the 
For the average household the ice-making section of an electric re¬ 
frigerator can produce mousses, sherbets and similar frozen desserts in 
addition to its ordinary refrigeration. Courtesy of the Isko Company 
the professional cook wants to 
know whether it can be adjusted 
in less time than it would take to 
make a meringue with a plain 
old-fashioned egg-beater.” 
It was also said that while the 
old-fashioned cook tended to de¬ 
spise such assistance, and rather 
prided herself on her ability to 
mix by arm-power innumerable 
doughs and batters, present in¬ 
cumbents were coming to regard 
these hand-processes as an un¬ 
necessary drain upon the strength 
of the kitchen staff and were be¬ 
ginning to ask for mechanical as¬ 
sistance. “As for the ladies who 
never cooked in their lives till a 
year or so ago, they don’t like to 
mix up even an omelet by hand,” 
was the concluding comment. 
The Electric Range 
In the cooking and serving of 
foods, the chief interest centers 
around the range, and here it may 
be stated unreservedly that the 
electric range is the device, par ex¬ 
cellence, of the professional cook. 
In a school in New York City 
devoted to the training of cooks, 
caterers, and chefs the cooks are 
taught on the electric range ex¬ 
clusively, first, it was said, be¬ 
cause in the homes able to com¬ 
mand the service of these highly 
trained personages, electric ranges 
were used, so that the aspirant to 
the most lucrative positions must 
necessarily be familiar with that 
type of apparatus. 
Next, the question was put as 
to why these professionals fa¬ 
vored the electric range. The an¬ 
swer was that its entire dependa¬ 
bility gave it the preference where 
elaborate course dinners had to 
