70 
House & Garden 
Lighting Fixtures 
ciiLiicuunicui xo mat new Home—or to your 
present abode. They harmonize with Colonial 
and Georgian period furnishings. 
The prices quoted make them irresistible to all 
who appreciate the beautiful, expressed in terms 
of enduring construction, genuine value. 
On display at all MILLER dealers. Write us 
for name of nearest one. 
No. 71, 5-light Fixture: 
Old Brass and Black, $32.85 (West of Rockies $35.35) 
Silver and Black or Umber Bronze, $39.40 
(West of Rockies $41.90) 
No. 711, 2-light Bracket: 
Old Brass and Black, $14.00 (West of Rockies $15.00) 
Silver and Black or Umber Bronze, $16.80 
(West of Rockies $17.80) 
Prices do not include bulbs or installation. 
Old Brass and Black or Umber Bronze for living room. 
Silver and Black for dining room. 
Edward Miller & Co 
Established 1844 
Meriden, Conn 
68 and 70 Park PI., New York 
125 Pearl St., Boston 
t j 
A_ 
1/9 s y 
For a small family a 
three-heat stove, 
with fireless cooker, 
may be sufficient. 
Westinghouse Elec¬ 
tric Co. 
The Facts About Electric Ranges 
(Continued from page 68 ) 
guarantees, see that your wiring is ade¬ 
quate and that everything is well in¬ 
sulated with asbestos or something of 
equal value. 
See to it that your oven doors close 
without slamming; that when they are 
open they won’t bend if a weight is put 
on them. We have seen one stove stand 
the weight of a man jumping on the 
stove oven door when it was lowered. 
Many a good cake has been ruined by 
banging oven doors. 
The switches should be conveniently 
placed and not off in some corner. The 
fuses should be back-side or back of 
range, as they are not particularly beau¬ 
tiful to gaze upon and one is apt to 
take them for switches when rushed. 
But few stoves now put the fuses in 
the front. The fuses should be so con¬ 
nected that if one blows out all do not. 
There is a stove on the market at 
present that has a tireless cooking tim¬ 
ing device, so that when the cook goes 
to bed, she can have her breakfast all 
cooked for her (if she has stocked the 
stove before retiring) at any time in 
the morning at which she had set the 
clock. This you may consider a trim- 
ming, but it is a nice bit of modern life’s 
embroidery. 
In most of the stoves the fireless 
cooking saves time and saves your food. 
Basting is unnecessary; you get what 
you pay for in weight of the roast and 
lose less than by any other process of 
cookery. In some stoves twelve or five 
minutes of electricity are all that is 
needed; stored heat then does the work. 
Dimensions and Care 
The heights in stoves vary from a 
few inches (table ranges) to about 5'. 
Height to cooking top varies, too; the 
nearest it comes to 32" the more com¬ 
fortable, of course. The new stoves are 
being made with ‘ especial emphasis on 
the height of cooking surfaces. 
The depth of stoves also varies, from 
the built-to-order stove which is 33" to 
the stock stoves which run even as nar¬ 
row as 16", with but three top cooking 
or heating units instead of the aver¬ 
age four. 
As with all new devices, one must 
practise with the electric stove to get 
the best results. The first few weeks 
you may think you are using too much 
current. You will be, too, but you will 
learn better if you take the following 
into your mind: 
t 1. Do not overheat your oven. 
Never let the temperature exceed the 
thermometer’s tell-tale face. 
2. Oil your oven occasionally as you 
would your typewriter or sewing-ma¬ 
chine, for some “non-rusting” ovens go 
back on one. 
3. Not only engineers but cooks often 
sleep at the switch. But the cook 
mustn’t. It would be wise to have a 
master switch in the kitchen connecting 
the range to the electric supply. In 
this case you can turn off the electricity 
and there will be no danger of leaving 
a burner turned on when not needed. 
The heating plate may crack if the 
current is turned on without anything 
cooking in a utensil on top of it. 
4. Don’t remove burners unless repair 
is necessary. Boiling over of foods 
won’t hurt the burners. Use nothing 
but a light non-metallic brush to rid the 
burners of spillings. If you use old 
utensils that have become rich in food 
deposits, thoroughly scour before using 
on the electric stove. The electric stove 
makes no deposit on utensils. 
5. Turn down the burner when water 
boils. You have three heats. Turn 
from high to low at boil. Your bills 
will come down 75%. Use as little 
•water as possible and by keeping the 
lids on you will cook by steam. Turn 
your switches to low at every chance 
you get. Ten or fifteen minutes before 
the food is cooked you can turn off 
current; there will be enough heat to 
cook with if your utensil is covered. 
6. When cooking roasts, in about an 
hour, depending on the size of your 
roast, you can turn off full current on 
the top burner and cook on retained heat 
or on medium heat of bottom burner. 
7. For safety in expense keep one 
burner on at Full. Start your cookery 
of each thing on Full and'then shift to 
medium burners. This will save electric 
bills, as you won’t have all your burners 
going full tilt at the same time. 
8. Flat bottom utensils at least as 
large as the heating space are necessary 
to the economical use of the electric 
stove. Use as little water as possible, 
thereby cooking by steam and saving 
food. Shallow vessels take less heat and 
therefore less electricity. 
The design of Orchard Farm, the English house 
on page 52 of the May issue, should have been 
credited to Mr. Andrew N. Prentice, architect — 
Editor. 
