A warming table occupies 
the middle space in this 
modern kitchen. Range 
$141 (hood extra); dish¬ 
washer, $110; ozonator {on 
top of cabinet) $75. Cour¬ 
tesy of Edison Co. 
on the surrounding atmosphere makes the 
electric range of the greatest comfort in hot 
weather. Ordinarily the range is set apart 
from the other kitchen equipment, but one 
may bring the electric range within a few 
feet of the “mixing center” and even a close 
proximity to the refrigerator would not be 
impractical. It is here that the most efficient 
arrangement of the electric kitchen differs 
from that where coal or gas is used. 
From the standpoint of family health and 
food economy refrigeration is a most impor¬ 
tant factor. Again we turn to electricity as 
a labor-saver. While it is possibly more 
expensive than ice, however at a rate of 10 
cents per kilowatt it has been found that a 
250-pound refrigerator can be kept at 50° F. 
for 17 cents a day or $5.27 per month of 
31 days, certainly not an exorbitant sum. 
And not unreasonable when a uniform tem¬ 
perature is maintained with practically no 
possibility of disease contamination which is 
always a danger when ice is obtained from 
questionable sources. Food can be kept in¬ 
definitely and in perfect condition in the 
electric refrigerator. Here, too, the tem¬ 
perature is regulated by thermostatic control. 
Refrigerator Details 
Electric refrigerators range in price from 
$350 to $500, the latter white enamel. The 
refrigeration equipment is the highest priced 
of all. And it, m these war daya, me price 
is considered too high and the present re¬ 
frigerator is in good condition, the refrig¬ 
erating unit may be installed in the present 
ice chamber by cutting a hole in the top 
large enough to admit the square copper 
coils. All water connections and outlets are 
then disconnected and closed. The refrig¬ 
erating unit consists of a system of copper 
coils, a condenser and the motor to run it. 
While this machine is not an ice maker, 
small blocks can be produced beneath the 
An electric kitchen 
designed by Irving 
J. Gill, architect, in 
which the working 
space is concentrated 
■ , . 
0,C“ 
Another view of the 
same kitchen shows 
the electric coils for 
keeping the ice box 
cool, and the sani¬ 
tary cabinets 
* 
N 
■ml! 
copper coils, if you wish them for iced drinks. 
Oh, the joy of being rid of the ice-man! 
Those heavy water-filled pans that had to be 
hauled out from beneath the refrigerator and 
emptied! The satisfaction of perfectly kept 
food and the elimination of all these worries 
is well worth the extra tariff. 
Dishwashers" and Their Use 
Possibly the greatest boon of all the efficiency 
equipment is the dishwasher. One may pur¬ 
chase a satisfactory electric machine for $8C 
and on up to $110. Certainly no money has 
ever been advanced more cheerfully by thou¬ 
sands than has the money for electric dishwash¬ 
ing machines. When well made, of good design, 
the dishes are handled in a sanitary way and 
cleaned most satisfactorily. There is one point 
to be made, however, and that is, the waste 
water should be disposed of through the waste 
pipe, otherwise the drudg¬ 
ery is continued but in a 
different manner. The best 
results are obtained if 
warm water and an alka¬ 
line soap powder are used 
first and then boiling water 
for the rinse water, other¬ 
wise particles of food are 
literally cooked upon the 
surface of the dishes if 
boiling water is used first. 
Silver and glass must be 
polished; if it were not so 
the dish towel would be de 
trop in the kitchen. 
Next in service is the 
combined work table and 
plate warmer, placed in 
the center of the kitchen. 
This is of the correct work¬ 
ing height for comfort, 34" 
to 36" from the floor for 
the average woman. It has 
a plate warming compart¬ 
ment heated by electricity, 
and is also wired to ac¬ 
commodate the small mo¬ 
tors of all the labor-saving 
(Continued on page 72) 
