The stove should be lit up about 10 minutes before it is required. After lighting the wicks, turn them very low and push the oil lamps back into their place. Then turn up the wicks gradually as far as they will go without smoking. When the stove is thoroughly heated, they may again be slightly lowered. Thin light utensils should be used on the top, so that the heat may penetrate them readily. When baking food in the oven turn it occasionally, as the heat will likely be greater at one side than the other. COOKING BY ELECTRICITY Although we have long been accustomed to the use of electricity for lighting and heating purposes, it is only during the last few years that the public have become familiar with its use in connection with cooking. There is no doubt, however, that this method of cooking will finally supersede the older methods, by virtue of its greater cleanliness, simplicity, safety, reliability, and economy. At the present day, in this country alone, there are thousands of electric cooking stoves in use in private houses, while the fact that many restaurants and business firms use electricity for cooking purposes proves that it is a good business proposition. Many designs of electric cooking stoves can now be obtained, and new ones are continually being invented, the price of which is by no means pro- hibitive. Their use will without doubt make cookery a more exact science than it is at present. Full particulars and prioes of these stoves can be obtained from the manufacturers and electric supply companies. The following are the principal features : 1. The oven is so constructed that the heat from the top and bottom can be independently regulated by switches, and an absolutely even temperature may be maintained as desired. 2. Two or three boiling rings are provided, usually above the oven, all of which can he regu- lated by separate switches, and each one is capable of giving at least three different heats, according to whether boiling, simmering, or frying, &c., is required. 3. A grill is attached which gives out full heat within about thirty seconds of switching. 4. On many stoves a hot chamber is provided for warming plates. It can also be used for baking small cakes, &c. Eclipse Breakfast Cooker The following are the chief advantages of electric cooking : 1. In every case the heat is produced in exactly the place where it is required and only there, the result being that cooking can be carried on in the hottest days without fatigue. 2. Electric cooking is perfectly safe, there being no flames and no combustion of any kind. 3. No especial knowledge is required to operate the stoves, and absolute certainty of results is obtained. 4. All the cooking utensils remain perfectly THE KITCHEN, MARKETING, AND CARE OF FOOD 23 clean, as there is no smoke or soot to soil them, hence great saving of labour. 5. The loss of meat by shrinkage in cooking is only from 6 to 10 per cent., in comparison with a loss of from 25 to 33 £ per cent, which occurs in meat cooked in coal or gas ovens. The following table shows the saving effected in cooking by electricity, and it will be noticed that the cash saving is actually more than the cost of the electricity consumed, so that if coal or gas cost nothing it would still be cheaper to cook a joint of meat by electricity : Weight of Meat avail- able for serving.

AI-modernized reading of the original text

The stove should be lit up about 10 minutes before it is required. After lighting the wicks, turn them very low and push the oil lamps back into their place. Then turn up the wicks gradually as far as they will go without smoking. When the stove is thoroughly heated, they may again be slightly lowered. Thin light utensils should be used on the top, so that the heat may penetrate them readily. When baking food in the oven turn it occasionally, as the heat will likely be greater at one side than the other. COOKING BY ELECTRICITY Although we have long been accustomed to the use of electricity for lighting and heating purposes, it is only during the last few years that the public have become familiar with its use in connection with cooking. There is no doubt, however, that this method of cooking will finally supersede the older methods, by virtue of its greater cleanliness, simplicity, safety, reliability, and economy. At the present day, in this country alone, there are thousands of electric cooking stoves in use in private houses, while the fact that many restaurants and business firms use electricity for cooking purposes proves that it is a good business proposition. Many designs of electric cooking stoves can now be obtained, and new ones are continually being invented, the price of which is by no means prohibitive. Their use will without doubt make cookery a more exact science than it is at present. Full particulars and prioes of these stoves can be obtained from the manufacturers and electric supply companies. The following are the principal features : 1. The oven is so constructed that the heat from the top and bottom can be independently regulated by switches, and an absolutely even temperature may be maintained as desired. 2. Two or three boiling rings are provided, usually above the oven, all of which can be regulated by separate switches, and each one is capable of giving at least three different heats, according to whether boiling, simmering, or frying, &c., is required. 3. A grill is attached which gives out full heat within about thirty seconds of switching. 4. On many stoves a hot chamber is provided for warming plates. It can also be used for baking small cakes, &c. Eclipse Breakfast Cooker The following are the chief advantages of electric cooking : 1. In every case the heat is produced in exactly the place where it is required and only there, the result being that cooking can be carried on in the hottest days without fatigue. 2. Electric cooking is perfectly safe, there being no flames and no combustion of any kind. 3. No especial knowledge is required to operate the stoves, and absolute certainty of results is obtained. 4. All the cooking utensils remain perfectly clean, as there is no smoke or soot to soil them, hence great saving of labour. 5. The loss of meat by shrinkage in cooking is only from 6 to 10 per cent., in comparison with a loss of from 25 to 33 £ per cent, which occurs in meat cooked in coal or gas ovens. The following table shows the saving effected in cooking by electricity, and it will be noticed that the cash saving is actually more than the cost of the electricity consumed, so that if coal or gas cost nothing it would still be cheaper to cook a joint of meat by electricity : Weight of Meat available for serving.

Cookery for every household