PAGE TEN
JIEDFOItD MAIL TRIBUNE, MEDFORD, OREGON. WEDNESDAY, OCTOBER 21, 1931.
Welfare of Family Governed by Kitchen Efficiency First Demand
Modern Electric Range
Emancipator of Wife
From Kitchen Slavery
Simplicity and Efficiency No Longer Con
fined to Front Rooms of Home;
Also Requisite for Cook
Simplicity and efficiency are the
outstanding quail ties In modern bual
neu methods, valued because .they
release energy and time for construc
tive work.
Quite naturally these features have
become recognized In the business of
homemaklng. But, strange to say,
they seem to hr.ve come In through
the front door I Good furnishings
for the rooms in the house used for!
entertaining, resting and eating even
the laundry. Finally, someone had
the line Idea of changing the kitchen
from a poorly planned workshop to a
convenient and attractive kitchen
laboratory. Immediately this thought became
popular and plenty of fresh air, easily
cleaned walls, tables, sinks, floor cov
ering and cupboard space were con
sidered necessities In. every kitchen.
Old kitchens were brightened up with
enamel In colors and furniture re
arranged so as to lessen the number I
of steps required In the day's work.
We naturally expect tables to be
the right height and covered with
enamel or some other easily cleaned
material. Sinks have been raised so
that backs are not curved while food
Is prepared or dishes washed. There
must be good light, both day and
night, provided for the kitchen.
Can you Imagine anyone being real
ly contented and complacent with a
lamp In the kitchen even tho It
does give light and Is reasonable In
cost to operate? Well then, how
about old time methods of cooking?
There, In the midst of all this well
thought out convenience, sits a range
Just about as convenient and efficient
M 1818 model automobile all dress
ed up In colored enamel. "Believe It
or not."
The housewife who takes care of
, hsr own home,, looks after the food,
safety and education of children, the
comfort of her husband, and holds
her place In the community life, has
big Job, one that requires a lot of
energy. Now one of the essential
things In life Is food and the besti'
place on earth to find It should be
at home. So, certainly one of our
first Interests In furnishing this home
should be a modern, efficient range.
What Is Included In that expression?
Everyone has his own Idea about
what he would like to build Into
modern equipment but certainly the
following Ideas would be Included:
Cleanliness, convenience, speed, safe
ty, certainty, style, automatic control
of time and heat, economy.
In an Interesting chapter dealing
with household management a desir
able method of cooking Is described
In this way: "The Ideal oystem for
cooking whether It be coal, ru or
electricity, Is the one 'which gives
the largest possible percentage of It's
beat for the cooking process without
waste Into the room, and at the same
time puts a dlflnlte amount of heat
under quick control with ft great sav
ing of fuel and labor In operating."
Isn't the answer electricity?
The same adaptable servant which
is already doing our washing, Iron
ing, sweeping, beating, lighting, heat
ing and freezing finds Its best appli
cation In electric cooking.
There is no question that electric
cookery Is the last word In cookery.
The only objections we ever hear are
based on the mistaken' Idea thnt it
may be slow or expensive. These
are impressions left from old time
conditions when electric ranges were
going through the experimental stage
and rates were not adjusted to do
mestic cooking loads. Speed has been
accomplished in the up-to-date mod
els and the average cost for domestic
electric cooking In the United Stntes
Is now about one cent per meal per
person. These are the facts concern
ing the modern electric range. Its
advantages and uses,- ,
Taking the points In the order given
above, cleanliness comes first. This
characteristic Is one of the most de
lightful qualities of the electric
range. To begin with there Is none
of the dirt In the kitchen brought in
through fuel ashes, soot, matches,
cinders, fumes and grease. Then, the
bottom of cooking dlsues is not block
and dirty, which in turn means that
tables and draining boards are not
soiled by contact with these dishes
and, finally the task of cleansing is
made correspondingly easier and tea
towels are kept free from this type
of staining. There Is also the mat
ter of no soot and grease to be de
posited upon the walls and curtains,
requiring decorating often and scrub
bing and washing frequently, and no
stove or ventilating pipe to gather
dirt and bring heat Into the room.
Food Itself, of course, Is cleaner when
prepared under these conditions.
Convenience enters Into every part
of the range but some of the out
standing points are the simple switch
controls. These switches give defin
ite control, oan be turned either way
and Indicate by their position Just
how much heat Is being used.
Different sizes are available In sur
face cooking elements and each has
three heats. The oven has throe
heats above and three below, thus
allowing for a six-way selection of
heat. The surface cooking elements
and the oven - racks, rack supports
and heating units are all easily re
moved so as to make cleaning simple.
The oven lining is enamel and can
be washed with soap and water like
any enamel pan, thus kept clean
smelling and bright for hint reflec
tion. A "convenience outlet" Is part of
tno range equipment and this In some
cases Is automatic, allowing one to
have coffee ready to drink when they
reach the kitchen in the morning, or
the waffle Iron ready to cook, or
even a light turned on before their
return 'home In the evenlne.
Byeakfast, complete with coffee and
hot biscuits may be cooked automati
cally and ready to greet you a happy
"good morning" when you walk Into
the kitchen! Lunch or dinner, pre
pared and placed In the oven before
you leave the house Is cooked and
teaming hot when you arrive home.
If you should be late no harm Is done
alnoe the heat la cut off and the
oven moist. The story of automatic
possibilities sound a bit like a tale
of Aladln's lamp but these facts are
every day commonplaces in electrical
ly equipped kitchens of today.
The "Thrift Cooker" Is another ex
clusive feature and convenience Ideal
for long-time, low-heat cooking. The
most delicious baked beans you can
Imagine are baked In this cooker us
ing a low, steady heat all night- to
bring out the flavors of all Ingred
ients, The low wattage and thickly Insu
lated walls of the thrift cooker make
this method most economical. In
fact, the name "thrift cooker" was
chosen to describe this quality. Many
dinner combinations with meat, vege
tables and dessert may be cooked In
this way as well as soup, pot roasts,
vegetable dinners, steamed puddings,
cereals, baked potatoes, and so on.
A steaming rack Is Included as
standard equipment and special pans
are on the market for use In the
cooker which Is of five-quart capac
ity, ample In size for the average
family. However, special equipment
Is not necessary unless one wishes to
use the cooker as an additional oven.
This Is done very satisfactorily and
easily.
A typical "thrift cooker" meal for
two or three people would be smoth
ered steak, steamed potatoes and car
rots and applesauce. The apples would
be placed in a container In the center
and the meat and vegetables cooked
around the sides. As a convenience
the "thrift cooker" should be placed
near the top of the list.
The quality of speed has been men
tioned. Also the fact that different
sized in elements, with their various
consumption, are available. The new
"speed units" are very fast and are
not recommended for all top or sur
face elements, One of these speed
type units should be sufficient for
each range.
They are very fast heating and
compared with gas or other fuel show
equal speed. However, In this regard,
speed Is not a great factor In cookery.
Quick preheating is the only advant
age of speed. . Once the correct heat
is reached no more should be used
than is necessary to maintain this
for perfect results. Quality is much
more to be desired In cookery than
fast cookery.
Burned edges, cracks across the top
of cakes and coarse grained cooking
results from too fast or Intense heat
are some of the troubles caused by
the mistaken idea that fast cooking
Is good cooking. More harm Is done
by inexperienced cooks using too high
heats than Is generally recognized.
That Is why we suggest only one
"speed unit" for a domestic range in
stallation. Is it safe? Yes indeed safety Is
one of the first requisites of a
range and there Is no other so safe
electric one. A child mav
turn the switch, but no fire nor
flame results and no breeze will fan
It Into a dangerous condition be
cause It Is under absolute control
and Is not combustible.
Underwriter's report show that
83 per cent of the fires In homes
start In the kitchen, but have not
yet reported any as having started
from an el ec trio range. Of course.
there Is no such thing as ft "leak
In electricity and it does not con
sume any of the oxygen In the fresh
air of the kitchen. These last two
Items are Interesting from a stand
point of healthfulness, as well as
safety.
How many times have you heard
someone say that she had good (or
bad) luck with her baking today?
With modem electric cookery there
is no such thing as luck. Standard,
tested thermometers, automatic heat
control, correct heat distribution
and ventilation, together with the
dependable recipes now available
make luck In cooking a myth I It
Is certain to be exactly as we like
It and expect it to be each time, pro
viding we use good judgment In the
selection of material and prepare
It properly. Certainty Is a grand
and glorious feeling to know about
your cookery. Ask any housewife I
Style enters Into our pleasure and
satisfaction with all of our belong
ings. " For this reason real artists
are employed In the designing of
electric ranges. The story of how
these people go about building a
new range is very Interesting but,
after all the plans are made, the
pictures, or models, are viewed by
a group of men and women qualified
to make a discriminating selection
and all Impracticable models are
discarded and the best features of
all are assembled into the final one
to be featured as new.
High ovens, giving a better view
Into the oven, eliminating stooping
and aiding the handling of hot
dishes are the result of such plan
ning. Any complaint received from
range users throughout the country
is given consideration and changes
or Improvements are made If the
suggestion Is ft good one. Thus,
there Is ft style to please any taste,
place or Income.
Perhaps the-best feature of auto
matic time and heat controls Is
the freedom It gives the housewife
from personal supervision of each
part of the meal being cooked. This
means that she Is released from the
heat and steam always rushing Into
the face of one standing over ft
stove watching and testing the foods
In the process of cooking.
This standing. In Itself Is most
tiring and really an unnecessary
waste of energy. Opening the oven
to baste the roasting meat with the
fat In the bottom of the pan Is
another task which la entirely un
known In electric cookery.
A turkey Is placed In the oven
and the door never opened until
time to carve the bird. The oven Is
moist, since there Is no flame burn
ing up the oxygen and necessitating
a current of fresfl air through It.
With -controlled heat there Is no oc
casion to be opening the door and
manipulating the contents of the
oven so as to prevent drying out
I of the food In the upper portion.
I 'Special 3-Day Offer J
111 fSsL ' teding Silver
Pt 26 Pieces of Siae silver in chest" Resular :
Thur., Friday, Sat. Special.
Your choice of 2 J f f f
beautiful patterns. "V J
Be sure to see them. a
That food cookea in this manner 1
superior, goes without question.
Rtvutkini! of the coolness of elec
tric cookery In the kitchen brings
up the thought 01 nesi in m
kitchen. The modern house pro
imA mnrt of heat for the
kitchen, separate from the Hove so
that when summer arrive vstfe an
over-abundance of natural teat, till,
house warming heater Is not used
and the good Insulation and cool
ness of the electric range la espec
ially appreciated at that time.
The time control la the feature
(Continued on Page Eleven)
Of Course
Mrs. Hall Recommends
Fluhrer's Holsum
ROASTING CAN MAKE
OR SPOIL THE
FLAVOR OF COFFEE
Hills Bros.' Patented Process
Removes Risk of Ruining
Roast Assures Match
less Flavor, Always
Roasting determines the flavor of
coffee. Too much or too little can
cause dissatisfaction. But there te
perfect degree of roast 1 Hills
Bros, invented and patented proc
ess that Insures that degree for
every pound. It is called Controlled
Boasting.
As the accuracy of the hour-glass
depends upon an even, continuous
flow . . , a little at a time ... so
perfect, unvarying degree of roast
Is secured for Hills Bros, Coffee by
Controlled Roasting -the patented
process that roasts evenly, con
tinuously ... a Iif! at a time. The
rare blend passes through the roast
ers In a steady, unvarying stream.
And instead of guessing as is
necessary with ordinary.bulk meth
ods Hills Bros, control the tem
perature of the roast automatically.
Every berry is perfectly roasted.
As a result, every pound has a
matchless, unvarying flavor.
To keep this delicious coffee fresh,
Hills Bros, pack it in vacuum cans.
Air, which makes coffee go stale,
is removed and kept out of the cans.
Ordinary, "air-tight" cans wont
keep coffee fresh. But Hills Bros.
Coffee can't go stale. Order some
today. Ask for it by name, and
look for the Arab trade-mark on
the ran.
Hills Bros. Coffee, Inc., San
Francisco, California, o 1111
felSIJjSyl -da Mail Tribune's I
--'MT School of
T Home Economics
Will Be Especially Featured
I Ethel Hall, Famous Home Economist, Will Use J
DELICIOUS GOLD SEAL ICE CREAM
I In Preparing Tasty Frozen Salads and Desserts ?jj f
Gold Seal Milk, Butter and Cottage Cheese K2$
Will Also Be Extensively Used In The Mail Tribune School "W
I Gold Seal Products Are Sold Everywhere in Southern Oregon
took baking out of the
kitchen forever
Read how blended bread
surpasses home baked
W
OMEN and honest bakers alike buy
the finest ingredients for bread. The difference in
bread becomes a matter of methods and skill.
Holsum bread is acclaimed a better bread than
home-baked because blended . . . our own method.
No one has matched the blending skill of Holsum
bakers. Thus no one has matched the goodness of
Holsum bread.
Blending gives Holsum its thinner tender crust
with the taste nut sweet.
Blending gives that rich creamy texture to slices
of Holsum bread.
Blending makes the Holsum toast that disappears
behind a smile.
Thanks to blending, Holsum brings you greater;
food-value than any other kind of food for the
price. Little wonder women seldom bake bread j
now-a-days.
Blended bread is the bread for you. Serve it
today for a new delight. Remember the important
name Holsum.Your grocer has Holsum foryou now!
Fluhrer's New Bread
IT'S BLENDED
t.Jt.1':., V-j-J 1 V