West London in the autumn of 1912 had two private restaurants in which all the cooking was done by electricity, 1,200 meals being provided daily for the staff of a large establishment.
In the London "Daily Mail" of November 2, 1912, the following appeared:
An interesting test made in a small middle-class home gives the entire cost of the day's cooking at 6d. Beginning first thing in the morning, the time and amount of electricity used were carefully noted. For early morning tea the boiler or kettle of the electric range boiled rather more than two pints of water in four minutes, the electricity used equaling less than one-fifth of a penny. The whole cooking of the breakfast took ten minutes, the electricity used being less than 7-10th of a unit, equaling an expenditure of just under 3/4d. The menu was five rashers of bacon and toast cooked on the grill in less than seven minutes, five eggs boiled on a ring, and coffee made from the rapid boiler.
The midday meat meal consisted of an 8 lb. joint, potatoes, and other vegetables for five people, milk pudding, and coffee. The electric oven retains the heat so well that the pudding was placed in the oven after the joint was removed and the electricity switched off, the retained heat being sufficient to cook it; 2-3/4 units, or 2-3/4d., cooked this meal.
Tea time cost 1/2d. for tea, hot grill cakes, and toast, and supper with a hot dish 1d. During the day water was boiled, cakes baked, and some soup simmered, at the cost of another unit.
The advance of the electric cooker can be gauged by the statement of the electric supply companies, who affirm that where they had but six private houses using cookers last Christmas they have 200 this year; or by the statements of the users, who say that they have no desire to return to old methods. Many big business houses have complete electric installations in their kitchens.
Electricity in the kitchen will make cooking an exact science. No longer will diners be obliged to rely on the cook's "instinct" or "knack," which too often fail. With the electric appliances the temperature can be controlled to a degree, and special switches permit fast, medium, or slow rates of cooking.
From the economic point of view the most satisfactory electric ranges are of course those in which the current shuts off automatically, while the dinner continues to cook with no further expense, the stove taking on the fireless cooker principle.
Further advantages claimed for electric cooking are that the loss of weight in meat while cooking is greatly reduced, and that the results obtained by it have the advantages of the paper-bag cooking, which has come so much into use within a few years because of its cleanliness and its value in preserving the food flavors which in ordinary cooking are so lamentably dissipated.
Electric chafing dishes, toasters of various kinds, coffee percolators and tea kettles, waffle irons, boilers, stew and frying pans, are now at the service of all who have electricity in the house. Nor is this all. There are, besides, bread and cake mixers, coffee grinders, food choppers, ice cream freezers, egg beaters, vegetable slicers, food graters, apple peelers, knife sharpeners and polishers—all of them run by the electric current.
Thus we see that the housewife and the cook of the future, instead of feeling like a drudge in a smoky, smelly, overheated kitchen, will have the dignity of workers in a cool, clean laboratory for the scientific preparation of savory food and the abolition of dyspepsia.
The editor of the electric magazine referred to indicates another important result of this agreeable transformation of the kitchen. Caste feeling is largely a matter of dress. "The poorest stenographer is a lady, because, in so far as her stipend permits, she dresses like a lady. Accordingly, she looks down upon the cook drawing the same wages and 'keep,' because the cook works with red face and streaming hair over a hot stove." But in the electric kitchen of the future the cook will be able to be as neatly dressed as if she were presiding over a glove counter; and this will act as a great social leveler.
The cook's work will also be lightened by the growing practice of preparing food and drink on the dining-room table, to have it hot, and with the flavor at its best. The choicest coffee, for instance, is usually spoiled by being prepared carelessly in the kitchen. Epicures make their own coffee and tea; they are also able now to have better toast than ever comes from the kitchen by making it on the table in an electric toaster. Eggs and bacon, taken sizzling from the electric frying stove and eaten out of the pan, have a richness of flavor that will astonish those who have never tried them this way; and the same is true of many other breakfast and lunch dishes.