Beneath the table nothing is to be seen but two nickel-plated bars which serve to guide the elevators.
Down in the kitchen the cooking is carried on almost mechanically by means of an electric clock controlling the heating circuits to the various utensils. The cook, knowing just how long each dish will require to be cooked, turns on the current at the proper time and then sets the clock to automatically disconnect that utensil when sufficient time, so many minutes to the pound, has elapsed. When this occurs a little electric bell rings, calling attention to the fact, that the heat has been shut off.
Another kitchen accessory is a rotating table on which are mounted various household machines such as meat choppers, cream whippers, egg beaters and other apparatus all electrically operated.
There is also an electric dishwasher and dryer and plate rack manipulator which places the dishes in position when clean and dried.
The advantages of cooking by electricity are apparent to all who have tested them. Food cooked in an electric baking oven is much superior than when cooked by any other method because of the better heat regulation and the utter cleanliness, there being absolutely no dust whatever as in the case when coal is used. The electric oven does not increase the temperature nor does it exhaust the pure air in the room by burning up the oxygen. The time required for cooking is about the same as with coal.
The perfect cleanliness of an electric plate warmer is sufficient to warrant its use. It keeps dishes at a uniform temperature and the food does not get scorched and become tough.
Steaks prepared on electric gridirons and broilers are really delicious as they are evenly done throughout and retain all the natural juices of the meat; there is no odor of gas or of the fire and portions done to a crisp while others are raw on the inside. In toasting there is no danger of the bread burning on one side more than on the other, or of its burning on either side and a couple of dozen slices can be done together on an ordinary instrument at the same time. The electric diskstove, flat on the top, like a ball cut in two, can be also utilized as a toaster or for heating any kettles or pots or vessels with flat bottoms.
Very appetizing waffles are made with electric waffle irons, because the bottom and top irons are uniformly heated, so that the irons cook the waffles from both sides at the same time.
Electric potato peeling machines consist of a stationary cylinder opened at the top for the reception of the potatoes and having a revolving disk at the bottom. The cylinder has a rough surface or is coated with diamond flint, so that when the disk revolves the potatoes are thrown against the sides of the cylinder and the skin is scraped off. There is no deep cutting as when peeled by a knife, therefore, much waste is avoided. While the potatoes are being scraped, a stream of water plays upon them taking away the skins and thoroughly cleansing the tubers.
Among other electric labor savers connected with the culinary department may be mentioned floor-scrubbers, dish-washers, coffee-grinders, meat choppers, dough-mixers and cutlery-polishers, all of which give complete satisfaction at a paltry cost and save much time and labor. A small motor can drive any of these instruments or several can be attached and run by the same motor. The operation of an ordinary snap switch will supply energy to electric water-heaters attached to the kitchen boiler or to the faucet. The instantaneous water heater also purifies the water by killing the bacteria contained in it.