Chapter 1

E-text prepared by George Smith

FOWLER'S HOUSEHOLD HELPS

Over 300 Useful and Valuable Helps About the Home, Carefully Compiled and Arranged in Convenient Form for Frequent Use

With Complete Index

Published by Household Publishing Company 132 Jay St., Albany, N. Y.

To the many efficient and up-to-date housekeepers of our land this book is respectfully dedicated, in the hope that they may find something herein to further increase their efficiency. While the author does not guarantee the reliability of these household helps, they have been carefully compiled from reliable sources and are believed to be efficient if directions are carefully followed.

Copyright, 1916 By A. L. Fowler

IMPORTANT NOTICE

This book is fully protected by copyright and any infringement thereof will be duly prosecuted.

Extra copies may be obtained at 10c each, postpaid, from the Household Publishing Co., 132 Jay Street, Albany, N. Y.

HOUSEHOLD HELPS

THE CARE AND USE OF GAS APPLIANCES

CARE OF GAS RANGES

In order to get satisfactory and economical service and a long life, any range or mechanical device must be kept clean. This applies to the gas range as well, and we therefore wish to emphasize that the little attention required is very much worth while.

Clean the top, the ovens and removable drip pan frequently.

Clean broiler griddle and pan _every_ time it is used.

If any burner holes become clogged, clean them out with a piece of wire or a hairpin.

Keep the air inlets on the shutter at the front of the burners near the levers clear of dust. The suction at this point draws the dust, which, if allowed to accumulate, will cause the flame to burn yellow or red instead of blue.

More ranges rust out than wear out. To keep the range free from rust rub it very frequently with a cloth slightly oiled with any kind of oil or grease, except kerosene or one containing salt; we suggest the use of olive oil or one of its cheaper substitutes. This is done to the best advantage while the range is warm.

When the burners become greasy, remove and wash them thoroughly in soap and hot water. Never black the burners or top grates.

The broiler pan and rack should be kept out of the range when oven is being used or it will rust, warp or chip. It requires the same care any kitchen enamel ware does.

Always leave oven and broiler doors open for a few minutes after lighting the oven burners and after extinguishing them. This will dry the inside of the range and prevent rusting.

USE OF THE RANGE

With reasonable care gas is much cheaper for household cooking than any other fuel.

Every range should be equipped with a top burner lighter which is convenient and economical, as it is just as easy to light a burner as to leave it burning.

Never turn on the gas until you are ready to use it.

Turn off the gas as soon as you are through with it.

Turn down the gas as low as possible to give the required heat. Remember that water boiling rapidly is no hotter than water boiling slowly.

Always open oven door before lighting oven burners.

Plan your cooking so as to use both broiler and oven at once. The same burners heat both. While a roast is in the broiler, bake the cookies, bread, apples or pudding in the oven. When the latter are done, use the oven to cook vegetables or bake biscuits.

To boil foods in the oven, utensils should be set directly on the bottom of the oven.

By following this plan both the time required to cook the meal and your fuel expense will be reduced to a minimum.

BROILING AND ROASTING

Broiling and roasting are the same form of cooking, the former term being applied to thinner and the latter to thicker foodstuffs. They consist of cooking at very high temperatures, obtained only by exposure to the direct flame.

It must be done in the broiler, which should be lighted ten minutes before cooking commences.

Always leave broiler door open and put a little cold water in the bottom of the broiler pan to prevent the food from burning. Place the food to be cooked on the cold rack in the broiling pan.

STEAKS AND CHOPS

Place the meat about two inches from the fire until well seared. Turn over and sear other side in the same way, thus preventing the escape of the juice. Then lower the pan and turn down the gas until the meat is done to taste. For steak allow about 10 minutes if one inch thick, 15 minutes if one and one-half inches thick. For chops allow 8 minutes. Cooking may be done faster, but proper tenderness of meats can only be had at the slower rates.

FISH

Place fish on the rack, skin side down, and do not turn. Place rack in lower part of oven. Baste liberally and turn down gas when the fish begins to brown. Allow 20 to 30 minutes.

OTHER FOODS

Chicken, bacon, liver, ham, tripe, and vegetables, such as tomatoes, peppers, Spanish onions, can also be broiled to perfection in a manner similar to above.

ROAST MEATS

Roast meats should be treated the same as steaks and chops, except that after the meat is seared the cooking should be done more slowly, which will, of course, take more time. This part of the cooking can be done with the broiler door closed, or can be done in the upper or baking oven. Allow about 20 minutes to the pound for a roast.

BAKING

Baking is cooking at moderate temperatures in a range oven. The oven should be lighted from 5 to 10 minutes (depending upon the food to be cooked) before the food is put in.

BREAD

Heat the oven about 5 minutes before using, and bake from 45 to 50 minutes on the lower rack. Bread should be baked in a hot oven, should continue to rise about 15 minutes, brown for 20 minutes longer, and bake 15 minutes longer with a reduced flame.

BISCUITS

Heat oven for 10 minutes. Put biscuits in oven and bake for 5 minutes with full heat, then turn gas off completely and bake 5 minutes longer.

LOAF CAKE

Heat oven 5 minutes. Place the cake on the rack about 3 inches from bottom of oven. Turn gas half on for about 30 minutes when the cake should have fully risen. Increase heat enough to make the top brown and crisp.

LAYER CAKE

Layer cake should be placed in a hotter oven than loaf cake. Heat oven 10 minutes. Place cake on rack in center of oven and turn out the gas for 10 minutes. Relight both burners turned half down for 12 or 15 minutes. If not sufficiently browned increase the heat at the last.

BOILING

Boiling is cooking in water at a temperature of 212 degrees. This is done on the open burners on top of the range. There are three sizes of burners: the giant, the ordinary and the simmerer. In bringing water to boil quickly use the giant burner, then continue boiling on the simmerer or one of the ordinary burners turned low. Do not waste gas by boiling hard. Use covers on kettles.

Green vegetables when boiling retain their color better if the lid is left off the pot.

STEWING

Stewing is cooking in a small amount of water for a long time at simmering temperature. It is the most economical way of cooking the cheaper cuts of meat. The simmering burner should be used for this cooking.

TOASTERS

Bread toasters placed on the top burners of a gas range supply a quick and the most satisfactory method of preparing toast. Large quantities of toast can be made to advantage in the broiler.

GAS WATER HEATERS

Gas water heaters supply the most economical and convenient source of hot water obtainable.

The automatic water heaters are made to heat water instantly and automatically upon opening any hot water faucet in the system. These heaters are made in various capacities from 2 to 8 gallons per minute.

Circulating tank heaters which are attached to the kitchen boiler have to be lighted every time they are used.

Usually the heater is lighted a few minutes before hot water is required, the time depending upon the amount likely to be used. A 30-gallon tank may be heated in approximately one hour. Sufficient hot water for an average bath may be had in fifteen minutes. The most economical way to handle the circulating tank heater, when water is needed for a bath, is as follows:

Light heater and turn on faucet so that the water will flow into the tub as quickly as it is heated in the tank. This is usually at the rate of one gallon per minute.

According to the city ordinance, in residences where water meter check valves are installed on the water service, the consumer should supply a safety water relief valve before connecting any hot water system. This must be done to take care of the expansion.

GAS FLAT IRONS

The gas flat iron is a most satisfactory and economical household appliance.

FURNACE CONNECTIONS

A pipe coil should be placed in every furnace and connected to the hot water tank in order to insure an economical supply of hot water during the period when the furnace is in use. This makes it possible to use the gas range in the kitchen and enjoy its convenience and economy the year round.

ALL-GAS KITCHENS

All-gas kitchens embodying the foregoing appliances are in general use owing to their convenience and economy.

Details regarding these kitchen appliances and other gas appliances, such as fireplace kindlers, furnace kindlers, coke box kindlers, garbage burners, gas steam radiators, gas water radiators, safety garage heaters and ironing machines may be obtained from your Gas Company. Telephone them, for their salesmen are always glad to serve you.

DEMONSTRATOR

Most gas companies have a practical and expert demonstrator whose services are free. When any gas appliance is not giving perfect satisfaction in every way, or once a year on general principles, you should ask the demonstrator to call.

GAS LIGHTING

Correct, healthful and pleasing lighting conditions do more than anything else to brighten, modernize and make comfortable the house of today. Poor light is poor economy in more than one sense of the term.

"Poor light" may mean too little or too much light, a wrong kind of light or a misplaced source of light. Any of these conditions cause eye strain. Eye strain results in eye troubles and inevitably affects the general health. Furthermore, the well lighted home is an attractive center for the family, while a badly lighted house creates gloom and a restless atmosphere.

Gas light offers convenience in lighting and beauty in its fixtures.

Gas light presents the real economy of the best at the least cost.

All new houses should be piped for gas. Even an old house can be equipped with ceiling, wall and baseboard outlets with but little expense or inconvenience to you. Your Gas Company will also help you to select just the fixtures and burners you need to harmonize with the decorations in your home and to supply the best possible light for each room.

At your call, the Company will keep your equipment in thoroughly efficient condition. You should use only the best gas mantles. It sells them at cost to you in order to encourage their use--cheap mantles are cheap in first cost and expensive in the long run.

Your Gas Company prides itself on being "at your service."

ELECTRICAL APPLIANCES

ELECTRIC SERVICE IN THE HOME

The home that is completely wired has at hand a tireless electric servant-of-all-work; for the past few years have seen the invention and perfection of devices for doing household labor of practically every description. These are of practical economy not only when used by the housewife, but also in making domestic help more efficient and better satisfied.

In addition to the almost universal use of electricity for lighting, with every facility for flexibility and convenience in connecting and control, electricity may be absolutely depended upon today for washing, wringing, drying and ironing the clothes, for sweeping and dusting, for polishing, for cleaning silver and brightwork, for all cooking, for such culinary processes as beating eggs, mixing bread, grinding meat or coffee, turning the ice cream freezer or sharpening knives, or, on emergency, for heating or cooling the house. And (contrary to popular belief), in most of these cases electricity offers an opportunity for actual domestic economy.

Electricity is no longer a rich man's luxury, for its convenience, cleanliness, time saving and economy, as shown by the following pages, have made it every man's necessity.

ALL-ELECTRIC HOMES

The model home is electrically lighted, has the kitchen equipped with an electric range, electric dishwasher, electric kitchen set for beating eggs, grinding, mixing and polishing; the dining-room equipped with electric coffee percolator, electric samovar and an electric toaster; laundry equipped with electric washing machine, motor-driven mangle heated by gas or electricity, and an electric iron. A vacuum cleaner is essential in every household. Other appliances which will prove their value if once tried are heating pads, vibrators, heating or disk stoves, luminous radiators, sewing machines, fans, pressing iron for the sewing-room and Christmas tree outfits.

ELECTRIC RANGE

Cooking by electricity is an ideal method, and the electric range makes it practical. Every housewife should be familiar with its advantages as it provides the most satisfactory results.

The electric range is reliable, efficient and durable. It saves time, work, worry and watching. It promotes safety, comfort and cleanliness.

The electric range is convenient and easy to operate, as the heat is always instantly available and readily regulated at the turn of a switch. Cooking becomes a certainty, as the same switch position always provides the same amount of heat. All the heat is concentrated on the cooking and there is no excess heat wasted on other parts of the range or radiated out into the room. Ordinary cooking utensils are used as with other ranges.

Cooking with an electric range can be done at a reasonable cost in consideration of the many inherent advantages above referred to.

The roasting of meat to the exact degree desired need not be the dread of the cook when an electric oven is available. The uniformity and reliability of the heat of the electric oven facilitates the roasting of meat without constant attention and worry.

Electric broiling insures tender chops and steaks, as the surface of the meat is quickly seared and all its juicy tenderness is retained.

In order to facilitate the use of the electric range, your Lighting Company gives an instruction book with every installation.

ELECTRIC DISHWASHER

After each meal scrape off the dishes and place them in the washer in such a position that the water can be thrown against both sides of them. It is convenient to accumulate enough dishes to fill the washer, as it may thereby become possible to do all of the day's dishes in one washing.

Shake washing powder or liquid soap into the machine and add one-quarter of a cup of ammonia. Pour in the right amount of hot water from faucet (according to instructions with machine) and allow the machine to run about 10 minutes. Then let the water run out and pour in a little more to wash out the sediment. Close the drain and pour in boiling water which acts as a rinsing water. Run the machine two minutes more and drain. Raise cover immediately after the machine is stopped to let the steam out. The dishes will dry by themselves with high polish, but it is necessary to wipe the silver and glassware.

The washer is then ready to be used as a storage for dishes until needed again.

VACUUM CLEANER

There are many good electric vacuum cleaners on the market, all of which operate on the same general principle of suction. The Hoover, however, has a motor-driven brush in addition, which acts as a sweeper.

Oil the motor with a drop or two each time it is used, according to the directions given with the machine. If using a Hoover, the brush bearings should not be oiled as they are made of wood.

Should the brush become stuck it is due to threads, string and hair which have been collected by it. Remove the brush according to directions supplied with the machine and free all the bearings.

Clean the bag after using by carefully removing it from the machine and shaking the dirt on a newspaper.

Once a month the machine should be cleaned by taking off the bag, lifting the machine from the carpet and allowing the machine to run for a couple of minutes.

SEWING MACHINE

Follow directions supplied with the machine as to oiling and proper size of needle, thread, etc. Do not make any adjustments unless you are sure you know how. These adjustments require patience, as the adjusting screws must be turned a very little at a time to note the effect produced. Do not run the machine at too high a speed as this will shorten its life.

When putting a motor on a foot-power machine be sure that the old machine is not over-speeded.

If your machine is provided with a foot release be sure that the release entirely cuts off current, otherwise the motor will run very hot.

FLAT IRON

There are several makes of electric irons which do excellent work and have a long life. The standard sizes are 3, 6 and 8 pounds. The 6-pound iron is best adapted for general household use.

If the iron becomes too hot, disconnect the lead from the iron. In case the terminals become corroded, rub them with a piece of fine emery cloth to remove corrosion. If the contacts become corroded or bent they should be replaced.

Your Lighting Company maintains a repair department for all heating and cooking appliances. Telephone Sales Department.

ELECTRIC LAMPS

Mazda lamps are the most efficient lamps obtainable and their use is recommended for all classes of service. Your electric bills depend upon the watts per lamp and the number of hours of use. Note in the following table that the Mazda lamps give on the average two and one-half times as much light for the same cost as the Gem carbon lamps. The column "Cost of current per month" gives the cost of burning one lamp one hour per day for one month at the maximum rate of nine cents per K. W. H.

Table of Comparisons _Gem_Carbon_Lamps_ _Mazda Lamps_(Type_B_) Cost of Cost of current per current per Watts C.P. month in cents Watts C.P. month in cents 30 12 8.1 10 8 2.7 50 20 13.5 25 23 6.7 80 32 21.6 40 38 10.8 60 60 16.2 100 105 27.0

RESIDENTIAL LIGHTING

In most cases the following recommendations of Mazda lamp sizes will be found most satisfactory in the home. Frosted lamps are recommended wherever the direct rays of the lamp may strike the eye, as the frosting diffuses the light.

Parlor

1-Bracket chandelier 1--60 watt

2-Bracket chandelier 2--40 watt

3-Bracket chandelier 3--25 watt

Side wall fixtures for decorative purposes--10 watt, all frosted.

Side wall fixtures for good general illumination--25 or 40 watt, all frosted.

Hall

Small hall 1--10 watt

Large hall 1--25 watt

Porch

Ceiling light 1--10 watt

Side bracket 1--25 watt

If used for reading light 1--60 watt

Bedroom

Ceiling light 1--40 watt

Side bracket 1--40 watt _or_ 2--25 watt

Sitting-room

Same as parlor. A well shaded reading lamp with a 40 or 60 watt all-frosted bulb.

Dining-room

Dome 1--60 watt bowl frosted

2 or 3 light shower 25 watt bowl frosted

Semi-indirect 1--60 or 100 watt clear

Bathroom

Ceiling or side brackets 25 watt

Kitchen

Ceiling light 1--40 or 60 watt bowl frosted

Side bracket over sink 1--25 watt bowl frosted

Attic

25 watt

Cellar

In installing lamps for the cellar the time they are lighted should be borne in mind. As this is short, the expense of running larger lamps--25 watt and 40 watt--is insignificant. The following locations should be provided for:

Bottom of cellar stairs 25 watt

Work bench 40 watt

Laundry 40 watt

Vegetable and fruit cellar 25 watt

Lamp in front of furnace 60 watt

This latter lamp is usually close enough to also illuminate the coal bin.

Care of Lamps and Fixtures

Lamps and fixtures should he cleaned once a month to insure the maximum efficiency. Reliable tests have shown that dirty glassware reduces effective illumination from 10 to 50 per cent.

FIXTURE RECOMMENDATIONS FOR THE HOUSE

Parlor

Ceiling fixtures Indirect or semi-indirect

Side fixtures Semi-indirect

Baseboard receptacles for table or floor lamps.

Hall

One ceiling fixture equipped with two lamps wired so that one or both lamps may be operated as desired. This arrangement provides for a night light.

Sitting-room and Library

Same as parlor.

Bedroom

One ceiling semi-indirect fixture.

Side brackets near dressing table, or,

Rigid pendant for use over center of dressing table.

Baseboard outlet near bed for heating pad or reading lamp.

Dining-room

Indirect or semi-indirect fixture.

Baseboard or floor outlet for toaster and percolator.

Floor call button attached to kitchen buzzer.

Bathroom

One side bracket on each side of mirror.

One side wall receptacle for curling iron, shaving mug and luminous radiator.

Kitchen

One center ceiling light, one side bracket over sink and one side wall outlet for iron and washing machine.

Cellar

Five outlets should be provided for proper illumination, one at foot of stairs, one at work bench, one in fruit and vegetable cellar and one in front of furnace located so as also to illuminate the coal bin.

A control switch and telltale lamp should be provided in the kitchen.

Attic

Two outlets are usually sufficient. A control switch and telltale lamp should be provided in the hall.

Clothes Press

A rigid pendant with a chain-pull socket should be provided for each dark clothes press.

It is most convenient and practical to have these lights operated by an automatic switch which is opened and closed by the closing and opening of the closet door. This provides a light immediately the door is opened, while when the door is shut one may be sure that the light has not been left burning.

GENERAL

Baseboard outlets should be installed in all rooms for the use of vacuum cleaner, fans, or other portable appliances.

Bell-ringing transformers which provide current for door bells and buzzers should be installed for each apartment.

Emergency gas lights should be provided for the halls, kitchen, dining-room and bathroom.

If any special requirements are not provided for in the above recommendations your Lighting Company will be glad to give you expert advice free of charge. They pride themselves on being at your service.

WIRING HINTS

The service entrance should be of sufficient capacity to care for additional load in the form of electric heating, cooking and other domestic appliances. The branch circuits should be heavy and numerous enough to care for additional outlets for lighting and appliances as found desirable. Your Lighting Company will be glad to go over your plans with you.

The electric meters should be located in the cellar near the gas meter, as this will save you the annoyance of meter readers and testers going through the house to the attic.

Be sure and install control switches and telltale lamps on cellar and attic lights.

Provide three-way switches in the halls so that the hall lights may be controlled from either the first or second floor.

All ceiling outlet lighting, and wherever desirable, side bracket lighting, should be controlled by wall switches. These switches should preferably be of the push-button type rather than of the snap-switch type. In general the best location for these switches is on the wall of the room right next to the door which is the entrance most frequently used.

FUSES