produces more or less soot and consequently makes it harder to keep the
stove clean. Glass containers are better than metal containers, because
the water that is always present in small quantities in kerosene is apt
to rust the metal container and cause it to leak. To prevent the
accumulation of dirt, as well as the disagreeable odor usually present
when an oil stove is used, the burners should be removed frequently and
boiled in a solution of washing soda; also, if a wick is used, the
charred portion should be rubbed from it, but not cut, as cutting is
liable to make it give off an uneven flame.

[Illustration: FIG. 9]


ELECTRIC STOVES AND UTENSILS

74. ELECTRIC STOVES. Electric stoves for cooking have been perfected to
such an extent that they are a great convenience, and in places where
the cost of electricity does not greatly exceed that of gas they are
used considerably. In appearance, electric stoves are very similar to
gas stoves, as is shown in Fig. 9, which illustrates an electric stove
of the usual type. The oven _a_ is located at one side and contains a
broiler pan _b_. On top of this stove are openings for cooking, into
which fit lids _c_ that have the appearance of ordinary stove lids, but
are in reality electrical heating units, called hotplates. Heat for
cooking is supplied by a current of electricity that passes through the
hotplates, as well as through similar devices in the oven, the stove
being connected to the supply of electricity at the connection-box _d_,
which is here shown with the cover removed. The heat of the different
hotplates and the oven is controlled by several switches _e_ at the
front of the stove. Each of these switches provides three degrees of