VII. TAKING GUESSWORK OUT OF GAS COOKERY 75 Done by the new devices for timing and temperatures and the new surfaces for cooking. VIII. THE OIL RANGE 86 These days can never say “Call me oily, mother dear,” as the new ranges are odorless, swift and clean cookers. IX. COOKING BY ABSENT TREATMENT 96 The method of the new fireless electric cookers. X. QUESTIONS FROM THE LEAGUE OF RATIONS 100 Well met by the new kitchenette equipments. XI. KEEPING IT COOL 106 The refrigerator is good only if you buy the best types. The points are here for your digestion. XII. THE PASSING OF THE ICE MAN 113 The irrevocable tragedy with the advent of the ice-making refrigerators. XIII. A BURNING QUESTION 119 The incinerator. The right kind of incineration is the only way to answer the question. XIV. AIR AND ITS ENTRANCE AND EXIT 126 Depend on many things detailed in this chapter. XV. THE PLUMBING IN YOUR KITCHEN 136 A “piping” chapter in reference to sinks of all kinds, refrigerator connection, etc. XVI. KNIFE-LIFE IN THE KITCHEN 150 Speaks for their habits, habitat, uses, and abilities. XVII. THE ANCIENT WOOD IMPLEMENTS 163 Their place in your modern economy. XVIII. GLASS WARE 170 Some transparent but overlooked facts. XIX. THE BRIDE’S KITCHEN 175 With its accessories is the same as any first equipment for any kitchen (utensils, function, etc.). XX. CANNING AND PRESERVING 187 With many new angles. XXI. CASSEROLES OR THE REVOLUTION CULINARY 197 An exciting title for a casserole discussion. XXII. FURNISHING YOUR KITCHEN 202 The best, according to your purse, is suggested here. Tables much discussed. XXIII. KITCHEN COSMETICS 211 How to “make-up” the kitchen with paint and varnish. XXIV. THE GREAT AMERICAN DISH 220 Ice cream is made possible by proper implements. XXV. THE KITCHEN ROTARY CLUB 229 Tells of the new and old buffers and mixers for culinary amalgamations, etc., and how to “beat it” modernly.