broilers, vegetable cookers, saucepans, dishes, etc., sufficient for
the preparation of the most elaborate house banquet. The chef or cook
in charge of the kitchen prepares each dish in its proper oven and has
it ready waiting on the electric elevator at the appointed time when
the host and his guest or guests, or family, as the case may be, are
seated at the dining table. The host or whoever presides at the head
of the table merely touches a button concealed on the side of the
mahogany and the elevator instantly appears through a trap-door in
the table, which is ordinarily closed by two silver covers which look
like a tray. In this way the dish seemingly miraculously appears right
on top of the table. When each guest is served it returns to the kitchen
by the way it came and a second course is brought on the table in a
similar manner and so on until the dinner is fully served. Fruits and
flowers tastefully arranged adorn the centre of the dining table and
minute electric incandescent lamps of various colors are concealed in
the roses and petals and these give a very pretty effect, especially
at night.

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.