This Majestic cook stove is pale blue porcelain, with a black cast iron cooking surface. This particular one has a warming shelf where many were made with an upper warming compartment to keep food warm.
There is a fairly large oven with a temperature gauge on the door, typical of most "modern" stoves of its time. There is a model number below the oven: BE-18-1. It was manufactured in the early 1900s.
The Majestic Company manufactured cook stoves from about 1900 to 1940. In 1899 they published a small cookbook specifically for their stoves.
I find these old recipes so interesting, being a bread maker most of my adult life. I have included the bread recipes here. Also included is other interesting information also included in the "Majestic Cook Book". The cook book has 96 pages.
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BREAD
Never put Sugar or Molasses in Corn Bread.
Loaf Bread: One pint of sweet milk scalded and cooled, one tablespoonful of sugar, and one tablespoonful of butter dissolved in the hot milk, one fourth of a cake of compressed yeast dissolved in one-half cupful of tepid water, when the milk has cooked add the yeast and five cupfuls of flour, stirring with a wooden spoon until it becomes stiff and then cut it with a stiff knife until blubbers; put it to rise in the bowl in which it was mixed and cover it with a folded cloth; let it double its bulk in rising, then cut again with a knife and work in one cup of flour; cut until it is smooth, and so that you can handle it with the tips of your fingers without sticking; make out into loaves, cover with a cloth and let it rise again, double its bulk. The oven for the bread must be hot enough to brown a particle of flour in five minutes. Bake the bread forty-five or fifty minutes.
If you wish to make rolls, they must be a little more than double their bulk in rising and bake fifteen minutes.
Salt Rising Bread: One pint of hot water, one tablespoonful of corn meal, a lump of soda the size of a pea and one-half teaspoonful of salt. Mix all these ingredients together and stir in enough flour to make it as stiff as cake batter. It must be beaten hard until perfectly smooth and firm. Sit it in a bucket of warm water to rise, keeping the water the same temperature. When the batter is light, add a little salt, one pint of warm water or milk and flour enough to make a stiff dough. Make into loaves and when it rises bake in a moderate oven.
Salt Rising Bread: Boil one-half pint of new milk and stir into it enough corn meal to make a stiff mush. Set it in a warm place to rise over night. The next morning add to this one pint of tepid water, a pinch of salt and flour enough to drop from the spoon. Pour this into a pitcher and cover it; set it in a pot of hot water, keeping the water the same temperature, as on this depends the rising; let it remain until it rises to the top of the pitcher. Then take six cupfuls of flour, a desertspoon of salt and one tablespoonful of lard; add the yeast and mix to stiff dough, adding tepid water if it is needed. Make into loaves, let it rise nearly to the top of the pan and bake.
On a personal note: We stopped for lunch and as we were walking out, I noticed this stove. There is a sign attached to the shelf: "Do not place magazines or flyers on stove! Thank you." It could very well be used to warm the porch during winter.