By this arrangement the interior fittings can be lifted bodily out, enabling the oven to be kept perfectly clean and sweet, and free from all greasy accumulations. Large joints can also be cooked by similarly removing the shelf supports. Such advantages are not to be found in any other make of stove we have come across. An automatic gas-tap, rendering waste of gas impossible, can be attached to the boiling burners at a slight extra cost, and will soon save its expense and more. The enamelling of these stoves is their principal characteristic. The invention of a truly scientific mind this enamel will neither chip, crack, nor scale, while, at the same time, it produces in the stove an appearance of brightness and elegance, rendering it besides extremely cleanly and almost indestructible. Prejudice against gas is, to say the least, ill-considered. Apart from its many special recommendations, such as absolute cleanliness, convenience, uniformity and control of heat, together with its constant readiness in sickness and for nursery purposes, there is no gainsaying the fact that food cooked in a well-constructed gas stove neither taste differently from food cooked before a coal fire, nor is its quality in anyway deteriorated. For general purposes, therefore, it is equal to coal, while for operations KITCHEN AND DOMESTIC REQUISITES. 1S3 entailing delicate manipulation and nice adjustment of heat, such as the preparation of jellies, preserves or compotes nothing can be more suitable or advantageous. Oil Stoves. — To pass to another method of cooking, to an interest- ing competitor which is rapidly growing in popularity, it is certainly astonishing to what perfection oil cooking stoves have been carried, and to what extent they have overcome an, at first sight, apparently justi- fiable prejudice. Cook a joint by means of an oil lamp ? Why, a few years ago the idea would have been regarded as a rather pointless joke. It would have been deemed bnpossible to so completely subdue the all- pervading and penetrating smell of oil as to cook even anything less susceptible to such influence than meat. And yet the heating lamps have been perfected to a degree which permits the toasting of a slice of bread by holding it directly over the flame, without imparting the slightest tell-tale flavour. Of course, this remark only applies to very first-rate stove lamps, and is not intended to convey the idea that the proceeding described is the proper way to toast bread by the aid of an oil stove. It is merely an illustration of what may be done. The best stoves of this description are those manufactured by Wright and Butler, of Birmingham, to whose particular designs the following remarks more especially apply. An oil stove of sufficient size will satisfactorily com- pete, in time and quality of cooking, with an ordinary kitchen range and at less cost. With regard to the first consideration, it is only possible to support the assertion by stating that the heat, either for baking or surface heating, given out by one of Wright and Butler’s lamps is sufficient to perform either process as rapidly as it may be done to advantage, and this merit exists side by side with another which is wanting in the case of the ordinary kitchen range, viz. : the power to reduce and regulate the degree of heat at will. On the second point — the quality of the cooking — it is possible to speak with confidence.

AI-modernized reading of the original text

By this arrangement the interior fittings can be lifted bodily out, enabling the oven to be kept perfectly clean and sweet, and free from all greasy accumulations. Large joints can also be cooked by similarly removing the shelf supports. Such advantages are not to be found in any other make of stove we have come across. An automatic gas-tap, rendering waste of gas impossible, can be attached to the boiling burners at a slight extra cost, and will soon save its expense and more. The enamelling of these stoves is their principal characteristic. The invention of a truly scientific mind this enamel will neither chip, crack, nor scale, while, at the same time, it produces in the stove an appearance of brightness and elegance, rendering it besides extremely cleanly and almost indestructible. Prejudice against gas is, to say the least, ill-considered. Apart from its many special recommendations, such as absolute cleanliness, convenience, uniformity and control of heat, together with its constant readiness in sickness and for nursery purposes, there is no gainsaying the fact that food cooked in a well-constructed gas stove neither taste differently from food cooked before a coal fire, nor is its quality in anyway deteriorated. For general purposes, therefore, it is equal to coal, while for operations 1S3 entailing delicate manipulation and nice adjustment of heat, such as the preparation of jellies, preserves or compotes nothing can be more suitable or advantageous. Oil Stoves. — To pass to another method of cooking, to an interesting competitor which is rapidly growing in popularity, it is certainly astonishing to what perfection oil cooking stoves have been carried, and to what extent they have overcome an, at first sight, apparently justifiable prejudice. Cook a joint by means of an oil lamp ? Why, a few years ago the idea would have been regarded as a rather pointless joke. It would have been deemed impossible to so completely subdue the allpervading and penetrating smell of oil as to cook even anything less susceptible to such influence than meat. And yet the heating lamps have been perfected to a degree which permits the toasting of a slice of bread by holding it directly over the flame, without imparting the slightest tell-tale flavour. Of course, this remark only applies to very first-rate stove lamps, and is not intended to convey the idea that the proceeding described is the proper way to toast bread by the aid of an oil stove. It is merely an illustration of what may be done. The best stoves of this description are those manufactured by Wright and Butler, of Birmingham, to whose particular designs the following remarks more especially apply. An oil stove of sufficient size will satisfactorily compete, in time and quality of cooking, with an ordinary kitchen range and at less cost. With regard to the first consideration, it is only possible to support the assertion by stating that the heat, either for baking or surface heating, given out by one of Wright and Butler’s lamps is sufficient to perform either process as rapidly as it may be done to advantage, and this merit exists side by side with another which is wanting in the case of the ordinary kitchen range, viz. : the power to reduce and regulate the degree of heat at will. On the second point — the quality of the cooking — it is possible to speak with confidence.

English and French cookery