Domestic cookery

gasfitter can accomplish successfully and cheaply. In this respect it compares most favourably "with the Coal Range, which requires great judgment and experience in the “ setting,” and is even then often a source of much annoyance from leaky flues and other causes. The Gas Range can be lighted or extinguished at will, hence the trouble that exists with the lighting of fires, the conveyance to and fro of coal, the necessity of waiting until the fire is properly alight, &c., are dispensed with. Even for baking and roasting the gas may be lighted and the operation commenced almost immediately. At any hour of the day or night infants’ or invalids’ food, hot water, &c., may be obtained in an incredibly short space of time, thus providing a great convenience at unseasonable hours. CLEANLINESS. Compared with the Coal Range it is evident that the Gas Range is much more cleanly. When the burners are properly lighted they make no smoke, and the entire absence of dust or dirt, the clean condition of saucepans, kettles, &c., render cooking an agreeable occupation, instead of being a hot, dirty, and fatiguing task. ECONOMY. The gas being under such perfect control, no more than the exact quantity for the work in hand need he used, thus dispensing with the waste of fuel and time usually occupied in connection with an ordinary Coal Range. With gas at 146 3s. 6d. per 1,000 feet, it is calculated that the whole of the cooking for a middle-class family may be done at a cost not exceeding 2^d. per day, whereas to do the same amourit of work in a Coal Range, including keeping in the fire during the intervals, would cost 7d. to Is. per day ; thus it will be seen that the cost of gas for cooking is only about one-third that of coal. Another very important item is the question of economy in food cooked by gas. For example, a joint weighing lOlbs. when cooked by a Coal Range yields 61bs. when done, but when cooked by a Gas Range yields 7^1bs., showing a differ- ence of l^lbs. in favour of the Gas Range ; so that this item alone would more than cover the cost of gas. And according to our best authorities on the subject, meat cooked by gas retains more of its juices, and in consequence becomes more nutritious and wholesome than when cooked by coal. Then there is the saving of time, which we are often told is money. The cooking operations occupy less time and require less attention than under the old system ; for instance, a break- fast for a medium family, say coffee, chops, steaks, or bacon, eggs, and toast, may be prepared easily in 16 minutes ; and when we recall its cleanliness, coolness, instant readiness at all hours, the ease of its regulation and its reliable action, we are not surprised at the verdict of those who now possess those excellent inventions when they say, “ They would not be without them for double or treble their first cost.” AID TO THE USE OF THE GAS RANGE. In selecting a Gas Eange it is important to see that the Eange is strong and durable, and large enough for the family ; also that it is packed round the sides and top with some non-conductor, so that when the oven is heated a small quantity of gas keeps it hot, the packing preventing the escape of heat, also the fatigue that is felt by standing beside a hot oven or fire. TO HEAT THE GAS OVEN.