Domestic cookery

Arrange the burner as for grilling, and see that it is quite hot ; cut the bread, which must not be too new, evenly, place it on the grid used for grilling, or in a tin supplied for the purpose, place this underneath the burner until brown, turn over and brown the underside; it should only take about 1 J minutes to toast the bread on both sides. If the burner is a large one, two or three rounds of bread may be toasted at the same time, also a kettle or saucepan boiled over the top, the same as when gi-illing. TO BOIL, SIMMER, &c. To boil a saucepan, light the burner and place over it the pan, selecting a burner that the flame will well cover the bottom only of the pan ; when boiling, if the contents are required to simmer or stew any time, turn off the larone burner and light the smallest one turning on the least jet of gas, and place the pan over it ; by this means it is an easy matter to keep a pan simmering for any length of time without any fear of it boiling. TO HEAT WATER FOR THE KITCHEN, &c. One of the burners may be used for this purpose, or a better plan is to secure a range with a boiler attached. These are arranged with a burner underneath, so that they can be used separately from the range at any time. TO CLEAN THE RANGE. See that the grid shelves are washed after roasting meat. The sides of the oven must occasionally be wiped or washed. The enamelled oven is easily washed and kept clean ; to limewash the oven occasionally is also a good plan if not enamelled. The burners must never be blackleaded, as this is likely to stop them up and become burnt and bard, and very difficult to remove. Should they become stopped at any time, they may be cleaned with a skewer, knife, or a brush. UTENSILS TO BE USED ON THE GAS RANGE. Tin, copper, or enamelled saucepans should be selected for use on the Gas Range, being lighter ; consequently, the heat penetrates more quickly, and, in the end, they are the least costly. The pans should be kept as clean on the outside as in the inside, and on no account should sooty or greasy pans be used over the gas burners ; if they are, a most disagreeable smell will be caused with the soot and grease burning on the outside of the pan, besides the risk of the bits falling from the pans and stopping up the burners and causing them to light back in the pipes. Should this lighting back in the pipes occur at any time, the gas must at once be put out and re-lighted. When the gas burner is properly lighted it bums blue ; if lit back it burns white, and will smoke the pans and smell very disagreeably. INDEX SOUPS. FiaH — continued. Almond Artichoke Brown Celery Fish Gravy (Clear) Hare Haricot lentil Ox-Tail (Clear) Do. (Thick) Potato Stock (for Soups) — Brown White Tomato Turtle (Mock) FAOB ... 2 ... 143 ... 143 ... 8 FISH. Cod (Curried) 9 Cod’s Head and Shoulders 8 Fish Pudding 53 Fluke- Baked 14 Filleted 14 Fried 14 Stuffed 15 Haddock — Baked 9 Fried 9 Grilled 9 Halibut- Steaks (Fried) 10 Steamed 7. 10 lobster — Gateau de ....; 10 Cutlets 11 Mackerel — Baked 13 Boiled 13 Fried 11 Grilled 11 Oysters — Blssolettes 13 To fry 13 To scallop 13 Plaice — Baked 14 Filleted 14 Pried 14 Stuffed 15 Salmon — A la crSme 51 Boiled 18 Steak (Baked) 18 Steamed 18 Shrimp Croquettes 15 8ol^™ A la crdnrio PAGB