10 MODERN HOUSEHOLD COOKERY BOOK.

A Few Words About Cooking and Heating
by Means of Gas.

Sa oat

Muscle and Flesh-forming Foods, Warming Foods,
Mineral Foods, Thawing Frozen Meats.

Although gas has been for many years in use as an illuminant,
yet its use for heating and cooking purposes has not, until recently,
been so general as it deserves to be. A few remarks on gas as a
fuel may be read with advantage by those who have not given the
matter their attention hitherto. Cooking by gas is claimed to be
convenient, cleanly, effective and economical.

It is Convenient because the apparatus or stove can be placed
in almost any part of the house, avoiding the necessity of wood or
coal shed, and entirely doing away with the labor attendant on
coal fires.

The gas stove is always ready at a moment’s notice, and can
be extinguished at once, whereas a coal fire must receive continu-
ous attention, resulting in a waste of fuel before or after cooking,
nor can it be so easily regulated. In cases of sickness a gas
stove is invaluable, being ready for immediate use.

It is Cleanly. There is no need to soil the hands or clothes,
no dust, no soot to fly about, no cinders or ashes to carry out;
simply a tap to turn and a match to apply, and the stove is ready
to do its work. The atmospheric burners are:free from any unpleas-
ant smell, and the blackening of cooking utensils is avoided.

It is Effective. Food prepared with gas stoves is not in any
way contaminated by gas fumes. The fact that food for patients
and medical attendants in the leading hospitals is being cooked by
gas is sufficient evidence of the method being wholesome. The
heat being under perfect control, can be regulated to any degree
required, and its being evenly distributed materially adds to its
effectiveness. All kinds of cooking can be done to perfection—
roasting, baking, frying, grilling, toasting, boiling, stewing, etc.

It is Economical in comparison with coal fuel. From experi-
ments made it has been proved that the same amount of cooking
can be done at considerably less cost than by a coal range. Careful-
ness must be exercised in the use of gas by keeping it shut off
when the stove is not in use. Another saving arises from the fact
that the loss of weight in cooking meat is less in the case of a gas
range than when cooked in a coal range by over 15 per cent.

On the score of economy numerous experiments have been
made, conclusively determining in favor of gas. In the London
Hospital alone it is estimated that £400 per annum (nearly $2,000)
is saved by this means of cooking, and other institutions testify to