Placing the Stove. — A gas stove should be placed in as good a light as possible and out of a draught. It is very important to have it properly fitted up, and to see that there is the necessary ventilation. The work should be put into the hands of a capable workman, because unless the pipe to which the stove is connected is of the right size and there is sufficient pressure of gas, the stove will not work properly. The larger ones, too, will require a venti- lating flue into a wall or chimney to carry off the fumes of combustion. It is sometimes a good plan to have a separate meter for the gas stove in order to regulate the consumption of gas. HOW TO USE A GAS STOVE It is very important that the working of the gas stove should be thoroughly understood, otherwise there may be needless waste of gas and many spoilt dishes. The gas companies give special demonstrations, all over the country, at which the working of the various stoves is fully explained and a cookery lesson given at the same time. Sometimes, also, they will send out lady demonstrators to private houses to show how each part of a gas stove should be used in order to secure the best possible results for the smallest consumption of gas. The hints given below may be of use to those who cannot avail themselves of these special lessons. Every gas stove is provided with several burners on the top, and each burner has a special tap in connection with it. There will also be a special tap for the oven. A taper is preferable to matches for lighting the gas. Do not turn on more taps than are actually re- quired at one time, and be careful to turn off the gas directly you have finished using it. When about to use the oven, open the door first, turn on the gas, and then apply the light. Be sure that all the little burners inside are lighted and on both sides. If they should become clogged with grease or other matter, the little holes must be cleared with a needle or fine wire. Never keep the gas burning longer than is necessary — for instance, when once the contents of a kettle or saucepan have come to the boil the merest flicker of light will keep them simmering. The large round burner should not be used when the smaller one is sufficient. Then, again, when the griller is being used a saucepan or kettle of water should always be placed on the top to utilise the top heat as well as that of underneath. Gas may also be economised by using a steamer or patent cooker (see p. 208) in which several different articles can be cooked one above the other with only one jet of gas underneath. It is also a waste of gas to use heavy saucepans, as they require an unnecessary consumption of gas to bring them to the boil. Steel, aluminium, and enamelled saucepans are all suitable, also the fireproof china and the glazed earthenware ones. The saucepans must also be clean at the foot ; if there is a coating of soot or black grease it acts as a non-conductor of heat, and this again will cause a waste of gas. It is always better, if possible, to keep a separate set of saucepans for a gas stove and not to use them indiscriminately for a gas cooker and a coal stove. The flame of gas must not be allowed to blaze up the sides of a saucepan, but only underneath, any- thing beyond this is simply waste.

AI-modernized reading of the original text

Placing the Stove. — A gas stove should be placed in as good a light as possible and out of a draught. It is very important to have it properly fitted up, and to see that there is the necessary ventilation. The work should be put into the hands of a capable workman, because unless the pipe to which the stove is connected is of the right size and there is sufficient pressure of gas, the stove will not work properly. The larger ones, too, will require a ventilating flue into a wall or chimney to carry off the fumes of combustion. It is sometimes a good plan to have a separate meter for the gas stove in order to regulate the consumption of gas. HOW TO USE A GAS STOVE It is very important that the working of the gas stove should be thoroughly understood, otherwise there may be needless waste of gas and many spoilt dishes. The gas companies give special demonstrations, all over the country, at which the working of the various stoves is fully explained and a cookery lesson given at the same time. Sometimes, also, they will send out lady demonstrators to private houses to show how each part of a gas stove should be used in order to secure the best possible results for the smallest consumption of gas. The hints given below may be of use to those who cannot avail themselves of these special lessons. Every gas stove is provided with several burners on the top, and each burner has a special tap in connection with it. There will also be a special tap for the oven. A taper is preferable to matches for lighting the gas. Do not turn on more taps than are actually required at one time, and be careful to turn off the gas directly you have finished using it. When about to use the oven, open the door first, turn on the gas, and then apply the light. Be sure that all the little burners inside are lighted and on both sides. If they should become clogged with grease or other matter, the little holes must be cleared with a needle or fine wire. Never keep the gas burning longer than is necessary — for instance, when once the contents of a kettle or saucepan have come to the boil the merest flicker of light will keep them simmering. The large round burner should not be used when the smaller one is sufficient. Then, again, when the griller is being used a saucepan or kettle of water should always be placed on the top to utilise the top heat as well as that of underneath. Gas may also be economised by using a steamer or patent cooker (see p. 208) in which several different articles can be cooked one above the other with only one jet of gas underneath. It is also a waste of gas to use heavy saucepans, as they require an unnecessary consumption of gas to bring them to the boil. Steel, aluminium, and enamelled saucepans are all suitable, also the fireproof china and the glazed earthenware ones. The saucepans must also be clean at the foot ; if there is a coating of soot or black grease it acts as a non-conductor of heat, and this again will cause a waste of gas. It is always better, if possible, to keep a separate set of saucepans for a gas stove and not to use them indiscriminately for a gas cooker and a coal stove. The flame of gas must not be allowed to blaze up the sides of a saucepan, but only underneath, anything beyond this is simply waste.

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