Meat cooked by the gas griller as above is very tender and juicy, and extremely nourishing, palatable and digestible. The grill is also very nice for grilling bacon and fish ; it cannot be equalled for omelettes. Toast. — After making the grill red hot, reduce the gas one-half. Toast can be made in one minute. Watch the bread carefully whilst toasting. N.B. — Turn out each burner the moment you have finished using it. If you should want it again in a few minutes, it can easily be relighted, and you will find matches or tapers cheaper than wasted gas. Attention to these simple instructions will ensure perfect results, and prove the advantage and economy of cooking by gas as compared with any other method. Full instructions with the recipes will be found under separate headings, for which see Index. 12 THE HOUSEHOLD ECONOMIES IN THE USE OF GAS COOKERS. Economy is careful management. Management means Economy. DON’T use unsuitable utensils — that is one of the principal causes of waste of gas. Heavy iron pots take a much longer time to heat than lighter or tin vessels. DON’T use iron kettles — tin kettles are cheaper and heat in half the time. DON’T allow fur to accumulate in a kettle. DON’T turn up the gas so high that the flames are leaping around the sides of the pots, as it is a waste of gas, and the pot will not heat any quicker. DON’T light a large ring of gas jets when a small one will suffice. DON’T leave a vessel on a large ring of gas jets aft^r it has come to the boil ; transfer it to the smaller ring, or lower the gas very con¬ siderably. DON’T cook one thing at a time in the gas oven, as all the jets have to be lighted. Arrange to cook custards, milk puddings, and fruit at the same time the meat or joint is cooking. DON’T waste gas under the griller when cooking chops, steaks, or making toast. Turn the gas full on when you start, and immediately the griller is red hot, lower the jets to suffi¬ cient to keep it so. GAS COOKERY BOOK. 13 DON’T allow the pots to boil over; it wastes not only gas but time, as they have to be more fre¬ quently cleaned, DON’T leave any gas jet alight when not required; it is cheaper to buy matches or use tapers. DON’T forget that it saves gas to steam potatoes over another vessel that may be boiling meat, soup, or other articles. DON’i forget that a gas stove saves labour, time, temper. DON’ 1 forget that the larger proportion of the nutri¬ tious juices of the meats are retained when the joints are cooked by gas. DON 1 forget that you can regulate a gas stove to a nicety and place meals upon the table to the tick of the clock. DON’i forget that the gas cooker is your most de¬ pendable servant. DON’T forget that by using a gas stove you save money, and not a little ! 14 THE HOUSEHOLD FOOD IN SEASON AND WHAT TO BUY. JANUARY. MEAT.— Pork, mutton, beef, house lamb (lamb born in mid¬ winter and fed upon milk), doe venison. POULTRY AND GAME.— Rabbits, fowls, capons, chickens, tame pigeons, turkey pullets, pheasants, woodcock, wildfowl, teal, ptarmigan, hares, snipe, partridges, grouse. FISH.— Plaice, dorys, ling, lampreys, smelts, eels, turbot, soles, bream, whitebait, herrings, tench, cod, flounders, barbel, skate, haddocks, whiting, oysters, lobsters, crabs, prawns, brill, Royal sturgeon, red mullet.

AI-modernized reading of the original text

Meat cooked by the gas griller as above is very tender and juicy, and extremely nourishing, palatable and digestible. The grill is also very nice for grilling bacon and fish ; it cannot be equalled for omelettes. Toast. — After making the grill red hot, reduce the gas one-half. Toast can be made in one minute. Watch the bread carefully whilst toasting. N.B. — Turn out each burner the moment you have finished using it. If you should want it again in a few minutes, it can easily be relighted, and you will find matches or tapers cheaper than wasted gas. Attention to these simple instructions will ensure perfect results, and prove the advantage and economy of cooking by gas as compared with any other method. Full instructions with the recipes will be found under separate headings, for which see Index. ECONOMIES IN THE USE OF GAS COOKERS. Economy is careful management. Management means Economy. DON’T use unsuitable utensils — that is one of the principal causes of waste of gas. Heavy iron pots take a much longer time to heat than lighter or tin vessels. DON’T use iron kettles — tin kettles are cheaper and heat in half the time. DON’T allow fur to accumulate in a kettle. DON’T turn up the gas so high that the flames are leaping around the sides of the pots, as it is a waste of gas, and the pot will not heat any quicker. DON’T light a large ring of gas jets when a small one will suffice. DON’T leave a vessel on a large ring of gas jets aft^r it has come to the boil ; transfer it to the smaller ring, or lower the gas very con¬ siderably. DON’T cook one thing at a time in the gas oven, as all the jets have to be lighted. Arrange to cook custards, milk puddings, and fruit at the same time the meat or joint is cooking. DON’T waste gas under the griller when cooking chops, steaks, or making toast. Turn the gas full on when you start, and immediately the griller is red hot, lower the jets to suffi¬ cient to keep it so. DON’T allow the pots to boil over; it wastes not only gas but time, as they have to be more fre¬ quently cleaned, DON’T leave any gas jet alight when not required; it is cheaper to buy matches or use tapers. DON’T forget that it saves gas to steam potatoes over another vessel that may be boiling meat, soup, or other articles. DON'T forget that a gas stove saves labour, time, temper. DON'T forget that the larger proportion of the nutritious juices of the meats are retained when the joints are cooked by gas. DON'T forget that you can regulate a gas stove to a nicety and place meals upon the table to the tick of the clock. DON'T forget that the gas cooker is your most dependable servant. DON’T forget that by using a gas stove you save money, and not a little ! FOOD IN SEASON AND WHAT TO BUY. JANUARY. MEAT.— Pork, mutton, beef, house lamb (lamb born in mid¬ winter and fed upon milk), doe venison. POULTRY AND GAME.— Rabbits, fowls, capons, chickens, tame pigeons, turkey pullets, pheasants, woodcock, wildfowl, teal, ptarmigan, hares, snipe, partridges, grouse. FISH.— Plaice, dorys, ling, lampreys, smelts, eels, turbot, soles, bream, whitebait, herrings, tench, cod, flounders, barbel, skate, haddocks, whiting, oysters, lobsters, crabs, prawns, brill, Royal sturgeon, red mullet.

The household gas cookery book