SAVING THE GAS.

Dominion, Volume 5, Issue 1270, 27 October 1911, Page 9

SAVING THE GAS.

That all £as bills are larger than the people who have to pay them think they ought to be is a safe generalisation, say's a writer in an Australian paper. It is also snfo to ray that most of them are bigger than they need be. Saving gas in ways that affect the- family comfort is not to Ijo advised, but every housekeeper ought to revolt at tha thought of using gas from w.hieh no one but tho company that supplies it gets any benefit. This is more than likely to be the case with tho gas rango. Tho first consideration is to have cooking utensils that completely cover the burners and a good space around them. Then none of tho neat will escape around tho sides of the pan or bo lost. A narrow, deep kettle is an extravagance, not only for this reason, but because, owing to (he greater depth of tho contents, a longer time is required to reach tho boiling point. Everyone knows this, of course, but many do not think of it when buying cooking utensils. Except when tho oven has to bo heated, everything should bo ready for tho firo before it is lighted. Vegetables should not bo cooked in more water than is needed for them. These may teem trifles, but in tho long run they make a difference that can be measured in shillings. Of course the smallest burner that will do the work should be used. Many cooks thoughtlessly turn on tho largest when perhaps the smallest would do 311 st as well. Unless the recipo calls for rapid boiling, tho flame should bo lowered 11s soon as the boiling point is reached. The "simmer" in many gas ranges is too largo for simmering, but does very well for moderately slow boiling. A real "simmer" is a burner with but ono point of flame. This will keep the contents just at the simmering point after they havo been brought to that point on one of the ordinary burners. Many gas stoves are unfortunately without one, nnd a housekeeper cannot simmer anything on them unless the light i? turned down so low that the slightest breeze will blow it out. By selecting pans not bigger than is necessary one may often bake quite a number of foods in the oven at the same time, and the gas may usually bo turned out a few minutes before tho baiting is completed. The accumulated heat will finish tho work. When the same bars of flamo heat both the oven and tho broiling compartment much gas can he saved by good management. The same bars of llame may bake cake, pie. and bread, and roast below a piece of beef or a chicken. Sometimes after considerable baking has been done in l-ho oven and ,1 roast is cooking below in tho broiling compartment so that the iron bottom is very hot, vegetables (hat liavo been cooking on the top of tho stove can be finished in tho oven. Tomatoes stewed in the oven have a very fino flavour. Keep tho vegetables covered with boiling water and tho covers on. EXPERIENCE V. DIPLOMAS. After fourteen years of solid work and study as a Hair, i''ace, and Skin .Specialist, '.Miss Milsom can show numbers of living results, to prove tho ellicaey of her methods and knowledge. She holds hundreds of testimonials from all over tho world. Diplomas count i'or litlle— experience counts for much. Her preparations find favour because they produce results. Miss Milsom diagnoses all cases, treats and touches ladies and gentlemen their own home treatment, which is necessary to complete success. Hair restored to natural colour without injurious (lyes. Delightful Face Massage, Shampooing, Manicuring, Hair-dressing taught. Hairwork of every description. Featherweight Natural Hair i'ads, from ss. Electrolysis (permanent and painless, qualified under Madam Barclay, New \ork). Telephone 811. Miivs Milsom (ojip. Stewart, Dawson's), Willis St., Wellington.* Ladies will bo interested to note that Mrs. Jtolleslon has just received from Kn"land ft very large assortment of Hair Goods, made of the Best Quality English Hair, including Switches suitable for Jlairdressing in the Now Styles, which each purchaser will bo laught gratis. Cioods sold at English prices. 256 Lambton Quay, opp. The Economic"