Page:Mrs Beeton's Book of Household Management.djvu/81

Rh of great danger in the Canadian settlements where such stoves are largely used. The small portable stoves are made in different sizes; the smallest is 21 inches long, two-thirds of its length being appropriated by an oven, and the remaining space by the fire-grate. The cost of such a stove is about 30s. or 35s.

The Canadian Kitchener represents a more useful type of portable stove. The medium size costs from £4 10s. to £5 10s. The fire-box may be closed or opened as desired; and its great depth, combined with the narrow bars, greatly facilitates the process of roasting. These stoves are frequently used in rooms where temporary cooking accommodation is required; and when properly constructed and provided with a good draught they may be pronounced satisfactory in many respects.

The central ranges used in large kitchens are based on an altogether different principle. The flames from the burning coke or coal travel over the roof and down the sides of the oven into an underground flue, which runs to an outer wall, thence up the side of the building.

COOKING BY GAS, OIL, AND ELECTRICITY

Gas Stoves.—From the consideration of ranges in which cooking is performed by the combustion of solid fuel, it is necessary to turn to those in which gas is the fuel employed. Cooking by gas has been much on the increase in late years, the gas companies in various localities lending all the aid in their power to further it by supplying their customers with gas stoves, or ranges, at a low annual rental.

Cooking by Gas has much to recommend it. Gas kitcheners are compact, as no space has to be provided for furnace or ash-pit. They are cleanly, causing no dust or smoke, and consequently can be kept in perfect order with little trouble. And they are easily managed even by inexperienced girls. The mere turning on of one or more taps and the application of a lighted match to the burner or burners, sets the kitchener in working order, without loss of time. Thus there is economy, as fuel is only consumed when heat is actually required. Moreover, the requisite temperature can be speedily produced and kept under absolute control, an element of certainty which is of immense value to cook and housewife. As gas burners are provided for boilers, ovens, hot-plate and grills, each separately controlled, it is possible to prepare a large dinner on a gas kitchener with comfort, security and economy. Of late years great strides have been made in the design and construction of gas kitcheners, which now, with their enamelled ovens, and tops, wrought steel grilling bars, atmospheric burners and other improvements, have reached a high degree of perfection. With due care, it is impossible to spoil a dinner on a gas stove. Actual experiment has proved that meat and other food loses less weight, and retains more of its flavour when cooked by gas, than if cooked by coal. It has been shown that meat cooked in a coal-heated oven loses about