Every range should be equipped with a top burner lighter which is convenient and economical, as it is just as easy to light a burner as to leave it burning.

Never turn on the gas until you are ready to use it.

Turn off the gas as soon as you are through with it.

Turn down the gas as low as possible to give the required heat.  Remember that water boiling rapidly is no hotter than water boiling slowly.

Always open oven door before lighting oven burners.

Plan your cooking so as to use both broiler and oven at once.  The same burners heat both.  While a roast is in the broiler, bake the cookies, bread, apples or pudding in the oven.  When the latter are done, use the oven to cook vegetables or bake biscuits.

To boil foods in the oven, utensils should be set directly on the bottom of the oven.

By following this plan both the time required to cook the meal and your fuel expense will be reduced to a minimum.

BROILING AND ROASTING

Broiling and roasting are the same form of cooking, the former term being applied to thinner and the latter to thicker foodstuffs.  They consist of cooking at very high temperatures, obtained only by exposure to the direct flame.

It must be done in the broiler, which should be lighted ten minutes before cooking commences.

Always leave broiler door open and put a little cold water in the bottom of the broiler pan to prevent the food from burning.  Place the food to be cooked on the cold rack in the broiling pan.

STEAKS AND CHOPS

Place the meat about two inches from the fire until well seared.  Turn over and sear other side in the same way, thus preventing the escape of the juice.  Then lower the pan and turn down the gas until the meat is done to taste.  For steak allow about 10 minutes if one inch thick, 15 minutes if one and one-half inches thick.  For chops allow 8 minutes.  Cooking may be done faster, but proper tenderness of meats can only be had at the slower rates.

FISH

Place fish on the rack, skin side down, and do not turn.  Place rack in lower part of oven.  Baste liberally and turn down gas when the fish begins to brown.  Allow 20 to 30 minutes.

OTHER FOODS

Chicken, bacon, liver, ham, tripe, and vegetables, such as tomatoes, peppers, Spanish onions, can also be broiled to perfection in a manner similar to above.

ROAST MEATS

Roast meats should be treated the same as steaks and chops, except that after the meat is seared the cooking should be done more slowly, which will, of course, take more time.  This part of the cooking can be done with the broiler door closed, or can be done in the upper or baking oven.  Allow about 20 minutes to the pound for a roast.