will make air-tight covers for jam-pots, or can be used for polishing glass or metal.
Newspapers can be used for lining the fireless cooker, wiping greasy saucepans or knives before washing, making fire lighters, rubbing over the stoves—the dirty pieces can be soaked in water, made into balls and put on the fire to keep it at a steady heat.
Dried orange skins, nutshells, used matches, match-boxes, empty reels, fruit stones, are useful for fire lighting.
Vegetable parings not fit for food should be dried and used as fuel unless animals are kept.
Gas Stove
The stove and utensils should be kept clean.
Shallow flat-bottomed vessels should be used.
A compartment steamer cooks three or four different foods on one burner.
A pudding in a basin can be raised out of water by a meat stand placed at the bottom of an ordinary sauce-pan—and vegetables cooked in a perforated steam pan above.
Where possible arrange a meal to be cooked all on the top of the stove, or all in the oven.
Avoid heating the oven to cook a single dish.
Utilise all space when the oven is heated—food may be partly or wholly cooked for following day.
In a gas oven three or four small tins are better than one large tin which fills the shelf. By the former method free circulation of heat is not prevented, and cooking is
