ranges rust out than wear out. To keep the range free from
rust rub it very frequently with a cloth slightly oiled with any
kind of oil or grease, except kerosene or one containing salt;
we suggest the use of olive oil or one of its cheaper substitutes.
This is done to the best advantage while the range is warm.

When the burners become greasy, remove and wash them thoroughly
in soap and hot water. Never black the burners or top grates.

The broiler pan and rack should be kept out of the range when
oven is being used or it will rust, warp or chip. It requires
the same care any kitchen enamel ware does.

Always leave oven and broiler doors open for a few minutes after
lighting the oven burners and after extinguishing them. This
will dry the inside of the range and prevent rusting.

USE OF THE RANGE

With reasonable care gas is much cheaper for household cooking
than any other fuel.

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 seare