Let her heat the oven and cook the mutton in a casserole. The potatoes and sprouts can cook in the oven just as well as over a boiling tap, the milk pudding is baked, and the fruit baked in a covered casserole. Managing thus, all the dishes are cooked in the oven. Then there will come a day when the oven need not be used at all, and the meal be cooked on the top of the stove. After all, cooking is carried out by heat, and it matters little in most cases if the heat surrounds the pan as in the oven, or is kept directly under it as by a tap. Every oven should be supplied with a solid browning shelf, not a thing with holes in it. This can be placed where needed, and by its use the part of the oven above it can be kept 100 degrees cooler than that which is below. [Illustration: _PLATE XXXIX_ AN ELECTRIC COOKER (OVENS, HOT-PLATE, GRILL, PLATE HEATER) FOR A LARGE HOUSEHOLD (Messrs. Crompton & Co.)] The Cost of Cooking by Gas. A moderate-sized oven, such as would be needed in a household of not over eight persons, burns about 30 feet of gas per hour when full on. Of that, 10 feet will be required to heat the oven, allowing twenty minutes for that operation. Then the gas should be turned down so that it burns at the rate of 15 feet per hour. Ten minutes later it is turned down again and consumes 10 feet. Thus if you use the oven for one and a half hours it should consume 22½ feet of gas. In the oven you should find two open grid shelves, a solid shelf, and a drip tin. The drip tin must be kept at the bottom of the stove below the gas flames. The dripping falls into this and does not become brown as it would do if the tin was placed over the flames. The drip tin must be kept in its place, as otherwise too much air would enter from beneath the oven and stop the cooking. If, instead of hanging the meat from a hook in the oven, it is baked on a tin, use a double baking tin. When roasting or baking meat, use the upper grid shelf for pastry, and place milk pudding or some other food needing slow cooking above the solid shelf, and then make the very best use of your oven while it is hot. See "Cooking Mornings," p. 127. The temperature of the oven to begin with, for most cakes, should be 280 degrees, for meat 300 degrees, for pastry and bread 340 degrees. An oven thermometer can be procured, and is a great help to inexperienced cooks. Quartern loaves take some three-quarters of an hour to bake, and use about 25 feet of gas. Large boiling burners, full on, eat about 24 feet of gas per hour. In using boiling burners there is often great waste, as people will turn them full on and have the flames flaring up the sides of the pan, which is a waste of heat and causes a smell of gas. The flame should be kept right underneath the pan or kettle.