The simmering taps consume about 8 feet of gas per hour, and a clever person will, by using a three or four-tier pan, cook several dishes at the cost of about 16 feet of gas per hour, allowing for heating over a boiling tap at first and then simmering for the remainder of the time. The griller uses as much gas as the oven per hour; but then, of course, grilling is a quick operation. When using the grill, make it red-hot and see that the grill pan is under, and getting hot at the same time. The grill is used for toasting, and if you turn over the toasted side of bread on to a cold surface, it makes it tough. When the grill is hot, turn the gas down and watch the toast very carefully, as it cooks very quickly. Always keep a large pan or kettle of water over the griller, as it helps to throw down the heat. Do not boil the kettle on a boiling tap and use the griller for toast, but cook over the griller as well as under it; and this applies when grilling chops, steak, bacon, sausages, etc., for the saucepans can heat over the griller as well as over a tap. On a modern stove, the grill is arranged so that half of it may be lighted at a time for grilling small things. When grilling meat or fish, cook with full heat for two minutes in order to seal the pores and conserve the good of the food, then reduce the heat, turn, increase the heat, and decrease again. Thin steak needs about 12 minutes' cooking; thicker, 12 to 20 minutes; chops, 10 to 12 minutes; cutlets, 6 minutes; and bacon 1 or 2 minutes. Pancakes can be cooked by means of the griller first over the grill and then by placing the pan under it, and omelettes can be made in the same way without turning them. If the oven is not in use, milk puddings, macaroni cheese, etc., may be cooked on a boiling tap and browned under the griller. [Illustration: _PLATE XL_ AN ELECTRIC KITCHEN IN A PRIVATE HOUSE Above each switch is a red lamp, which reminds the cook that the current is on. (The British Electric Transformer Co.)] Utensils for Gas Cookers. It is most important when cooking by gas to choose the right kind of utensils. They should be thin and wide, rather than deep. A deep kettle takes longer to boil and therefore costs more to boil than a shallow one. Block tin, enamel ware and earthenware casseroles and fireproof china should be used; the two latter whenever possible, because by cooking and serving in one dish you save labour in washing up and generally have the food served hotter. Also food cooked in earthenware tastes better than that cooked in metal pans. Both cooker and utensils must be kept clean, for dirt, especially soot, is a non-conductor of heat. They must also be dry. I have seen cooks rinse out a pan and put it on the gas wet, forgetting that heat is then wasted in drying the moisture on the outside of the pan. In the same way they will boil one quart of water when they only need a pint, and waste gas in that way. [Illustration: _PLATE XLI_