Those of our readers who visited Prince Albert’s Model Cottages opposite the Exhibition, may have noticed a stove, looking very much like a long oblong box, standing on four legs, having two doors in the front, one opening into a large-sized oven, the other disclosing the fire-grate, which was fed by the removal of a lid at the top—the draught from the fire passed over the oven, heating it and the hot plate above. This stove combines all the advantages of the continental cooking stoves, with the cheerful appearance of an open fire; at the same time, by closing up the fire-place door, it is converted into a close stove, with an excessively small consumption of fuel. From experience in its use, we can state that it bakes admirably, either bread or large joints of meat; at the same time, it boils a saucepan and steamer over the fire-hole, and also four large or six smaller saucepans on the top of the hot plate; it fries well, and broils before the fire, and this, with less than one-half the fuel that was employed to do a portion of the work in the range which it has deposed. The _bain marie_, the use of which was described in our last article, and which is so excellent a means of keeping soups, gravies, sauces, &c., hot without burning or drying them up, is readily used with it; and the _sauté_ pan, or deep frying-pan, which is employed as a preliminary operation in most French-made dishes, is conveniently used. This contrivance (which is absurdly termed by our cooks the _sooty_ pan) derives its name from the verb _sauter_, to jump—the meat being rapidly turned over and browned previous to stewing. The only disadvantage attending the use of the stove is, that it is not calculated for roasting; but every other operation in cooking, it performs infinitely better than a common fire, and that at a consumption of less than half a bushel of coke per day. This stove, which is termed the Cottager’s Stove (_Fig. 1_), is made by Messrs. Benham, Wigmore Street. [Illustration: _Fig. 1._]