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 saucepan—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 more efficient. If a large tin is used, have holes drilled in it to allow passage of heat.
Fill the kettle before lighting the gas, and turn out the gas before emptying the kettle.
Don’t fill the kettle if only a pint of water is wanted.
Tips for Cleaning.—Directly your cooking pot is empty pour cold water into it and put it on the fire to prevent the leavings getting hard, it will then be quite easy to clean later on.