Keep the stove open when not in use.

Keep the radiators dry by placing them on a hot air register, a steam radiator, or in a place where the sun will strike them.

Radiators will absorb cold as well as heat and in the winter time, when they become thoroughly chilled, they should be heated slowly at first or they will be liable to crack.

If the radiators become moist in long processes of cooking as in the case of cooking cereals, etc., they should be thoroughly dried before reheating them for further use.

The linings of the compartments must be kept dry. When cooking is finished, wipe and dry thoroughly. Use scalding water for washing and wipe them off occasionally with a cloth moistened with olive oil.

In cooking a small portion of food, the smallest utensil should be used. If there is considerable space left in the compartment, fill another utensil with hot water and place it in the oven at the same time, thereby leaving less air to be heated. In an instance of this kind, it is of great advantage to have a set of triple or double utensils. One or two may be used for cooking foods and the others filled with hot water.