Fuel is always one of the big items of household expenditure, and a few hints on its economical use will be helpful.

The oven consumes the most gas, hence its use should be watched. Whenever it is necessary to heat the oven for bread or cake, plan to use it for cooking as many other articles as it will contain. Meat on that day may be roasted, potatoes and apples baked; the whole dinner may be cooked in a casserole. Never heat the oven for the few minutes needed to brown meringue or crumbs on a pudding. Have these dishes only on days when the oven must be in use anyway, for other things. Do not turn the burners on top of the stove high enough for rapid boiling unless the motion is needed, as in cooking rice or macaroni. When it is heat only that is wanted, adjust the flame so that the water just boils. Anything more than that is a pure waste of gas. The food will cook no quicker or better. To boil is to boil. No amount of heat can raise the temperature of water, or food in water, higher than 212° F. Never leave gas burning while you go for materials, etc. Even when left for a moment the gas will be found much more expensive than matches. There are sauce pans made so that two or three vegetables may cook over one flame. Place a pan, inverted, over heating flat-irons. Less gas will be needed.

It is possible to do without ice during many months of the year. A box placed on its side without the kitchen window sill, facing in, makes an admirable and convenient cooling receptacle.

During the hottest weather it is extremely difficult to keep meat, butter and milk without ice. Indeed, milk requires it if kept for any length of time. To keep butter firm without ice, place it on an inverted bowl which lies in a pan of water. Do not let the water touch the butter. Over the butter put a large cloth, the ends extending into the water on all sides. Meat may be kept acceptably a short time in the same way. Cooked meat keeps better than raw. Always sear a cut of meat in hot weather.

Where there is no ice-box, a temporary substitute may be made on the fireless cooker plan. Line a box, cover sides and bottom with many thicknesses of newspaper. Ice inside this box will keep a long time if tightly closed. Pack the food to be preserved next the ice.

Ice in a refrigerator will last longer if the ice is wrapped in newspaper or canton flannel cloths before it is put in the ice chamber. It lasts longer this way, but does not keep the food quite as cold, as it is melting ice which draws the heat from the articles near it.

Always be careful to close and latch the refrigerator doors. If doors are left open, the warm air enters and helps melt the ice.