Gas stoves should be of sanitary a type as possible ,containing top burners that can be taken apart for cleaning..Many stoves have transparent oven doors that enable one to see the inside of the oven when cooking, thereby saving the heat and eliminating the rush of cold air in the Oven when opening the doors. The flame can also be seen and adjusted by regulating the valves. The price of a stove with an elevated oven is somewhat more than one with a low oven, but it will save labor on the part of the house-wife and is highly recommended, although caution should be exercised, as such tops have a tendency to throw the heat of the lower flames forward, sometimes burning the face or setting the clothing ablaze, especially where the oven extends over the whole top of the stove.

An eighteen-inch oven is the most practical, if one expects to do much baking, as in this size four nine-inch pie pans can be placed at one time. If an oven measures but sixteen inches it will contain but two nine-inch pans and at the same time use nearly as much gas as the larger size.

After using a gas stove for baking it is well to leave the oven door open for a short time to allow ventilation, thus preventing sweat and rust. To keep the range black, wring out a sponge kept for the purpose and rub well with soap. Wash the stove when it is not warm, and thus keep it black and free from grease spots. Use matches freely rather than allow the flame to burn continuously, thereby wasting gas. Turn off the gas the moment it is not needed.

Some gas stoves require several minutes of heating before placing the pastries in the oven. With others the oven can be filled before lighting the gas. The latter will cause a great saving in the consumption of gas in a month, if there is much baking to be done.

Stoves without pilot lighters may be had, and will help curtail the gas bill, as extra lighters consume extra gas.