therefore favorable for rapid cooking, such as broiling. However, it is
used more extensively in hotels and institutions than in kitchens where
cooking is done on a small scale.


GAS

54. VALUE OF GAS AS FUEL.--As a fuel for cooking purposes, gas, both
_artificial_ and _natural_, is very effective, and in localities where
the piping of gas into homes is possible it is used extensively. Of the
two kinds, artificial gas produces the least heat; also, it is the most
expensive, usually costing two or three times as much as natural gas.
Both are very cheap, however, considering their convenience as a kitchen
fuel. Heat from gas is obtained by merely turning it on and igniting it,
as with a lighted match. Its consumption can be stopped at once by
closing off the supply, or it can be regulated as desired and in this
way made to give the exact amount of heat required for the method of
cookery adopted. Neither smoke nor soot is produced in burning gas if
the burners of the gas stove are adjusted to admit the right amount of
air, and no ashes nor refuse remain to be disposed of after gas has been
burned. Because gas is so easily handled, good results can be obtained
by those who have had very little experience in using it, and with study
and practice results become uniform and gas proves to be an
economical fuel.

55. MEASUREMENT OF GAS.--Gas is measured by the cubic foot, and a
definite price is charged for each 1,000 cubic feet. To determine the
quantity used, it is passed through what is called a meter, which
measures as the gas burns. It is important that each housewife be able
to read the amount registered by the meter, so that she can compare her