all foods may be cooked in the fireless cooker except those which
have to be crisp or brown, though roast meat may be browned either
before placing in the cooker or when the process of cooking is nearly
finished. Cereals, one of the most wholesome foods known, are greatly
improved by use of the fireless cooker. The long cooking makes them more
digestible and gives them a flavor which they lack when cooked only
fifteen or twenty minutes.

Any person having a fair idea of the general principles of cooking will
need very little instruction for the successful use of the fireless
cooker. The following recipes do not pretend to cover the wide variety
of food possible to fireless cookery, but only give an idea in the
preparation of a few simple dishes that might be used for most any meal.

BEEF BROTH.

Wash one pound of lean beef from the shoulder or round. Chop the meat
fine and remove pieces of fat; put meat into a pint of cold water with
one-fourth teaspoon of salt and let it soak in a cold place for an hour.
Place meat in a small cooker pan set over a large cooker pail of hot
(but not boiling) water; heat the broth until it registers 165 degrees
Fahrenheit. Slip pails into cooker for half an hour. Strain through
coarse wire strainer, remove fat and serve at once in a heated cup. It
may be chilled or frozen to the consistency of mush.

ROLLED OATS.

Remove any husks or pieces from one cup of rolled oats. Put two and a
half cups of water, one teaspoon of salt and oats into a pan that fits
into a cooker pail. Boil until slightly thickened, stirring frequently;
put pan over a cooker pail of boiling water and put into a cooker for
from four to twelve hours. This is the ideal way to prepare rolled oats,
as it is almost impossible to cook it too long.

BOILED POTATOES.

Scrub potatoes with a small brush. Pare them and let them stand a while
in cold water. Cook them in a large amount of boiling salted water in a
cooker pail. When they have boiled one minute put them in the cooker for
from one and a half to three hours. New potatoes will not require so
long to cook as old.

BOILED FISH.

Put a three-pound fish or three pounds of small fish into four quarts of
boiling water to which four teaspoonfuls of salt have been added; set it
at once into a cooker for one hour.

POT ROAST.

Have the butcher bone and roll three pounds of beef rump; dredge it well
with salt, pepper and flour and brown it on all sides in