nsiderably below the boiling point.

Stewing or fricasseeing is really cooking slowly in a sauce after the
meat has first been browned in a little hot fat. If the mixture is
allowed to boil the meat will be tough and shriveled, but if properly
stewed it will be soft and easy to digest. Fricasseeing is the most
economical of all methods of cooking meat, as there is very little loss
in weight, and what is lost from the meat is found in the sauce.

Braising is a method much used in France, and is a cross between
boiling and baking. It is done in a covered pan in the oven. The meat is
first browned in a little hot fat and then placed in a pan which is
partly filled with stock or water. The pan is covered closely and set in
a hot oven. After ten minutes the temperature of the oven is reduced to
a very low point, and the meat cooks slowly as the stock in the pan
evaporates. This method is the best for inferior pieces which require
long, slow cooking. It is an excellent method of cooking veal. Meat
which is lacking in flavor can be flavored by adding vegetables or herbs
to the stock in the pan.

Different cuts of meat require different methods of cooking to bring
about the best results. The following diagram and the accompanying
suggestions for proper cuts for certain methods of cooking are those
given by a prominent teacher in one of the leading domestic science
schools in the United States.

[Illustration:

1. Chuck
2. Ribs
3. Loin
4. Rump
5. Round
6. Hind Shank
7. Flank
8. Navel End
9. Clod
10. Fore Shank
11. Brisket.]

The Practical Value and Use of Fireless Cookers

_The object of the following article is to present in simple and
convenient form the history of the growth of fireless cooking and its
advantages over the ordinary methods, so that those women who have had
no experience in the management of fireless cookers may be encouraged to
try them, and those adventurous women who experimented with the earlier
cookers and met with disappointment may be induced to try again._

_Such eminent authorities as Linda Hull Larned, author of a series of
cook-books; Margaret J. Mitchell, Instructor of Domestic Science at
Drexel, Pa., and formerly Dietitian of Manhattan Institute State
Hospital, N. Y.; Mrs. Runyon, manager of the lunchroom in the Boston
Chamber of Commerce; and Miss Armstrong, director of the Drexel
Institute lunchroom--all advocate the use of fireless cookers, and unit