ures and interests.

To the Wage-earning Woman

the fireless cooker is a positive godsend. She can put food into the
cooker before going to work, and return to find her meal all ready.

If the Housewife Lives in the City

and has to serve dinner at night all the preliminary cooking can be done
at noon, and the meal placed in the fireless cooker till evening.

To the Bachelor Girl

who lives by means of a kitchenette, and must do her cooking in what is
at once parlor, bedroom and kitchen, what a blessing is the absence of
heat and odors that the fireless cooker assures.

In Conclusion

we quote from a bulletin published by the University of Illinois, in
which a study is made of the methods of roasting and cooking meats. The
authors found that there was no advantage in cooking meat in a very hot
oven (385 degrees Fahrenheit), but rather a difficulty to keep it from
burning; that in an oven which was about 350 degrees Fahrenheit the meat
cooked better; and that in an Aladdin oven, which kept the meat at 212
degrees Fahrenheit, it cooked best of all--that is, it was of more
uniform character all through, more juicy and more highly flavored.
These findings point to an advantage in fireless cooking, and Miss
Mitchell asserts that practical experience bears it out. With regard to
meats cooked in water in the cooker, Miss Mitchell asserts that
experience has shown that they become well done and are more tender than
when boiled, showing that the temperatures necessary to reach that
degree of cooking are obtained even in the center of a large piece of
meat, without toughening or hardening the outside of the meat, as is
done when more intense heat is applied.

Recipes

The following recipes are for the cheaper cuts of meat exclusively, and
employ one or another of the preceding methods. Note that in all the
recipes the two general rules for tender and juicy meat are observed.
The outside of the meat is first quickly seared over to prevent the
escape of the juices, and after the first five minutes the heat is
reduced so as not to harden the albumen. Boiled or fricasseed meats
should cook slowly. If meat is boiled at a gallop the connective tissue
is destroyed, the meat falls from the bones in strings, and is hard and
leathery.

For stews, meat en casserole, or in any fashion where water is used in
the cooking, select the round (5), either upper or under. For boiling,
the clod (9) or the round (5) or th