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.