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 unite in the assertion that it has invariably been found that a good understanding of their management has resulted in success followed inevitably by enthusiasm.