6 THE POPULAR SCIENCE MONTHLY. 



oven; and, lastly, all kinds of meat and poultry develop their 

 respective flavors in the most appetizing manner when roasted in 

 my pulp oven at such low degrees of heat as not to give off any 

 smell or to dissociate any of the volatile elements of the juices 

 or fats, while for game nothing can. equal it. Quail and partridge 

 come out rich, juicy, and of almost too full a flavor. 



I have frequently served dinners or lunches of four or five 

 courses soup made the day before, reheated ; fish, meat, game, 

 potatoes, cauliflower, asparagus, onions, tomatoes, and custard 

 pudding all cooked in the same oven at the same time in the 

 dining-room, and served from the oven to the table in the china 

 or earthen dishes in which each had been cooked ; the only differ- 

 ence between one dish and another being in respect to the time in 

 which it had been subjected to the heat of the lamp or lamps, yet 

 without the least flavor or taint being carried from one kind of 

 food to the other. 



It will be apparent that, if cooking can be done in this way, 

 the whole art will consist in preparing the food according to writ- 

 ten or printed receipts, and in determining the degree of heat and 

 the time to which these dishes should be subjected. No watching 

 is needed, and indeed none is possible without danger of cooling 

 off the oven by opening it too often. Of course, it is better to use 

 two ovens than one, devoting one to meat and fish, served by a 

 lamp of moderate power for the right period of time, and the 

 other served by a lamp of higher power for cooking vegetables, 

 puddings, and pastry. 



My Aladdin ovens, so called, are adapted to methods of cook- 

 ing corresponding to broiling, roasting, baking, and braising ; but 

 they can also be used for boiling and simmering. 



My Aladdin cooker, so called, in which the heat is conveyed 

 through water, is devoted wholly to boiling, stewing, and simmer- 

 ing, especially the latter. I neither attempt nor desire to fry any- 

 thing in either kind of apparatus. About nine tenths of all the 

 cooking of my somewhat large family has been done with this 

 apparatus for nearly two years, and I also have an office lunch- 

 room for the use of about twenty employe's, in which no other 

 apparatus is or can be used. My summer kitchen at my sea-side 

 house is fitted with a grill which is very seldom used ; it proves 

 to be most convenient to use the cooking-stove, heated with hard- 

 wood chips, for boiling the water for tea and for occasional frying. 



My winter kitchen is a large one, and it depends upon the 

 range for warming it. The range, therefore, continues to be used 

 to some extent for cooking, mainly for preparing breakfast, but I 

 contemplate substituting a special stove without any oven, which 

 will heat the room with much less coal, the top of the stove being 

 fitted for cooking in the ordinary way. Neither the oven of the 



