THE ALADDIN OVEN. 373 



of the delicate and volatile flavors which usually flavor the house and 

 street, and not the food as it is brought to the table." 



After thus outlining the ideal cooker, she goes on to say, " For sim- 

 plicity, effective use of heat, economy of fuel, and development of fla- 

 vor in the food cooked, combined with increase of its digestibility, the 

 * Aladdin Oven ' is an apparatus far exceeding in merit any other now 

 on the market." 



Among the many advantages of the " Aladdin Oven " the following 

 may be named : 



1. The greater digestibility of the food cooked in it. In the high 

 heat of the ordinary oven many foods are so altered by the great heat as 

 to become very indigestible. This is notably so in the case of fat. The 

 high heat in some way breaks up the fat so as to make it exceedingly 

 indigestible and injurious to most stomachs. The more moderate heat 

 of the "Aladdin Oven " cooks fat pork and bacon so that even delicate 

 stomachs find it palatable and digestible. In the use of this cooker in 

 his own family the writer knows that many dishes, cooked by this slow 

 process, are readily taken and assimilated, which, when cooked in the 

 common stove, were difficult of digestion. 



2. Another feature is its economy. (1). In economy of food, little 

 is spoiled, as it is difficult to overcook or burn anything. (2) Economy 

 of fuel. A quart or so of kerosene will do the cooking for a family for a 

 day. (3) Economy of time and labor. In much of the cooking on the 

 ordinary stove the food must be constantly watched, often stirred, while 

 the cook is subjected to a very uncomfortable heat. Most dishes can be 

 Put into the " Aladdin Oven," and left entirely alone until they are com- 

 pletely cooked. Of course it takes some experience to know just what 

 degree of heat to apply, and how long it takes for a given food or a given 

 weight to be cooked. For instance, much of the cooking can be done 

 at night. The materials for breakfast being put into the oven in the 

 evening, will be all ready for breakfast, and hot for either a late or an 

 early breakfast. The comfort, especially in the summer, and conven- 

 ience to the cook, can hardly be overestimated. 



3. Using a liquid fuel makes it as easy to regulate as a common 

 lamp ; there are no ashes, no dust, no more odor than from a lamp, and 

 that is hardly noticeable if the lamp is kept clean. Any contrivance 

 that will enable one to set the breakfast to cooking before he goes to 

 bed, with no more trouble, so far as the fire is concerned, than to light 

 a common lamp and place it under the oven ; and in the morning to 



