Corned beef, which is so seldom well cooked, may be beautifully done in the fireless cooker. A rather large piece may be cooked most advantageously, and the cook who is most particular picks out her own beef, eight or ten pounds of rump, and has it put in pickle for two, three, or four days as best pleases her. To cook this in a cooker it should be simmered on the stove for thirty or forty minutes after it has been carefully washed. It should be in the cooker for ten or twelve hours.