Soup stock, either seasoned or unseasoned, may be cooked in the fireless cooker. If a brown stock is wanted the meat should be browned in drippings as for any good stew, cold water added in the right proportions- and sufficient to fill the utensil it is cooked in, and the whole slowly heated and carefully skimmed before it is put into the cooker and left there for ten or twelve hours. It should be clear and have boiled ten or fifteen minutes before it is taken from the stove. It should be skimmed and reheated before the vegetables are put in. Then it should be raised to the boiling point again and put into the cooker for an hour or two longer. For an unseasoned soup stock it is recommended that the meat, after it is thoroughly washed, be allowed to stand in cold water half an hour before it is put on the stove. For one shin of beef about four quarts of water are required. If beef is used from the shin or the middle of the round or the neck, five quarts of water or a little more will be needed for six pounds of beef. The fireless cooker is not adapted to cooking very small quantities of anything, unless the small quantity is put in a pail set inside of the regular utensil, which must be filled with hot water.