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LIBRARY

UNIVERSITf Of
CALIFORNIA

THE LIBRARY

THE UNIVERSITY

OF CALIFORNIA

AGRICULTURE
BEQUEST

ANITA D. S. BLAKE

Digitized by the Internet Archive

in 2006 with funding from

Microsoft Corporation

http://www.archive.org/details/bookofcaloricfirOOcalorich

THE AUTO-COOK

Book of ^*™i Recipes

A COMPILATION OF

More Than Three Hundredu Superior Recipes of All

Kinds, Meats, Game, Poultry, Fish, Cereals,

Vegetables, Soups, Puddings, Fruits,

Sauces, Desserts, Breads, Etc.

Especially Adapted to the New Caloric
Fireless Cookstove,

GRAND RAPIDS, MICH.

CALORIC FIRELESS COOKSTOVE COMPANY

Price $1.00

By Caloric Fireless Cookstove Co.

AGRICU1TURE

GIFT

XJ/s

AGR1C.
LIBRARY

PREFACE.

THE recipes, explanations and directions, together with
other useful hints and suggestions pertaining to the cul-
inary art, contained in this volume were written and prepared
primarily for the benefit of users of the Caloric Fireless Cook-
er. It should, perhaps, be explained here that the word "fire-
less" is a misnomer. The proper word is "recalorator," which
literally means the conserving of heat, just as '"refrigerator"
means the conserving of cold. In both instances, the initial
calor (heat) and frigidity (cold) must be provided.

In the "hay-box," the predecessor of the Caloric cooker,
the initial heat was supplied by the large body of water or
liquid in which the food to be cooked was placed and brought
to the boiling point, the insulation of the hay keeping the
surrounding atmosphere from equalizing and thus dissipating
this heat, just as the charcoal and air chamber insulation of
the refrigerator keeps the surrounding warmer temperature
from rapidly melting the ice, and thus lowering the tempera-
ture of the food chambers. For boiling, steaming (to a cer-
tain extent) and stewing, the boiling liquid or water was
adequate to complete the cooking. But, of course, the tem-
perature could not be raised above 212 degrees Fahrenheit.
Inasmuch as there are certain foods which cannot be cooked
properly by boiling or stewing, in a liquid, the primitive "hay-

136

CALORIC BOOK OF RECIPES.

box" and its commercial successor, the original Caloric Fire-
less Cookstove, was not a real cookstove — it could neither
bake nor roast. To supply this deficiency comes the New
Caloric, which, with its genuine steatite radiators, furnishes
sufficient stored heat to raise the temperature in the Caloric
insulated oven and insulated compartments to over 400 de-
grees Fahrenheit. Inasmuch as the baking heat is only be-
tween 325 and 350 degrees, it will be readily appreciated that
the New Caloric really does BAKE and ROAST, as well as
boil, steam and stew — literally cooking anything required for
the table.

That this method of cooking is superior in results, from
every standpoint, we need not explain — it is too well under-
stood.

The first requisite is to acquaint ones self thoroughly
with the New Caloric. Therefore we request all housewives
to study carefully the directions for use.

While the time and the ingredients required for cooking
are stated, nevertheless a little experience will determine that
these can be regulated according to the tastes of the individ-
ual. It will take a little time for the thoughtful housewife
to master all the advantages of the Caloric. There are count-
less arrangements and advantages which time and use will
reveal, not mentioned iri the directions and cookbook.

Pains have been taken to make the book international
and, in so far as possible, to please the varied tastes. It should
be understood at the beginning, however, that any recipe
can be cooked in the New Caloric. For this reason, the more
common recipes, such as bread and pies, are not included,

CALORIC BOOK OF RECIPES.

else there would be no end to the list. After some practice
according to the instructions of this book any woman in
any land or country will be able to prepare whatsoever she
has been accustomed to or might desire. It has been the
purpose of this book to embody principally the method of
preparing food. Formerly many ingredients were added
to the dish while cooking, whereas now all the details are
attended to beforehand, and the viands when done are the
same as heretofore.

CALORIC FIRELESS COOKSTOVE CO.
Grand Rapids, Michigan.

CONTENTS.

PAGE

Directions for Using the New Caloric 15

The Caloric from a Social Standpoint 20

Vegetables • • 25

Meats 35

Veal 45

Lamb and Mutton 51

Pork 58

Game and Wild Fowl 63

Fish 66

Mixed Dishes 68

Soups 74

Caloric Specialties 81

Cereals 86

Salads 90

Puddings and Sauces 94

Fruit Stewed no

Fruit Sauces 112

Souffles 115

Cakes , 117

CALORIC BOOK OF RECIPES.

PAGE

Pastry 121

Breads 123

The Cooking of Vegetables 125

A Useful Table 128

One Hundred Hints Worth Knowing 129

With the Fireless Cooker 135

Index to Recipes 141

DIRECTIONS FOR USING THE NEW CALORIC.

The principle of fireless cooking, as exemplified by the
Caloric fireless cooker, is that of recaloration, or the retention
of heat previously generated, through complete insulation.
In cooking, ordinarily, we heat food to a certain temperature ;
then we leave it over the fire, not to get hotter — that would
be impossible — but to keep it at that degree of heat. The
equalization of the surrounding temperature compels us to
keep on supplying heat, to cause the cooking food to continue
at the cooking temperature. If, once the food is made hot,
we insulate it so that the heat cannot escape, the cooking
will go right on just as if we continued to supply fresh heat.
A method has long been sought by which the heat energy
once generated might be conserved without having to add
constantly thereto, both for hygienic as well as economic
reasons. Hygienic, because it is admitted by all that any food
cooked comparatively slowly in an even temperature is not
only more nutritious, but also more palatable than that cooked
fiercely over, on or in, the hottest possible temperature. The
Caloric was the first to practically utilize this principle in the
making of a commercial fireless cooker. This was three years
ago. Now, the Caloric has made another great stride forward,
in the evolution of the New Caloric, which has literally per-
fected the art of fireless cooking, not alone in the boiling,

CALORIC BOOK OF RECIPES.

steaming and stewing feature, but also it has rendered possi-
ble baking and roasting as well. Of coarse, for baking and
roasting, some heat must first be placed in the oven, besides
that contained in the food itself, and this is done by means of
steatite radiators. With this heat the New Caloric econom-
ically and amply accomplishes anything which is possible on
a large range or gas stove.

THE HEATING OF RADIATORS.

The steatite radiators can be heated on gas, denatured
alcohol gas, oil, electric, coal or wood stoves or ranges. It
will not hurt the radiators to put them on red hot coals. The
time required to give the radiators the desired temperature
is from seven to fifteen minutes, depending, of course, on the
size and intensity of the blaze used. The radiators are tested
as one would test a sad iron. When using two radiators,
for baking or roasting, a good way is to heat both over one
blaze, one above the other, changing them at intervals of
about five minutes. About twenty minutes will heat both
plates over a single blaze.

COOKING.

For boiling, steaming or stewing, only one radiator is
used. This is heated and placed at the bottom of the recepta-
cle, on one of the asbestos mats. The food having been pre-
pared and placed in one of the Caloric utensils is set on the
radiator, after first having been brought to a boiling point
over a flame stove, and the aluminum cover clamped down.

CALORIC BOOK OF RECIPES.

The cover to the Caloric partition is then quickly closed and
fastened. With the use of one steatite radiator, the food will
be thoroughly cooked in about one and one-quarter the time
that would have been required over a flame stove. But even
if it be left in the Caloric for a much longer time it is not
harmful to the food, inasmuch as there is no evaporation what-
ever, and no consequent scorching or burning. The food will
keep hot for at least ten hours. It is not absolutely necessary
to use the radiators in boiling, steaming or stewing, but in
that case twice the time that is required for cooking over an
ordinary flame stove should be allowed in the Caloric. If the
radiators be not used, the food is simply brought to a boiling
point over a flame stove, the aluminum cover clamped down
and the vessel directly removed to the Caloric, and the lid
closed down and fastened. The Caloric should never be
opened during the period required to complete the cooking.

ROASTING.

Two steatite radiators are used for baking and roasting,
one at the bottom and one suspended in the rack in the place
of the regular cover of the large utensil. Every roast— beef,
veal, lamb, poultry or game — should be heated before putting
into the Caloric. As no liquid evaporates in the Caloric,
very little need be added. For this reason, no basting is re-
quired, and, of course, the Caloric is not to be opened while a
roast is being cooked — it is not necessary. The top radiator
supplies the necessary top heat for the roast. It requires only
a little more time to roast in the Caloric than in an ordinary
oven, after the roast has been browned or seared. For in-

CALORIC BOOK OF RECIPES.

stance, a roast of veal that would require three-quarters of an
hour in an ordinary oven will be roasted most beautifully in
one hour in the Caloric, or even in a little less time. But,
for the reasons previously mentioned, it does not injure the
roast if it is permitted to remain longer in the Caloric, as it
will not burn or dry, and become tasteless, if left for twice or
three times the period actually required for cooking.

BAKING.

Baking naturally requires the more careful attention, but
the results are most pleasing and surprising. Practically
everything can be baked in the Caloric, cakes, pastry, bis-
cuits, bread, puddings, beans, potatoes, apples — and all baked
fruit for that matter. Some practice, a little attention at first,
and success is assured. Two radiators are used in baking,
and these may be heated while preparing the batch for bak-
ing. With both radiators sizzling hot, it requires only about
the same time to bake as would be required in an ordinary
range oven, with a moderate baking heat. A little experience
will determine just the necessary time for baking. One radia-
tor is placed at the bottom, and the other resting on the rack.
The radiators should be heated slightly longer than for roast-
ing or boiling, inasmuch as the dough is cold when put in.
The Caloric vessel or the tin, if it be placed in a tin for bak-
ing, should be slightly warmed before putting in the dough,
but care must be taken that it is not made hot. While baking,
the Caloric should not be opened.

The sectional view of a No. 2 New Caloric illustrates the
the arrangement for baking and roasting, as well as boiling

CALORIC BOOK OF RECIPES.

and steaming, in the smaller compartment. In the No. 4 and
No. 5 New Calorics, the large oblong oven permits the use
of ordinary
baking tins.
But in the Nos.
1, 2, 3, and 6,
the baking and
roasting is done
in the larger
Caloric utensil,
or in a baking
tin that will fit
therein. The
steatite radia-
tor a is heated
and placed in
the bottom of
the larger com-
partment, on

the asbestos mat. Whatever is to be baked or roasted is
placed in a baking tin or directly in the Caloric vessel. Both
tin and contents should be also heated (except in case of
dough for cakes, bread or biscuit — the tin itself only need
be warmed) and the heated steatite radiator b suspended in
the nickeled rack in lieu of the cover to the utensil. When
boiling, steaming or stewing, only one radiator need be used,
as c.

THE CALORIC FROM A SOCIAL STANDPOINT.

Noteworthy is the great value this new invention of
fireless cooking, as exemplified in the Caloric, has already
proved to be in household social life. The housewife is above
all called and obligated to notice, test and use the new in-
ventions in the technical field, as far as they pertain to house-
hold matters. A woman may avoid a great deal of trouble,
but she may also create it. The progressive or non-progres-
sive management by the wife in the household, no matter how
small, is of such importance to domestic life, that it should
be given more attention than is generally the case. Why
does the husband often become estranged from home and
family? It is repeatedly said that the wife does not under-
stand how to bind the husband to the hearth and family
and, indeed, evidence seems against her. The wife does not
find the time to give the necessary attention to the husband,
who comes home from his business tired and hungry. She
does not find the time to give the needed care to dinner,
lunch or supper, the care which the husband should reason-
ably expect by virtue of his calling, and must lay claim to
from a health standpoint. The wife is taxed and worried
by the numerous kinds of work in the home, which diminish
her strength, so that she cannot do her best in any line. The
children, both large and small, the care of the home, the

CALORIC BOOK OF RECIPES,

washing, the sewing, the cooking — everything has to be over-
seen or executed by her; what is there left for the home-
coming husband? Discontent in all directions. How much
of the stated conditions can be changed, modified — even
avoided — by saving time for the harrassed wife ? The Caloric
literally saves hours. How much irritation and worry can be
avoided and how many pleasant things can be had by this
economy of time, to say nothing of the money saved !

And then the saving in the cost of cooking fuel, fully
seventy-five per cent. The time and money thus saved by
the use of such a fireless cooker as the Caloric is of ines-
timable benefit to the whole family.

The education of the children is the principal mission of
the wife. Where the mother herself can do the training,
can do it in quiet and peace, there the little ones fare well.
We call the twentieth century the century of the child. Never
before has there been so much consideration given to the
physical and moral development of the child as now. But
who, above all others, is called to the exalted mission of giv-
ing strength and energy to the development of the child,
if not the mother herself?

Too often the family income will not permit the mother
to devote herself to the proper oversight of the education
and the physical welfare of her children. There are so many
other things which have to be done. Again, it is the new
fireless cooker, the Caloric, which comes to her aid, which
enables the mother to procure for herself several hours spare
time which she may spend with her children. She can go out
with them and teach them so many things about nature.

CALORIC BOOK OF RECIPES.

And after one comes home from such agreeably spent hours,
one opens the little "fairy box," as the Caloric has been
named, and quickly places the hot and perfectly cooked meal
on the table. What a different, happy atmosphere will the
returning husband and father find, compared with that of
past times, when the harrassed wife wished she might post-
pone her husband's home-coming, even if only for a few min-
utes. And how eagerly the children will look through the
cookbook and pick out all the good things they would like
to have their mother put into that "fairy box" for the coming
day!

Many women are compelled to share in the wage-earn-
ing with their husbands. For these women who are employed
during the day, the Caloric should be of exceptional value.
The wife can put the food into the cooker before going to
work. Almost any food may be left a long time in the
Caloric without being impaired thereby. One can also regu-
late it well. With dishes which need to stay in the cooker a
longer time, one heats the radiators only a little. Then at
noonv when the children return from school and the husband
and wife come home from work, they find the meal all ready.
How gladly will the husband come home for each meal
when he knows that he can have good, nourishing and warm
things to eat. The children require good, regular meals
to keep them healthy and robust; then they go satisfied
and gladly to school, with a double zeal for learning. And
the money that is saved, through this new household inven-
tion, can it not be laid aside as a saving for hard times, sick-
ness, or being out of work? Or it can be used in part for

CALORIC BOOK OF RECIPES.

moderate, health-giving pleasures. For the bachelor — man
or girl — compelled to patronize restaurants or the typical
boarding house for their meals, should by all means make
themselves acquainted with the Caloric. By the use of even
the smallest size, with a small gas or denatured alcohol gas
stove to start the things and heat the radiators, they could
prepare for themselves a nourishing meal with little trouble
and slight expense. They could put the things into the cooker
mornings and noons, and so would twice a day be glad to
return to their lonely home. There are so many simple dishes
which every young lady and young man, too, even if they do
not know much about cooking, can prepare. The preparation
of the food would soon become a pleasure, and what a variety
of dishes one can have as compared with the sameness of
things in restaurant or boarding house !

SOME SUGGESTIONS.

Before putting things into the cooker be sure they are
heated through. It takes longer to heat a larger piece of meat
through than a smaller one. Whole potatoes, apples and
other fruit require more time to heat through than those that
are sliced. It takes longer to heat a kettle which is full than
one which is only half filled. So use your own judgment.

If dinner is to be served at night, all of the preliminary
cooking can be done at noon and placed in the Caloric until
evening.

Dried apples or prunes may be cooked in the cooker
over night. They will be done the next morning. Previous
to cooking they should be soaked in cold water from five to

CALORIC BOOK OF RECIPES.

twelve hours. Always use the water they have been soaked
in for cooking in.

Saurkraut will be tenderer and better flavored if it is
placed in the cooker the day before intended for use.

Meats and poultry which are somewhat tough may be
made tender by leaving it in the cooker a longer time.

The Caloric is an excellent thing for a family whose
members can not have meals at the same time. One can take
out part of the food and put the rest back and it will keep
hot for hours.

The Caloric is a great economy in the use of seasoning.
Half, and indeed sometimes a third and fourth part of what
one would use ordinarily, will be sufficient. In using the Cal-
oric nothing evaporates — all the delicious and delicate flavors
stay in the food. Therefore, be careful in the use of your
seasoning.

There is one Caloric kettle for each compartment of the
stove, (except the oblong oven of the No. 4 and No. 5,)
but it is sometimes very convenient to have two shal-
lower kettles which will fit well on top of each other. This
will enable one to cook two different dishes in one compart-
ment at the same time. Only one radiator on the bottom of
stove is required in such cases. The kettle with the dish
which requires the most heat should be placed at the bottom.

It is immaterial whether the kettles are filled, half filled;
or only a quarter. If you wish to prepare very small quanti-
ties use small kettles with tight-fitting covers that will go
inside the regular Caloric utensils.

VEGETABLES.

The Caloric is particularly good for the cooking of any
and all kinds of vegetables. For those boiled or cooked in
water, the same recipes apply as in an ordinary range or
stove. It is only necessary in such cases to bring the vege-
tables to a boil on a flame stove, and then remove with cover
clamped down to the Caloric, using only one steatite radia-
tor. In the case of vegetables requiring an exceptionally
long time, as, for example, beets and cabbage, it is advisable
to continue the heating on a flame stove for a quarter of an
hour, before removing to the Caloric. However, a little ex-
perience will determine the exact time required by each house-
wife. In baking vegetables, as baked potatoes, baked apples,
etc., both radiators are used, and it is well to simply heat
the vegetables before placing them in the Caloric. For bak-
ing ordinary sized potatoes it requires from three-quarters
to an hour, in the Caloric. But at first, until you have be-
come familiar with the use of the Caloric, it is advisable to
make the time longer rather than shorter, inasmuch as no
matter how much longer they are left in the Caloric they will
not become burned.

String Beans — Snap rather than eat the beans into small
pieces of about one-half inch and, unless they are very fresh,

CALORIC BOOK OF RECIPES.

it is well to soak them in ice water one hour before cooking.
Then throw them into boiling water and cook five minutes;
drain and cover with boiling milk ; season with salt and pep-
per and a little butter. Cover the dish and let come to a boil
and place in the Caloric and leave two hours or more. Serve
in warm dishes.

Peas — Shell and throw into boiling salted water. Boil
for ten minutes and by that time the water you have put in
should be nearly boiled away. Then cover with milk, add
butter, salt and pepper. Cover and bring to a boil and place
in the Caloric, leaving for two hours or more. Have a hot
dish to serve them in.

Beets — Wash and scrub, but do not cut the beets. Lay
them in boiling water and boil, covered, ten minutes. Place
in the Caloric and allow to remain two hours or more. When
taken out put them in cold water for a minute and slip the
skins off. Cut in slices and pour over a sauce made with two
tablespoons of butter, four tablespoons of lemon juice or vin-
egar, one-half teaspoon salt and a little pepper. Bring the
sauce to a boil and pour over the beets just before serving.

Green Corn — Husk and put in a kettle of boiling water,
add two tablespoons of sugar. Boil for five minutes covered
and then place in the Caloric for two hours or more. Serve
hot, rolled in a napkin.

Asparagus — Cut off tough ends. Cover with boiling
water, boil five minutes. Drain off the water. Cover with
boiling water, boil three minutes. Remove to the Caloric for

CALORIC BOOK OF RECIPES.

one hour or longer. Drain off the water; cover with milk;
season with butter, salt and pepper ; heat and serve.

Summer Squash — Remove skin and seeds. Cut in small
pieces, cover with boiling water. Boil five minutes and re-
move to the Caloric for two hours. Drain, mash and sea-
son with butter, salt and pepper.

String Beans — Take one tablespoon of lard and one of
flour, put in kettle and brown. Then add the beans, cut in
small pieces, stir well. Then cover with boiling water. Put
in Caloric kettle, boil five minutes. Remove to the Caloric
for three hours. Season with salt and pepper. If there is
too much juice, reduce on fire for a few minutes.

Onions — Cover onions with cold water and peel. Cover
with boiling water, and boil ten minutes. Drain the water off,
cover again with boiling water and boil five minutes. Remove
to Caloric for two hours. When ready to serve, drain and
cover with hot milk. Season with salt, pepper and paprica,
thicken with a little flour.

Carrots — Pare and cut into small cubes; cover with boil-
ing water, and add two tablespoons of sugar. Boil five min-
utes. Remove to the Caloric for three or more hours. When
ready to serve, drain and cover with milk. Thicken with
flour and season with salt, pepper, paprica and butter.

Potatoes Boiled — Pare and cut potatoes in quarters if
large. Cover with boiling water. Boil five minutes and re-
move to the Caloric for iy2 hours. Potatoes can be left in the
Caloric five or six hours without becoming soggy.

CALORIC BOOK OF RECIPES.

Potatoes Boiled (Unpeeled) — Put the thoroughly cleaned
potatoes into boiling water and boil them five minutes. Put
the covered kettle into Caloric. Time of cooking depends
on season of the year and kind of potato, 50 to 60 minutes.

Boiled Potatoes — Pare the potatoes, cut them into pieces
and put them into fresh water. Put them with salt into boil-
ing water and boil for five minutes. Put the covered kettle
into Caloric. Time of cooking 40 to 50 minutes.

Potatoes Roasted in Butter — Pare 10 or 12 potatoes, cut
them into discs or slices. Brown butter and put potatoes
into it with salt and let them roast for five minutes, turning
them all the time. Put the covered kettle into the Caloric
50 minutes.

Stewed Potatoes With Parsley — Cook two tablespoons
butter or fat together with four to five tablespoons of flour
until light yellow. Stir smooth with water or rather stock
(or hot water and extract). Add salt, pepper, one table-
spoon finely chopped parsley and let it boil up. Slice 12 to
15 raw, pared potatoes. Put them into the gravy and let
boil for five minutes. Put covered kettle into Caloric.

Stewed Potatoes, Hungarian — Cut 12 to 15 medium sized
raw potatoes into small cubes. Heat two tablespoons of
butter and put potatoes into it. Add salt, one-half teaspoon
paprica and one large finely cut up onion. Stir through. Add
stock enough that potatoes are covered nicely and let boil
for five minutes. Put the covered kettle into the Caloric
30 minutes. In taking up potatoes stir as little as possible.

CALORIC BOOK OF RECIPES.

Escalloped Potatoes — Peel and slice one quart raw pota-
toes, take kettle and put one layer of potatoes and small pieces
of butter, salt and pepper, and slice one small onion until
required quantity is prepared. Then sprinkle bread crumbs
over top, pour one pint milk over top, heat hot, place in Cal-
oric and bake 2.y2 hours, using both hot radiators. These are
delicious.

Escalloped Potatoes, No. 2 — Slice cold, boiled potatoes
into kettle, season well, thicken one pint milk and pour over
top and bake two hours in Caloric, using both hot radiators.

Mashed Potatoes — Cut 12 to 15 raw pared potatoes into
pieces. Cook them in salt water as directed in above recipe.
When done, pour off the water and mash potatoes fine. Add
as much boiling milk as necessary. Put them into a potato
dish and pour browned butter or fried bread crumbs over
them.

Mashed Potatoes With Apples — Pare and cut up potatoes.
Pare also good cooking apples, take out core. Have equal
parts of apples and potatoes. Put them into boiling water
and let them boil for five minutes. Put kettle into the Cal-
oric 45 minutes. When done pour off the liquid and mash
potatoes and apples. Stir in a few tablespoons of hot butter
and put kettle back into the Caloric. This is a very piquant
side dish for well spiced meats.

Potato Stew — Lay three slices of salt pork, fat and lean,
in the stew kettle, and let it fry. Pour off part of the fat if
too much. Slice an onion and fry with the pork. When it

CALORIC BOOK OF RECIPES.

browns, put in the potatoes, sliced not too thin, and boiling"
water just enough to cover. Remove to Caloric kettle and
boil five minutes without lifting the cover; remove to the
Caloric for two hours. When ready to serve, season with but-
ter, pepper, paprica, and one cup of cream, heat and serve.

Macaroni Plain — Boil one-half pound of sticks well broken
up for five minutes, with one-half teaspoon of salt. Without
lifting the cover remove to the Caloric for two hours. Drain,
and thicken two cups of milk with flour. Season with butter,
pepper and salt and paprica. Drop in the macaroni. Heat and
serve at once.

Macaroni and Cheese — Cook the macaroni as for plain.
Place a layer of macaroni in pudding dish, cover with layer of
white sauce covered with a layer of grated cheese. Alternate
until the dish is filled. Put layer of bread crumbs on top
with bits of butter, and bake one-half hour.

Vegetable Oysters — Scrape two pounds of vegetable
oysters clean, put them immediately into water, so that they
stay white. Heat two tablespoons of butter until it com-
mences to bubble. Add three or four tablespoons of flour,
stir until flour is pale yellow and stir smooth with stock.
Put vegetable oysters, cut up in finger long pieces, into gravy,
add salt and, if gravy be too thick, a little stock. Put the
covered kettle into Caloric. (Two and one-half hours.)

Boiled Cauliflower — Remove the outer leaves and cut off
the stem close to the flowers. Do not break the cauliflower,
but wash thoroughly in cold water. Then soak in

CALORIC BOOK OF RECIPES.

cold, salted water, top downward, for one hour, allow-
ing one tablespoon of salt to one gallon of water. Drop
the cauliflower into the kettle of boiling water, salt
slightly, cover closely, cook for five minutes and place in
the Caloric for two hours. When done, lift it from the
water, stand it in a round dish, with the flowers up, pour
cream sauce over it, and serve.

Cauliflower, Different Way — Divide the head into small
parts and cook these for one-half hour in the cooker. Pro-
ceed the same as directed in first recipe for cauliflower.

Leave the head whole and cook the same as directed in
recipe No. i. When done take it out of the liquid, put it on
a platter and pour browned butter or bread crumbs browned
in butter over it. One may in addition sprinkle on a little
lemon juice.

Peas (Puree) — Bring scant quart of water to a boil, put
one pound of peas into it and let them boil for ten minutes.
Put the covered kettle into Caloric two hours. When done
take them out and rub them through a colander (after tak-
ing the peas out of, the Caloric, close cover of the Caloric
again, in order to retain the heat). Brown four or five table-
spoons of flour with butter or fat and stir smooth with cold
water. Stir this through the peas and put them back into
Caloric for keeping them hot.

Peas, a Different Way — Brown (not too dark) four or
five tablespoons of flour together with three tablespoons of
fat, or butter, stir smooth with cold water. Into this put
one pound of peas, salt and, if necessary, some more water

'31

CALORIC BOOK OF RECIPES.

and let cook for ten minutes. Put the covered kettle into
Caloric 2l/± hours. When peas are done, rub them through
a colander and add a little meat extract.

Pumpkin — The hardest part of preparing a pumpkin for
stewing is the taking off the rind and in the case of new
pumpkin when the rind is free from decay it is worse than
wasted labor, for the nearer the rind the sweeter the meat.
Cut the pumpkin into strips and then into pieces as usual
and stew rind and all. Of course, you have thoroughly washed
your pumpkin before cutting; when stewed and cool, rub
through a colander, which takes out all the bits of rind, leav-
ing a rich, sweet residue.

Potatoes in Butter, No. 2 — They are prepared the same
as directed above, except that one selects small potatoes,
leaving them whole. (1% hours.)

Sliced Potatoes With Bacon — Pare potatoes and cut them
into slices. Fry piece of bacon in a little lard until light
yellow. Put the potatoes with a little salt into this and let
them fry for a few minutes without turning them. Put the
covered kettle into the Caloric one hour. When the potatoes
are done, turn them out of the kettle on to the platter so
that the yellow fried side comes on top.

Potatoes With Fried Sausage — Pare and slice potatoes.
Fry sausages quickly brown. Heat plenty of butter ; put layer
of potatoes into it, then some fried sausages, then potatoes
and then sausages, etc., letting potatoes be the top layer.
Put some butter and sprinkle some salt and pepper on each

CALORIC BOOK OF RECIPES.

layer. Let the whole roast for a few minutes without turn-
ing it. Put the covered kettle into the Caloric i% to \]/2
hours. Nice served with sauerkraut.

Potatoes With Parsley — Pare 10 to 12 large potatoes,
slice them very thick and divide slices into long narrow
pieces. Heat 1^ tablespoons of butter. Put the potatoes with
salt into it. Add one tablespoon of chopped parsley and let
potatoes cook for a few minutes, stirring them. Put the
covered kettle into the Caloric forty-five minutes.

Potatoes With Ham — Are prepared as in above recipe.
Instead of frying sausages take smoked ham cut up small.
One serves lettuce or sauerkraut with them also.

Potato Dumplings of Boiled Potatoes — Grate 18 to 20
potatoes which have been boiled the day before. Mix them
with one cup of flour and one egg, salt, four tablespoons of
cream of wheat, so that it makes a pretty stiff dough, and
then form into medium sized balls. Put into boiling water,
slightly salted, for ten minutes. Put the covered kettle into
the Caloric one hour.

Macaroni With Tomatoes — Place a layer of sliced toma-
toes in pudding dish, then an inch of macaroni previously cook-
ed in the Caloric. Season with salt, pepper, butter and
paprica; cover with another layer of tomatoes and macaroni,
seasoned as before ; sprinkle the top with cracker crumbs
and bits of butter, and place in Caloric using both hot stones.

French Macaroni — Put one tablespoon of butter in a fry-
ing pan, add one cup of boiled macaroni, (previously cooked

CALORIC BOOK OF RECIPES.

in the Caloric), and one cup of grated cheese. Cook until the
cheese is melted, then add two well beaten eggs, season with
salt, pepper and paprica. When smooth, serve at once on hot
toast.

Minnesota Spaghetti With Tomato Sauce — Break a half
package of Minnesota Spaghetti into boiling water and boil
for 30 minutes, or until tender, strain and cover with cold
water while you prepare your tomato sauce. When sauce is
ready, throw the spaghetti into a frying pan with brown but-
ter for a few minutes, pour tomato sauce on spaghetti and
serve hot. Grated cheese may be sprinkled on it if desired.
Try this recipe for your tomato sauce: One can tomatoes,
one small onion sliced, one clove of garlic, three whole cloves,
ten whole allspice, six whole peppers and a pinch of baking
soda. A few stalks of celery may be added if handy. Boil;
put in the. Caloric until thoroughly cooked and strain through
a cheese cloth. Thicken with a tablespoonful of potato flour
dissolved in cold water ; add butter the size of an egg ; season
with salt and red pepper and boil five minutes longer.

Sauerkraut — Take one quart of sauerkraut and two
pounds of fresh pork. Cut the pork in slices and mix with the
kraut in the kettle. Cover with boiling water and boil ten
minutes without lifting the cover. Remove to the Caloric
for six to eight hours, using one radiator. A little salt should
be added before cooked, if needed. Drain, and serve on hot
platter.

MEATS.

Meat, although one of our most important foods — and
certainly the most expensive — is too frequently ruined in the
cooking. Often all the rich, juicy nutriments are cooked out
of it, leaving the hard, leathery fibre. It should be born in
mind that the most expensive meats are not necessarily the
most nutritious. If one thoroughly understands the right way
of preparing the cheaper kinds, and is provided with the
auto cook — the Caloric Fireless Cookstove — it is possible to
have a tender and juicy piece of meat at a comparatively small
cost. As Marion Harland says : "The secret of making tough
meats tender is the slow cooking, especially by braising, boil-
ing and stewing. The toughest fowl can be reduced to tooth-
some tenderness is steamed in a closed kettle or boiled or
braised in a covered roaster for several hours." The Caloric
is especially adapted for cooking in all these ways. Any
meats cooked in the Caloric will be found superior in every
way to those cooked entirely on a flame stove.

Boiled Beef — If you wish to keep the meat juicy, pal-
atable, and nutritious put it into boiling water. If you wish
to have a nourishing soup put the meat over the fire with cold
water. Put kettle with water over the fire and bring to boil.
The amount of water of course depends on the size of the

CALORIC BOOK OF RECIPES.

piece of meat and on the quantity of soup desired. Put the
meat in the water, add salt and seasoning (as onions, vege-
tables, etc.), desired. Let it boil tightly covered from 12 to
15 minutes. Do not skim, if .you did so you would throw away
some of the most nutritious parts. Put kettle in the Caloric.
Cooking time two hours, two pounds of beef.

Boiled Beef — The brisket or piece of round is good for
this. Put the suet nad trimmings of the meat in the kettle
and try out the fat. Then throw in the meat and sear quickly
on all sides. Remove the cracklings from the fat and cover
the meat with boiling water; bring to the boiling point quickly
and boil hard for five minutes. Add a little pepper and boil
gently for half hour. Without removing cover place in Caloric
and leave three hours or more, using one radiator. Then re-
move to a hot platter, salt well, garnish with cress or boiled
cabbage. The liquor should be saved for stock and sauce.

Stewed Beef — Take 2*4 pounds of meat from the under
part of the round and rub it with salt and pepper. Let it stand
from 30 minutes to one hour. Melt one tablespoon of butter in
the kettle, put in meat, add some sliced carrot, and a piece of
bay-leaf. Let it cook for 10 or 12 minutes occasionally turn-
ing the meat and adding a tablespoonful of water. Have ready
one or two tablespoons of flour dissolved in desired quantity
of water. Add this to the meat and let the whole boil up. Put
cover on kettle and place in Caloric. Cooking time two hours.

Beef Stew — Any of the cold bits can be used for this nicely
or the round or any of the cheap cuts. Cut all the fat from the
meat; the lean cut in small pieces. Fry the fat in a kettle

CALORIC BOOK OF RECIPES.

gently for ten or fifteen minutes. Then add meat seasoned
well with salt and pepper, and brown. Cut a slice or two of
onion, turnip or carrot and three or four potatoes into small
pieces and add to pan. Boil five minutes with cover on. Then
place in Caloric, and leave two hours or more. Remove
from Caloric to fire and thicken stew with one tablespoon of
flour rubbed to a paste in a little milk. Serve on large platter.

Corned Beef — For cold corned beef the plate piece is the
best; while for hot the brisket is to be preferred. Always
have a good layer of fat around it. Place in cold water and
bring slowly to a boil and boil thirty minutes, skimming well
the first few minutes. Have cover tightly closed before remov-
ing to Caloric and leave six or eight hours, using one radiator.
Cool in stock ; press between plates, and serve in thin slices.

Rolled Beefsteak — Have a steak cut from the round one-
half inch thick. Remove center bone and surplus fat. Over
this steak spread a dressing made of one cupful of soft bread
crumbs, one rounding tablespoon of butter melted, one level
teaspoon of poultry seasoning, or sweet herbs, one-half tea-
spoon of salt, one-half teaspoon white pepper. Press this
dressing down firmly, then roll compactly and tie securely
with twine. Into a cast iron skillet, put one fourth cup of beef
drippings or butter, and place over fire. When hot put in the
beef roll. Turn until it is a delicate brown. Remove to Cal-
oric kettle. Add to the fat remaining in the skillet one-fourth
cup of flour, when thoroughly blended add one pint of boiling
water. Season with salt and pepper. Pour over the beef roll
and boil fifteen minutes. Remove to the Caloric without re-
moving the cover for three or four hours, using one radiator.

CALORIC BOOK OF RECIPES.

When done remove the strings and serve on platter. Add a
little onion juice to gravy and pour over roll.

Beef a la Mode — Take four to six pounds from the under
part of the round of beef cut thick. Wipe and trim off the
rough edges. Put in a deep earthen dish. Pour over it spiced
vinegar, made by boiling for five minutes one cup of vinegar,
one onion chopped fine, three teaspoons of salt, and one-half
teaspoon each of mustard, pepper, cloves and allspice. Let
the meat stand several hours, turning it often. Then lard it
with ten or twelve strips of salt pork, cut one-third of an inch
wide. Remove from spice and brown in hot fat in which two
onions and one-half a carrot have been fried. Remove the beef
to Caloric kettle, and add to fat enough boiling water to nearly
cover the beef. Boil twenty minutes. Put in small bag of
mixed herbs, and remove to the Caloric for five or six hours,
using one radiator. When ready to serve add more seasoning
and thicken with flour. Boil five minutes, strain over the meat,
and garnish with potato balls and small onions.

Stewed Beef With Ham — Rub three pounds of meat (filet-
piece is best) with salt and pepper. Let it stand for one-half
hour. Melt and heat in kettle two tablespoons of butter. Put
meat in it and add one-fourth pound smoked ham (cut up in
little slices) one large sliced onion, a carrot, two or three
cloves, and one bay-leaf. Turn meat several times. Then add
one-half cup of stock and let it boil 12 or 15 minutes. Dis-
solve two tablespoons of flour in some water or stock and stir
it in. Let boil a minute and close the kettle. Put into Caloric.
(Two hours).

CALORIC BOOK OF RECIPES.

Brown Beef Stew — Cut two pounds of beef into cubes
of one inch. Roll them in two tablespoons of flour. Put two
tablespoons of suet in sauce pan, shake it over the fire until it
is well melted. Remove the cracklings and throw in the meat.
Shake until it is slightly browned. Draw the meat to one
side of the pan, add two tablespoons of flour to the fat. When
smooth, add one quart of stock, one teaspoon of salt, one
onion, one bay leaf, one small carrot, one saltspoon of pepper,
one teaspoon of kitchen boquet. Put all together in Caloric ket-
tle, boil very slowly for thirty minutes. Without removing the
cover, remove to the Caloric for three hours, using one radia-
tor.

Beef Stewed in Vinegar — Rub about three pounds of beef
with salt, pour good vinegar over it and let it stand at least
over night. When ready to use melt and heat i*^ tablespoons
of butter, put meat into it, turn several times. Add two
sliced onions, one carrot, a piece of bay leaf, two cloves and a
pinch of sugar. Then add part of the vinegar the meat has
stood in and let it boil for 15 minutes. Dissolve ^2 table-
spoons of flour in sour cream (if cream is too thick dilute with
water or vinegar). Add this to the meat stirring some all the
time, and let it come to a boil. Cover kettle and put into
Caloric. Allow two hours.

Filet Roast — Rub a piece of filet with salt and pepper and
let it stand for one hour. Heat plenty of butter and brown
the meat in it, on all sides. Put without the cover on kettle in
the Caloric. Place the crossbar over open kettle and the sec-
ond hot radiator on top. Time for roasting one hour.

CALORIC BOOK OF RECIPES.

Filet Roast Steamed — It is advisable to take a large piece
because it keeps juicier. Rub meat with salt and pepper and
let it stand for one hour at least. Put plenty of butter in the
-kettle and heat it. Put in the meat and brown it. In turning
meat be careful not to prick with fork lest some juice escape.
Now add one little onion sliced, one teaspoon of capers. Let it
cook from 10 to 12 minutes. Dissolve one tablespoon of flour
in three-fourths tablespoons water. Pour it in and let boil
for a moment. Close the kettle and put into the Caloric.
Cooking time two hours.

English Roast — For this take rib piece (loin), have the
ribs taken out. Prepare the same as filet roast. Cooking time
iy2 hours.

Filet, Austrian Way — Cut off all the fat and skin from a
piece of fillet, pound it flat, after it has been rubbed with salt
on both sides spread it out on a meat board. Chop one-fourth
pound of bacon (fat) and three or four boned sardines and mix
with pepper, a pinch of ginger, and some tablespoons of bread
crumbs. Spread this dressing evenly on the meat, roll it up
and tie it. Heat a piece of butter, or fryings, in the kettle, put
in the meat and brown it on all sides. After this add five or
six tablespoons thick sour cream and keep it a few minutes
longer over the fire. Put kettle into Caloric without the cover,
using one hot stone underneath and one on top. When done
pull out the strings, slice meat and pour the strained gravy
over it.

Beef Roularde — Cut 2^ pounds of lean beef in five or six
equally thick slices with salt and put one on top of the other

CALORIC BOOK OF RECIPES.

and let them stand so for one-half hour. Make following
dressing. Chop one-fourth pound of bacon with two small
onions, mix with large pinch of white pepper. Divide it in
five or six equal parts and spread each part on a slice of meat.
Roll up each slice and wind with thread. Turn each little
meat roll in flour until they are white all over. Put them into
a kettle with hot butter and fry them to a nice yellow all
around. Then add three tablespoons sour cream, the juice of
one-half lemon, a pinch of sugar and one-half cup of stock.
Let them smother (kettle cover on) for 10 minutes and after
this put them into Caloric. Time V/2 hours.

Steamed Ribroast — Cut a roast in such pieces that a rib
is on every piece. Rub the parts both sides with salt and
pepper. Heat two tablespoons of butter, or fryings in kettle,
put the meat in it adding right away one large thinly sliced
onion. Brown meat and onion. In order to keep the onion
soft, add off and on one tablespoon of water to which has been
added a little beef extract. When meat is nice and brown put
cover on kettle and put in cookstove. Cooking time, one hour.

Oxtail — Cut the thick part of the tail in pieces, (cutting
through the joints) and sprinkle them with salt. Chop the
following articles : A small onion, a carrot, a parsley root, a
piece of garlic and celery root, fry this nice and yellow in
one-half tablespoon of butter. Put into this the pieces of
oxtail and fry them brown on all sides. Dissolve one table-
spoon of flour in some water and add this to the above and let
it soak a few moments. Put on kettle cover and place in
cookstove. One serves potato salad with it. Cooking time
two hours.

CALORIC BOOK OF RECIPES.

Beef a la Venaison (like game) — Rub 2}4 pounds of beef
(lower part of round or loin) lightly with salt and put in good
vinegar for three or four days. Take it out and drain it a
little. Cut very fat bacon in thin threads about a little finger
long and with a large needle sew several rows through the
meat. Now get ready the following ingredients: Two large
sliced onions, one little yellow carrot, piece of lemon peel and
one bay leaf, 12 to 15 peppercorns, large pinch of sugar and
several cloves. Heat piece of butter in kettle, put in the meat
and brown it lightly. Then add part of the vinegar (the meat
was kept in) and the seasoning. Let the whole boil for 15
minutes. Dissolve two or three tablespoons of flour in cold
water and add this to meat. Let the whole boil again for a
moment. Place the kettle with cover on tight in the Caloric
two hours.

Filet Slices in Butter — Take three or four slices about
one-half inch thick from the thick part of the beef tenderloin.
Rub them with salt and pepper.* Brown ij4 tablespoons of
butter in kettle. Put the slices of meat into this and fry them
on both sides to a nice brown. Put cover on kettle and place
in Caloric forty-five miutes. They are nice to serve with
cauliflower or asparagus.

Pickelsteiner Meat from Beef Tenderloin — Cut 2}4
pounds of beef tenderloin in medium sized cubes. Get ready
one-fifth of a pound of bacon, piece of butter broken up in
little pieces, 10 or 12 pared raw potatoes (cut up in cubes) the
following vegetables: A handful of parsley, piece of garlic,
one onion, two or three carrots. Cut all those vegetables

CALORIC BOOK OF RECIPES.

fine, melt in your kettle a piece of butter, put in a layer of
potatoes, a layer of vegetables and a layer of meat. Sprinkle
salt and paprica sparingly between each layer. Put bacon and
butter on top of potatoes. Put in this way until everything is
used up. At last add one cup of water, or better, stock. Now
put the kettle on a blaze or range and heat through for five
minutes or longer. Close kettle and place in Caloric forty-five
minutes.

Beef Roll — Take a large slice of round steak, make a
dressing of bread crumbs seasoned well with salt, pepper and
sage and one egg, all moistened with water until sticky, spread
on roll, tie up tight with cloth around. Put into Caloric for
two hours to steam, then bake one hour in Caloric. This can-
not be beaten.

Beef Loaf, No. i — Three pounds of beef, one-half pound
salt pork chopped fine, three slices of stale bread rolled fine,
three eggs, salt and pepper to suit, one small onion, mix well
and bake three hours in Caloric.

Beef Loaf, No. 2 — Three pounds raw beef, one-half pound
raw ham, three eggs well beaten, three soda crackers rolled
fine, one teaspoon salt, one-half teaspoon pepper, three table-
spoons cream, six hard boiled eggs, mix very thoroughly
and cover and put into Caloric two hours. Uncover and
bake one hour in Caloric, using both hot radiators.

Gaulaulsh Stew — Cut a two pound flank steak in small
dice. Chop one onion and fry in two tablespoons of butter.
Brown the steak in the butter and cover with cold water

CALORIC BOOK OF RECIPES.

or stock. Boil slowly for 20 minutes. Season with salt, pep-
per and paprica, and thicken with a little flour. Boil three
minutes. Without lifting the cover, place in the Caloric for
three or four hours, using one radiator.

Pot Roast — For four or five pound rump roast of beef.
Place in iron kettle two tablespoons of suet. When melted,
brown the roast in the fat. Remove the meat to the Caloric
kettle and cover with boiling water. Boil slowly thirty
minutes, with a little salt. Without removing the cover, place
in the Caloric for four hours using one radiator. Add a
little of the liquor to the fat, and place the meat in and brown
for a few minutes over flame stove. Thicken the gravy with
flour. The liquor can be used for soup.

Boiled Tongue — Wash a fresh tongue of about three
pounds and place in a kettle of slightly salted boiling water.
Boil gently 30 minutes, skimming the scum, and for the last
15 minutes keep the cover on tight. Then remove to Caloric,
and allow it to remain six or eight hours, using one radiator.
It is a good plan to prepare it before retiring and let it remain
in the Caloric over night. In the morning remove from liquor,
press between plates and peel the skin off and serve in slices
on platter. If the tongue is corned, it should be well soaked
for several hours in cold water before boiling.

For Roast Beef, Veal or Mutton — Follow the recipe for
roast lamb.

VEAL.

Veal Rolls — About a pound and a half of veal steak off
the ham, less than one-half inch thick, cut in pieces four inches
square. Season with salt and pepper. A sufficient quantity of
salt pork, cut in strips about the size of little finger and wrap
veal around it, fasten with a tooth-pick, roll in flour, brown in
butter. Add to butter left in pan, flour to thicken, and about
one pint of milk. Let it boil up, and then pour over the rolls,
which have already been placed in one of the Caloric kettles.
Let it heat, and put away in the Caloric for about four hours.
Mushrooms can be added to gravy when ready to serve, and
makes a very delicious dish.

Curry of Mutton or Veal — Fry one large onion cut fine,, in
one heaping tablespoon of butter. Mix one tablespoon of
curry powder, one teaspoon of salt, one tablespoon of flour,
and stir into the butter and onion. Add gradually one pint
of hot water or stock. Cut two pounds of lean mutton in
small pieces, and brown them in hot fat. Add them to the
sauce, and boil them altogether five minutes. Remove to the
Caloric for four or five hours, using one radiator. Place the
meat on a hot platter and arrange a border of boiled rice.

Roasted Leg of Veal — Rub veal (from leg) with salt
and pepper and let it stand for half an hour. Heat in kettle

CALORIC BOOK OF RECIPES.

two tablespoons of butter into which put the meat. Brown it
on all sides. To this add two or three tablespoons of water
or stock. Put kettle without cover into Caloric using hot
stones underneath and on top of kettle. (One hour.)

Veal Roast Larded — Rub veal with salt and pepper and
let it stand for half an hour Then lard the meat nicely with
thin strips of fat bacon. Heat a piece of butter in your kettle
into which put the meat. Brown it on all sides. Dissolve a
little flour in water. Add this to the meat and let it boil to-
gether for five minutes. Put in the Caloric without cover on
kettle but using the two hot stones. (One hour.)

Veal Roast With Sweet Cream Gravy — Rub quite a piece
of veal with salt and pepper. Heat piece of butter in your
kettle. Into this put several large slices of bacon. Put meat
on top of these, let it fry from eight to ten minutes without
turning it, until the bacon becomes light yellow, but not
brown. Dissolve one tablespoon of cornstarch in one cup of
sweet cream. Add this to the meat and let cook together for
five minutes. Place kettle without cover in Caloric and use
two hot stones. (One and one-half to two hours.)

Veal Roast (back or breast piece) — Rub meat with salt
and pepper and let it stand for one hour. Brown it in butter
on all sides. Add a few tablespoons of water. Put into
Caloric and use both hot stones. (One and one-half to two
hours.)

Veal in Caper Gravy and Cream — Rub 2>4 to t,1A pounds
of veal with salt and pepper. (Shoulderpiece or leg.) Melt

CALORIC BOOK OF RECIPES.

two tablespoons of butter or meat fryings in your kettle, put
in the meat and turn it several times but do not let it get
brown. Then add one teaspoon of capers. Dissolve one
tablespoon of flour in one-half cup of thick sour cream, pour
this on the meat and let it boil five minutes. Put the kettle
with cover on into the Caloric. (i^4 hours.)

Rolled Calfs Breast — Have all bones taken out of the
meat arid rub it with salt and pepper. Prepare the following
dressing: Grind one-half pound of veal, one-fifth pound of
fat smoked ham, a medium sized onion, four or five boned
sardines, and parsley. To this add one egg, two tablespoons
sour cream, and five or six tablespoons of bread crumbs. Mix
well. Spread this dressing evenly on the meat, roll up same
and tie it well. Brown meat in butter. Add one-half cup
stock. Put into Caloric two hours. Use two radiators.

Steamed Calfs Breast — Rub 2^4 to 2>Va pounds of veal
with salt and pepper and let it stand for half an hour. Roll it
thickly in flour. Fry it in kettle with hot butter to a light
yellow. Add one-half cup of hot water. Place kettle without
cover in Caloric, using two hot radiators. (Cooking time ij4
hours.)

Veal in Highly Seasoned Gravy — Divide 2*4 to 334
pounds of veal in four or five parts and rub them with salt
and pepper. Heat in your kettle 1 to 1/2 tablespoons of
butter or meat fryings. Put meat into this and let it become
nice and yellow. To this add several tablespoons of either
sour or sweet cream, three finely chopped sardines, three tea-
spoons of French mustard, one-half teaspoon sugar and if one

CALORIC BOOK OF RECIPES.

likes it, a piece of lemon rind. Cover the kettle and let the
whole cook for ten minutes. Put into the Caloric. (One hour.)
Serve macaroni with it.

Veal in Light Gravy with Parsley — Rub veal with sait
and pepper. Melt in your kettle piece of very fresh butter.
Put meat into this and turn several times. Now add right
away one cup of stock or cup boiling water with some meat
extract. Then add one teaspoon chopped parsley and one-
half tablespoon of flour dissolved in water. Boil a moment
and put in Caloric, with cover on kettle. (One to one and one-
half hours.)

Veal with Tomatoes — Cut about three pounds of veal in
several pieces and rub them with salt. Heat one or two table-
spoons of butter or meat fryings in kettle, put in the meat
and turn it once, now add one onion, three or four tomatoes,
one carrot, and a piece of celery root. (All those things must
be cut up.) Add three or four tablespoons of sour cream and
a little vinegar, and let the whole cook for five minutes. Place
the closed kettle in the Caloric one hour. Before serving
add one tablespoon of flour dissolved in sour cream.

Veal Gulash — Cut 2}4 pounds of veal in cubes and salt
them. Heat in kettle some meat fryings or butter, to which
add two large sliced onions, cook these for a few minutes, they
must stay white. Now put in the meat, one teaspoon of
paprica and stir through well. Let it cook for five minutes.
Sprinkle a little flour over the meat and add several table-
spoons of water. Put closed kettle into the Caloric. (45 min-
utes.)

CALORIC BOOK OF RECIPES.

Veal Loaf, No. i — Three pounds of veal chopped fine,
mix four crackers rolled fine, butter the size of an egg, three
eggs, three tablespoons sweet milk, one large tablespoon salt,
one-half teaspoon pepper, one tablespoon sage, mix all to-
gether and form into a loaf. Bake three hours in Caloric,
using both hot radiators. This makes a nice loaf and is fine
either hot or cold.

Veal Loaf No. 2 — iy2 pounds of veal chopped fine, one-
fourth pound of pork chopped fine, ten crackers rolled fine,
three eggs well beaten, cream or milk enough to moisten, salt,
pepper and sage to suit. Bake 3^ hours in Caloric, using
both hot radiators.

Veal Loaf, No. 3 — Three pounds lean veal, ij4 pounds raw
ham, three eggs well beaten, three soda crackers rolled fine,
one teaspoon salt, one-half teaspoon pepper, three tablespoons
cream, three tablespoons boiling water, mix all thoroughly,
grease a pan well, pack and press well, cover and bake two
hours in Caloric. Uncover and bake one hour. Serve either
hot or cold. This will serve eight people and is delicious.

Veal with Rice — Boil one-half cup of rice in salt water
till soft (one can do this the day previous). Cut 2}4 to 3%
pounds of veal in cubes. Heat in kettle two tablespoons of
butter, to this add the meat and a sliced onion. Leave it
until nice and yellow. Now add the rice, which has been
thinned with six tablespoons of water to which is added meat
extract. You way add a little grated parmesan cheese. Let
the whole cook for a few minutes. Put the closed kettle in
Caloric. (45 minutes.)

CALORIC BOOK OF RECIPES.

Veal with Mustard Pickles — Cut into small pieces 2%
pounds of veal (bones left on) salt them a little. Heat in
kettle a piece of butter or meat fryings, but be careful not to
get it brown, to this add a sliced onion and two or three
tablespoons of flour. Cook this until yellow stirring it all the
while. Now put in the meat and let it cook five minutes,
turning it occasionally. Pour to it i1/^ or 2 cups of stock, or
hot water with some meat extract. Add one bay leaf, pinch
of pepper and one cup of mustard pickles cut in cubes, let
the whole cook for five minutes. Put the closed kettle into the
Caloric. (1% hours.)

LAMB AND MUTTON.

Roast Lamb — Take a small leg of lamb, sear all over in
hot skillet. Place in oven in roaster; season with salt and
pepper. Have the oven hot and turn often and roast for ten
minutes. Place in Caloric kettle and remove directly to Cal-
oric, using both hot radiators. Thicken liquor in roasting
pan with flour for the gravy.

Lamb With Dressing — (Take the forequarter.) Make a
dressing as you would for veal or fowl. Part the meaty skin
from the ribs, and fill the space with dressing, sew up the
opening. Before putting in the dressing, rub salt and pepper.
Brown the meat in plenty of butter. In doing this be careful
that the side that has the dressing does not burst open. When
meat is brown, put that side up. Put the open kettle into
the Caloric, using both hot radiators, two hours.

Boiled Leg of Lamb — Put the leg into kettle, cover with
fast boiling water slightly salted and boil hard for ten min-
utes. Skim the scum that rises and then reduce heat to just
a boil and boil gently for 20 minutes more. «Then place in
Caloric without lifting cover, using one radiator. In three
hours it will be nicely cooked. Remove from liquor to hot
plate; run knife through to let blood escape, and it is ready
to serve. A mint or caper sauce should be served with it.

CALORIC BOOK OF RECIPES.

Braised Mutton Chops — Heat two tablespoons of drip-
pings in frying pan and fry a slice or two of onion, celery or
carrot. Then brown the chops quickly on each side; place
onions on rack and lay the chops on top. Pour over fat from
pan. Add two cups of boiling water and bring to a boil for
five minutes. Place in Caloric and leave one and one-half
hours or more, using one radiator. Serve on hot platter, gar-
nish with parsley.

Roast Lamb — Cut meat into small pieces and rub with
salt and pepper and let them stand for half an hour. Brown
the meat in plenty if butter. Put the open kettle into the
Caloric, using both hot radiators 1^2 hours.

Boiled Leg of Mutton — Should be boiled the same as a
leg of lamb, placed in the Caloric without removing cover
and left to cook there two or three hours and then served on a
hot plate. The knife should be run through before serving
to allow the blood to escape.

Lambs Tongues Boiled — Put six tongues in salted water,
with the juice of a lemon. Boil five minutes. Remove to the
Caloric for six or eight hours. Serve cold, with tarter sauce.

Sheeps Tongues Braised — Wash, dredge with flour and
salt, and brown in salt pork fat, with one or two minced
onions. Put them in a pan with water or stock to cover. Add
one sprig of parsley, a little salt and pepper. Cover and boil
twenty minutes. Remove to the Caloric for four hours, using
one radiator. Remove the skins, trim neatly at the roots.
Place a mound of spinach in the center of the dish. Arrange

CALORIC BOOK OF RECIPES.

the tongues around the spinach. Alternate with diamonds of
fried bread.

Gulash Made of Lamb — Cut two pounds of meat from the
leg into cubes, mix salt with them and let stand for 15 minutes.
Sprinkle two tablespoons of flour over the meat and shake it
well. Cook two large, thinly sliced onions in one tablespoon
of butter until they are yellow. Into this put the meat, with a
half teaspoon of paprica, and a little white pepper, and cook
for a few minutes. Put the tightly covered kettle into the
Caloric one hour. Serve mashed potatoes with it.

Lamb Roast — Rub with salt. Brown it in butter or meat
fryings. Add several tablespoons of water and two onions (if
desired), stir occasionally and let it cool till the juice and onion
make a somewhat thick gravy. Put kettle into the Caloric
using both radiators, two hours. You may put eight or ten
small raw potatoes around the meat when you put it in the
Caloric.

Boiled Lamb — Put lamb (leg or shoulder piece) into two
quarts of boiling water. Add salt, and let it boil for ten min-
utes. Then put the tightly covered kettle into the Caloric one
and one-half to two hours.

Leg of Lamb a la Venaison — Cut off all the fat from a leg
of lamb and rub it with salt and pepper. Put it in vinegar to
which have been added the following ingredients: pepper-
corns, some cloves, two sliced onions, one carrot, one bay leaf,
several slices of lemon, and a little sugar. Leave the meat in
this for four or five days. When ready to use take it out, drain

CALORIC BOOK OF RECIPES.

well and lard thickly with bacon. Brown it in butter. After
this add a small portion of the spiced vinegar, two large
onions, (not those already used in the vinegar) a few juniper-
berries and a few capers. Cook the meat now for one-fourth
of an hour and during this time add at intervals (one by one)
five or six tablespoons of sour cream. Dissolve two table-
spoons of flour in some of the spiced vinegar and pour this
slowly to the meat; you may add a little more sugar if you
like the taste. Put the tightly covered kettle into the Caloric
and cook two to two and one-half hours.

Stewed Lamb Chops — Rub with salt and pepper lamb
chops. Heat two tablespoons of butter. Into this put the
chops (also, if desired, two large, very thinly sliced onions)
and let the chops steam in their own juice, turning them oc-
casionally, for eight or ten minutes. Should the onions stick
to the kettle, sprinkle a little water over them. Place one-half
tablespoon of flour over the chops and turn them once more.
Put the tightly covered kettle into the Caloric one hour.

Lamb in Light Gravy — Cut two pounds of lamb (back) in
pieces and rub them with salt and pepper. Just melt one
tablespoon of very fresh butter. Put meat into it and turn
once. Add right away one cup of broth, which may be made
of water and meat extract. Mix two tablespoons of flour in
four tablespoons of sour cream and pour this slowly to the
meat. Let it boil a second. Put the tightly closed kettle into
the Caloric one and one-fourth hours.

Another Recipe for Leg of Mutton — That very homely
dish, a boiled leg of mutton, is excellent cooked in the Caloric.

CALORIC BOOK OF RECIPES.

washed several times in cold water, three to four tablespoons
of strained, stewed tomatoes and enough water, to which has
been added meat extract, so that the meat and rice are covered
nicely. Let the whole cook five minutes more. Put this into
the Caloric using one hot stone. (45 minutes.)

Veal Croquettes — Put two pounds of veal in kettle with
enough boiling water to cover. Boil five minutes. Remove
to the Caloric for three hours. Chop fine and season highly
with salt, pepper, celery salt, paprica and lemon juice. Use
one and one-half cups of veal with one cup of thick cream
dressing. Shape in cylinders. When cool roll in egg and
bread crumbs and fry in hot lard.

PORK.

Roast Pork — Rub pork with salt and pepper. Heat one
tablespoon of butter in your kettle and in this brown the meat
from all sides, turning it occasionally, for 10 to 15 minutes.
During this time add once in a while a tablespoon of water.
Put the kettle into the Caloric using both stones. (Cooking
time depends on the size of meat, from 1^2 to 3 hours.)

Pork Ham with Cream Gravy — Remove all the skin and
fat from a piece of pork ham. Rub it with salt and pepper and
let it stand in some good vinegar for 24 hours. When ready
take it out and drain. Brown it lightly in kettle in iy2 table-
spoons of butter. Add part of the vinegar, a large sliced
onion, 10 or 12 peppercorns, carrot, teaspoon of capers, a little
sugar and 2^4 tablespoons of sour cream. Let it stew with
kettle covered for 15 minutes. Put into Caloric using two
hot stones. In fixing the gravy after the meat is done add
thickening of one tablespoon of sour cream. Add also a little
meat extract. (Cooking time two hours.)

Pork with Rice and Tomatoes — Cut 2^ pounds of pork
(from ham) into large cubes, sprinkle salt over them and turn
them in flour. Heat in vessel piece of butter or meat fryings.
Then put in the meat and let it cook a few minutes, turning
it occasionally. Now add one cup of rice which has been

CALORIC BOOK OF RECIPES.

Trim the leg well and put it into the big kettle of boiling
water. Let it boil about ten minutes, then add one tablespoon
of salt and two or three peppercorns. If you like the flavor,
a tiny piece of mace, of bay leaf and two or three cloves may
be added. Now put kettle into Caloric, using one hot stone.
In three or four hours it should be ready to be served with
caper sauce.

Pigs Feet — Use the hocks, singe them, scrape and wash
them thoroughly. Cover with cold water. Boil five minutes,
then remove to the Caloric for eight hours. When done take
one-half pint of vinegar, one small onion, one bay leaf, a few
whole cloves, and boil 15 minutes, and add to the pigs feet.
Heat all together. They are ready to serve.

CHICKEN.

Roasted Chicken — Rub the inside and outside of the chick-
en with salt and let it stand for half an hour to an hour. Brown
one tablespoon of butter in a kettle or basin. Brown the
chicken in this on all sides. Should the butter become too
brown, sprinkle a little water over it, this will evaporate
quickly and will hinder it from burning. You may repeat this
a few times. Put the chicken into the Caloric using both
radiators i^4 hours.

Roasted Chicken Highly Seasoned — Rub chicken with salt.
Heat butter, brown the chicken in this on all sides. Add the
juice of half a lemon, a pinch of sugar, one teaspoon of capers,
several tablespoons of sour cream, and let it cook for five
minutes. Put the open kettle into the Caloric and use both
radiators i^ hours.

Boiled Chicken — Wipe chicken, singe and cut for serving.
Place in kettle of slightly salted boiling water. It is nice to
boil a small piece of fat bacon with the chicken. Boil for ten
minutes and skim all the scum that rises. Then add a hand-
ful of rice and a cup of milk and more salt if needed. Boil
gently for one-half hour, with cover on. Place in Caloric
without removing cover and allow it to remain two hours
if the chicken is young, or three or four hours if it is an old

CALORIC BOOK OF RECIPES.

one, using one radiator. Serve on platter with a gravy made
from liquor and seasoned with chopped parsley, celery or
thyme and hard boiled eggs.

Fricasseed Chicken — Dress, clean and cut for serving.
Flour and salt slightly. Brown quickly in butter over a hot
fire; cover with boiling water and boil gently for one-half
hour. Then place in Caloric without removing cover and
leave for three hours. Take from Caloric and make gravy
with liquor by adding one tablespoon of flour, rubbed smooth
in one-half cup of milk ; salt and pepper to taste. Let it come
to a boil on stove and serve at once with hot biscuit.

Simple Chicken Fricassee — Cut the chicken into six or
eight parts and salt these lightly. Melt one tablespoon of
butter. Put the chicken into the butter when it commences to
bubble. Turn meat but once and add at once one cup of
broth (this may be made of water and meat extract.) Then
add one teaspoon of finely chopped parsley, (a piece of lemon
peel if so desired), lj4 tablespoons of flour stirred up in cold
water. Put the tightly covered kettle into the Caloric one
hour.

Cream Chicken — Take one large chicken, or six pounds,
and four sweet-breads. Cover with boiling water, boil 15
minutes. Remove to the Caloric for three hours, using one
radiator. If chicken is old leave longer. Remove meat from
the bones and skin from sweet-breads. Cut into small cubes.
In a double boiler put one quart of cream. In a small sauce
pan put four tablespoons of butter and five even ones of flour.
Stir until blended, and add to cream; when it thickens, sea-

CALORIC BOOK OF RECIPES.

son with salt and pepper and paprica and a little onion juice,
if desired. Add salt and pepper to the meat and put with the
cream with one can of mushrooms. Put in baking dish, cover
with bread crumbs and bits of butter, bake 20 minutes in oven,
or haif an hour in Caloric, using both hot radiators.

To Fry Old Chicken — Singe and cut up in small pieces.
Place in Caloric kettle. Cover with boiling water, add a little
salt and boil five minutes. Remove to the Caloric for four
or five hours, or over night. Leave in liquor until ready to
serve, then brown in butter, season with salt and pepper.
Serve with mushroom sauce.

Chicken Pie — Take one chicken and two pounds of veal,
cover with boiling water; boil 15 minutes. Then remove to
Caloric for five or six hours. When done remove the bones
and cut into rather small pieces. Put in baking dish, cover
with the gravy, which has been thickened and seasoned with
salt, pepper and paprica. Cut into slices two or three hard
boiled eggs and put in with the meat. Cover with a rich bis
cuit crust and bake in oven, or in Caloric, using both stones
sizzling hot.

Cream Chicken Stew — Singe, clean, and cut up ready to
serve a three pound chicken. Cover with boiling water and
boil slowly for 20 minutes. Remove the chicken, and add to
the liquor one cup of sweet cream; season with salt, pepper
and paprica, and thicken with a little flour; add the chicken
and boil three minutes. Remove to the Caloric for two or
more hours, using one radiator. When ready to serve add a
little chopped parsley.

CALORIC BOOK OF RECIPES.

Chicken Curry — Clean, singe, and cut three pound chicken
for serving. Put one-third cup of butter in a hot frying pan.
Add the chicken and cook ten minutes. Chop the giblets,
and two small onions. Add two teaspoons of salt, one tea-
spoon vinegar, one tablespoon of curry powder. Add to-
gether, and cover with boiling water. Boil five minutes with-
out removing the cover. Place in the Caloric for four hours,
using one radiator. When ready to serve, remove the chicken.
Thicken the liquid with flour. Strain, and pour over the
chicken. Garnish with border of rice.

Chicken Southern Style — Clean, singe, and cut in pieces
for serving, two young chickens. Season with salt and pepper
and fry in butter. Remove seeds from eight red peppers.
Cover with boiling water and cook until soft. Mash and rub
through a sieve. Add one teaspoon of salt, one onion, two
cloves of garlic finely chopped. Add this to the chicken and
cover with boiling water. Boil five minutes without lifting
the cover ; remove to the Caloric for two hours or more, using
one radiator. When ready to serve remove the chicken and
thicken with three tablespoons of butter and flour rubbed to-
gether.

Pickled Chicken — Boil two chickens in Caloric until ten-
der enough for the meat to fall off the bones. Put the meat
into a stone jar and pour over it one pint and a half of good
cold cider vinegar with which has been mixed half of the
water in which the chickens were boiled, add a few whole
spices if desired. This will be ready in two days and is good
for luncheon or supper.

CALORIC BOOK OF RECIPES.

Boiled Turkey — An old turkey may be cooked in from
six to eight hours. If especially old it may be taken out and
re-heated after about four hours. In this case the seasoning
may be added at the second heating. The turkey should be
stuffed as usual, then put into the kettle and boiling water
poured upon it until it is completely covered. Then take it
out and replace the boiling water with tepid water and put
the turkey in — heat slowly and when boiling put it into the
Caloric. When re-heating, add one tablespoon of salt and a
few peppercorns. When tender, put on a platter, spread all
over with butter and put into the oven until butter is melted.
Serve with a drawn butter sauce filled with oysters, or with
the liver and giblets chopped fine. Caper sauce is delicious
with boiled turkey.

Caper Sauce — Two tablespoons of butter, three table-
spoons of flour, one-quarter teaspoon each of salt and paprica
and one-half teaspoon of onion juice. When this is cooked
add iy2 cups of boiling water, one tablespoon of butter cut into
bits, one tablespoon of parsley and four tablespoons of capers.

Fricassed Turkey — The remains of cold roast turkey are
cut into neat slices. Place the bones and trimmings in a Calo-
ric kettle with a bunch of savory herbs, an onion, a little
lemon peel, pepper and salt, and one pint of water. Put on
the stove and boil five minutes. Remove to the Caloric for
two hours, using one radiator. Then strain and lay in the
pieces of turkey. When warmed through, beat the yolk of an
egg with two tablespoons of cream. Add slowly to the mix-
ture, and when it thickens it is ready to serve.

GAME AND WILD FOWL.

Partridge — Dress and wash, rub with salt. Heat two
tablespoons of butter and brown the fowl on both sides in
this. Should the butter become too dark, sprinkle a little
water over it. After the partridges are brown, add several
tablespoons of broth. Put open kettle into Caloric and use
both hot stones. If fowl is young allow one hour, otherwise
one and one half cooking.

Pigeons Roasted Hunter's Style — Rub three or four pig-
eons with salt. Tie a piece of bacon over breast. Heat in
kettle two tablespoons of butter and brown the pigeons on all
sides (if necessary sprinkle a little water over the butter while
browning). Put the kettle into the Caloric using both hot
stones 1^2 hours.

Pigeons, Roasted, Stuffed — Rub the pigeons inside and
outside with salt and let them stand for half an hour. Make
a filling. (This recipe is for two pigeons.) Stir one table-
spoon of butter together with one egg, add salt, pepper, nut-
meg, finely chopped parsley, (lemon peel if you like it) and
three or four tablespoons of cracker crumbs. Let this stand
for eight or ten minutes. Add milk enough to make a light
dressing. The dressing will be improved by adding finely
chopped giblets. Fill the pigeon with this dressing. For do-
es

CALORIC BOOK OF RECIPES.

ing this reach under the skin at the neck down to the breast
and put in the filling with a teaspoon. Tie securely with
twine. Heat butter in the kettle and brown the pigeons on all
sides. This must be done carefully ; should the butter become
too dark sprinkle a little water over it, this hinders the butter
from burning and may be repeated a few times. Be careful not
to prick the part which is filled with the dressing. Put the
kettle into the Caloric using both hot stones 1^4 hours.

Pigeons a la Venaison — Rub the pigeons with salt and
soak them for 24 hours in vinegar and water (half and half).
Drain them and tie slices of bacon all around them. Heat in a
small kettle butter and brown pigeons in it on all sides. Then
add a little vinegar and water, they were soaked in, one large
sliced onion, carrot, bay leaf, lemon peel, peppercorns, pinch of
sugar. Mix some flour with sour cream and stir this slowly
into the boiling gravy. Put the tightly covered kettle into
the Caloric one hour.

Pigeons Cooked in Vinegar — Cut the pigeons in half and
salt them lightly. Bring vinegar with onions, peppercorns,
and cloves to a boil. Into this put the pigeons and let them
boil a moment. Time same as in previous recipe.

Fricasseed Venison — Into a sauce pan put one tablespoon
of butter. Let it melt and brown. Slowly add one tablespoon
of flour, stir until perfectly smooth. Add to this one table-
spoon each of celery, onion, tomato, and one pint of stock,
one pound of venison steak cut in narrow strips. Let the
whole boil twenty minutes. Remove without lifting the cover
to the Caloric for five or six hours, using one radiator. When

CALORIC BOOK OF RECIPES.

ready to serve, season with salt, pepper and paprika and Wor-
cester sauce.

Escalloped Chicken — Remove the meat from one chicken
well cooked and place alternately in layers bread crumbs and
mashed potatoes and pour hot milk, one-half pint if neces-
sary, and put into Caloric 1V2 hours, using both hot stones.
This is fine.

German Fireless Cookstove's Household Fare — Make a
noodle dough of three eggs and the necessary flour. Divide
into three or four parts and roll out each part, not too thin.
When dough is dried off, cut it into strips a finger broad.
Cut one pound of beef filet or else one pound of lean, tender
pork into cubes. Chop coarsely two or three parsley roots,
a few yellow carrots, one medium sized onion. Cut about
two ounces of bacon into little cubes and some butter into
tiny pieces. Bring water to a boil. Into this put the noodles,
with some salt, and let them boil for ten minutes. Strain off
the water and let them cool. Grease a kettle thickly with
butter; into it put a layer of meat, layer of vegetables, layer
of noodles, etc., until all is used up. Sprinkle salt, paprica,
a few bacon cubes and pieces of butter on each layer. Pour
one-half cup of water over it and let boil for five minutes.
Put the covered kettle into Caloric with one hot radiator
underneath. This dish is very piquant and healthy. Cook-
ing time V/2 hours. Before serving stir through very care-
fullv.

FISH.

Fish is a food that may be cooked easily over a blaze, but
this is for such cases when one wishes to find the meal ready
when arriving home. Fish does not become soft nor fall to
pieces by standing a considerable length of time in the Caloric.

Boiled Fish — Roll the fish in cheese cloth and tie the
ends. Lower into a Caloric kettle of boiling water, to which
has been added the juice of half a lemon and a little salt.
Boil five minutes. Remove to the Caloric for two or three
hours. Drain and unroll from the cloth on to a platter. Gar-
nish with parsley and slices of lemon, and serve with drawn
butter sauce.

Cod Fish Balls — Shred one cup of cod fish. Pare and cut
into cubes one pint of potatoes. Put potatoes and cod fish in
kettle together, cover with boiling water, boil five minutes.
Remove to Caloric for three hours. Drain well, mash and beat
until very light. Add two teaspoons of butter, one egg
well beaten, one-fourth saltspoon of pepper, more salt if
needed. Drop by tablespoonfuls in hot fat.

Escalloped Salmon — Take one can salmon, place in a bak-
ing dish one layer of salmon, then sprinkle about one table-
spoon of flour, small pieces of butter, dash of pepper and salt,

CALORIC BOOK OF RECIPES.

and then another layer of fish and so on until the dish is
full, cover with cracker crumbs and heat and place in Caloric
about one hour using hot radiators. This is very fine. Try it.

Escalloped Salmon No. 2 — Take one-half pint of milk
and thicken quite thick, season well with salt, pepper and
butter and place alternately a layer of fish, then dressing,
sprinkle toasted bread crumbs on top and place in Caloric
one hour to bake, using both hot stones.

Escalloped Oysters — Take one pint oysters, one quart
of milk, place on stove and let come to a boil, then thicken and
season well, then put into Caloric and place small biscuit on
top and bake one-half hour with both hot radiators. This is
very delicious.

Egg Sauce for Fish — Melt in a sauce pan one heaping
tablespoon of butter. Blend with this one tablespoon of flour.
Then add gradually one cup of boiling water. Cook, stirring
briskly until sufficiently thick. Add salt, pepper and paprica
to taste. When ready to serve, cut into the sauce one hard
boiled egg.

Drawn Butter Sauce — Melt three tablespoons of butter;
add three tablespoons of flour; add slowly one and one-half
cups of hot water until the sauce boils. Season with one-half
teaspoon of salt. Serve with fish or lobster.

MIXED DISHES.

The so-called mixed dishes, where meat is cooked together
with vegetables, potatoes, etc., are especially suitable for the
Caloric.

Veal Gulash With Potatoes — Cut veal (from hind leg)
into cubes, salt them and sprinkle 1^2 tablespoons of flour over
them. Heat two tablespoons of butter. To this add (if de-
sired one thinly sliced onion and pinch of paprica,) and let
it cook for a few minutes. Drop the meat in, also eight or
ten raw potatoes cut up in small pieces ( if potatoes are very
small leave them whole.) Stir well. Place the covered kettle
into the Caloric one and one-fourth hours.

Mutton With Onions and Potatoes — Rub three pounds of
mutton chops with salt and pepper. Brown them in i1/* table-
spoons of butter. Then add one large, sliced onion, and let
it cook until the onion is yellow. Cut into cubes eight or ten
raw potatoes and add these to the meat. Mix everything well
and lastly add two tablespoons of water and let the whole
cook for five minutes. Place the covered kettle into the
Caloric one and one-half hours.

Boiled Mutton and Potatoes — Wash 2.y2 pounds of mutton
from shoulder or leg and be careful to remove all the little

CALORIC BOOK OF RECIPES.

bone slivers that may stick to it. Bring two quarts of water
to a boil, salt it for ten minutes. Add plenty of chopped
carrots, celery, onions, pinch of pepper and 15 or 18 sliced
raw potatoes and let it boil a moment. Large bones, those
from which one need not fear any little bone splinters, may be
cooked in the soup. Put covered kettle into the Caloric. Be-
fore serving, take out the meat and cut into slices. Crush the
potatoes a little so that the whole makes a rather thick soup.
1^2 to 1^4 hours.

Mutton With Turnips — Cut the turnips lengthwise into
narrow strips. Heat in kettle two or three tablespoons of fry-
ings or butter, add several teaspoons of sugar, brown this,
stirring it all the while. Drop in the turnips, add salt and
one-half cup of stock (which may be made of water with meat
extract) let it boil a moment. Sprinkle over it two or three
tablespoons of flour, stir thoroughly and add a little more stock
or water. Put in the meat and cook for ten minutes. Place
covered kettle in Caloric one and one-half hours.

Beef Tenderloin With Potatoes — Rub two pounds of beef-
tenderloin with salt and pepper. Brown it in two tablespoons
of butter. Add eight or ten raw potatoes which have been cut
into little strips or dices, the necessary salt, stir up and let
it cook for five minutes. Put tightly covered kettle into the
Caloric one hour.

Hungarian Sauerkraut — Cook one small cup of rice in
water until soft. One may do this the night before. Make a
paste out of the rice, one pound of ground pork, one pound of
ground beef, one egg, one onion, (cut up fine and cooked in

CALORIC BOOK OF RECIPES.

grease) salt and pepper. Heat three tablespoons of flour and
cook until yellow. Into this put the sauerkraut, turn it several
times and pour the necessary amount of water over it. Put
the tightly covered* kettle into the Caloric. After Ij£ hours,
take kettle out and put it over a blaze. Heat the steatite
radiator again. Make little oblong rolls from the meat paste.
Then spread out the sauerkrout in kettle in such a way that
you can fold the meat rolls entirely within the same. Put the
tightly covered kettle into the Caloric. (Second cooking time
one-half hour.)

Smoked Meat With Lentils— Wash and drain one pound
of lentils. Cook two tablespoons of butter with flour until
light yellow. Stir it smooth with stock, which may be made
of water and meat extract. Into this put the lentils, with
one-half quart of water, salt and also two or three pounds of
smoked meat. One may add a little vinegar, if desired. Put
the tightly covered kettle into the Caloric two hours.

Smoked Tongue or Corned Tongue — This is prepared
the same as the smoked meat in the previous number. Time
of cooking, 2$£ hours.

Chicken With Asparagus — Cut a young chicken into six
or eight parts and salt these. Melt and cook until it com-
mences to bubble one tablespoon of butter. Into this drop the
meat with some pepper, turn pieces once and right away add
one-half cup of stock. When it boils, add the tips of one
pound of asparagus, (the lower part can be used for soup) let
boil for five minutes. Put the tightly covered kettle into the
Caloric. Before serving add a little flour mixed with sweet

CALORIC BOOK OF RECIPES.

milk, put kettle over blaze and let it come to a boil. Cooking*
time in Caloric ij4 hours.

Veal With Onions, Paprica, Potatoes and Cfeam— Rub

two pounds of veal (from hind leg) with salt. Heat two table-
spoons of butter in which cook two large, thinly sliced onions
and one-half teaspoon paprica for a few minutes. The onions
must remain light and soft. Add two tablespoons of thick
sour cream and bring it to a boil. Cook the meat in this for
five minutes turning occasionally. Add eight or ten raw pota-
toes, cut up into cubes, and a little salt. Put the tightly cov-
ered kettle into the Caloric for il/\. hours.

Veal With Vegetable Oysters — Cook one pound of vege-
table oysters in salt water, and lay them aside. Melt two
tablespoons of butter. Into this put two pounds of veal, turn
it several times, but do not brown it. Add one-fourth quart
of water or stock, mixed with 2l/2 tablespoons of flour, the
vegetable oysters and let cook for five minutes. Put the tightly
covered kettle into the Caloric iji hours.

Veal With Asparagus — This is prepared like vegetable
oysters, except that one boils the asparagus only fifteen min-
utes beforehand. Cooking time in Caloric 1% hours.

An Old Fowl With Vermicelli — Divide a fowl into two or
four parts. Bring iy2 quarts of water to a boil, into which put
the meat, salt and vegetables for seasoning. One may also add
a little piece of soup meat and some bones, let boil for 15 min-
utes. Put the tightly covered kettle into the Caloric for three
hours. After this, take out the meat, strain the soup, put it

CALORIC BOOK OF RECIPES.

over the blaze again and cook vermicelli in it. Put meat back
into soup again and keep hot in Caloric.

Old Fowl With Rice — The process is the same as in pre-
vious recipe. After cooking the rice in the soup, heat the
radiator for the Caloric again. Put soup with rice and chicken
back again for 45 minutes.

CJricken With Peas — Divide the young chicken into six
or eight parts and salt these. Take two handfuls of young,
tender peas in the pods and cut these into diagonal pieces.
Heat slightly i1/* tablespoons of butter into which put meat
and peas and let cook a few minutes. Mix iy2 tablespoons of
flour with broth and pour this over meat. Put the tightly cov-
ered kettle into Caloric one hour.

Chicken With Mushrooms — Is prepared the same as
chicken with peas. Cut the mushrooms into fine pieces.

Boiled Dinner — Place in kettle three pounds of corned
beef or ham. Cover with cold water. Let it boil slowly for
20 minutes. Then add a small head of cabbage, a few carrots,
turnips and potatoes. Boil five minutes. Without removing
the cover, place in the Caloric for four hours or more, using
one radiator.

Boiled Beef Tongue — Wash the tongue thoroughly, rub
off with salt and wash it again. Bring water, to which have
been added vegetables and salt for seasoning, to a boil and let
the tongue cook in it for 15 minutes. Put the tightly covered
kettle into Caloric 2,y2 hours. When tongue is soft, take out

CALORIC BOOK OF RECIPES.

of the liquid and remove the skin. It is very good to serve
thinly sliced with any kind of vegetables.

Beef Tongue Boiled and Browned — Boil tongue as des-
cribed in previous number. Skin and slice it (slice must not
be too thin). Heat butter in a shallow spider and brown the
slices quickly on both sides in it.

Boiled Calf's or Swine's Tongue — Put the thoroughly
cleansed tongue into boiling water with salt and vegetables
for seasoning. Let boil for 10 minutes. Put the tightly cover-
ed kettle into Caloric i^ hours. Use tongues the same way
as beef tongues.

Meat Dumplings. With Beans — Chop one-half pound each
of beef and pork. Beat well together one tablespoon of butter
and one egg, add sliced onion cooked soft in butter, salt,
pepper, and one cup of bread crumbs and mix well with the
meat.' Cut one and one-half pounds of young, green beans
into little diagonal pieces. Heat in kettle two tablespoons of
butter, put beans into it with a little salt and summer savory.
Cook them a few minutes, stirring them constantly. Add some
stock and a little vinegar to taste. Sprinkle two or three
tablespoons of flour over beans. After they have boiled a few
minutes, push beans all into the center of the kettle. Form
little oblong rolls of the dough and put these all around the
beans. Let boil five minutes. Put covered kettle into Caloric
with one hot stone underneath. (1^2 hours.) In serving,
arrange dumplings all around the beans on a platter.

SOUPS.

The foundation of all soups is the juice or extract of meat,
poultry, game, fish or vegetables. The bones of meat are
especially rich in nutriment that goes to make up a whole-
some and palatable soup. The meat or bones for soup cost
but little and by using the Caloric the real expense of the dish,
the long cooking over the fire, is done away with and it be-
comes one of the most economical as well as nutritious of
foods.

Stock — Take two pounds of the hind shin of beef. Wash
and cut in small pieces. Add three quarts of cold water, six
whole cloves, six pepper corns, one bay leaf, one sprig of pars-
ley, one small onion, small piece of turnip and carrot. Put on
the stove and boil fifteen minutes slowly. Then remove to the
Caloric for six or eight hours. Strain through a colander.
When cold remove every particle of fat. Use this stock for
making different kinds of soup. It will keep several days.

Mutton Broth — Select the neck for the broth; wash well
in cold water; cut in pieces and put in kettle with two quarts
of water. Bring slowly to a boil, skim and boil gently for
fifteen minutes. Add an onion, turnip, celery, carrot, bay leaf
and pepper. Boil ten minutes longer with cover on ; then place
in Caloric without lifting cover and leave four hours or more,

CALORIC BOOK OF RECIPES.

using one radiator. ' Strain, season with salt and pepper.
Barley or rice can be served with this soup by adding four
tablespoons of either after skimming the scum off at first.

Chicken Soup — Save the liquor in which a chicken has
been boiled. The following day take the carcass and crack in
pieces. Place in kettle with liquor and add any gravy, dressing
or trimmings that may be left from the fowl. Add four table-
spoons of rice and bring slowly to a boil. Boil gently covered
ten minutes ; place in the Caloric and leave four hours or more,
using one radiator. Strain, season with salt and pepper and
serve.

Vegetable Soup — Take one small onion, one-half a carrot,
small piece of turnip, small bunch of celery. Chop all fine, and
add one cup of strained tomatoes, il/2 pint of stock, and one
cup of water. Boil for five minutes, and remove to the Caloric
for two hours, using one radiator. Season with salt, pepper
and paprica and serve without straining.

Corn Soup — Put one can of corn in kettle, with one quart
of milk. Boil five minutes. Remove to the Caloric for two
hours or more. Fry one tablespoon of chopped onion in three
tablespoons of butter. Add two tablespoons of flour and cook
until smooth. Strain, and pour on this. Season with salt,
pepper and paprika. Put in double boiler to keep hot, and just
before serving add the yolks of two eggs well beaten.

Puree Du Barry — Chop six almonds fine, add to them
a pint of potatoes cut in small cubes, two tablespoons of
onion, two tablespoons of mashed rice, one teaspoon of parsley,

CALORIC BOOK OF RECIPES.

one teaspoon of grated nutmeg. Place the mixture in the
Caloric kettle. Thicken with one tablespoon of flour. When
well mixed, add three quarts of stock. Boil five minutes.
Without lifting the cover, remove to the Caloric for two hours.
Rub through a sieve. Reheat, add a teaspoon of salt, two
cups of hot milk and serve.

Turtle Soup — Thoroughly clean the turtle. Put in kettle
and cover with cold water. Let it come to a boil and skim.
In a small bag tie one tablespoon of Tythme Marjory, and
sweet basil; let it boil with the meat slowly for twenty
minutes. Remove to the Caloric for five or six hours. Re-
move meat from the bones, and when cold cut in dice and
return to the stock. Season with salt and pepper to taste.
Brown some flour in oven, blend with butter and thicken the
soup to the consistency of cream.

Boullion — Take three pounds of lean beef, cut in cubes,
two quarts of cold water, one-half small onion, two bay leaves,
a little celery. Boil five minutes. Remove to the Caloric for
five or six hours. When cold remove fat. Before using drop
in a little bag of cinnamon and cloves. Season with salt and
pepper, and color with a tablespoon of caramel. Heat and
serve.

Chicken Jelly or Broth — Clean a small chicken, disjoint
and cut in small pieces. Remove the fat. Break or pound the
bones. Dip the feet into boiling water, scald until the skin and
nails will fall off. The feet contain gelatine, and when well
cleaned may be used for jelly. Cover the meat, feet and bones
with cold water. When it comes to a boil, boil ten minutes.

CALORIC BOOK OF RECIPES.

Without lifting the cover ,remove to the Caloric for six
hours, using one hot radiator. When cool, remove the
fat. Season with salt, pepper and lemon juice. Add the
shell and white of an egg. Put it over tne fire and stir
well until hot. Let it boil five minutes. Skim and strain
through a fine napkin. Pour into small cups and cool, when
intended for jelly. Serve hot, if intended for broth.

Green Pea Soup — Barely cover with boiling water one
cup of fresh shelled peas ; boil ten minutes and add two cups
of boiling milk, one teaspoon of butter blended with one of
flour. Salt and pepper, cover and bring to a boil. Place with-
out lifting cover, in Caloric and leave two hours or more. Re-
move from box, strain through sieve. Add one cup of cream
and serve.

Bean Soup — Wash and soak over night one quart of white
beans. In the morning drain and place in a kettle with one
and a half quart of boiling water, a few bits of fat meat, lean
or salt pork, and one teaspoon of salt. Boil gently for five
minutes. Place without lifting cover in Caloric and leave to
develop four hours without radiator. Take from box, strain
through fine sieve with one small onion cut up in small pieces
and serve.

Cream of Celery Soup — Take three or four heads of celery,
cut in small pieces, cover with cold water; bring slowly to a
boil. Boil gently ten minutes covered, then without lifting
the cover place in Caloric and leave two hours. Take from
Caloric and drain. Take two tablespoons of butter and four
tablespoons of flour ; place on the stove and blend thoroughly.

CALORIC BOOK OF RECIPES.

Add three-fourths pint of cold milk and cook. Then add
drained celery water and if stronger flavor is desired, press
the cooked .celery through a sieve. Season with salt and
pepper.

Cream Chicken Soup — Take two quarts of chicken stock.
Add one cup of chopped mushrooms, one tablespoon of
chopped parsley; boil fifteen minutes slowly. Thicken with a
little flour, season with salt, pepper and paprika, and just be-
fore serving add slowly one cup of rich cream.

Cream of Wheat Soup — Bring il/2 quarts of stock to a
boil. Add slowly, stirring constantly one-half cup of cream
of wheat and let boil for a few minutes. Put covered kettle
into the Caloric. Just before serving you may stir in a yolk
of an egg. This, however, is not necessary. Cooking time
one hour.

Rice Soup — Bring to a boil two quarts of stock, add three-
fourths cup of good rice and let boil for five minutes (rice
should be washed in cold water several times. It is not neces-
sary to scald good rice). Put the covered kettle into the
Caloric one hour.

Rice Soup With Green Peas — Cut a piece of bacon into
small cubes, fry them in a small piece of butter until light
yellow. Add some chopped parsley and onion, and cook for
a few minutes. Then add half a cup of fresh green peas and
half a cup of washed rice, and il/2 quarts of stock and let boil
for five minutes. Put the covered kettle into the Caloric one
hour.

CALORIC BOOK OF RECIPES.

Rice Soup With Tomatoes — Take the seeds out of sev-
eral tomatoes and stew them in very little water with one
sliced onion. Rub them through a colander. Heat slightly
two tablespoons of butter, put tomatoes and three-fourths cup
of washed rice into this and let it cook for a few minutes,
stirring all the time. Then add iy2 quarts of stock. Let boil
five minutes. Put the covered kettle into the Caloric one hour.

Asparagus Soup — Clean one pound of asparagus and cut
in half finger long pieces. Melt I to 1/2 tablespoons of but-
ter. When it commences to bubble add three tablespoons
of flour, stir and add immediately as much stock as is wanted.
Into this put the asparagus and boil five minutes. Put the
covered kettle into the cooker iy2 to 1^4 hours. When soup
is done stir in yolk of an egg. Little cubes of bread toasted
in butter put into the soup when it is served are nice.

Vegetable Oyster Soup — Is prepared the same as aspar-
agus soup in above recipe.

Potato Soup With Curly Cabbage — Cut one slice, about
one-third of an inch thick, of bacon into cubes, cut 10 to 12
raw potatoes into pieces, cut up fine one small head of curly
cabbage, several carrots and celery. Bring two quarts of
water to a boil, add the bacon, the cut vegetables, the neces-
sary salt and let boil for five minutes. Time in Caloric 1*4
hours.

Spanish Soup — Melt one tablespoon of butter, put in
about two ounces of bacon cut up in cubes and fry until yel-
low. Add a few pinches of paprica, salt, one chopped onion,

CALORIC BOOK OF RECIPES.

a little chopped parsley, cup of tomatoes, from which skins
and seeds have been removed, a little chopped parsley root
and celery. Stir well and let cook for five minutes. Add
one-half pound each of raw mutton and beef, cut up into cubes,
and let cook again for five minutes. One may also add half
a chicken cut in small pieces. Then add hot water, stirring
constantly. The amount of hot water depends on the quan-
tity of soup one wants. Put covered kettle into Caloric one
hour.

Apple Soup — Pare five or six good mellow cooking
apples, take out core and cut them into small pieces. Bring
to a boil i]/2 quarts of water. Put into this the apples, three-
fourths cup of washed rice, sugar to taste, pinch of salt, piece
of lemon peel and cinnamon bark. Let boil for five minutes.
Put covered kettle into Caloric \y2 hours. When soup is done
rub it through a coarse colander.

Cream of Wheat Soup With Raisins — Bring to a boil
\y2 quarts of water, into which stir very slowly one-half
cup of cream of wheat, add handful of raisins, piece of cin-
namon bark, sugar to taste, pinch of salt, one tablespoon of
butter; let it boil up. Put the covered kettle into the cooker
one hour.

Soup of Rice and Milk — Bring to a boil ij4 quarts of
milk, add one cup of rice, piece of cinnamon bark, sugar
to taste, pinch of salt and let it boil for five minutes. Put
the covered kettle into Caloric iy2 hours. If soup is too
thick add a little milk before serving.

CALORIC SPECIALTIES.

The following dishes are specialties of the fireless cook-
stove :

Boiled Ham — Cover ham with cold water, let it came to
a boil and boil thirty minutes. Add a wine glass of sherry, and
remove to the Caloric for six or eight hours, using one radia-
tor. Take from the water, cut off the rind, stick whole cloves
all over and bake one-half hour. Can be served without
baking.

Roasted Veal With Asparagus — Boil eight or ten stalks
of pared asparagus in salt water for 15 minutes. Take aspar-
agus out and set it aside. Rub two pounds of veal, any kind
of a piece, with salt and pepper. Heat in kettle two table-
spoons of butter and brown the veal in it on all sides. If butter
should become too brown, sprinkle a little water over it.
Put asparagus beside or all around the meat. Put kettle into
Caloric with one hot stone underneath and one on top. \y2
hours baking time. In serving, put asparagus around the
meat.

Roasted Veal, Pork or Lamb With Potatoes — Heat in
basin butter. Into this put the previously salted meat. Brown
it, sprinkle a little water over it from time to time. Add

CALORIC BOOK OF RECIPES.

eight or ten raw, pared, whole, not too large potatoes. Let
stew for a few minutes. Put into Caloric with one hot stone
underneath and one on top. In serving put potatoes around
the sliced roast. Bake one and one-half to two hours.

Veal With Green Peas and Dumplings — Stir together
one tablespoon of butter and two eggs. Add salt, two table-
spoons of milk, and bread-crumbs to make a light dough.
Put aside. Rub two pounds of veal with salt and pepper.
Heat one tablespoon of butter in kettle, into which put the
meat, turn it once and add immediately one cup of stock.
Stir three tablespoons of flour smooth in water and add this
slowly to the liquid. Let boil up. Shape little round dump-
lings of the paste you have put aside. Put these into the
boiling liquid. Sprinkle one-half cup of green peas over the
dumplings and let the whole boil a few minutes. Put the
covered kettle into Caloric with one hot stone underneath.
Before serving slice the meat and pour peas and dumplings
.over it. i% hours cooking time.

Veal Gulash With Butter Dumplings — Stir well together
two tablespoons of butter and three eggs. Add salt and
enough flour to make a light dough and then set aside. Cut into
cubes two or three pounds of veal (from shoulder, back or hind
leg). Sprinkle salt and flour over meat. Melt two tablespoons
of butter. Into this put one large, very finely cut up onion
and one-half teaspoon of paprica, cook for a few minutes.
Onion should stay white and soft. Add the cut up meat,
stir through well and let the juices draw out for ten minutes.
Add several tablespoons of stock or water. With a teaspoon

CALORIC BOOK OF RECIPES.

put little dumplings (of the dough that was set aside) into the
liquid and let boil for five minutes. Put the covered kettle into
Caloric with one hot stone underneath. Put Gulash and
dumplings on one platter. One hour cooking time.

Veal (Piquant) With Bread Noodles — Make a dough
of one egg and the necessary flour. Roll it out not too thin.
After it has dried cut it into strips, the width of a finger.
Rub moderately with salt two or three pounds of veal (shoul-
der piece or back). Heat in kettle il/2 tablespoons of butter.
Put meat into this and fry until yellow, turning it several
times. Add two or three tablespoons of vinegar, one teaspoon
of capers, pinch of pepper and sugar. Thicken with flour
stirred up in cold water. Put noodles carefully on top of
meat and let boil for ten minutes. Put covered kettle into
Caloric with one hot stone underneath, (i^ hours.)

Roasted Chicken With Asparagus — Clean eight or ten
stalks of asparagus, boil in salt water for 15 minutes. Take
out of the water. Heat one tablespoon of butter in kettle
and brown chicken in this on all sides. Sprinkle a little water
over it from time to time to prevent the butter from burning.
Put asparagus beside the chicken. Put kettle into Caloric
with one hot stone underneath and one on top. Bake for
iy2 hours.

Chicken, Piquant With Butter Dumplings — Prepare a
dough as directed in the third last recipe. Heat slightly
in kettle one tablespoon of butter; into this put the chicken,
cut up in two to four parts, turn it several times without
browning it. Add three or four tablespoons of vinegar, a few

CALORIC BOOK OF RECIPES.

capers, little piece of lemon peel, one sliced onion, and pinch
of sugar. Thicken with two tablespoons of flour stirred up in
water. With spoon put little dumplings (of the dough that
was put aside) into the boiling gravy. Let boil for five min-
utes. Put the covered kettle into Caloric with one hot stone
underneath. (134 hours.) In serving, put chicken on a plat-
ter with dumplings all around. Pour strained gravy, to which
has been added some meat extract over all.

Mutton Roasted in Browned Butter — Pare and cut into
little long pieces five or six white turnips. Brown together
one tablespoon of butter and two teaspoons of sugar. Put
turnips into this. Turn them a few times and add one-half
cup of stock or water, and salt. Sprinkle two or three table-
spoons of flour over them and let them boil up. Put aside. Heat
one tablespoon of drippings or butter. Put in two pounds of
mutton from the leg, which has been rubbed with salt and pep-
per, and brown this on all sides. To this add the turnips and let
the whole boil for five minutes. Put the covered kettle into
Caloric with one hot stone underneath. (Two hours.)

Tomato Sauce for Meat — Take one-half pint of stewed
and strained tomatoes, one onion, one bay leaf, and a little
parsley. Cook 15 minutes. Melt two tablespoons of butter,
add two tablespoons of flour, when bubbling, add tomato
slowly. Season with one-half teaspoon salt, sprinkle of pep-
per, a little paprica. Cook until smooth and glossy.

Mushroom Sauce — Melt two tablespoons of butter, add
two tablespoons of flour. When bubbling, add slowly three-
fourths cup of milk, one-fourth cup of mushroom liquor. Sea-

CALORIC BOOK OF RECIPES.

son with salt, pepper and paprica and add one-fourth cup of
chopped mushrooms. Heat and serve with steak.

White Sauce — Heat one pint of milk in double boiler.
Put two tablespoons of butter in a sauce pan and stir until it
melts and bubbles; be careful not to brown it. Add two
tablespoons of flour and stir until well mixed. Pour in slowly
the milk, stirring vigorously till perfectly smooth. Season
with salt, pepper and paprica.

Omelette — Fry five or six very thin omelettes. Put on
each a little melted butter, bread crumbs fried in butter,
raisins, sugar and cinnamon. Roll up each omelette. Pour
one-half cup of cream or milk over them and let them boil
carefully for a few minutes. Put basin into the Caloric, and
use one hot radiator underneath and crossbar with other hot
radiator on top. (One hour.)

Omelette With Apples — Are prepared as described in
above recipe. Before rolling up the omelette put on each one
sliced apples stewed in sugar.

Omelette Noodles — Bake very thin omelettes and cut
these into strips about a finger broad. Heat piece of butter
in a basin. Put in strips of omelette, sprinkle sugar and cin-
namon and pour one cup of milk over them. Let boil for a
minute. Put basin into the cooker with two hot stones. Time
three-fourths to one hour.

CEREALS.

The value of cereals as an article of food is admitted both
from the standpoint of economy and nutrition. As a matter of
fact, served with milk and sugar, they have the same food
value as meat, but up to the present, however, the chief draw-
back to the more general use of cereals is the fact that they are
generally not perfectly cooked. Almost without exception, the
directions accompanying prepared cereals give too short a
time for the cooking — it requires several hours to properly
cook most cereals and make them digestible. For obvious
reasons, however, on an ordinary flame stove, it is impracti-
ticable, and indeed almost impossible, to cook them the re-
quisite length of time. In this one particular, the Caloric
Fireless Cookstove is worth infinitely more than its cost.
The Caloric thoroughly cooks every kernel, rendering them
soft as jelly, yet preserving each perfectly whole. These gen-
eral directions should be observed in cooking cereals, namely :

It is preferable to cook them in a double boiler, that is one
vessel set in boiling water in a regular Caloric vessel ; salt the
water in the inner vessel, placing same directly over the fire.
Stir in the cereal slowly and cook for five minutes ; then place
this vessel in the regular Caloric vessel, which should be well
filled with boiling water, and continue the cooking a minute
or two covered ; then place the Caloric vessel enclosing the

CALORIC BOOK OF RECIPES.

inner one, in the Caloric without using a steatite radiator and
leave for four hours or more. It is then ready to serve.
Cereals for breakfast may be prepared just before retiring and
left in the Caloric over night. They will ordinarily be suffi-
ciently hot for serving for breakfast, but if not, they may be
placed over the fir^e a minute or two, until the water in the
outer vessel boils.

Quaker Oats — One small cup of oats, two and one-fourth
cups of boiling water, one teaspoonful of salt. Have the salted
water boiling directly over the fire. Stir the cereal in slowly
with a fork; cook five minutes. Then place in boiler of hot
water, cover, and cook a minute or two. Place in Caloric and
leave four or five hours or more. If not sufficiently
hot just before serving place over fire till the water boils and
the cereal is steaming. Then serve with cream and sugar.

Rolled Wheat — One small cup of wheat, two and a half
cups of water, one teaspoon of salt. Cook the same as
Quaker Oats.

H. O. — One small cup of H. O., two and one-half cups
of water, one teaspoon of salt. Cook the same as Quaker Oats.

Cream of Wheat — One small cup of wheat, four and one-
half cups of water, one and one-half teaspoons of salt. Cook
the same as Quaker Oats.

Cornmeal Mush — One small cup of meal, three and one-
half cups of water, two teaspoons of salt. Mix the meal first
with cold water till smooth, then add boiling water and cook
the same as Quaker Oats.

CALORIC BOOK OF RECIPES.

Old Fashioned Oatmeal — One small cup of oatmeal, three
and one-half cups of water, one and one-half teaspoons of salt.
Cook the same as Quaker Oats.

Oatmeal Gruel — Add one-half cup coarse oat meal, and
one-half teaspoon salt, to three cups of boiling water. Boil
five minutes, remove to the Caloric for six hours. Force
through a strainer, dilute with milk and cream. Reheat and
serve.

Rice Boiled — Take one cup of washed rice, and four cups
of boiling water, add one-half teaspoon of salt. Boil five min-
utes and remove to the Caloric for two hours. If cooking
a small quantity, put rice in smaller vessel with boiling water
around it.

Rice Cooked in Milk — Bring to a boil one quart of milk
into this put iy2 cups of washed rice, pinch of salt, piece of
cinnamon bark, sugar to taste. Let boil for five minutes.
Put the covered kettle into the Caloric i^ hours. Before
serving, sprinkle sugar and cinnamon or mace over the rice.

Rice Cooked in Milk With Filled Apples — Cook one cup
of rice in about three-fourths quart of milk, without season-
ing, as directed in above recipe. When it is cooled off
add sugar, lemon peel, pinch of salt, three-fourths tablespoon
of flour, two eggs and, if necessary, a little more milk. Grease
a basin thick with butter and put rice into it. Have pre-
pared beforehand 12 to 15 apples, remove the core, in such a
way that apples stay whole at the lower end, hole filled with
preserved fruit. Place apples side by side in the rice and

CALORIC BOOK OF RECIPES.

sprinkle sugar over them. Put the open basin into Caloric,
with one hot stone underneath and one" on top. Bake i1/*
hours.

Rice Cooked in Milk With Apples, a Simpler Way — Half
of the cooled of! rice mixed with the same ingredients as
given in above recipe is put into the basin greased with
butter. Put layer of sliced apples, mixed with sugar, over
the rice and put other half of the rice over the apples. Bake
as directed in above recipe.

Postum Cereal — Postum cereal is made from wheat, and
when properly cooked is a most wholesome beverage. It is
only by using the Caloric that the best results are
obtained. Place the cereal in a percolator or cheese cloth bag.
For every pint of water use four heaping teaspoons of cereal.
Place cereal in kettle, pour over it the boiling water, boil five
minutes and remove to the Caloric for five or six hours. If
used for breakfast, do the preliminary cooking before retiring.
Next morning strain cereal to coffee pot, and heat to boiling
point.

Coffee — For each person use one level tablespoon of coffee
and one cup of water. Use the Caloric kettle. Place on the
stove with cold water, and mix with coffee a little egg. Allow
the coffee to boil five minutes, then remove to the Caloric and
leave over night, or several hours. When ready to serve,
strain to coffee pot and heat to boiling point, but do not boil.
Reduce with boiling water if too strong.

SALADS.

Celery Salad — Remove the little roots from two or three
celery bulbs and wash bulbs very clean. Put them, with a
little salt, into boiling water and let them boil for five min-
utes. Put the covered kettle into the Caloric i to iJ/2 hours.
When done let them cool off and scrape off skin, cut them
into slices into a salad bowl. Pour over them vinegar, oil,
sugar, salt, pepper and mix very carefully.

Potato Salad — Boil potatoes in the Caloric. When done
and quite warm still, remove skin and slice them fine. Pour
over them vinegar, oil, finely cut onion, salt and a pinch of
sugar and mix carefully.

Potato Salad With Bacon — This is prepared as above
recipe, except that the oil is omitted. Instead of that, cut
some bacon into small cubes and fry those writh a little butter
until yellow. Add this when lukewarm to the potatoes.

Potato Salad With Cucumbers — Slice warm potatoes.
Pare a fresh green cucumber and cut it into very thin slices.
Mix carefully with potatoes. Make a dressing with a finely
cut onion, salt, pepper, vinegar, oil and three or four table-
spoons of thick sour cream. Mix this lightly with the pota-
toes and cucumbers. A mayonnaise dressing is also nice.

CALORIC BOOK OF RECIPES.

Bean Salad — Cut one pound of young green beans into
little diagonal pieces. Put them with a little salt and sum-
mer savory into boiling water. Let boil for five minutes.
Put the covered kettle into the Caloric i1/* hours. When
beans have cooled, mix them with vinegar, oil, salt, pepper
and a pinch of sugar.

Bean Salad Mixed With Cucumbers — Prepare salad as
directed in above recipe. Add thinly sliced fresh, green
cucumbers.

Beet Salad — Wash the beets, being careful not to break
the skin. Put them into boiling water without salt and let
them boil for 15 minutes. Put the covered kettle into the
Caloric two hours. When done and still hot, remove and skin
them. Slice thin, put them into a crock, pour vinegar over
them to which has been added one teaspoon annis seed. Kept
in a cool place they will be good for quite a while.

Cauliflower Salad — Divide a large head of cauliflower
into little parts. Peel the lower part of skin off the stems.
Cook them as described in recipe for cauliflower under veg-
etables. Dress them like other salads.

Asparagus Salad — Cut up two pounds of asparagus. Put
it into boiling water with a little salt and a pinch of sugar. Let
boil for five minutes. Put the covered kettle into Caloric two
hours. When done, put the asparagus carefully on to a
platter. Let it become cold and pour vinegar and oil over it.

Red Cabbage Salad — Bring to a boil water with vinegar.
Shave a medium sized head of red cabbage very thin. Put

CALORIC BOOK OF RECIPES.

it with a little salt into the boiling vinegar-water and let it
boil for five minutes. Put the covered kettle into Caloric
i to i^ hours. When cold dress with vinegar, oil, salt, pep-
per and sugar.

Nantese Salad — Peel three medium sized Spanish onions,
scoop out a teaspoonful of the center of each and put in the
hollow a bit of butter sufficient to half fill it. Add a slight
seasoning of pepper and salt, place in a baking pan and then
in Caloric, using both hot stones until they are brown. When
cold cut into quarters and place on a bed of watercress. Skin
and bone six sardines, cut into halves and lay on the pieces
of onion. Pour over some mayonnaise to one cupful of which
one teaspoonful of curry powder has been added. Garnish
with slices of hard boiled eggs and sprinkle over a mixture
of finely chopped parsley, tarragon and chervil.

Asparagus Salad — Line a fancy border mold with aspic
jelly and ornament with quarters of hard boiled eggs and
asparagus tips; fill with more jelly. When set, turn out and
fill the center with boiled heads of asparagus, pour over a
good mayonnaise dressing and arrange round the base slices
of tomatoes that have been seasoned with a little salad oil,
tarragon vinegar and cayenne pepper.

Mint Jelly — Mint jelly is taking the place of sauce to
serve with lamb and makes a pretty and dainty dish. Break
enough leaves of tender mint to make one cupful when press-
ed ; cut or chop, cover with a pint of boiling water and steep
for half an hour; then strain, pressing hard. Soak a half
package of gelatine in a half cupful of cold water and stand

CALORIC BOOK OF RECIPES.

over hot water until dissolved. Add to the mint water one
tablespoonful of powdered sugar and three tablespoonfuls of
lemon juice or vinegar. Tint slightly with green coloring
and pour into wetted molds, placing on ice until firm.

Fishes, Meats and Their Appropriate Sauces — Roast beef,
grated horseradish, tomato catsup, Worcestershire sauce ; boil-
ed mutton, caper sauce; roast mutton, stewed gooseberry;
roast lamb, mint sauce ; roast pork, apple sauce ; roast turkey,
cranberry sauce, celery sauce ; roast chicken, plum or grape
catsup, currant jelly; boiled turkey, oyster sauce, roasted
venison or duck, black currant jelly; broiled steak, mushrooms
or fried onions ; roast goose, stewed gooseberries, apple sauce ;
broiled mackerel, stewed gooseberries ; fried salmon, egg sauce,
cram sauce, stewed tomatoes ; boiled or baked fish, white
cream sauce, old Zealand sauce, drawn butter sauce; boiled
or baked cod, egg sauce, tomato sauce.

Beef Tea — Remove all fat from one pound of round steak.
Cut in one-half inch cubes, and put in glass fruit jar. Pour
one cup of cold water over it and let soak one-half hour. Set
in a Caloric kettle of cold water and heat gradually. When
water reaches boiling point, remove to the Caloric five hours,
without using radiator. Strain, heat over hot water, add a
little salt and serve.

• PUDDINGS AND SAUCES.

For the steamed puddings, the rice and the fruit pud-
dings that require long and slow cooking, the Caloric is inval-
uable. In no other way can the old-fashioned creamy rice
puddings of our grandmothers be so delicately prepared. All
steamed puddings must be poured into a mold, placed in the
Caloric kettle carefully and securely, so as not to be upset.
Have the water come at least two-thirds of the way up the
mold; cover the kettle and steam over the fire a few min-
utes, having the water boiling gently. Then lift gently from
the flame stove, place in the Caloric and leave several hours.
Serve hot. Puddings to be baked should be prepared as for
ordinary cooking, and the pudding dish must be of earthen-
ware. The pudding is heated for five minutes or so over
the flame stove, and then placed on one hot steatite radiator,
and the other hot radiator placed on top of the pudding dish.
Puddings should be baked in the Caloric for about one hour
longer than would be required in an ordinary oven. But if
left a longer time they will not brown or scorch. The Caloric
is the nearest modern approach to the old brick oven of our
ancestors. It gives just the right finishing touch to the old-
time dishes, as New England Indian Pudding, Boston brown
bread, Boston baked beans, etc.

CALORIC BOOK OF RECIPES.

New England Indian Pudding — Pour two quarts of sweet
milk, scalding hot, over 21 even tablespoons of corn meal,
moistened with molasses. Let this cool one-half hour, then
add one pint cold milk, salt to taste. Place in Caloric, using
both hot radiators, and bake for four or five hours, or until
it is jellied and red.

Boston Brown Bread — One quart of sour milk or warm
water, one tablespoon soda, one teaspoon salt, one cup dark
molasses, one quart corn meal, one quart rye meal or graham
(graham can never give just the right flavor, but it is the best
one can do in the West). Pour into buttered mold and, after
heating through, place on hot steatite radiator, with the other
hot radiator resting on top of mold. Leave in Caloric five or
six hours. When brown bread was in the making, great-
grandmother always prepared

Apple Coddle — A pudding dish was filled with apples,
cored, pared and sliced, over them was spread a thin layer
of brown bread batter. This was put into the brick oven
to bake very slowly, until the apples were red. When the
pudding was removed from the oven the brown bread crust
was chopped down into the apple, and eaten with cream and
cheese. This is a favorite with children. It has such a nutty
flavor. Instead of placing in the brick -oven, place, after
heating through, on the hot radiator, with the other hot radia-
tor resting on the top of the pudding dish, and leave in the
Caloric about three hours.

Brown Bread Toast — This is a delectable dish not used
to any extent in the west. Place a whole loaf of brown bread

CALORIC BOOK OF RECIPES.

to toast before the fire. Heat milk, butter and salt as for
ordinary cream toast. When the end of the loaf is toasted,
cut off the thin skin of toasted bread and put into the hot
milk. Again place the loaf before the fire, and continue to
remove the thin layers of toast until you have enough to sat-
isfy the demands of your family. The process can be has-
tened by placing several half loaves on the toaster at once.
It is related that, once upon a time, a little girl of the fam-
ily called out to the hired man : "Oh, John ! what do you
'spose we are going to have for breakfast?" <rVittles, I ex-
pect," was the gruff reply. "No siree," said the little maid,
"brown bread toast."

Rice Pudding — For small pudding, beat one egg, and add
two cups of cold boiled rice, one cup of milk, two tablespoons
of sugar, a quarter of a cup of stoned raisins. Place in small
vessel with boiling water around. Let it boil five minutes on
the stove without lifting the cover. Place in the Caloric
for one hour or longer. Serve with hard sauce.

Rice Pudding, No. 2 — Place on stove three cups water;
let come to boil, add one-half teaspoon salt, then add 1^2
cups rice. Do not stir, put in double boiler for ten minutes,
then place in Caloric for three hours. This will be found de-
licious to be eaten with cream and sugar.

Rice Pudding, No. 3 — After rice is cooked in Caloric as
in No. 2, beat three eggs thoroughly, stir in rice and add one
cup sugar, piece of butter size of walnut, season with nutmeg,
add milk sufficient to thin, re-stir and heat, then place in
Caloric about 1^2 hours. This is very fine.

CALORIC BOOK OF RECIPES.

Chocolate Pudding — Cream one egg with one-half cup of
sugar. Add one-half cup of milk and two teaspoons of baking
powder, and flour to make as stiff as cake. Melt i1/* squares
of chocolate with two tablespoons of butter. Stir into cake.
Place in pudding dish. Set in kettle of hot water. Let it boil
for 30 minutes, remove to the Caloric for two hours or longer.
Serve with a clear sauce flavored with vanilla. In the sum-
mer fresh berries can be used instead of chocolate.

Apple Tapioca Pudding — Pick over and wash three-
fourths of a cup of pearl tapioca. Pour three cups of boiling
water over it. Boil five minutes and remove to the Caloric
for two hours. Core, and pare seven apples. Put them in a
round baking dish, and fill the cores with sugar and lemon
juice. Pour the tapioca over them and bake until the apples
are soft. Serve cold with whipped cream and sugar.

Date Pudding — Take one-half pound of dates, stone them
and add three-fourths cup of sugar and one cup of boiling
water. Cook to a paste, add more water if needed. When
cool, add two cups of cold boiled rice. Beat together with
fork, and serve with whipped cream. Figs can be used in-
stead of dates.

Steamed Plum Pudding — Crum two cups of bread fine
and dry; add one cup of sugar, one cup of flour,' one-half
cup of molasses, one cup of milk, one-half cup of suet, one
cup of seeded raisins, chopped, one cup of currants washed
and dried, quarter pound of citron sliced, one ounce of can-
died orange peel minced, one-half teaspoon of mace and cin-

CALORIC BOOK OF RECIPES.

namon, one small teaspoon of soda dissolved in a little hot
water. Mix with the milk and add three eggs beaten light.
Dredge the fruit well with flour and put in last. Beat hard
and pour into buttered mold or pudding dish. Steam over
the fire one hour and place in Caloric without removing cover
and leave five hours. When ready to serve, turn out and
pour brandy over and light. Serve with liquid or hard sauce.

Steamed Brown Pudding — Beat one egg well ; add two
tablespoons of melted butter, two tablespoons of sugar and
one-half cup of molasses. Dissolve one teaspoon of soda in
one tablespoon of hot water; then add il/2 cups of sifted
flour and one-half cup of boiling water. Put into greased
mold or pudding dish, and place in kettle of boiling water
and steam 30 minutes with cover on. Remove to Caloric
without lifting cover and leave three hours. Serve hot with
the following sauce: One-half pint of whipped cream, into
which beat the yolks of two eggs and one cup of fruit sugar.
This pudding can be kept several days and warmed by steam-
ing just before serving.

Fresh Fruit Pudding — Cream one-quarter cup of butter,
add one-half cup of sugar and the yolk of one beaten egg.
Clean and dredge in flour two cups of fresh fruit — currants,
cherries, gooseberries or raspberries — and have them dry. Now
add to the sugar and butter mixture, a little at a time, alter-
nately, one cup of milk and two cups of flour. Two scant
teaspoons of baking powder and one-half teaspoon of salt
should have been sifted with the flour. Now fold in the egg
white, turn into a buttered mold and put cover on very tight,

CALORIC BOOK OF RECIPES.

and plunge into boiling water in bottom of kettle. Put on
cover and let boil about ten minutes, then put into Calorie
for four or six hours. When serving the pudding, pass a
cold boiled custard or a hot sauce if the day be chilly.

Raspberry Pudding — To three cups of milk add three
eggs beaten well ; four cups of flour or enough to make a good
batter. Mix two teaspoons of baking powder with the flour
and a pinch of salt. Stir into milk and eggs and then add
three cups of berries well dredged with flour. Turn into a
greased mold or pudding dish ; place in a kettle of boiling
water and steam 30 minutes. Then place in Caloric and leave
three hours. Serve with hard sauce.

Cup Custard — Take three cups of rich milk and heat
without scalding; add three small tablespoons of brown sugar
and a pinch of salt. Beat well one large or two small eggs.
Pour milk on to egg and beat. Pour into custard cups and
grate a little nutmeg on top of each cup. Place in a Caloric
kettle of warm water. Bring slowly to a boil and boil gently
ten minutes. Then place in Caloric without lifting cover and
leave three hours. Then place on ice to set.

Brown Betty — Take two cupfuls of tart apples peeled,
cored and minced, and mix with iy2 cups of fine bread crumbs.
Add three eggs beaten light, one-half teaspoon of mace and of
cinnamon. Turn into a buttered mold or pudding dish. Place
in a Caloric kettle of hot water and steam 20 minutes over
the fire. Then place in Caloric and leave three hours. Serve
with liquid sauce.

CALORIC BOOK OF RECIPES.

Cabinet Pudding — Take two cups of stale cake and crum-
ble. Beat two eggs light and add two cups of milk, two
tablespoons of white sugar, one teaspoon of vanilla and one
saltspoon of salt. Cleanse two tablespoons of currants; add
two tablespoons of sultana raisins and cut two tablespoons of
citron into shreds. Grease the pudding dish or mold and fill
with alternating layers of fruit and crumbled cake. Moisten
each layer of cake with milk and egg. If the pudding still
seems dry, add a little more milk. Place in kettle of water
and steam over the fire five minutes. Place in Caloric with-
out lifting cover and leave two or three hours.

Custard Sauce — Two cups of milk scalded, pour upon
one cup of powdered sugar ; add the yolks of two eggs beaten
light. Season with nutmeg, and cinnamon, and stir till slight-
ly thick. Remove from fire and whip in the beaten whites.
Set in boiling water to keep warm and just before serving add
one teaspoon of vanilla.

Chocolate Bread Pudding — Soak two cups of bread
crumbs in four cups of scalded milk for one-half hour. Melt
two squares of bakers chocolate over hot water. When melted
add enough of the milk taken from the bread to make of a
consistency to pour. Add to the bread two-thirds cup of
sugar, the chocolate, one-fourth teaspoon of salt, one tea-
spoon of vanilla and two slightly beaten eggs. Turn into
a buttered pudding dish. Stand in a kettle of hot water and
boil ten minutes; without lifting the cover remove to the
Caloric for three hours or more. Serve with whipped cream
or hard sauce.

100

CALORIC BOOK OF RECIPES.

Old Fashioned Rice Pudding — Wash one-third cup of rice
and put into a dish with one quart of milk, one-third cup of
sugar, one-half teaspoon of salt, one tablespoon of butter,
grated rind of one lemon. Pour in pudding dish and place in
kettle of hot water. Let the water boil ten minutes, and
without lifting the cover remove to the Caloric for three or
more hours.

Fig Pudding— Mix together one cup of molasses, one cup
of chopped suet one pint of chopped figs one teaspoon
of cinnamon, one-half teaspoon of nutmeg. Dissolve one tea-
spoon of soda in a little hot water, add one cup of milk. Beat
two eggs light and stir into the mixture. Add two and one-
fourth cups of flour. Beat all thoroughly. Fill well buttered
mold three-fourths full, place in Caloric kettle with boiling
water around and steam 30 minutes. Then remove to the
Caloric for five hours or more. Serve with wine sauce.

Apple Roll — Make a crust of two cups of flour, one-half
cup of milk, one teaspoon of baking powder, a pinch of salt,
one level teaspoon of butter, and one egg well beaten. Roll
out very thin and cover with thin slices of apples. Make
into a roll and place in a pudding dish. Set in boiling water
in the Caloric kettle. Steam on the stove for ten minutes.
Then remove to the Caloric for three or more hours, using one
hot radiator. Serve with sweetened milk.

Sweet Pudding of Milk Rolls — Cut up five to six milk
rolls. Pour one-half pint of milk over them and let them soak
for one-half hour. Cream together two tablespoons of butter,
three tablespoons of sugar and yolks of four eggs. Add this

101

CALORIC BOOK OF RECIPES.

with some grated rind of lemon and a handful of dried cur-
rants to the soaked rolls. Fold in lightly the beaten whites
of the four eggs. One may also add a little baking powder.
Put batter into pudding form and boil on stove for 15 min-
utes in kettle with boiling water. Put covered kettle into
Caloric two hours. Hard or any other kind of sauce may be
used.

Vanilla Pudding — Blanch and chop five ounces of al-
monds. Cream together three-fourths cup of sugar and yolks
of six eggs, add three tablespoons of biscuit crumbs, one
tablespoon melted butter, one package of vanilla sugar, and
the almonds. Mix well. Fold in the beaten whites of the
six eggs, add one-half teaspoon baking powder. Fill into
pudding form and boil for 15 minutes on stove in kettle with
boiling water. Put covered kettle into Caloric two hours.

Lemon Pudding — Is prepared the same as vanilla pud-
ding. Omit vanilla and use grated rind and juice of one-half
lemon instead.

Chocolate Pudding, No. 2 — Ingredients are the same as
in recipe for vanilla pudding. Omit vanilla and use one-fifth
pound of grated chocolate instead.

Chocolate Pudding, No. 3 — Melt one-half cup of butter
and stir in as much flour as butter will take up. Cook to-
gether until light yellow. Add five ounces of grated choco-
late and stir well. Bring to a boil scant half pint of sweet
cream, stir this slowly into the butter, flour, etc., and cook
together until thick. Put it into a dish and let cool off.

102

CALORIC BOOK OF RECIPES.

When cold, stir in yolks of five eggs and three-fourths cup
of sugar. Fold in the beaten whites of the five eggs. Fill
into pudding form and boil for 15 minutes on stove in kettle
with boiling water. Put covered kettle into Caloric two hours.

Almond Pudding — Beat together light five whole eggs
with two-thirds cup of sugar, add three tablespoons of bread
crumbs (which have previously been moistened with water),
four ounces of chopped almonds, il/2 ounces of finely cut
citron and stir for 15 minutes. Then add one-half teaspoon
of baking powder. Fill into pudding form and boil for 15
minutes on stove in kettle with boiling water. Put covered
kettle into Caloric two hours. Hard or soft sauce.

Fine English Pudding, No. 1 — Grate off crust from six
or seven stale milk rolls, and soak these in cold milk for half
an hour. Wring them out. Cream together three tablespoons
of butter and yolks of four eggs, and add this to the soaked
rolls. Add also 20 to 30 blanched and chopped almonds, piece
of citron cut up fine, a little grated rind of lemon, a handful
of currants and raisins, three or four tablespoons of sugar and
mix well. Fold in the beaten whites of the four eggs and fill
batter quickly into a pudding dish. Proceed as directed in
above recipe.

English Pudding, Different Way, No. 2 — Chop one-fifth
pound of suet very fine, mix and rub well with one-half cup
of sifted flour (good measure). Add one-third cup of gran-
ulated sugar, two eggs, two tablespoons sweet cream, one
tablespoon rum and mix well. Also add a little nutmeg,

103

CALORIC BOOK OF RECIPES.

pinch of cloves and cinnamon, a little salt, two ounces of
currants, two ounces of raisins and blanched, chopped al-
monds, piece of finely cut up citron and three or four very
finely cut up apples. When mixed well put into pudding form
and boil for 15 minutes on stove in a kettle- with boiling
water. Put covered kettle into Caloric two to three hours.
Serve hard or liquid sauce.

Rice Pudding, German — Boil one-half pound of rice soft
in one quart of milk. (This may be done the night before
it is wanted or early in the morning.) Beat together two
tablespoons of butter and yolks of four eggs. Add this with
sugar to taste, pinch of salt, some grated rind of lemon and
cinnamon to the rice and mix well. Add one-half teaspoon
of baking powder and the beaten whites of the four eggs.
Put into pudding form and boil this on stove for 15 minutes
in a kettle with boiling water. Put covered kettle into Caloric
two hours. Serve vanilla or wine sauce with this pudding.

Rice Pudding With Apples — Is prepared the same as des-
cribed in above recipe. Stir in five or six very tender apples.

Rice Pudding With Cherries — Prepared as directed in
first recipe for German rice pudding, adding one pound of
large red cherries.

Cream of Wheat Pudding — Stir into one pint of boiling
milk very slowly one cup of cream of wheat, add two or
three tablespoons of butter and boil five minutes. When
cream of wheat has cooled off add yolks of four eggs, two
ounces of chopped almonds, four tablespoons of sugar, a lit-

104

CALORIC BOOK OF RECIPES.

tie vanilla, and grated rind of lemon. Fold in the beaten
whites of the four eggs and add a little baking powder. Put
into pudding form and boil for 15 minutes on stove in a kettle
with boiling water. Put covered kettle into Caloric two hours.

Cream of Wheat Pudding With Raisins, No. 2 — Is pre-
pared same as directed in above recipe, adding handful of
currants and raisins.

Cream of Wheat Pudding With Apples — Is prepared as
directed in first recipe for cream of wheat pudding. Add
four or five finely cut up tender apples. Fruit or wine sauce
is nice with cream of wheat puddings.

Biscuit Pudding — Beat well three whole eggs, two yolks
and three-fourths cup of sugar. Add one scant cup of flour,
grated rind of lemon and the beaten whites of the two eggs
and one-half teaspoon baking powder. Put dish into Caloric
cooker. Use both hot stones according to directions. Baking
time iy> hours.

Calf's Sweetbread Pudding — Boil sweetbread in salt water
for a few minutes. Put on platter, let cool and cut it into
pieces size of a nut. Grate off the crust from six milk rolls
and let these soak in milk for half an hour. Wring them out
well. Cream one-fifth pound of butter, add gradually to this
six yolks of eggs, salt, the soaked bread and the sweetbread.
(If you choose, you may also add a few very thinly sliced
mushrooms.) Fold in the whipped whites of egg. Put bat-
ter into form. Boil for 15 minutes over blaze, in kettle with
boiling water. Put covered kettle into Caloric two hours.

105

CALORIC BOOK OF RECIPES.

Serve butter gravy with one teaspoon of chopped parsley
with this pudding.

Spinach Pudding — Wash one-half pound of spinach and
put it into boiling water. Boil a few minutes. Strain off the
water. Pour cold water over spinach and wring it out and
chop it. Have three large thick slices of bread soaked in
milk. Wring these out and add to the spinach. Add also
chopped meat remnants, one small onion, cut up and stewed
in butter or fat, and a little chopped parsley. Beat to a foam
four yolks of eggs with three tablespoons of butter, and add
to the paste. Also salt, pepper and a little nutmeg. Stir well.
Fold in the beaten whites of the four eggs. Put batter into
form and boil this on stove in kettle with boiling water for
15 minutes. Put the covered kettle into Caloric 2^ hours.

Asparagus Pudding — Clean one pound of asparagus and
cut it in very small pieces. Do not use the bottom ends.
Cream two tablespoons of butter, add gradually four yolks
of eggs, one cup of flour and stir well. Add one-fifth pound
chopped ham, salt, pepper, and milk enough to make a light
dough. Fold in the whipped whites of four eggs and pieces
of asparagus. Put batter into pudding form and boil on stove
for 15 minutes in a kettle with boiling water. Put covered
kettle into Caloric. When pudding is done and turned out
on platter, pour melted butter over it. Very nice served with
lettuce or cucumber salad.

Pudding of Mixed Meats — Grind one-half pound each
of beef, veal and pork. Beat two tablespoons of butter with
the yolks of four eggs until foamy. Add four tablespoons

106

CALORIC BOOK OF RECIPES.

of crumbs, the ground meat, chopped parsley, salt, pepper
and nutmeg (if you choose), mix well. Fold in the whipped
whites of four eggs. Put batter into form and boil this for
15 minutes on stove in a kettle with boiling water. Put the
covered kettle into Caloric 2J/2 hours. Nice served with
potato salad or lettuce.

Fish Pudding, English Way — Remove bones and skin
from about two pounds of haddock, chop meat fine. Beat two
tablespoons of butter with yolks of four eggs until foamy.
To this add: Three thick slices of bread previously soaked
and wrung out of milk, one thinly sliced onion stewed in
butter, a scant half pint of milk, salt, pepper, nutmeg. Fold
in the whipped whites of the four eggs and the chopped fish.
Put into pudding form and boil on stove for 15 minutes in
a kettle with boiling water. Then place in Caloric two hours.

Simple Bread Pudding — Cut fine six or seven large, thick
slices of stale bread. Pour cold milk over this and soak for
half an hour. Cream two tablespoons of butter, to which add
gradually three whole eggs, salt, pepper and some chopped
parsley. Crush soaked bread well with spoon. Add these
to the butter and eggs and stir well. Lastly, add one tea-
spoon of baking powder. Place in pudding dish and proceed
as was directed in previous recipes. (Two hours cooking
time.) This pudding may be served with any sauces, or
dressing .

Fine Bread Pudding — Cream two tablespoons of butter.
Add gradually the yolks of four eggs and stir well, then five
or six tablespoons of bread crumbs, one teaspoon chopped

107

CALORIC BOOK OF RECIPES.

parsley, salt and nutmeg (if one chooses). Mix well. Fold
in the whipped whites of the four eggs and one-half teaspoon
baking powder. Put batter into pudding dish and boil in
kettle with boiling water on stove for 15 minutes, {i1/* hours
in Caloric.)

Macaroni Pudding— Break one-half pound of macaroni
into small pieces, boil in salt water until tender, then run cold
water over until cold, drain in a colander. Melt scant one-
fourth pound of butter to which add three tablespoons of
flour and a little chopped onion, let roast until light yellow,
and then stir smooth with one-half pint milk. Add four whole
eggs, salt, pepper, a little nutmeg and the macaroni. Fill
pudding form and boil for 15 minutes in kettle with boiling
water on a stove. Put covered kettle into Caloric ij4 hours.

Pudding of Noodles — Make a noodle dough of two eggs
and the necessary flour. After it has dried, cut the noodles
into narrow strips and cook them in one pint of milk for 10
minutes. Let them cool off. Beat two tablespoons of butter
with three yolks until foamy, add this to noodles with some
salt and mix well. Fold in the whipped whites of the three
eggs- Proceed as directed in above recipe.

Hungarian Pudding — Make a dough of scant one cup
of flour, scant half cup of butter and half a cup of sugar. Put
it into one pint of boiling milk and cook until thick, stirring
it constantly, put into a bowl to cool. Add to it gradually
yolks of six eggs, a little grated lemon peel and three-eighths
cup of sugar, a little baking powder and fold in the beaten
whites of the six eggs. Put into pudding form and boil this

108

CALORIC BOOK OF RECIPES.

on stove for 15 minutes in a kettle with boiling water. Put
covered kettle into Caloric two hours.

, PUDDING SAUCES.

Hard Sauce — Cream one-fourth cup of butter in a warm
bowl. Add gradually one-half cup of powdered sugar. Then
the flavoring. Either brandy, vanilla or lemon. Place in a
fancy dish and grate nutmeg on top.

Wine Sauce — Wet one tablespoon of corn starch in cold
water, and stir in one cup of boiling water. Boil ten minutes.
Rub one-fourth of a cup of butter to a cream. Add gradually,
one cup of powdered sugar, one egg, well beaten, and one salt-
spoon of grated nutmeg. When the corn starch has cooked
ten minutes, add one-half cup of wine and pour the whole
into the butter, sugar and eg^g, stirring until well mixed.

Vanilla Sauce — Cream one-half cup of butter, add one cup
of powdered sugar and cream again. Put bowl into boiling
water and keep the water boiling while you add one-half cup
of rich milk or cream. Beat until smooth and creamy, then
take from fire and add one tablespoon of vanilla.

109

FRUIT STEWED.

The fireless cooker is especially good for fruit which
should stay whole when cooked. No burning is possible, so
that no stirring is necessary, which leaves the fruit in its
original shape. If one is very careful in taking out the fruit
one will be able to bring it to the table in fine shape.

Apples Stewed Whole — Pare apples and remove core.
Bring to a boil water, just enough so that the liquid comes
up to not more than one inch in the kettle. Set the apples
into this, one beside the other, and sprinkle sugar over them.
One may put in two or three layers of apples. Let thera
boil for a moment. Put the covered kettle into Caloric i to
\V2 hours.

Apples Stewed Whole and Filled — Pare apples and re-
move core in such a way that the apple will stay whole on
the lower end. Fill the hole with preserves, as raspberries,
currants, etc. They are stewed as directed in above number.

Stewed Quinces — Pare fine ripe quinces, cut them into
four or five parts and put them into cold water. Bring a little
water to a boil, put quinces with sugar and a little lemon
juice into it and let it boil for five minutes. One may use
white wine or vinegar instead of lemon juice. Put the cover-
ed kettle into the Caloric \y2 hours.

110

CALORIC BOOK OF RECIPES.

Pears Stewed Whole — Pare the pears, leaving stems on.
Put them into cold water immediately, so that they remain
white. Then they are stewed in water as directed in first
recipes for apples, I to Ij£ hours.

Apricots, Peaches or Plums Stewed Whole — Put them
side by side into the kettle, one may put in two or three
layers. Sprinkle sugar over them and add only a little water.
They are cooked as apples and pears.

Stewed Apples — Pare apples, cut them up and remove
core. Bring a little water to a boil. Into this put the apples
with sugar. Let them boil up. One may add cinnamon bark
and a few raisins to taste. Put the covered kettle into the
Caloric. Cooking time depends on kind and size, one-half
to one hour.

Pears Stewed — Are fixed the same as apples. They gen-
erally require a longer time for cooking.

Stewed Apricots — Apricots should not be too ripe. Pare
them and remove stones. Bring to a boil just a few table-
spoons of water. Put apricots into this and sprinkle sugar
over them. Let them boil up. Put the covered kettle into the
Caloric one hour.

Ill

FRUIT SAUCES.

Apple Sauce — Wash, core, but do not pare the apples.
Put them into a kettle with just enough water to cover them.
Bring to a boil and place at once in the Caloric and leave for
two hours. When you remove, add sugar to taste and strain
through a sieve. Cool and serve.

Rhubarb Sauce — Wash and cut in small one inch pieces,
but do not peel. Put into kettle with plenty of sugar and a
little water. Not much is needed, as the rhubarb is very
watery. Bring to a boil. Then place in the Caloric at once
and leave for two hours or more and then it is ready to serve.

Stewed Prunes — Wash the prunes and cover with cold
water, and soak over night. The next morning put them with
the water in which they were soaked on the stove and boil
five minutes. Sweeten to taste. Remove to the Caloric with-
out removing the cover, for five or six hours. When done,
remove prunes to dish and boil syrup ten minutes, and pour
over the prunes.

Jellied Prunes — Pick over and wash one-third of a pound
of prunes. Soak for several hours in two cups of cold water.
Put on the stove; boil five minutes. Remove to Caloric for
three hours. Skim prunes from the juice, stone and quarter.

112

CALORIC BOOK OF RECIPES.

Soak one-half box of gelatine in one-half cup of cold water
and add to juice. Add one cup of sugar and one-fourth cup
of lemon juice. Strain, add prunes and pour in molds. When
cold serve with whipped cream and sugar.

Dried Apricots, Apples, Peaches or Pears — Soak over
night in cold water. Drain and boil over the fire for five min-
utes in just enough water to cover. Then place in Caloric
and leave two hours. Boil sugar down to a syrup and serve
the fruit in it.

Cranberry Sauce — Wash and put one quart of berries in
pan. Add two cups of sugar and one cup of water. Cover
and boil slowly over the fire for five minutes. Then place in
the Caloric and leave two hours. They are then ready to
serve.

Wine Pudding — Beat six whole eggs and five heaping
tablespoons of sugar until very foamy. Add one-half tea-
spoon of cinnamon, pinch of cloves, grated rind of lemon and
bread crumbs to make a thin batter. Stir well. One may
also add one-half teaspoon baking powder. Put baking dish
into Caloric with one hot stone underneath and one on top.
After the baking, turn pudding on to a platter and pour over
it one pint white wine, which has been boiled up with sugar
and piece of lemon rind. It may be served warm or cold. il/2
hours baking time.

Wine Pudding With Raisins and Candied Lemon — Beat
together eight whole eggs and three-fourths cup of sugar un-
til foamy. Add handful of raisins,, 134 ounces of candied

113

CALORIC ROOK OF RECIPES.

lemon cut up fine, some cinnamon, pinch of cloves, grated
lemon rind and bread crumbs to make thin batter. Stir well.
One may add some chopped almonds. Add also one-half tea-
spoon of baking powder. Put form into Caloric with one hot
stone underneath and one on top. After the baking pour
boiling white wine over pudding. Some sugar should have
been added to the wine. iy2 hours baking time. One serves
wine dressing with this pudding.

Cherry Pudding — Beat three-fourths cup of sugar and
five whole eggs until very light. Add six tablespoons of
bread crumbs, some cinnamon, pinch of cloves, grated lemon
peel and one pound of cherries, previously gotten ready (stems
removed, wash and dried). Put pudding dish into Caloric,
one hot radiator underneath and one on top. One may serve
this pudding with boiling wine poured over it or without.
Baking time two hours.

114

SOUFFLES.

Souffles may be made in a shallow basin or dish that will
fit in the large Caloric vessel. They must not be turned out
of the dish, but be taken to the table in the dish they are
baked in. Here is a hint not very well known, but through
which one may produce a great many variations. Put only
half of the batter into the dish. Cut a piece of baking wafer
to the exact size of the dish, and put this on top of the dough.
Put canned fruit (without juice), preserves, or fresh stewed
fruit (without juice) on top of sheet of baking wafer. Put
another sheet on top of the fruit, and then the other half of
the batter. The baking wafer will become soft and will mix
during the baking with the batter and the fruit, so that it
can not be detected after the baking. Such a filled souffle
is very fine. With each Caloric comes an iron crossbar on
which the second radiator rests. For baking, as previously
mentioned, heat the stones a little longer. The form in which
the souffle is baked should be well greased with butter.

Lemon Souffle — Beat yolks of four eggs together with
three tablespoons of sugar until very foamy. Add a little
lemon juice, grated lemon rind, four tablespoons of flour, a
little baking powder and fold in the beaten whites of the
four eggs. Fill into basin or dish. Put into Caloric with both
radiators 1^2 hours.

115

CALORIC BOOK OF RECIPES.

Bread Grumb Souffle — Beat together four tablespoons
of sugar and four whole eggs until very foamy. Add four
tablespoons of bread crumbs, pinch of cinnamon, allspice or
cloves, one-half teaspoon baking powder. Put dish into Cal-
oric with both hot stones 1^2 hours.

Bread Crumb Souffle, No. 2 — Beat well together four
tablespoons of sugar and yolks of four eggs. Add juice of
half a lemon, some grated lemon rind, vanilla, 30 to 40 blanched,
chopped almonds and four or five tablespoons bread crumbs.
Fold in the beaten whites of the four eggs and add a little
baking powder. Proceed according to previous directions.

Almond Souffle — Chop 5 J/2 ounces of almonds. Beat to-
gether yolks of six eggs and not quite three-fourths cup of
sugar. Add to it the chopped almonds, two tablespoons of
bread crumbs, some grated rind of lemon, pinch of cinnamon
and mix well. Fold in beaten whites of the six eggs. Put
the form into Caloric with two hot stones, (one underneath
and one on top), 1^4 hours.

Apple Souffle — Soak four or five stale milk rolls in milk
and wring them out after half an hour. Cream together two
tablespoons of butter and yolks of four eggs, add sugar to
taste, the soaked milk rolls and five or six finely cut, nice,
tender cooking apples. One may also add vanilla or grated
lemon rind. Fold in the beaten whites of the four eggs and
fill into dish. Put dish into Caloric, using both hot stones,
two hours.

Cherry Souffle — Is prepared as apple souffle. Use one
pound of large solid cherries instead of apples.

116

CAKES.

Different cakes require different heat, which can be learn-
ed only by experience. A batter with butter in it requires
more heat than a light batter without butter. One must
consider this fact in heating the radiators. After a little prac-
tice one will soon learn. Only a few recipes for cakes are
given as your own favorite recipes can be used with little
change.

Punch Cake — Cream 1% cups of butter with iy2 cups
of sugar and yolks of seven eggs. To this add two ounces of
chopped almonds, a little grated rind of lemon and scant
three cups of flour. Mix well. Fold in the beaten whites of
the six eggs and put batter into a tin which will go into the
larger Caloric utensil. Put into Caloric and use two hot ra-
diators according to directions. Two hours baking time.
When cake is cold spread frosting on top.

Bread Cake — Beat one cup of sugar and eight whole eggs
until very light. Add one ounce of candied orange and one
ounce of candied lemon cut up very fine, 3^ ounces of al-
monds chopped with the skin, a little cinnamon, some cloves
and two ounces of finely rolled bread crumbs which have
previously been moistened with milk or water. Stir batter
for at least half an hour until it is thick and foamy. Put

117

CALORIC BOOK OF RECIPES.

into a tin and then into the Caloric and use two hot radia-
tors. Two hours baking time. When cake is cold spread
icing on top or sprinkle sugar over it.

Plain Almond Cake — Beat iy2 cups of sugar and yolks
of seven eggs together until very light. Add 5% ounces of
blanched, chopped almonds, three tablespoons of bread crumbs,
a little grated rind of lemon and some vanilla. Fold in the
beaten whites of the seven eggs and fill into tin. Put tin into
Caloric and use both hot stones according to directions. Bak-
ing time 1^4 hours.

Sand Cake — Cream scant three-fourths cup of butter with
three-fourths clip of sugar, add gradually yolks of four eggs,
a little grated lemon rind and \y2 cups of very dry flour. Fold
in the beaten whites of the four eggs. Put tin into Caloric,
using both hot stones according to directions.

Biscuit Cake — Beat three-fourths cup (good measure)
of sugar together with yolks of eight eggs until very light.
Add a little grated lemon rind, juice of half a lemon and
scant iy2 cups of flour (very dry flour), stir well and fold in
the beaten whites of the eight eggs. Put into Caloric accord-
ing to directions. Baking time Ij4 hours.

Orange Cake — Cream scant 1%. cups of butter, \l/2 cups
of sugar and yolks of six eggs together. Add 1^4 ounces
chopped almonds, a little grated orange peel, 2^2 cups of flour
and mix well. Fold in the beaten whites of the six eggs and
fill into tin with removable sides. Put form into Caloric.
Use both hot stones. The baking time is 1^ hours.

118

CALORIC BOOK OF RECIPES.

Chocolate Cake — Cream together one-half cup of butter
and good half cup of sugar. Add gradually the yolks of six
eggs and stir well. Add two ounces of grated chocolate, 23^
ounces of chopped almonds, one-half cup of flour, the beaten
whites of the six eggs and one-half teaspoon of baking powder.
Put into Caloric according to directions. ij£ hours baking
time.

English Cake — Cream iy2 cups of sugar, i1/^ cups of but-
ter and yolks of six eggs together. Add one good ounce of
blanched, chopped almonds, 1% ounces each of finely cut up
candied orange and candied lemon, a little grated lemon
peel, vanilla and 2]/^ cups of flour. Mix well. Lastly, add
beaten whites of the six eggs and one-half teaspoon of baking
powder. Put tin into the Caloric. Use both hot stones. Bak-
ing time 134 hours. When cake is cold, sprinkle lemon juice
and then sugar over it.

Apple Cake — Make a dough of two cups of flour, two-
thirds cup of butter, good one-third cup of sugar, one egg
and a little grated rind of lemon. Line cake tin with dough.
Pare nice, tender cooking apples, cut them in halves, take out
the core and slice them thin. Put apples on top of dough
and sprinkle them thick with sugar. Put tin into Caloric.
Use both hot stones according to directions. iy2 hours baking
time.

Apple Cake With Lattice Work — Pare five or six apples,
cut them, remove cores, stew them in sugar and very little
water, rub them through a colander and put them aside. Pre-
pare a dough according to directions in first recipe for apple

119

CALORIC BOOK OF RECIPES.

cake. Put into tin that will go into Caloric vessel. A small
part of the dough is kept back. Roll this out, not too thin.
Cut with pastry wheel little strips of dough and put these
in lattice shape on top of dough in tin and one long strip
around the edge. Put tin into Caloric according to direc-
tions. Baking time I1/* hours. When cake is cold fill lattice
work with the apples.

Raspberry Cake With Lattice Work — Is prepared the
same as apple cake. Take well cooked-down raspberries
instead of apples.

Fruit Marmelade Cake — Beat yolks of four eggs to-
gether with four tablespoons of sugar until very light. Add
four tablespoons of flour, one-half teaspoon baking powder
and the beaten whites of the four eggs. Put into Caloric
according to directions. When cake is cold spread any kind
of fruit marmelade on it.

Cherry Cake — Cream one cup of sugar, one-third cup
of butter and yolks of two eggs together. Add vanilla, two
tablespoons of milk, scant two cups of flour and lastly the
beaten whites of the two eggs and one-half teaspoon of bak-
ing powder. Fill batter into baking tin. Put solid cherries
on top of batter, one close beside the other. Sprinkle sugar
over cherries. Put tin into Caloric with one hot stone under-
neath and one on top. i^ hours baking time.

Loaf Cake — Cream one cup of sugar, scant one cup of but-
ter and yolks of six eggs. Add a little grated rind of lemon,
four ounces each of raisins and currants. One pound of flour

120

CALORIC BOOK OF RECIPES.

and scant one-half pint of milk are added alternately. Fold
in the beaten whites of the six eggs and add finally two tea-
spoons of baking powder. Put into Caloric with one hot stone
underneath and one on top. 2^ hours baking time.

PASTRY MADE OF YEAST DOUGH.

It is taken for granted that every housekeeper has exper-
ience in preparing yeast dough. Herewith are given three
kinds of yeast dough which are chiefly used for this kind
of pastry.

Simple Yeast Dough — Ingredients: Scant two quarts of
flour, two tablespoons of butter, one egg, one tablespoon
of sugar, salt and milk as much as necessary, two ounces of
compressed yeast. *

Short Yeast Dough — Ingredients: Scant two quarts of
flour, four tablespoons of butter, three eggs, four tablespoons
of sugar, lemon to taste, salt and milk as much as necessary,
two ounces of compressed yeast.

Short Yeast Dough With Different Ingredients — Scant
two quarts of flour, four tablespoons of butter, four table-
spoons of sugar, three eggs, grated rind of lemon, handful
each of currants and raisins, about two ounces each of can-
died lemon and orange, six or eight chopped, bitter almonds,
salt and milk as much as necessary, scant 2^2 ounces of com-
pressed yeast.

Steam Noodles — Prepare yeast dough as for simple yeast
dough. Let it rise well. The dough should be very spongy.

121

CALORIC BOOK OF RECIPES.

After it has risen sufficiently, remove with a spoon little
pieces of dough on a well floured molding board. Shape
each little piece lightly into a round ball, and let these rise
for one-quarter to one-half hour. Put milk about a finger
high into the Caloric kettle. Add a little vanilla, one table-
spoon of sugar and a piece of butter. Bring to a boil. Put
the pieces of dough into this, one beside the other. Cover
vessel and let contents boil over a very low fire for just a few
moments. Put basin into Caloric with one hot stone under-
neath. Baking time i% hours. Before serving turn on a
platter.

Apple Noodles — Prepare yeast dough. After it is risen
roll it out and divide it into seven or eight parts. Let these
rise. Then roll out each part, spread melted butter on each
and put finely cut up apples, some currants, sugar and cin-
namon on them. Roll up and arrange these noodles in a
spiral shape in well greased tin. Put tin into Caloric with one
hot stone underneath and one on top. 2*4 hours baking time.

Plain Noodles — Prepare short yeast dough as in recipe.
Let rise. Lift with floured spoon not too large pieces on
the molding board. Shape them as desired. Cover over with
a cloth and let them rise half an hour. Proceed as directed
in previous recipe.

Loaf Cake of Short Dough — Add to yeast dough double
the amount of butter, use six eggs and regulate the amount
of milk. Baking time three hours.

Loaf Cake — Prepare short yeast dough. Put it into bak-
ing tin and let rise in it. Put tin into Caloric with one hot

122

CALORIC BOOK OF RECIPES.

stone underneath and the second hot stone over it. (2^ ,
hours.)

Yeast Dough With Fruit — For this prepare simple or
short yeast dough. Let it rise. Roll it out thin and let it rise
again a little. Put it into a basin or tin lined with buttered
paper. Put thinly cut up apples, plums, cherries, etc. on it
and sprinkle sugar over fruit. Bake for one and one-half to
two hours.

BREADS.

Steamed Graham Bread — Mix three cups of graham flour,
one cup of white flour, one teaspoon of salt, three teaspoons
of soda, one cup of molasses, 2,y2 cups of sour milk ; mix and
cook the same as Boston brown bread.

Boston Brown Bread, Fine, No. 2 — One cup rye meal,
one cup corn meal, one cup graham flour, two teaspoons soda,
one teaspoon salt, two cups sour milk, three-fourths cup
molasses, mix thoroughly and steam four hours in Caloric.
Then remove from mold and bake one-half hour. This is fine.

Boston Brown Bread, No. 3 — Two cups graham flour, one
cup wheat, one-half cup sour cream, one teaspoon soda, one-
half cup molasses, salt and buttermilk to make thick batter.
Put into Caloric and steam three hours.

Boston Brown Bread, No. 4 — One cup butter milk, one cup
sweet milk, one cup molasses, one cup corn meal, two cups
graham flour, one teaspoon soda, one teaspoon salt. This will

123

CALORIC BOOK OF RECIPES.

make four small loaves. Put into Caloric and steam $y2
hours.

Old Fashioned Corn Pone — In one pint of boiling water,
scald one teacup of corn meal; add cold water to make luke
warm, then add two teacups corn meal, one even tablespoon
salt, and one sugar, beat briskly ; let stand over night in warm
place. Then add teacup flour, and one tablespoonful molasses.
Put in some deep, well greased vessel, or Caloric vessel, let
raise one hour and bake in Caloric, using both hot stones,
one on top, two or three hours. When done turn upside down ;
let cool, so as to come out easily. Double amount if large,
pone is desired.

Baked Beans — Wash and pick over one quart of white
beans. Soak over night. In the morning let them come to a
boil, add a pinch of soda and drain. Put them into a kettle
with one-half pound of salt pork, slash the rind and cover
with boiling water. Boil five minutes and remove to the Cal-
oric for five or six hours. Remove the beans to a baking
dish. Cut the pork in slices and lay over the top. Season
with salt, pepper and four tablespoons of molasses or brown
sugar. Place in Caloric, using both hot radiators, four or
five hours.

124

THE COOKING OF VEGETABLES

Temperature of Water in Which Vegetables are Set to
Cook — All vegetables are set to cook in water that is boiling
at the time they are put into it.

All wilted vegetables should be revived in cold water
before cooking.

All dried vegetables should be soaked in cold water sev-
eral hours, or over night, before cooking.

A knowledge of the composition of a vegetable gives the
key to the way in which it is to be treated during cooking.

Compounds in Vegetables — Starch is the dominant prin-
ciple in most vegetables, though protein, sugar, fat, mineral
matter and water (one or all) are combined with the starch.
In some vegetables the starch is largely in the form of cellu-
lose or woody tissue, but, in whatever form it may be, starch
must be thoroughly cooked or it is unwholesome.

Vegetables With Only Slight Trace of Starch— Vegeta-
bles, like lettuce, endive, celery (inner blanched stalks), toma-
toes, -cucumbers, and small, quickly-grown radishes contain
but a slight trace of starch. They are composed largely
of water and mineral salts, both of which would be lost
during cooking, unless the cooking be done at a gentle simmer,
and the water be retained as food. These vegetables, then,

125

CALORIC BOOK OF RECIPES.

might be exempt from cooking, save for variety. When
cooked, no more water should be used than can be served with
them, and the cooking should be at a gentle simmer.

Vegetables Containing Protein, Sugar and Some Starch
— Green peas and asparagus contain so much starch that
cooking is a necessity, but, to retain the sugar and other com-
pounds, the cooking should be done in the Caloric, where there
is no violent boiling as on a flame stove, and in a small measure
of water, and the water should form a part of the finished
dish. The same is true of spinach; the water that clings to
the leaves in washing being sufficient for the cooking.

Vegetables With Starch as Cellulose — Parsnips, salsify,
carrots and turnips contain but little starch, other than that
found in their cellular structure; this fiber, like animal fiber,
is hardened by high heat, and cooking should not be carried
on at a temperature higher than the boiling point of water.
The cooking should be prolonged until the fiber is tender,
but no longer.

Vegetables With Much Starch — Potatoes, breakfast cer-
eals, rice, samp, macaroni, noodles and other pastes, used as
vegetables, are rich in starch. A good potato, properly cooked,
is mealy. A potato, no matter how good it may be, cooked in
simmering water is water-soaked and soggy. If potatoes be
cooked in furiously-boiling water, the outside becomes soft-
ened and washed away, while there is "a bone in the center."
To cook in perfection, keep the water just at the boiling point
until the process is finished, which can be done best in the
Caloric, where the temperature is maintained at exactly the

126

CALORIC BOOK OF RECIPES.

boiling point, with one hot radiator, for three hours. The
same is true, practically, in respect to the cooking of other
starchy vegetable products.

When to Use a Large Quantity of Water — Some varie-
ties of onions are strong flavored ; when such, and also mem-
bers of the cabbage family, are to be cooked, the use of a large
quantity of water will insure a more delicate flavor.

Use of Salt and Soda — Hard water has a tendency to
harden cellulose or woody fiber, and thus keeps sweet juices
or other valuable compounds within the article cooked; soft
water acts in the opposite way. Salt added to water makes
it hard, raises the boiling point a little, and intensifies the
color of green vegetables. Soda softens water and causes
green vegetables to assume a faded look. As the appearance
of food has much to do with our taste or distaste thereof,
certainly, for aesthetic reasons, the use of salt in the cooking
of green vegetables would be a gain. Again, as green veg-
etables contain little woody tissue, but often sugar that we
wish to retain in the article, the cooking of these in salted
water would seem advisable. In general, salt should be added
to the water in which all vegetables, except those containing
much cellulose, are to be cooked. Potatoes and onions never
taste just right unless the water in which they are cooked be
salted. A teaspoon of salt to each generous quart of water will
be found about right. Soft water is called for when the cel-
lular structure of dried peas, beans and lentils is to be made
tender. If such water be not available, a teaspoonful of bi-
carbonate of soda, added to each two quarts of water in which
the vegetable is to be cooked, will soften the water.

127

A USEFUL TABLE.

Sixty drops equal one teaspoon. Three teaspoons equal
one tablespoon. Four tablespoons equal a quarter of a cup
or half a gill. Eight rounded tablespoons of dry material
equal one cupful. Sixteen tablespoons of liquid equal one cup-
ful. One cupful of liquid equals two gills or half a pint. One
heaping tablespoon of sugar equals one ounce. One heaping
tablespoon of butter equals two ounces. One cup of butter or
sugar equals one-half pound. Two cups of flour equals one-
half pound. One rounded tablespoon of butter, one ounce.
One rounded tablespoon sugar, one ounce. Two rounded
tablespoons flour, one ounce. Five medium sized nutmegs,
one ounce. Two rounded tablespoons of ground spice, one
ounce. One quart sifted pastry flour, one pound. One pint of
granulated sugar one pound. One pint of butter,
one pound. One pint of ordinary liquid, one pound.
One solid pint chopped meat, one pound. One cupful rice,
half a pound. One cupful Indian meal, six ounces. One cupful
stemmed raisins, six ounces.

Proportions — One heaping teaspoon baking powder to
two cups flour. One teaspoon cream of tartar and half tea-
spoon soda to two cups flour. One level tablespoon soda to
two cups molasses. Four heaping tablespoons corn starch
to one quart of milk. A little over an ounce of gelatine to a
quart of liquid.

12S

ONE HUNDRED HINTS WORTH KNOWING.

Soak your hair brushes when washing them in ammon-
iated water. This will prevent the bristles from coming out and
hardens them.

If your gown has become stained with lemon juice or
rind, apply ammonia to the spot and it will restore the gown
to its natural color.

A teaspoon of flour of sulphur dissolved in hot milk and
slowly sipped is very good in case of sore throat.

Try ground carawayseed as flavoring for a simple cake;
the ground spice being preferred by many in place of the
seeds.

To preserve maps, brush over each a solution of gutta-
percha, which is quite transparent. This may be applied to
both sides.

Milk cans, whether for kitchen or table use, should
always be wide enough at the top to allow the hand to pass
through to clean them.

If raisins and currants are rolled in flour before putting
into a cake, they will not sink to the bottom.

When cutting fresh bread, dip the knife in hot water.

Scatter a few drops oil of lavender in your bookcase
before shutting it up for the summer and you will find no
book mold.

129

CALORIC BOOK OF RECIPES.

When using valuable vases for table decoration, fill one-
fourth full of sand to prevent being knocked over.

Moisten grease spots with cold water and soda before
scrubbing, as it lightens the task.

Soak your new brooms in strong hot salt water before
using them ; it toughens the bristles and the broom will last
longer.

When laundering lace curtains and a creamy shade is
wanted, add clear strong cofTee to the starch.

Wash your challies in rice water made by using one
pound of rice to five quarts of water, strain and cool.

Apply common mud to a bee sting and the pain will dis-
appear.

Scrape raw potatoes and apply to a burn. It will give
immediate relief.

Try cucumber peelings for cockroaches ; they will act like
poison to them.

The whites of eggs beaten up with salt to the consis-
tency of frosting and applied to a sprain will give you great
relief ; renew as it becomes dry.

Put a pinch of salt in the whites of eggs to make them
whip better.

Keep your salt pork in a brine made of salt and water;
it improves it greatly.

To take the white spots from varnish, hold a stove cover
over them and they will quickly disappear.

If grease is spilt on the kitchen floor, pour cold water
on it immediately. This will harden it and prevent it from
soaking into the floor. Scrape with a knife.

130

CALORIC BOOK OF RECIPES.

To remove ink stains on clothing, soak the spot in sour
milk.

Put a little turpentine in the boiler in which your clothes
are boiled; it will whiten them.

Stains on knives, however obstinate, will disapppear if
rubbed with a piece of raw potato.

Try soft tissue paper for cleaning or polishing your mir-
rors.

Celery, eaten abundantly, is good for neuralgia.

Try putting a pinch of ginger in your doughnuts and
they will not absorb the fat or grease.

If potatoes are pared and laid in cold water just before
boiling, they will be much whiter. [

Try laying thin slices of potatoes across the forehead
when you have the headache.

Never bite thread with the teeth; it damages them.

Save your celery stalks; dry them and use for flavoring.

When you buy carpets for durability, choose small figures.

Never use soap and water on varnish work.

Spring Tonic — Halve your food, double your drinking
water, treble your consumption of pure air, and quadruple youi
laughter.

Throw a little powdered charcoal in your sink to disin-
fect it every little while.

To prevent flies from entering the house brush the screen
doors with kerosene.

If a drawer sticks, rub a little fresh lard on it.

Sprinkle the cellar often with chloride of lime and it will
be kept free from rats.

131

CALORIC BOOK OF RECIPES.

The best lamp oil is that which is clear and colorless
like water.

If your child gets a bump, butter the spot well and it will
not turn black and blue.

A few drops of kerosene added to the starch will make
the ironing easier.

A piece of camphor kept where extra silver is will pre-
vent it from tarnishing.

Egg shells crushed up, will clean your water bottle and
vinegar cruet beautifully.

A little boiling water added to an omelet will keep it from
being tough.

The tops of worn out boots or shoes make excellent iron-
holders.

To clean your straw mattings, wash them with soft water,
changing the water often.

A faded dress may be made perfectly white by boiling
in cream of tartar water.

A gold chain may be made to look very bright if dipped
in a cup containing one part ammonia and three parts water.

Keep an apple in your cake box and it will keep your cake
fresh for a long time.

If a little kerosene is added to the water in which you
wash your windows the effect will be much brighter.

A hot cloth around the jelly mold will help the jelly or
ices to come out without sticking.

Lettuce has a soothing effect on the nerves and is ex-
cellent for sufferers from insomnia.

Scour your kitchen knives with moistened ashes.

132

CALORIC BOOK OF RECIPES.

A gargle of salt and water is a good remedy for sore
throat.

Burn an orange peel on the stove instead of coffee, for
disagreeable odors — the effect is pleasanter.

A few drops of oil of lavender poured in a glass of hot
water and set in a sick room will purify it greatly.

Boiled flaxseed juice flavored with lemon is excellent to
stop coughing..

Clean your irons on emery paper; it is excellent.

To remove the smell of paint from a room, leave over
night in it a bucket of water with three or four sliced onions
in it.

To remove mildew stains, use lemon juice.

Put a pinch of salt in the water in which you put cut
flowers and they will last longer.

Give your plants a tonic of cold coffee or tea every other
day or so.

An egg put in the morning coffee is best remedy for clar-
ifying the coffee, besides being much more strengthening.

When you refill your fountain pen, before screwing
down the cap, let some cold water run down through the
pen, it cleans it all out fresh.

Field violets may be gathered and dipped in a syrup of
boiled sugar and water and become candied; these are used
as lovely decorations for a cake.

Salt and vinegar will be the best thing for scouring cop-
per kettles.

Keep an oyster shell in your tea kettle to prevent the
forming of crust.

133

CALORIC BOOK OF RECIPES.

Straw matting will last longer if given a coat of varnish.

Polish tan shoes with melted bees wax.

Kerosene poured down the sink and boiling water imme-
diately after will clean out a stopped up drain pipe.

A little butter added to cake frosting greatly improves it.

Give your canary a little lettuce now and then ; it will
improve its song.

Dredge your cake tins with flour and your cake will not
stick to the pan.

When laundering battenberg pieces, put a teaspoon of
borax in the rinsing water and there will be no need of starch.

A cure for hiccoughs is to take a long breath and hold it.

Never put strawberries in tinware.

Polish your dining table with melted bees wax, rubbed on
with a soft cloth.

When you plant sweet peas, have them running north
and south ; they bloom better.

Salt and sugar mixed together will sometimes stop cough-
ing.

Steam your fruit cake and dry off in the oven for fifteen
minutes and see how moist your cake will be.

Never leave matches where rats can eat them.

Give pussy some sulphur in her milk once in a while;
it is good for her.

Dried orange peel makes excellent fire kindlers.

Dressmakers always shrink spools of thread before using.

Make a short cake of pressed fruit and see how nice it
/will be.

Wooden spoons are the best to use when making cake.

134

WITH THE FIRELESS COOKER.

By Linda Hull Lamed, editor (Jood, Housekeeping.

My fireless cooker has become a valuable member of the
working force of my household. In fact, it has responded to
our needs so quickly and so capably that we almost feel that
it is human, and now, often, we call it "she."

The cooker saves time and worry, for while things are
cooking you do not have to watch them to prevent their burn-
ing or to see if they are done. The cooker rarely overdoes
its part, even though the contents be forgotten for several
hours. It saves fuel and an over-heated kitchen, and it re-
duces the butcher's bill, because in using it one does not buy
so many chops and roasts and steaks, which are all expensive.
Cheaper cuts of meat may be used to advantage. Moreover it
is certainly a most helpful companion for the working woman,
the one who goes out to business every day. She may cook
her entire dinner while getting her breakfast; and last, but
far from least, it will help to solve the great problem of who
shall do the cooking, for if the housekeeper will only learn how,
the greater part of the burden may rest upon the fireless
cooker.

An important detail in using the fireless cooker is the
amount of water to be used in the large kettles. When the
inner pail is used, the water in the kettle surrounding it
should be about two inches below the top of the pail, else,

135

CALORIC BOOK OF RECIPES.

when briskly boiling, it might "boil in ;" when using the steam-
er basin, the same precaution is necessary. It must be remem-
bered that water does not evaporate in the cooker, so the
amount to be put on the food to be cooked should be just
enough to cover, or what is required for gravy.

The following recipes are reliable; they are the result
of experiments, adapting ordinary recipes to the peculiar needs
of fireless cooking.

Boiled Dinner — The rump piece of beef selected was
only slightly corned, as too much corning renders the best
beef tough. It was bought the day before it was needed, and
early in the morning it was put in one of the large kettles,
well covered with cold water and allowed to boil about fif-
teen minutes. It was then put in the cooker (this was at
nine o'clock), and at two o'clock potatoes, onions and tur-
nips were prepared and placed in various receptacles in the
other kettle: a wire basket, an enameled basin and a shallow
enameled pan that rests on top of the basin. The onions and
turnips, with salt for seasoning, were put in the bottom of
the wire basket to boil, and the potatoes, dusted with salt,
were placed in the basin to steam. One other vegetable, or
even a pudding, could have been put in the pan on top, also
to steam, had we had the forethought to prepare it. While
these vegetables were boiling the kettle containing the beef
was again placed on the stove to boil its contents. After
fifteen minutes' further brisk boiling of the meat, the two
kettles were ready to be put in the cooker together. The
dinner, all except the dessert and soup, was then left to take
care of itself.

136

CALORIC BOOK OF RECIPES.

As the dessert was a cold one, prepared in the morning,
and the soup all ready to be reheated at the last moment, the
kitchen was left to its own devices until time for serving the
dinner. It was a simple matter for the housekeeper to don
a big apron over her afternoon dress, open the cooker and
take out the dinner. It was found to be perfectly cooked:
the meat tender and juicy, the vegetables done to a turn
and all of the delicious flavor ; but, best of all, there were no
odors whatever, save those that were acceptable to a hungry
family.

Soup Stock — The day before the soup was to be used
a soup bone was put in the kettle in cold water, and when
briskly boiling, put into the cooker. This was done in the morn-
ing. Towards night it was taken out and put immediately
over the fire, and salt and a soup bouquet of herbs and sea-
sonings were put in. After ten minutes boiling, the kettle
was put back into the box to be left until morning. It was
then taken out, the soup was strained, and, when cold, the
fat was skimmed off. About two o'clock some of the jellied
stock was put into the small pail ; carrots, turnips, beets, cel-
ery, onions and potatoes all cut into dice were put into the
stock. When boiling, the pail was plunged into the kettle of
boiling water, the cover put on, and when the water was
again briskly boiling the whole was put into the cooker, not
to be taken out until dinner time, when the soup was found
to be quite hot enough to be sent directly to the table.

Irish Stew — This was made of lamb, cooked a few hours
first in the cooker, then cooked with the vegetables on the
range, and again put in the cooker. The lamb, cut in pieces,

137

CALORIC BOOK OF RECIPES.

was put into boiling water at ten o'clock, reheated at two
o'clock and taken out just before six. The meat and vegeta-
bles were then skimmed out on to a hot platter, the gravy-
thickened and dumplings were made. The vegetables used
were onions, carrots, turnips and potatoes, all cut in rather
large dice, and there were about two cups. The amount of
water used was just enough to cover the meat, and this made
a rich gravy. The gravy was thickened with two teaspoons
of flour, rubbed smooth in two or three tablespoons of water
and allowed to simmer while the dumplings were being pre-
pared. The dumplings were made thus: One cup of flour,
1^2 teaspoons of baking powder, one tablespoon of melted
butter and enough milk to make a thick batter. They were
just soft enough to be dropped from a spoon into the gravy,
and were cooked about five minutes.

Beef a la Mode — Five pounds of round of beef, larded,
were used. Cook this in a spider, searing it all over quickly
in the fat from a quarter of a pound of pork cut in slices with
two onions, one carrot cut in dice, four cloves, two pepper-
corns and a bay leaf. Cook this ten minutes, then transfer the
whole contents of the spider to the kettle, cover with three
pints of boiling water; when boiling put on cover, and after
five minutes put quickly into the cooker. At one or two
o'clock take the kettle from the box and let its contents boil
on the stove fifteen minutes or twenty minutes, adding one tea-
spoon of salt and a dash of pepper. Return kettle to cooker
and fifteen minutes before dinner, take meat out on to a hot
platter and boil the gravy in the kettle, keeping the meat hot
meanwhile. Now skim the fat from the gravy, strain it into

138

CALORIC BOOK OF RECIPES.

a boat and serve with the meat. There should be enough
gravy to cover whatever is left of the meat, as it comes from
the table, for this left-over is very good served cold, cut in
slices for the next day's luncheon, especially if the meat be
cooled in the bath of gravy.

Corned Beef Tongue — A slightly corned beef tongue may
be cooked all day and night, then reheated to serve for din-
ner at night. Skim carefully and use with hot tomato sauce.
While making the sauce, the tongue may be put in a hot oven
and then sliced for serving.

Fricasseed Chicken — The chicken is cut up and each piece
sauted in a little butter. Then it is covered with boiling
water and put into the large kettle of the cooker, and after it
has boiled ten minutes it is put in the cooker. This should be
done about twelve o'clock for a six o'clock dinner. If the
chicken seems at all tough it should be taken up at three
or four o'clock and boiled on the stove ten or fifteen minutes,
then returned to the cooker until dinner time. When ready to
serve it is again put on the stove just long enough to thicken
the gravy. The seasoning is put in at the second cooking.

Boiled Ham — A ham weighing six pounds was put into
the kettle at nine o'clock in the morning. It was well cover-
ed with cold water and allowed to boil briskly fifteen minutes,
then was put in the cooker. The cover should always
be put on the kettle when its contents begin to boil, and
not removed until the kettle is taken out of the cooker. The
transit from stove to cooker must be as rapid as possible and
the cover must be put down quickly. At two o'clock the ket-
tle was taken out and put on the stove for another fifteen min-

139

CALORIC BOOK OF RECIPES.

utes of boiling, and at this time a few cloves, two or three
peppercorns and a bay leaf were put in for seasoning. At
five-thirty the ham was taken out, put in a pan, the fat side
up, well sprinkled with bread crumbs, stuck full of cloves
and, with a slight dusting of sugar, baked in the oven until
quite done.

Boiled Fish — Two pounds of halibut were rolled in a
piece of wet cheese cloth, dredged lightly with flour. Just
enough water put into one of the kettles to cover the fish,
and when it was nearly boiling, the fish was put in, resting
on the rack in the bottom of the kettle. Three tablespoons
of vinegar, one of salt and two or three peppercorns were put
in, the cover put on and, when the water was boiling, the
kettle was hurried into the cooker and the cover put down. This
was done at two o'clock; at six o'clock a sauce was made,
the fish taken out, the skin removed, and the water was
drained off, when it was found to be quite hot enough to
serve. The sauce was made as follows: Two tablespoons
of butter in a saucepan, three tablespoons of flour, then ij4
cups of hot milk, and when boiling one tablespoon of minced
parsley, one of capers, one-half teaspoon of salt, a dash of
pepper, the yolks of two hard-boiled eggs, chopped, and the
whites of the eggs in rings. This, when boiling hot and
thoroughly beaten with a whip, was poured over the fish.

140

INDEX TO RECIPES.

Apple Coddle 95

Apple Roll 101

Asparagus 26

Baked Beans 124

Beef —

A la Mode 38

A la Venaison 42

Boiled 35

Brown Stew 39

Corned 37

Loaf 43

Roast 44

Roll 43

Roularde 40

Stewed 36

Stewed in Vinegar 39

Stewed with Ham 38

Beefsteak, Rolled 37

Beef Tongue, Boiled 72

Beef Tenderloin with Potatoes 69

Beef Tea 93

Boiled Tongue 44

Beets 26

Boston Brown Bread 95

Brown Bread Toast 95

Brown Bread, Boston 123

Butter Sauce, Drawn 67

141

CALORIC BOOK OF RECIPES.

Cake —

Apple 119

Biscuit 118

Bread 117

Cherry 120

Chocolate 119

English 119

Fruit Marmalade 120

Loaf 120

Orange 118

Plain Almond 118

Punch 117

Raspberry with Lattice Work 120

Sand 118

Calf s Breast— Steamed, Rolled 47

Calf's or Swine's Tongue, Boiled 73

Carrots 27

Cauliflower —

Boiled 30

Different Way 31

Chicken —

Boiled 58

Cream 59

Cream Stew 60

Curry Gl

Escalloped 65

Fricasseed 59

Pickleti 61

Pie 60

Piquant with Butter Dumplings 83

Roasted 58

Roasted, Highly Seasoned 58

Roasted with Asparagus 83

Southern Style 61

To Fry Old 60

142

CALORIC BOOK OF RECIPES.

Caper Sauce 62

Chicken with Asparagus 70

Chicken Jelly or Broth 76

Chicken with Peas 72

Chicken with Mushrooms 72

Cod Fish Balls GQ

Coffee 89

Cornmeal Mush 87

Cream of Wheat 87

Cup Custard 99

Custard Sauce 100

Dough, Yeast 121-2-3

Egg Sauce for Fish \ 67

English Roast 40

PMlet, Austrian Way 40

Filet Roast 39

Filet Slices in Butter 42

Fireless Cookstove's Household Fare, German 65

Fish, Boiled 66

Fowl, Old with Rice 72

Fowl, Old with Vermicelli 71

Fruit Stewed —

Apples 110

Quinces 110

Apples, Apricots, Peaches, Pears, Plumbs Ill

Prunes 112

Gaulaush Stew 43

German Fireless Cookstove's Household Fare 65

Graham Bread, Steamed 123

Green Corn 26

Ham, Boiled 81

H. 0 87

143

CALORIC BOOK OF RECIPES.

Lamb —

Boiled Leg of 51

Chops Stewed 54

Gulash Made of 53

In Light Gravy 54

Leg of, a la Venaison 53

Roast 51

Roasted with Potatoes 81

Tongue 52

With Dressing 51

Macaroni —

And Cheese 33

French 33

Plain 33

With Tomatoes 33

Meat Dumplings with Beans 73

Mint Jelly 93

Mutton Chops, Braised - 52

Mutton, Curry of 45

Mutton, Boiled and Potatoes 68

Mutton, Another Recipe for Leg of 54

Mutton Roasted in Brown Butter 84

Mutton with Onions and Potatoes 68

Mutton with Turnips 69

Mushroom Sauce 84

Noodles 121

Oatmeal 88

Old Fashioned Corn Pone 124

Omelette 85

Onions 27

Oxtail 41

Oysters, Escalloped 67

Partridge 63

144

CALORIC BOOK OF RECIPES.

Pigeons —

A la Venaison 64

Cooked in Vinegar 64

Roasted Hunter's Style 63

Roasted, Stuffed 63

Peas 26, 31

Pickelsteiner Meat from Beef Tenderloin 42

Pigs Feet 57

Pork — '

Ham with Cream Gravy 56

Roast 56

Roasted with Potatoes 81

With Rice and Tomatoes 56

Postum Cereal 89

Potatoes —

Boiled 27

Escalloped 29

In Butter 32

Mashed 29

Mashed with Apples 29

Roasted in Butter 28

Sliced with Bacon 32

Stew 29

Stewed, Hungarian 28

Stewed with Parsley 28

With Fried Sausage 32

With Ham 33

With Parsley 33

Potato Dumplings of Boiled Potatoes 33

Pot Roast 44

Prunes, Jellied 112

Pudding —

Almond 103

Apple Tapioca 97

Asparagus 106

145

CALORIC BOOK OF RECIPES.

Puddings —

Biscuit 105

Bread 107

Brown Betty 99

Cabinet 100

Calf's Sweetbread 105

Chocolate 97

Chocolate Bread 100

Chocolate 102

Cherry 114

Cream of Wheat 104

Custard 99

Date . i 97

English 103

Fish, English Way 107

Fresh Fruit t 98

Hungarian 108

Lemon 102

Macaroni 108

New England Indian 95

Old Fashioned Rice 101

Of Noodles 108

Of Mixed Meats 106

Raspberry 99

Rice 96

Rice with Apples 104

Rice with Cherries 104

Rice, German 104

Spinach 106

Steamed Plum 97

Steamed Brown 98

Sweet, of Milk Rolls 101

Vanilla 102

Wine 113

Pumpkin 32

146

CALORIC BOOK OF RECIPES.

Quaker Oats 87

Red Cabbage 91

Rice, Boiled 88

Rice Cooked in Milk 88

Rice Cooked in Milk with Filled Apples 88, 89

Rolled Wheat 87

Salad —

Asparagus 91

Bean 91

Beet 91

Cauliflower 91

Celery 90

Nantese 93

Potato 90

Salmon, Escalloped 66

Sauce —

Apple 112

Appropriate for Fishes and Meats 92

Egg, for Fish 67

Hard 109

Rhubarb 112

White 85

Wine 109

Vanilla 109

Sauerkraut 34

Sauerkraut, Hungarian 69

Sheeps Tongues, Braised 52

Smoked Meat with Lentils 70

Smoked Tongue or Corned Tongue 70

Souffle —

Almond, Apple, Cherry 116

Bread Crumb 116

Lemon 115

Spaghetti, Minnesota, with Tomato Sauce 34

147

CALORIC BOOK OF RECIPES.

Soup —

Apple 80

Asparagus 79

Bean 77

Boullion 76

Chicken 75

Corn 75

Cream or Celery 77

Cream Chicken 78

Cream of Wheat 78

Cream of Wheat with Raisins 80

Green Pea 77

Mutton Broth 74

Potato with Curly Cabbage 79

Puree Du Barry 75

Rice 73

Rice with Green Peas 78

Rice and Milk 80

Rice with Tomatoes 79

Spanish 79

Stock 74

Turtle 76

Vegetable 75

Vegetable Oyster 79

Steamed Ribroast 41

Stewed Fruit —

Apples , 110

Prunes 112

Quinces 110

String Beans 25, 27

Summer Squash 27

Swine's or Calf's Tongue, Boiled 73

Tomato Sauce for Meat 84

Turkey — Boiled, Fricasseed 62

148

CALORIC BOOK OF RECIPES.

Veal—

Croquettes 55

Curry of Mutton or Veal 45

Gulash 48

Gulash with Butter Dumplings 82

In Caper Gravy and Cream 46

In Highly Seasoned Gravy 47

In Light Gravy with Parsley 48

Loaf 49

(Piquant) with Bread Noodles 83

Roast 44

Roasted with Asparagus 81

Roast Larded 46

Roasted with Potatoes 81

Roasted Leg of 45

Roast With Sweet Cream Gravy 46

Rolls ? 45-

With Green Peas and Dumplings 82

With Mustard Pickles 50

With Rice 49

With Tomatoes 48

Veal Gulash with Potatoes 68

Veal with Asparagus 71

Veal with Onions, Paprica, Potatoes and Cream 71

Veal with Vegetable Oysters 71

Vegetable Oysters 30

Venison, Fricasseed 64

149