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Book of Recipes
PUBUSHEt) BY
THE CALORIC COMPANY
i.^^iEsviUJE; wts.
Mary J. L, McDonald
Digitized by the Internet Archive
in 2006 with funding from
IVIicrosoft Corporation
http://www.archive.org/details/caloricbookofrecOOcalorich
CALORIC
BOOK OF RECIPES
A COMPILATION OF
MORE THAN THREE HUNDRED SU-
PERIOR RECIPES, INCLUDING
SOUPS, FISH, MEATS, VEGETABLES,
CEREALS, SAUCES, BREAD, SALADS,
PIES, PUDDINGS, CAKE, FRUITS AND
PRESERVES.
ESPECIALLY ADAPTED
TO THE IMPROVED
CALORIC COOKSTOVE
ELEVENTH EDITip-N- ]\'
PUBLISHED BY
THE CALORIC COMPANY
JANESVILLE, WISCONSIN
1914
PRICE 50 CENTS
^^
^^:^i
Copyright 1914
By The Caloric Company
Janesville, Wisconsin
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INTRODUCTION
THE recipes, explanations and directions, together
with a number of useful hints and suggestions per-
taining to the culinary art, contained in this volume
have been prepared for the benefit of users of the
Caloric Fireless Cookstove. It should, perhaps, be
explained here that the word "fireless" is a misnomer. The
proper word is "recalorator," which literally means conserver
of heat, just as "refrigerator" means conserver of cold. In
both instances, the initial calor (heat) and frigor (cold) must
be provided.
In the "hay-box," the predecessor of the Caloric Cook-
stove, the initial heat was supplied by a large body of water or
liquid in which the food to be cooked was placed and brought
to the boiling point. The insulation of hay kept the heat
from dissipating into the surrounding atmosphere, just as the
charcoal and air chamber insulation of thp refrigerator keep
the surrounding warmer air from rapidly melting the ice. For
boiling, steaming (to a certain extent) and stewing, the boiling
liquid or water was adequate to complete the cooking. But, of
course, the temperature could not be raised above two hundred
and twelve degrees Fahrenheit. Inasmuch as there are cer-
tain foods which cannot be cooked properly by boiling or
stewing in a liquid, the primitive "hay-box" and its commercial
successor, the original Caloric Fireless Cookstove, were not
real cookstoves — they could neither bake or roast. To supply
this deficiency comes the modern Caloric, which with its genu-
ine steatite radiators, furnishes sufficient stored heat to raise
980998
4 CALORIC BOOK OF RECIPES
the temperature in the Caloric insulated oven to over four hun*
dred degrees Fahrenheit. Inasmuch as the baking heat is only
between three hundred and twenty-five and three hundred and
fifty degrees, it will be readily appreciated that the modern
Caloric really does BAKE and ROAST, as well as boil, steam
and stew — literally cooking practically everything 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 one's self thoroughly with
the modern Caloric. Therefore, we request all housewives
to study carefully the directions for its use.
Although the time and ingredients required for cooking
are stated, nevertheless, a little experience will demonstrate
that these may be regulated according to the tastes of the
individual. It will take a little time for the thoughtful house-
wife to master all the advantages of the Caloric. There are
countless possibilities, not mentioned in this book, which time
and practice will reveal.
Pains have been taken to make the book international in
its scope and, in so far as possible, to please the varied tastes.
It should be understood at the beginning, however, that any
recipe may be used in preparing food to be cooked in the
Caloric. After some practice and by following the instructions
in this book, any woman will be able to prepare whatsoever
viands she may desire. It is the purpose of this book to set
forth, principally, the method of preparing food. Formerly
many ingredients were added to the food while cooking, but
all the details may now be attended to before the food is
placed in the Caloric.
THE CALORIC COMPANY,
Janesville, Wis.
EXCLUSIVE CALORIC FEATURES
It Will Bake and Roast as well as steam, stew and boil. No
preheating of foods necessary, — no basting, — no waste
of food stuffs. Never burns, never fails.
Caloric Cases. In keeping with every modern kitchen conven-
ience, the "Caloric is substantially constructed of se-
lected oak, the paneled case making it indestructible, giv-
ing it an up-to-date air which every housekeeper appre-
ciates and enjoys.
Caloric Insulation Fireproof. The acknowledged superior
efficiency of the Caloric is in a great measure due to
the use of our patented insulating materials — for re-
taining the heat in the cooking compartment. Caloric
insulation is guaranteed fireproof.
Caloric Ventilating Valve regulates the moist or dry heat in
the cooking compartment of the Caloric Fireless Cook-
stove. This is a distinguishing feature of the Caloric.
Insist on a ventilating valve when you buy a fireless
cookstove. For Roasting and Baking, to insure dry
heat, slightly raise the cap from the top of the valve
allowing free escape of all steam. For Steaming, Stew-
ing or Boiling, the valve is self -regulating.
Caloric Radiators from the soap stone ledges of Virginia ab-
sorb and radiate more heat than any other mineral or
composition known to science. They cost several times
as much as iron or steel but they are efficient.
6 CALORIC BOOK OF RECIPES
Easy and Simple to Operate. The radiators supplying the
necessary heat for "Caloric" cooking are heated for
a few minutes over an ordinary flame (same as a flat
iron), then placed in the oven — the aluminum utensils
containing the foods are placed on top of the radiators.
Close and latch the cover — the "Caloric" will do the rest.
Simple, isn't it?
Caloric Cabinets. Substantially constructed of selected solid
oak finished to match the Caloric Cookstove provides a
convenient place for the storage of all cooking utensils
and raises the stove to a proper height.
Caloric Stove Bases. An inexpensive, strong and well con-
structed base for use in connection with Caloric Fire-
less Cookstoves raising the stove to a proper height and
castered so that it can be conveniently moved from
place to place.
The CALORIC Cabinets and Stove Bases are made in
various sizes to fit any past or present model CALORIC
Fireless Cookstove.
Caloric Special Equipment. We can furnish Pure Aluminum
Bread Pans, Pie Pans, plain and mountain Cake Pans,
made special for Caloric users.
Triple Nesting Utensils — Aluminum. Double Boilers in two
sizes — 4 quart and 8 quart — are regularly in stock,
ready for immediate shipment.
CONTENTS
PART I
Page
Caloric Cooking, Illustrated 12
Directions for Using the Caloric 13
Important Don'ts 16
Important Things to Do 17
The Metal Parts 18
The Heating of Radiators 19
Care of Caloric Utensils 21
Boiling, Steaming and Stewing 21
Roasting 23
Baking 24
Suggestions 25
PART II
Recipes
Soups 31
Fish 38
Meats 41
Sauces for Fish and Meat 74
Vegetables 76
Cereals 86
Bread 88
Salads 93
Pies 97
Puddings 98
7
8 CALORIC BOOK OF RECIPES
Pudding Sauces 103
Cake : . . .. 105
Souffles Ill
Stewed and Baked Fruits 113
Fruit Sauces 115
Coffee ii;;
Canning and Preserving 118
PART III
Table of Measures 121
Table of Proportions 123
Household Hints 124
Blank Pages for Written Recipes 135
PARTI
Directions for using the Caloric
While the Meal Is Cooking Unattended in the Caloric.
Fireless Cook Stoves
Seamless Aluminum
Porcelain Enamel or
Terneplate Cooking
Compartments ; :
"Caloric" Fireless Cook Stoves
"Caloric" Kitchen Cabinets
"Caloric Cabinettes
"Caloric-Clark Jewel" Gasoline, Oil and Ranges
"Caloric Eclipse" Gas Stoves and Ranges
"Caloric Hughes" Electric Cookstove
THE CALORIC COMPANY
JANESVILLE, WISCONSIN, U.S.A.
CALORIC" COOKING ILLUSTRATED
ILLUSTRATION NO. 1.
Heating of the Radiators.
Figure No. 1 for Roasting and Baking, place a piece of
white paper on top of the radiator and when this paper curls
up and browns the radiator is sufficiently hot for any cooking.
Figure No. 2 for Steaming, Stewing and Boiling. Put
the vessel containing the food on top of the radiator. This
method allows the radiator to absorb the heat faster. When
the contents boil, remove to the cooking compartment.
ILLUSTRATION NO. 2.
Shows the correct and proper arrange-
ment of the Radiator and cooking uten-
sil in the cooking compartment of the
Caloric for steaming, stewing and boil-
ing foods where only one radiator is
required.
Boiiing.
ILLUSTRATION NO. 3.
Shows the correct arrangement of
the cooking compartment for roasting
where two radiators are required.
The top radiator is suspended in the
inside of the vessel by means of our
Radiator Rack. The illustration shows
both the radiators properly placed.
Roasting.
Baking Pies.
ILLUSTRATION NO. 4.
Shows the proper arrangement of
the cooking compartment of the
''Caloric" for baking two pies, or one
cake and one pie where three radia-
tors are required.
When baking bread the center radia-
tor is left out on account of having to
use the bread pan and the five-inch
baking rack. (The illustration shows
two mountain cakes baking at one
operation.)
ILLUSTRATION NO. 5.
Figure Nc.l — Radiator Rack, by which the top stone
is suspended in the Seamless Aluminum Cooking Utensil as
shown in Figure No. 2.
Figure No. 3 shows the five-inch Baking Rack contain-
ing the pudding or Bread Pan.
Figure No. 4 shows the Pie Rack Closed. This swings
on a center pivot and holds the pie or cake pan in place
properly.
Figure No. 5 shows the Tongs for handling hot radia-
tors and the cooking vessels.
You will readily recognize and appreciate how easy and
simple it is to cook the "Caloric" way.
PART I
DIRECTIONS FOR USING THE CALORIC
The principle of fireless cooking, as exemplified by the
Caloric Cookstove, is that of recaloration, or the retention,
through insulation, of heat previously generated. In cooking,
ordinarily, food is heated to a certain temperature ; then it is
left over the fire, not to get hotter — that would be impossible
— but to keep it at that degree of heat. The dissipation of heat
in the surrounding air makes it necessary to keep on supply-
ing heat in order that the cooking food may continue at the
cooking temperature. A method was long sought, for hygienic
as well as economic reasons, by which the heat energy once
generated, might be conserved without having to add con-
stantly thereto. Such a method is hygienic, because it is ad-
mitted that food cooked in a comparatively 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 utilize this principle in the mak-
ing of a commercial fireless cookstove. Now, the Caloric
has made another great stride forward, in the evolution of the
new Seamless Aluminum Lined Caloric, which has literally
perfected the art of fireless cooking, not alone in the boiling,
steaming and stewing features, but it has also rendered pos-
sible baking and roasting as well. Of course, for baking and
roasting, some heat must first be placed in the compartment,
and this is done by means of steatite radiators. With this
15
16 CALORIC BOOK OF RECIPES
heat the new Caloric economically and satisfactorily accom-
plishes practically everything which is possible on a range
or any other stove.
IMPORTANT DONT'S
Don't expect the impossible of the Caloric — that is, abso-
lute success every time it is used. Failures have occurred in
using a costly range when the wind was in the wrong direction
and the drafts would not work well, or when something was
overlooked; but these failures did not cause discouragement
or the condemnation of the range. Please give the Caloric an
equal chance.
Don't leave the radiators in the oven after the cooking is
finished.
Don't fail to dry them thoroughly before reheating.
Don't try to cook small portions in a large oven, except
as directed under "Important Things To Do."
Don't use too much water in Caloric cooking. Not much
is needed. A tablespoonful is often sufficient.
Don't blame the Caloric if directions are not followed.
Don't blame the Caloric if the radiators are not heated
enough. Some things naturally require more heat than others.
Don't scrape the aluminum parts with a knife, wire
cleaner, or other sharp instrument.
Don't use lye, ashes, or any washing powder or soap con-
taining alkali.
Don't allow salt water to come in contact with the Alum-
inum Metal Parts.
Don't fail to scald the Caloric occasionally.
Don't buy any cooker that has seams in the sides and
CALORIC BOOK OF RECIPES 17
bottoms. They are sure to open up and leak steam and water
into the insulation.
Don't buy any Cooker that is not guaranteed fire proof.
Don't fail to write us for information — we maintain an in-
formation bureau for your benefit.
Don't put the hot radiators directly on the bottom of the
Terneplate or Enamel Lined Caloric's — ^use an Asbestos Mat or
bottom ring furnished for that purpose.
Don't fail to read and study the Illustrations showing the
"Caloric" Methods of cooking and the proper arrangement of
the cooking compartments.
IMPORTANT THINGS TO DO
Read and Study— "Caloric Cooking Illustrated"
Keep the stove open when not in use.
Keep the radiators dry by placing them on a hot air regis-
ter, a steam radiator, or in a place where the sun will strike
them.
Radiators will absorb cold as well as heat and in the win-
ter time, when they become thoroughly chilled, they should be
heated slowly at first or they will be liable to crack.
If the radiators become moist in long processes of cooking
as in the case of cooking cereals, etc., they should be thor-
oughly dried before reheating them for further use.
The linings of the compartments must be kept dry. When
cooking is finished, wipe and dry thoroughly. Use scalding
water for washing and wipe them off occasionally with a cloth
moistened with olive oil.
In cooking a small portion of food, the smallest utensil
should be used. If there is considerable space left in the com-
partment, fill another utensil with hot water and place it in the
18 CALORIC BOOK OF RECIPES
oven at the same time, thereby leaving less air to be heated.
In an instance of this kind, it is of great advantage to have a
set of triple or double utensils. One or two may be used for
cooking foods and the others filled with hot water.
THE METAL PARTS
The Caloric Cookstove may have been standing closed for
a considerable length of time before its receipt by a purchaser
and for this reason, the linings should be thoroughly washed
with clean water and soap, or scalded with boiling water. They
should then be wiped perfectly dry and the covers allowed to
stand open for several hours, in order that the compartments
may be thoroughly aired. After each use of the Caloric, it
should be washed clean and zviped dry. The covers should be
allowed to stand open when the cookstove is not in use. If
they are tightly closed when the Caloric is not in use, the lack
of air may cause the cookstove to give off a musty odor and
this odor may sometimes be imparted to delicate foods. It is
well understood that a room or a house when closed up tightly
becomes musty and the same is true of the Caloric in a greater
degree because the metal compartments are practically air
tight. A good housekeeper does not put away cooking utensils
with the covers on them as they would not keep sweet under
such conditions.
When convenient the cookstove should have a thorough
airing out of doors at least once a week. If it is not convenient
to do this, the stove should be placed in front of a window,
where the sun may shine in the ovens.
When cooking, the utensil covers and the steatite radia-
tors must be properly in place before any attempt is made to
CALORIC BOOK OR RECIPES 19
shut the covers of the stove. Otherwise, the metal may be
dented.
It should be remembered that the action of heat and
steam in the Caloric stoves is very severe. Therefore, the
metal lining cannot be expected to remain bright. The heat
from the radiators will darken it. The chemical action of
acids in some foods will discolor any metal, no matter what
it is. This discoloration in no way affects the cleanliness of
the stove, hence no attempt should be made to keep the lin-
ing bright by scouring it with gritty soaps or powders. Such
a proceeding will scratch the surface of the metal and may,
eventually, start rust or corrosion. The oven in an ordinary
range does not remain perfectly bright and the Caloric oven
should not be expected to do so. Water or moisture should
NEVER be allowed to stand in the metal compartments.
THE HEATING OF RADIATORS
The steatite radiators may be heated on gas, gasoline,
denatured alcohol, oil, electric, coal or wood stoves or ranges.
Care should be taken that the radiators are not allowed to
become red hot.
The time required to give the radiators the necessary
temperature is from ten to twenty minutes, depending, of
course, on the size and intensity of the blaze used and the
amount of heat required. Much less heat is needed for baking
a cake than for roasting a large piece of meat. Judgment must
be used. The radiators should be tested as one would test a
sad-iron, or test with paper as illustrated and described in
illustrations "Caloric Cooking Illustrated." For boiling and
steaming, only moderate heat is required, while for roasting
meat it is necessary to have the radiators very hot.
20 CALORIC BOOK OF RECIPES
With very little trouble, considerable fuel and time may
be saved by keeping the radiators moderately warm. In the
summer time they may be placed out of doors in the sun, if
convenient. They will then require only a few minutes' heat-
ing over a flame. In the winter they may be placed in a
window where the sun will strike them ; or better still, on the
back of a range or a heater. If an asbestos plate, such as is
used with an ordinary gas stove, is placed over the radiators,
they will heat more quickly.
Caloric steatite radiators are as good an absorbent of cold
as they are of heat. When a radiator is cold it should be
heated gradually until thoroughly warm and then it may be
subjected to the most intense heat.
Steatite is a natural product and contains seams which
may open up when the radiators are heated. The radiators
may also chip or flake. This does not affect their utility in
any way Avhatsoever. If they break or crack into — the parts
may be cemented together without in any way impairing their
usefulness or efficiency. On the contrary, a seam or crack will
cause a radiator to heat up more readily, thereby lessening
the expenditure for fuel. The Caloric guarantee does not
cover the chipping or cracking of radiators.
If they become greasy or soiled, they may easily be made
as good as new by the use of sand paper or any scouring
soap.
CALORIC BOOK OF RECIPES 21
CARE OF CALORIC UTENSILS
Seamless Pure Aliuninum.
The Caloric utensils are made of pure
aluminum and, as is well known, this
material will discolor under certain con-
ditions. As a rule, hot water and pure
soap will keep utensils in perfect condi-
tion, but if these are not sufficient, the
vessels may easily be cleaned with some
good scouring soap. Water or food con-
Double Boiler Made taining alkali or iron will discolor the
in Two Sizes — 4 inside of aluminum utensils. Among the
^ ^^ ^ foods which contain alkali are potatoes,
from which the skins have not been removed ; corn on the cob,
etc., and these are quite sure to discolor the aluminum utensils.
This discoloration is harmless and will have no effect
upon the food. It does, however, mar the appearance of
the aluminum and every good housekeeper likes to have her
utensils bright and clean. If food or grease adheres to the
aluminum surface it may easily be soaked loose by allowing
hot water to stand in the vessel for several hours and scrap-
ing with a wooden spoon ; or if necessary, with very fine
sand or powdered emery.
BOILING, STEAMING AND STEWING
Use of Ventilating Valve
Steaming is the cooking of food over boiling water or in
molds placed in a kettle of boiling water.
Stewing is the cooking of food for a considerable time in
water just below the boiling point. For stewing, the radiators
need not be quite as hot as for boiling.
22 CALORIC BOOK OF RECIPES
The Caloric ventilating valve is self-regulating for steam-
ing, stewing and boiling.
For boiling, steaming or stewing, only one radiator is
used. This should be heated and placed in the bottom of
the compartment. The food, when prepared, should be
placed, with the proper amount of boiling water, in one
of the Caloric utensils and the cover clamped down. The
cover to the Caloric compartment should then be quickly
closed and fastened.
The length of time food will keep hot in the Caloric de-
pends largely on the bulk. When a kettle is two-thirds or
more full the contents will often keep hot eighteen or twenty
hours. Food will retain the heat at least ten hours.
As there is pratically no evaporation of water by escap-
ing steam, care should be taken not to add too much water
to foods which absorb water, like lima beans, rice, macaroni,
etc. In boiling meats, allow only as" much water as will be
needed for the gravy. For green peas, add one tablespoon-
ful of water to one pint of peas. With spinach, no water is
needed except what clings to the leaves after rinsing. Onions
and dried beans should be placed in cold water and brought to
the boiling point on a flame stove or range ; then drained, and
enough fresh water added to cover them. When hot, place
in the Caloric.
If a radiator is hot enough to sharply hiss when touched
with a wet finger, it is hot enough for boiling.
Note the arrangement of the Cooking Compartment for
Boiling — Illustration No. 2 "Caloric Cooking Illustrated.'*
CALORIC BOOK OF RECIPES
ROASTING
23
Showing the Use of
Caloric Steatite
Radiator
Two steatite radiators are used for
baking and roasting, one at the bottom
of the oven, and one suspended in a
rack in place of the regular cover of
the large utensil. As liquids evapor-
ate but little in the Caloric, none need
be added to the roast.. For this rea-
son, no basting is required. The top
radiator supplies the necessary heat for
browning roast.
It requires only a little more time
to roast in the Caloric than in an ordi-
nary oven. For instance, a veal roast that would require
three-quarters of an hour in an ordinary oven will be roasted
most satisfactory in the Caloric in one hour. It does not in-
jure the roast, however, if it is permitted to remain longer in
the Caloric. It will not bum or become dry or tasteless if left
for twice or three times the period actually required for
cooking.
Season meat as desired and place, without heating or
adding any water, in the Caloric kettle. If potatoes or other
vegetables are desired with the meat, place them around it.
When roasting, raised the cap of the ventilating valve slight-
ly, allowing free escapement of steam. Radiators for roast-
ing meat must be very hot. Test them by placing a small
piece of paper on them; if the paper browns, they are suffi-
ciently heated, or as directed in "Caloric Cooking Illustrated"
—Carefully follow the illustrated directions — showing the
24
CALORIC BOOK OR RECIPES
arrangement of the Cooking Compartment for Roasting and
Baking.
BAKING
Baking naturally requires more care-
ful attention than roasting, but the
results are most satisfactory and sur-
. prising. Practically everything can be
baked in the Caloric — cakes, pastry,
biscuits, bread, puddings, beans, pota-
toes, apples and all kinds of fruit. A
little attention at first, some practice,
and success is assured.
Two radiators are used in baking
and these may be heated while prepar-
ing the food for the oven. With two
radiators sizzling hot it requires only about the same time to
bake as would be necessary in an ordinary range oven with a
moderate baking heat. A little experience will determine just
the necessary time. One radiator is placed at the bottom and
the other on top of the baking rack. Potatoes, or squash in
the shell, may be put directly into the utensil, but pies, pud-
dings, cakes, etc., should be placed in the ordinary baking tins
and sHpped into the racks. Anything too large for the baking
racks may be put into the regular Caloric utensil as
directed for meat-roasting. For baking bread or cake heat
and test the radiators as directed for Baking.
Again refer to "Caloric Cooking Illustrated." Note the
arrangement of the cooking compartment for baking pies,
cakes, etc.
CALORIC BOOK OF RECIPES 25
The Caloric self-regulating Ventilating Valve allows all
excess steam to escape, insuring a rich golden brown crust
on pies, cakes, etc., etc. In fifteen minutes, bread should
have begun to brown. Pies require hotter radiators than
bread or cake. In baking Irish potatoes it is neces-
sary to raise the cap of the ventilating valve to allow the
steam to escape. Sweet potatoes contain less water than
Irish potatoes and less steam is formed in baking.
SUGGESTIONS
If dinner is to be served at night all the preliminary cook-
ing may be done at noon, and the food placed in the Caloric
nnd left until evening.
Dried apples or prunes may be cooked in the Caloric
over night. Previous to cooking they should be soaked in cold
water several hours. Use the water in which they were
soaked for the cooking.
Sauerkraut will be more tender and better flavored if it
is placed in the Caloric the day before it is intended to be
eaten.
Meats and poultry which are somewhat tough may be
made tender by leaving them in the Caloric a greater length
of time than would ordinarily be required.
The Caloric is an excellent thing for a family whose
members cannot all have meals at the same time. Part of
the food may be taken out at the first meal-time and the re-
mainder left in the cookstoves, where it will keep hot for hours.
26
CALORIC BOOK OF RECIPES
The Caloric makes possible great economy in the use of
seasoning. Half, and indeed, sometimes a third or fourth part
of what one would ordinarily use will be sufficient. In using
the Caloric there is practically no evaporation — all the deli-
cious and delicate flavors remain in the food. Therefore, care
should be exercised in the use of seasoning.
There is one Caloric ket-
tle for each compartment of
the stove, but it is often con-
venient to cook more than one
thing at a time in a compart-
ment. For this purpose the
Caloric Company manufactures
triple-sided nesting utensils of
Enamelware and Seam less
Triple Utensils Aluminum, three of which fit
perfectly, side by side, in an eight or twelve-quart compart-
ment of any of the Caloric stoves. By the use of these uten-
sils three varieties of food may be cooked in one compartment
at the same time. The company also makes double utensils
of Enamelware only, two of these fitting into one compart-
ment. These special utensils are not supplied with the regu-
lar equipment of the stove but cost a slight amount extra.
CALORIC BOOK OR RECIPES
CALORIC VENTILATING VALVE
27
No other fireless cooker has this valve. It is an Exclu-
sive Caloric Patent. Yet it is the one big factor in securing
perfect results in baking and roasting. It permits the ex-
cess of steam to escape while retaining all necessary heat.
It is directly owing to this steam valve that our marvelous
results in browning roasts, cakes, biscuits, etc., are obtained.
In ordinary fireless "Cookers** it is necessary to raise the lid
in order to allow steam to escape. This cools oflF the oven,
wastes heat, gets poor results — and keep someone on the spot
during the whole process of cooking.
Brown Bread Baked in the Caloric
Pleased and Satisfied with a Caloric.
PART II.
Recipes.
Our Most Popular Model — Two 8-Quart Compartments.
Seamless Aluminum Model No. 61.
PART II.
SOUPS.
The foundation of all soups is the juice or extract of meat,
poultry, game, fish or vegetables. The bones of meat are espe-
cially rich in nutriment that goes to make up a wholesome and
palatable soup. The materials 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 becomes one
of the most economical as well as one of the most nutritious of
foods. Meat should not be washed. Wipe it well with a
piece of cheese-cloth wrung from cold water. Meat for soup
should always be put on to cook in cold water, heated slowly,
and not allowed to boil.
Place soups in the Caloric to keep hot for a second helping
or for late arrivals.
Stock — Cut six pounds of the shin of beef in small pieces.
Add three quarts of cold water, six whole cloves, six pepper-
corns and one bay leaf. Heat slowly and remove to the Caloric
for six or eight hours, using one radiator. Strain through
cheese-cloth. When cold, remove every particle of fat. The
stock will form a jelly and will keep for days in a cool place.
By adding strained tomatoes or cooked vegetables, an excel-
lent soup may be prepared on short notice. For a clear soup
or bouillon, use equal quantities of stock and water, seasoning
to taste.
Asparagus Soup — Clean one pound of asparagus and cut
in half-finger-long pieces. Melt one to one and one-half table-
spoonfuls of butter. When it commences to bubble, add two
tablespoonfuls of flour. Stir and add one and one-half quarts
31
32 CALORIC BOOK OF RECIPES
of stock. Into this put the asparagus and remove to the
Caloric. When the soup is done, stir in the yolk of an egg.
Serve with croutons.
Bean Soup — One cupful of navy beans soaked in water
over night. Drain, add one quart of boiling water, an even
tablespoonful each of salt and sugar and one pound of pork
loin. Place in the Caloric and cook three hours or longer,
using one radiator. When done, press the beans through a
colander, cut the meat in small pieces and brown in one table-
spoonful of butter, to which one small onion has been added.
Add one quart of milk and one-quarter of a teaspoonful of
pepper. Mix all together and serve hot.
Bouillon — Cut three pounds of lean beef into cubes. Add
two quarts of cold water, half of a small onion, a bay leaf and
a little celery. Cook in the Caloric five or six hours, using one
radiator. When cold, remove the fat. Before using, drop in a
little bag of cinnamon and cloves. Season with salt and pep-
per and color with a tablespoonful of caramel. Heat and serve.
Chicken Soup — Save the liquor in which a chicken has
been boiled. The following day, break the bones in pieces and
place in a kettle with the liquor and any gravy, dressing or
trimmings that may have been left. Add four tablespoonfuls
of rice and heat slowly to the boiling point. Place in the
Caloric and cook four hours or more, using one radiator.
Strain, season with salt and pepper and serve.
Cream Chicken Soup — To two quarts of chicken stock add
one cupful of chopped mushrooms and one tablespoonful of
chopped parsley. Boil slowly fifteen minutes. Thicken with
a little flour, season with salt, pepper and paprika, and, just
before serving, add slowly one cupful of rich cream.
CALORIC BOOK OF RECIPES 33
Chicken Jelly or Broth — Clean a small chicken, disjoint
and cut in small pieces. Remove the superfluous fat. Break
the bones. Dip the feet into boiling water and scald them
until the skin and nails drop off. The feet contain gelatine
and when well cleaned may be used for the jelly. Cover the
meat, feet and bones with cold water. When the boiling point
is reached, remove to the Caloric and cook six hours, using
one radiator. When cool, remove the fat. Season with salt,
pepper and lemon puice. Add the shell and white of an eg^.
Put the broth over the fire and stir well until it reaches the
boiling point. Skim and strain through a fine napkin. Pour
into small cups and cool, if intended for jelly. Serve hot, if
intended for broth.
Com Soup — Chop or grind one can of corn and put it into
a kettle with one quart of milk. Cook in the Caloric one hour,
using one radiator. Fry one tablespoonful of chopped onion
in three tablespoonfuls of butter. Add two tablespoonfuls of
flour and cook until smooth. Strain, and use to thicken the
soup. Season with salt, pepper and paprika. Put in a double
boiler to keep hot and, just before serving, add the yolks of
two eggs well beaten.
Cream of Celery Soup — Cut three or four heads of celery
into small pieces and cover with cold water. Heat to the boil-
ing point and cook in the Caloric two hours, using one radiator.
Take from the kettle and drain. Blend two tablespoonfuls of
butter and four tablespoonfuls of flour. Add three-fourths of
a quart of cold milk and heat until it thickens, stirring con-
stantly. Then add the celery water and, if a stronger flavor
is desired, press the cooked celery through a sieve and add it
to the soup. Season with salt and pepper.
34 CALORIC BOOK OF RECIPES
Cxe^n Pea Soup^— Barely cover with boiling water two
cupfuls of fresh shelled peas ; add two cupfuls of boiling milk
and one tablespoonful of butter, blended with one of flour.
Add salt and pepper. Cover and heat to the boiling point.
Place in the Caloric, using one radiator and cook two hours or
more. Then add two cupfuls of boiling milk. Strain through
a sieve, add one cupful of cream and serve.
Mutton Broth — Select the neck for broth. Cut in pieces
and put into a kettle with two quarts of water. Place the
kettle on the radiator while it is heating. When both are hot,
add to the soup an onion, some turnip, celery, carrot, bay leaf
and pepper. Place in the Caloric, tightly covered, and cook
for four hours or more, using one radiator. Strain and sea-
son with salt and pepper. Barley or rice may be served with
this soup by adding four tablespoonfuls of either, after first
removing the scum.
Puree du Barry — Chop six almonds fine. Add to them a
pint of potatoes cut into small cubes, two tablespoonfuls of
chopped onion, two tablespoonfuls of mashed rice, one table-
spoonful of parsley and one teaspoonful of grated nutmeg.
Place the mixture in a Caloric kettle. Thicken with one table-
spoonful of flour. When well mixed, add three quarts of stock.
Boil five minutes. Clamp down the cover and cook in the
Caloric two hours, using one radiator. Rub through a sieve.
Reheat, add one teaspoonful of salt and two cupfuls of hot
milk.
Rice Soup — Heat to the boiling point two quarts of stock.
Wash well one-half cupful of rice. Pour boiling water over it,
drain and add to the stock. Cook in a covered kettle in the
Caloric one hour, using one radiator.
CALORIC BOOK OF RECIPES 35
Rice Soup with Green Peas — Cut a piece of bacon into
small cubes and fry them in butter until light yellow. Add
some chopped parsley and onion and cook for a few minutes.
Then add one-half cupful of fresh green peas, one-half cupful
of washed rice and one and one-half quarts of stock. Cook in
a covered kettle in a Caloric one hour, using one (1) radiator.
Rice Coup With Tomatoes — Stew six tomatoes with one
sliced onion, in a very little water. Rub through a colander.
Heat slightly two tablespoonfuls of butter and add the toma-
toes and one-half cupful of washed rice, stirring all the time.
Then add one and one-half quarts of hot stock. Cook one
hour in a covered kettle in the Caloric, using one radiator.
Soup of Rice and Milk — Heat to the boiling point one and
one-fourth quarts of milk. Add one-half cupful of rice, a piece
of cinnamon bark, sugar to taste and a pinch of salt. Cook
in a covered kettle in the Caloric one hour, using one radiator.
If the soup is thick add a little more milk before serving.
Spanish Soup — Melt one tablespoonful of butter. Add
two pieces of bacon cut in cubes and fry until yellow. Add a
few pinches of paprika, and salt, one chopped onion, a little
chopped parsley, one cupful of tomatoes (from which the
skins and seeds have been removed), and some celery. Stir
well and cook five minutes. Add one-half pound each of raw
mutton and beef, cut into cubes. Half a chicken, cut in small
pieces, may also be added. Add two quarts of hot water, stir-
ring constantly. Cook in covered kettle in the Caloric two
hours, using one radiator.
Tomato Soup — To one can of tomatoes and a quart of beef
stock add one-half cupful of rice. Season to taste with salt,
36 CALORIC BOOK OF RECIPES
pepper and sugar. Remove to the Caloric and cook one hour,
using one radiator.
Tomato Soup With Milk — One quart of tomatoes; one
cupful of water. Cook until tender and strain through a
colander. Add one-fourth of a level teaspoonful of soda and
stir well. Pour in one quart of hot milk and season with
butter, pepper and salt. Heat to the boiling point and serve.
Turtle Soup — Thoroughly clean the turtle. Put it into a
kettle and cover with cold water. Heat to the boiling point
and skim. Into a small bag, put one tablespoonful of thyme,
marjoram and sweet basil. Add this to the soup. Remove
the kettle to the Caloric and cook five or six hours, using one
radiator. When done, remove the meat from the bones and,
when cold, cut in dice and return to the stock. Season with
salt and pepper. Brown some flour in the oven, blend with
butter and thicken the soup to the consistency of cream.
Vegetable Soup — One cupful of chopped cabbage; two
cupfuls of tomatoes ; three potatoes diced ; two or three stalks
of celer}^ ; one onion and one cupful of canned com. Add one
quart of stock and one pint of water, salt and pepper to taste
and one level teaspoonful of sugar. Boil five minutes and re-
move to the Caloric for two hours, using one radiator. If
stock has not been prepared beforehand, two pounds of soup-
meat may be cooked directly with the vegetables. Skim off
the fat before serving.
Vegetable Oyster Soup — This should be prepared the
same as asparagus soup.
The Original Triple Nesting Utensils.
Caloric Triple Utensils — Seamless Pure Aluminum or
Enamelware.
38 CALORIC BOOK OF RECIPES
FISH
Fish is a food that may easily be cooked over a blaze but
it is most convenient, when one w^ishes to go out and find the
meal ready on arriving home, to cook it in the Caloric. Fish
does not become soft, or fall to pieces by standing a consider-
able length of time in the Caloric.
Baked Fish — Thoroughly clean the fish and wipe it dry.
Season with salt and pepper, dip in beaten egg and then in
cracker crumbs. Melt one tablespoonful of butter in a baking
pan. Put in the fish with bits of butter on the top. Place in
the utensil and bake in the Caloric forty-five minutes using
two radiators.
Boiled Fish — Roll the fish in cheese-cloth and tie the ends.
Lower in a Caloric kettle of boiling water, to which has been
added the juice of half a lemon and a little salt. Cook in the
Caloric one-half hour, using one radiator. Drain and unroll
from the cloth onto a platter. Garnish with» parsley and slices
of lemon, and serve with drawn butter sauce.
Codfish Balls — Shred one cupful of codfish. Pare and cut
into cubes three cupfuls of potatoes. Put the potatoes and
codfish into a kettle, cover with boiling water and remove to
the Caloric. Cook one-half hour. Drain well, mash and beat
until very light. Add two teaspoonfuls of butter, one egg
well beaten, one-fourth of a saltspoonful of pepper and salt
if needed. Drop by tablespoonfuls into hot fat.
Escalloped Oysters — Use crushed cracker crumbs, not
too fine. Drain the liquor from one quart of oysters. Butter
a deep dish and cover the bottom with crackers. Put in a
CALORIC BOOK OF RECIPES 39
layer of oysters, seasoned with butter, pepper and salt ; then a
layer of crackers, then oysters ; season as before and so on until
the dish is full. Finish with crackers covered with bits of but-
ter. Pour over all three cupfuls of hot milk. Bake in the
Caloric utensil one-half hour, using two radiators.
Escalloped Oysters and Rice — One cupful of rice and one
pint of oysters. Use the liquor from the oysters and add
enough boiling water to make four cupfuls. Add the rice and
boil one minute, then remove to the Caloric and cook three-
quarters of an hour, using one radiator. To the cooked rice,
add two well beaten eggs and a large tablespoonful of butter.
Into a buttered pan put a layer of rice, a few small pieces of
butter, a little salt and a dash of pepper. Then add a layer of
the raw oysters and so on, until the dish is full. Cover with
cracker crumbs, with small pieces of butter on the top and
lastly, pour over the whole one cupful of hot milk. Bake one-
half hour, using two radiators.
Escalloped Salmon No. 1 — One can of salmon ; one-half
pound of coarsely rolled crackers. Put into a well buttered
basin first, a layer of cracker crumbs, then a thin layer of
flaked salmon. Season with salt, pepper and small pieces of
butter and continue until all is used, having cracker crumbs
on the top. Pour over all one pint of hot milk and bake in the
Caloric thirty minutes, using two radiators.
Escalloped Salmon No. 2 — Thicken one pint of milk with
two tablespoonfuls of flour. Season with salt, pepper and but-
ter. Put into a baking pan alternate layers of the fish and
dressing. Sprinkle toasted bread crumbs on top and bake in
the Caloric one-half hour, using two radiators.
40 CALORIC BOOK OF RECIPES
Salmon Loaf — One large can of salmon. Pour off the oil,
remove bones and skin and flake the fish fine. Add two table-
spoonfuls of melted butter, two eggs well beaten and one-half
cupful of bread crumbs. Mix all together and season with
salt and pepper. Put in a well buttered tin and steam in the
Caloric one hour. When done, turn the loaf out on a platter
and pour over it a sauce made as follows: One teaspoonful
each of flour and butter blended ; the oil from the salmon ; one
cupful of milk and one egg well beaten. Season with salt and
pepper and heat to the boiling point.
CALORIC BOOK OF RECIPES , 41
MEATS
Meat, although one of the most important foods — and cer-
tainly the most expensive — is too frequently ruined in the
cooking. Often all the rich, juicy nutriment is cooked out of
it leaving the hard, leathery fiber. It should be borne in mind
that the most expensive meats are not necessarily the most
nutritious. If the right way of preparing the cheaper kinds is
thoroughly understood and if the Caloric Cookstove is used, it
is possible to have a tender and juicy piece of meat at a com-
paratively small cost. In boiling meat or vegetables for stews,
etc., it should be remembered that in the Caloric the water
does not boil away as it does on a range, and if too much water
is used the dish will not be rich enough. Use little water and
one or both radiators. The secret of making tough meats ten-
der is the slow cooking, especially by braising, boiling and
stewing. The toughest fowl may be reduced to toothsome
tenderness if steamed in a closed utensil for several hours.
The Caloric is especially adapted to the cooking of meat in
these various ways. All meats cooked in the Caloric will be
found superior in every way to those cooked entirely on a
flame stove. Meats should not be washed, but wiped with a
piece of cheese-cloth wrung from cold water.
In roasting meat do not add water. The steam from the
cooking meat will be sufficient. When roasting, the cover
of the utensil is not put on, as the top stone, resting on the
rack, makes a cover.
42 CALORIC BOOK OF RECIPES
BEEF
Austrian Filet — Cut off all the fat and skin from a piece
of filet and 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 fat bacon and three or four boned sardines and mix
with pepper, a pinch of ginger and several tablespoonfuls of
bread crumbs. Spread this dressing evenly on the meat ; roll
it up and tie it. Heat a piece of butter or some drippings in a
kettle, put in the meat and brown it on all sides. Add five or
six tablespoonfuls of thick, sour cream and keep it a few min-
utes longer over the fire. Cook in the Caloric, using two radi-
ators. When done, pull out the strings, slice the meat and
pour the strained gravy over it.
Baked Hash — Two cupfuls of chopped corned beef and
three cupfuls of potatoes. Melt one tablespoonful of butter in
a baking pan, put in the hash, season with pepper and pour
over it one cupful of sweet cream. Bake in the Caloric utensil
thirty minutes, using two radiators.
Beef a la Mode — Four to six pounds from the under part
of the round, cut thick. Wipe and trim off the rough edges.
Put the meat in a deep, earthen dish and pour over it spiced
vinegar, made by boiling for five minutes one cupful of
vinegar, one onion chopped fine, three teaspoonfuls of salt and
one-half teaspoonful each of mustard, pepper, cloves and all-
spice. 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 the spice and brown in
hot fat in which one onion and half of a carrot have been fried.
Remove the beef to a Caloric kettle and add to the fat enough
CALORIC BOOK OF RECIPES 43
boiling water to nearly cover the meat. Put in a small bag of
mixed herbs and cook in the Caloric five or six hours, using one
radiator. When ready to serve, add more seasoning and
thicken the gravy with flour. Boil the gravy five minutes, strain
it over the meat and garnish with potato balls and small onions.
Beef a la Venison — Rub lightly two and one-fourth pounds
of the lower part of the round or loin with salt and put it into
vinegar for three or four days. Take it out and drain it a little.
Cut very fat bacon in thin threads about a finger long and,
with a large needle, sew several rows through the meat. Pre-
pare the following ingredients : Two large, sliced onions ; one
small, yellow carrot; a piece of lemon peel; one bay leaf;
twelve to fifteen peppercorns ; a large pinch of sugar and sev-
eral cloves. Heat a piece of butter in a kettle, put in the meat
and brown it slightly. Then add a part of the vinegar in which
the meat was put and the seasoning. Let the whole boil for
fifteen minutes. Dissolve two or three tablespoonfuls of flour
in cold water and add this to the meat. Boil again for a
moment. Place the kettle, tightly covered, in the Caloric and
cook for two hours, using one radiator.
Beef Loaf — Three pounds of beef; one-half pound of salt
pork, chopped fine ; three slices of stale bread, rolled fine ; three
eggs ; salt and pepper to taste ; one small onion ; one cupful of
milk. Mix well and bake three hours in the Caloric, using two
radiators.
Beef Roulard — Cut one and one-half pounds of lean beef in
five or six equally thick slices. Add salt, put one slice on top
of another and let them stand for one-half hour. Make the
following dressing: Chop one-fourth pound of bacon with two
small onions and 5dd a large pinch of white pepper. Divide
44 CALORIC BOOK OF RECIPES
it into five or six equal parts and spread each part on a slice
of the meat. Roll up the slices and wind with thread. Turn
the meat-rolls in flour until they are white all over. Put them'
into a kettle with hot butter and fry until they are yellow.
Then add three tablespoonfuls of sour cream, the juice of half
a lemon, a pinch of sugar and one-half cupful of stock. Let
them smother in a covered kettle for ten minutes, after which,
cook in the Caloric one and one-half hours, using one radiator.
Beef Stew — Cold bits may be used for this or the round or
any of the cheap cuts of beef. Cut all the fat from the meat
and cut the lean into small pieces. Fry the fat in a kettle
gently for ten or fifteen minutes. Then brown the meat, which
has been seasoned well with salt and pepper. Cut a slice or
two of onion, turnip or carrot and three or four potatoes into
small pieces and add to the stew. Cook in the Caloric three
hours or more, using one radiator. Remove from the Caloric
to the fire and thicken the stew with one tablespoonful of flour
rubbed to a paste in a little milk.
Beef Tea — Remove all the fat from one pound of round
steak. Cut in one-half inch cubes and put in glass fruit jars.
Set in a Caloric kettle of cold water and heat gradually. When
the water reaches the boiling point remove to the Caloric for
five hours without using a radiator. Strain, heat over hot
water and add a little salt.
Boiled Beef — The brisket or a piece of the round is good-
for boiling. Put the suet and trimming of the meat in a kettle
and try out the fat. Then put in the meat and sear it quickly
on all sides. Remove the cracklings from the fat and cover the
meat with boiling water. Cover tightly and cook in the Caloric
CALORIC BOOK OF RECIPES 45
three hours or more, using one radiator. Then remove to a hot
platter, salt well, and garnish with cress or boiled cabbage.
The liquor should be saved for stock or sauce.
Boiled Tongue — Wash a fresh tongue weighing about
three pounds and place it in a kettle of salted, boiling water.
Remove to the Caloric and cook six or eight hours, using one
radiator. Prepare it before retiring and let it remain in the
Caloric over night. In the morning, remove from the liquor,
peel off the skin, press between plates and serve in slices. If
the tongue is corned, it should be well soaked for several hours
in cold water before boiling.
Brown Beef Stew — Cut two pounds of beef into cubes of
one inch. Roll them in two tablespoonfuls of flour. Put two
tablespoonfuls of suet into a saucepan and shake it over the
fire until it is well melted. Remove the cracklings and put in
the meat. Shake until it is slightly brown. Draw the meat to
one side of the pan and add two tablespoonfuls of flour to the
fat. When smooth, add one quart of stock, one teaspoonful of
salt, one onion, one bay leaf, one small carrot, one saltspoonful
of pepper and one teaspoonful of kitchen bouquet. Put all
together into a kettle and cook in the Caloric three hours,
using two radiators.
Corned Beef — For cold corned beef the plate piece is the
best ; while, for a hot dish, the brisket is to be preferred. Al-
ways have a good layer of fat around it. Place in cold water
and heat slowly to the boiling point ; then drain the water off.
Cover with fresh water and heat again to the boiling point.
Clamp the cover down and cook in the Caloric six or eight
hours, using one radiator. Cool in the stock; press between
plates and serve in thin slices.
46 CALORIC BOOK OF RECIPES
Filet Roast — Season a piece of filet with salt and pepper
and let it stand for one hour. Heat some butter in a Caloric
kettle and brown the meat in it on all sides. Remove to the
compartment for two hours, using two radiators.
Goulash Stew — Cut a two-pound flank steak in small dice.
Chop one onion and fry it in two tablespoonfuls of butter.
Brown the steak in the butter and cover it with cold water or
stock. Season with salt, pepper or paprika and thicken with
flour. Boil three minutes. Place, tightly covered, in the
Caloric and cook three or four hours, using one radiator.
Invalid's Broth — Remove the fat from one pound of tlie
best part of round steak. Cut into dice and place in an alum-
inum or porcelain-lined kettle. Cover with cold water and add
one level teaspoonful of salt. Let it stand a few hours or over
night. Put a radiator on the fire to heat and set the kettle
containing the meat on this so that it will heat very slowly.
Do not allow it to boil. When the radiator will faintly hiss
when touched with a wet finger, it is hot enough. Cook in
the Caloric two or three hours.
Panned Steak — Two pounds of steak, cut thick. Place it
in a deep, round pan. Pare eight small potatoes and arrange
around the edge of the pan. To season, use three small, sliced
carrots and two onions sliced thin, with salt and pepper to
taste. Pour over this brown butter sauce enough to cover.
Put the pan into the baking rack and cook in the Caloric at
least one and one-half hours, using two radiators.
Round steak cooked in this manner in the Caloric is just
as delicious as the finest piece of sirloin steak cooked in the
ordinary way.
CALORIC BOOK OF RECIPES 47
Picklesteiner Meat from Beef Tenderloin — Cut two and
one-fourth pounds of beef tenderloin in medium-sized cubes.
Chop one-fifth of a pound of bacon, add a piece of butter cut
into little pieces, ten or twelve pared, raw potatoes cut in cubes
and prepare the following vegetables : A handful of parsley, a
piece of garlic, one onion and two or three carrots. Cut all
the vegetables fine. Melt a piece of butter in a kettle. Put in
a layer of the potatoes, a layer of the mixed vegetables and
a layer of meat. Sprinkle salt and paprika sparingly between
the layers. Put bacon and butter on top of the potatoes. Con-
tinue in this way until all is used. At last, add one cupful
of water or stock. Put the kettle over a blaze and heat for
five minutes. Close the kettle and cook in the Caloric forty-
five minutes, using one radiator.
Pot Roast — Rub two and one-half pounds of beef from the
under part of the round with salt and sprinkle with pepper.
Let it stand for thirty minutes to one hour. Melt one table-
spoonful of butter in a Caloric kettle, put in the meat with
some sliced carrot and a piece of bay leaf. Cook for ten or
twelve minutes, occasionally turning the meat and adding a
tablespoonful of water. Have ready one or two tablespoon-
fuls of flour dissolved in the necessary quantity of water. Add
this to the meat and heat the whole to the boiling point. Put
the cover on the kettle and cook in the Caloric three hours,
using one radiator.
Pot Roast With Potatoes — Sear a three-pound pot roast
on all sides in a hot skillet. Sprinkle it with salt and pepper
and put it into a Caloric titensil. Try out a piece of suet arid
while it is sizzling, pour in a large cupful of hot water. When
it boils, pour it over the meat and remove the kettle at once to
the Caloric, cooking two and one-half or three hours, using two
48 CALORIC BOOK OF RECIPES
radiators. One hour before serving, boil the potatoes on the
stove for five minutes or long enough to heat them through.
Lift the Caloric lid and slip the potatoes, drained off the boiling
water, into the broth at the side of the meat, allowing as little
heat to escape as possible. A small onion may be added if
desired.
Ragout of Beef a la Creole — Cut two pounds of lean,
coarse beef into dice, and fry five minutes in hot drippings.
Take up the meat and keep it hot while frying in the same fat,
two minced onions, six small green peppers which have been
parboiled and cooled before being minced, a teaspoonful of
minced chives, three large potatoes, peeled and sliced, six
chopped olives and a teaspoonful of minced, sweet herbs.
Season with pepper and when the mixture has cooked five min-
utes add a teaspoonful of vinegar. Remove with the meat to
the Caloric for two hours, using one radiator. The meat should
be in shreds.
Rare Roast Beef — ^^Melt a little butter in a Caloric kettle
and sear the meat on all sides. Season to taste and remove to
the Caloric using two radiators sizzling hot. Allow about
seventeen minutes for each pound of meat.
A dressing made of bread crumbs mixed with two beaten
eggs, a teaspoonful of sage, a lump of butter and salt and pep-
per to taste, makes an appetizing addition to a roast of beef.
Moisten with water and place in the form of a loaf by the side
of the beef. After removing the meat and dressirkg, thicken
the gravy with a large tablespoonful of flour rubbed smooth
in the water and boil slightly.
Rolled Beefsteak — Use a steak, cut from the round, one-
half inch thick. Remove the center bone and the surplus fat.
CALORIC BOOK OF RECIPES 49
Over the steak spread a dressing made of one cupful of soft
bread crumbs, one rounding tablespoonful of butter, melted,
one level teaspoonful of poultry seasoning or sweet herbs, one-
half teaspoonful of salt and one-half teaspoonful of pepper.
Press this down firmly on the steak, then roll compactly and
tie securely with twine. Into a cast-iron skillet put one-fourth
of a cupful of beef drippings, or butter and place over the fire.
When hot, put in the beef-roll. Turn it until it is a delicate
brown. Remove to a Caloric kettle. Add to the fat remaining
in the skillet one-fourth cupful of flour. When thoroughly
blended, add one pint of boiling water. Season with salt and
pepper. Put the kettle into the Caloric and cook for two or
three hours, using two radiators. When done, remove the
strings and serve. Add a little onion juice to the gravy and
pour it over the roll.
Steamed Filet Roast — Rub the meat with salt, sprinkle
with pepper and let it stand for at least one hour. Heat some
butter in a kettle and put in the meat and brown it. In
turning the meat be careful not to prick it with a fork lest
some juice escape. Add one small onion, sliced, and one tea-
spoonful of capers. Dissolve one tablespoonful of flour in
three tablespoonfuls of water. Pour it into the kettle and boil
for a moment. Put the cover on the kettle and cook in the
Caloric three hours, using one radiator.
Steamed Rib Roast — Cut a roast in such pieces that a rib
is attached to each piece. Rub all sides with salt and sprinkle
with pepper. Heat two tablespoonfuls of butter or drippings
in a kettle. Put the meat in, adding one large, thinly sliced
onion. Brown the meat and the onion. In order to keep the
onion soft, add one tablespoonful of water to which has been
50 CALORIC BOOK OF RECIPES
added a little beef extract. When the meat is brown, put the
cover on the kettle ancj cook in the Caloric two hours, using
one radiator.
Stewed Beef with Ham — Season three pounds of beef (the
filet is best) with salt and pepper. Let it stand for one-half
hour. Melt and heat in a kettle two tablespoonfuls of butter.
Put the meat in it and add one-fourth of a pound of smoked
ham cut in small slices, one large, sliced onion, a carrot, two or
three cloves and one bay leaf. Turn the meat several times.
Then add one-half cupful of stock and heat to Ihe boiling
point. Dissolve two tablespoonfuls of flour in water or stock
to thicken. Cook in the Caloric two hours, using one radiator.
Swedish Steak — Cut one and one-half pounds of round
steak into serving pieces. Season with salt and pepper and
pound in as much flour as possible, using the edge of a plate.
Fry brown on both sides in butter; then cover with boiling
water. Remove to the Caloric for three hours, using one
radiator.
CALORIC BOOK OF RECIPES 51
VEAL
Breaded Veal Chops — One and one-half pounds of veal
chops rolled in cracker or bread crumbs and beaten egg and
seasoned with salt and pepper. Melt one tablespoonful of
butter in a shallow pan and put in the chops with small pieces
of butter on each. Bak^ in the Caloric utensil forty-five min-
utes, using two radiators.
Curry of Mutton or Veal — Fry one large onion, cut fine,
in one heaping tablespoonful of butter. Mix one tablespoonful
of curry, one teaspoonful of salt and one tablespoonful of flour
and stir into the butter and onion. Add, gradually, one pint of
hot water or stock. Cut two pounds of lean mutton into small
pieces and brown them in hot fat. Add them to the sauce.
Cook in the Caloric four or five hours, using one radiator.
Place the meat on a hot platter and arrange about it a border
of boiled rice.
Jellied Veal — Put a shank of veal into one quart of boiling
water and cook in the Caloric three hours, using one radiator.
When done, remove the bones and season the meat with salt,
paprika and celery salt. Place over a flame and stir with a fork
until the water is nearly absorbed. Turn into a dish and, when
cold, cut into slices.
Knuckle of Veal with Rice — Place a knuckle of veal in a
Caloric kettle with four or five cupfuls of hot water. Cook in
the Caloric three hours, using one radiator. About three-quart-
ers of an hour before serving, add one cupful of well-washed
rice. , — 'i-^iig
Larded Liver — Soak a calf's liver in warm, salted water
for ten minutes. Then put into a pan and sprinkle it with
52 CALORIC BOOK OF RECIPES
one teaspoonful of salt. Cut thin slices of bacon and lay them
on the liver. Add one cupful of boiling water and cook in
the Caloric two or three hours, using two radiators.
Roast Leg of Veal — Rub the veal with salt, sprinkle with
pepper and let it stand for half an hour. Heat in a kettle two
tablespoonfuls of butter, into which put the meat. Cook in
the Caloric two or three hours, using two radiators.
Steamed Calf s Breast — Season two and one-half to three
and one-fourth pounds of veal with salt and pepper and let it
stand for half an hour. Roll it thickly in flour. Sear it in hot
butter, in a kettle, until light yellow. Add one-half cupful of
hot water. Place the kettle in the Caloric and cook two hours,
using two radiators.
Veal Birds — Cut one and one-half pounds of veal steak
one-half inch thick in pieces four inches square. Spread with
dressing made as follows : One cupful of bread crumbs ; one
slice of salt pork, chopped fine; salt, pepper, sage and a little
chopped onion ; one egg and two tablespoonfuls of milk. Mix
and spread on the meat. Roll up and pin together with tooth-
picks. Roll the birds in flour and brown them in butter. Place
in a baking dish and fill the dish two-thirds full of rich milk.
Bake in the Caloric utensil two hours, using two radiators.
Veal Croquettes — Cook three hours in the Caloric, two
pounds of veal in enough boiling water to cover it. Use one
radiator. Chop the veal fine and season highly with salt, pep-
per, celery salt, paprika and lemon juice. Use one and one-
half cupfuls of veal to one cupful of thick cream dressing.
Shape in cylinders. When cool, roll in egg and bread crumbs
and fry in hot lard.
'^ " CALORIC BOOK OF RECIPES 53
Veal Glace — Cook two pounds of veal in one pint of water
after seasoning well with salt and pepper. Leave it in the
Caloric two hours, using one radiator. When done, remove
the veal from the bones and put it through a meat grinder.
Add to the stock one grated onion and boil a few minutes on a
flame stove. Strain. Soak one-half box of gelatine in one cup-
ful of cold water. Pour the stock over the softened gelatine
and add the juice of one lemon. When it begins to "jell," stir
in the chopped veal. Place in a mold and set away to cool.
Veal Goulash — Cut two and one-fourth pounds of veal in
cubes and salt them. Heat some butter in a kettle, to which
add two large, sliced onions. Cook these for a few minutes
without browning them. Add the meat with one teaspoonful
of paprika and stir well. Cook five minutes. Sprinkle a little
flour over the meat and add several tablespoonfuls of water.
Cook in a closed kettle in the Caloric forty-five minutes, us-
ing one radiator.
Veal in Caper Gravy and Cream — Season two and one-half
to three and one-fourth pounds of veal (shoulder piece or leg)
with salt and pepper. Add one tablespoonful of capers. Dis-
solve one tablespoonful of flour in one-half cupful of thick
sour cream and pour this on the meat. Set the kettle in the
Caloric and cook two or three hours, using one radiator.
Veal in Highly Seasoned Gravy — Divide two and one-
fourth to three and one-fourth pounds of veal into four or five
parts and season them with salt and pepper. Heat in a kettle
one to one and one-half tablespoonfuls of butter or drippings
in which sear the meat until it becomes yellow. Add several
tablespoonfuls of sour or sweet cream, three finely chopped
sardines, three tablespoonfuls of French mustard, one-half tea-
54 CALORIC BOOK OF RECIPES
spoonful of sugar and, if desired, a piece of lemon rind. Cover
the kettle and cook ten minutes. Transfer to the Caloric for
two hours, using one radiator. Serve with macaroni.
Veal Loaf — Three pounds of veal, chopped fine. Add one
cupful of rolled crackers, butter the size of an tgg, three eggs,
.one cupful of milk, one large teaspoonful of salt, one-half tea-
spoonful of pepper and one teaspoonful of sage. Mix all to-
gether and form into a loaf. Bake three hours in the Caloric,
using two radiators. This is good either hot or cold.
This recipe may be varied by adding one-fourth pound of
pork, chopped fine, or one and one-half pounds of raw ham,
chopped.
Veal Roast Larded — Rub the veal with salt, sprinkle with
pepper and let it stand for half an hour. Then lard the meat
with thin strips of fat bacon. Heat a piece of butter in a kettle,
into which put the meat. Brown it on all sides. Dissolve a
little flour in water. Add this to the meat and boil five min-
utes. Cook in the Caloric three hours, using two radiators.
Veal Pie — Boil in the Caloric two hours, using a little
water, one and one-half pounds of veal seasoned with salt, pep-
per and celery salt. Blend two tablespoonfuls of butter and
two of flour. Add the liquor from the meat and one and one-
half cupfuls of milk. Let it boil, cut up the meat, put all in
a deep pan and cover with a rich biscuit dough. Place in the
Caloric utensil and bake for one hour, using two radiators.
Veal Roast — Season the back or breast of veal with salt
and pepper. Let it stand for one hour. Cook in the Caloric
one and one-half to two hours, using two radiators.
CALORIC BOOK OF RECIPES 55
Veal Roast with Sweet Cream Gravy — Rub a piece of veal
with salt and season it with pepper. Heat a piece of butter in a
kettle and fry in it several large slices of bacon. Lay the veal
on top of these and cook it from eight to ten minutes, without
turning, until the bacon becomes light yellow. Dissolve one
tablespoonful of cornstarch in one cupful of sweet cream. Add
this to the meat and cook five minutes. Place the kettle in the
Caloric for one and one-half to two hours, using two radiators.
Veal Rolls — Use about a pound and a half of veal steak
cut from the leg. It should be less than one-half inch thick and
cut in pieces four inches square. Season with salt and pepper.
Cut a sufficient quantity of salt pork in strips about the size
of a little finger and wrap the veal around them. Fasten with a
toothpick, roll in flour, and brown in butter. Add to the but-
ter left in the pan, flour enough to thicken and about one pint
of milk. Let it boil a moment and then pour it over the rolls,
which have already been placed in one of the Caloric kettles.
Cook in the Caloric for about two hours, using one radiator.
Mushrooms may be added to the gravy when ready to serve.
Veal with Parsley — Season the veal with salt and pepper.
Melt a piece of butter in a kettle. Put the meat into it and
turn it several times. Add one cupful of stock or boiling water
containing meat extract. Then add one teaspoonful of chopped
parsley and one-half tablespoonful of flour dissolved in hot
water. Boil a moment and cook in the Caloric one to one and
one-half hours, using two radiators.
Veal with Rice — Boil one-half cupful of rice in salted
water until soft. This may be done the day before it is to be
used. Cut one and one-fourth to three and one-fourth pounds
of veal in cubes. Heat, in a kettle, two tablespoonfuls of
56
CALORIC BOOK OF RECIPES
butter. To this add the meat and a sliced onion. Coo.'-, until
the meat is yellow. Add the rice thinned with six tablespoon-
fuls of water to which meat extract has been added. A little
grated Parmesan cheese may be added. Cook in a closed
kettle in the Caloric forty-five minutes, using one radiator.
Veal with Spaghetti — Cut in small pieces two pounds of
veal and brown them in a little butter to which a sliced onion
has been added. Add a tablespoonful each of salt and sugar,
a teaspoonful each of paprika and celery salt, one can of
tomatoes, two quarts of hot water and a one-pound package of
spaghetti. Cook in the Caloric three hours, using one radiator.
Veal with Tomatoes — Cut about three pounds of veal in
several pieces and rub them with salt. Heat one or two table-
spoonfuls of butter or drippings in a kettle. Put in the meat
and turn it once. Add one onion, three or four tomatoes, one
carrot and a piece of celery root, cut in dice. Also add three
or four tablespoonfuls of sour cream and a little vinegar and
cook five minutes. Place the closed kettle in the Caloric and
cook one hour, using one radiator. Before serving, add one
tablespoonful of flour dissolved in sour cream.
Pie Baked in the Caloric
CALORIC BOOK OF RECIPES 57
LAMB AND MUTTON.
Baked Lamb Chops — Season the chops with salt and pep-
per. Heat two tablespoonfuls of butter and into this put the
chops with bits of butter on top. Bake in the Caloric utensil
fifteen or twenty minutes, using two radiators.
Boiled Lamb's Tongues — Place six tongues in salted, hot
water and add the juice of a lemon. Cook in the Caloric six
or eight hours, using one radiator. Serve cold with tartar
sauce.
Boiled Leg of Lamb — Put the lamb into a kettle and cover
it with boiling, salted water. Place in the Caloric, tightly
covered, and cook three hours, using one radiator. Mint or
caper sauce should be served with lan^b.
Braised Mutton Chops — Heat two tablespoonfuls of drip-
pings in a frying pan and fry a slice or two of onion, celery,
or carrot. Brown the chops quickly on both sides. Add two
cupfuls of boiling water and cook in the Caloric one and one-
half hours or more, using one radiator. Garnish with parsley.
Braised Sheep's Tongues — Wash the tongues, dredge with
flour and salt and brown in pork fat in which one or two
minced onions have been fried. Put the tongues into a pan
and cover them with water or stock. Add one sprig of parsley
and a little salt and pepper. Cook in the Caloric four hours,
using one radiator. Remove the skins and trim neatly at the
roots. Arrange the tongues around a mound of spinach alter-
nating with diamonds of fried bread.
58 CALORIC BOOK OF RECIPES
Irish Stew — Cut one and one-half pounds of mutton in
small pieces and brown them in two tablespoonfuls of butter
into which two onions have been sliced. Add to the meat
one carrot, eight small potatoes, one stalk of celery and salt
to taste. Cover with boiling water and cook in the Caloric
four hours, using one radiator.
Lfamb Goulash — Cut two pounds of meat from the leg into
cubes, season with salt and let them stand fifteen minutes.
Sprinkle two tablespoonfuls of flour over the meat and shake it
well. Cook two large, thinly sliced onions in one tablespoonful
of butter until they are yellow. Add the meat with a half tea-
spoonful of paprika and a little white pepper and cook a few
minutes. Remove, in a tightly covered kettle, to the Caloric
for one hour, using one radiator. Serve with mashed potatoes.
Lamb in Light Gravy — Cut in pieces two pounds of lamb
from the back and season with salt and pepper. Melt one
tablespoonful of butter, add the meat and turn it once. Add
one cupful of broth made of water and meat extract. Mix two
tablespoonfuls of flour with four tablespoonfuls of sour cream
and add this slowly to the meat. It should boil a second.
Cook in the Caloric, in a tightly closed kettle, one and one-
fourth hours, using one radiator.
Lamb with Dressing — Use the forequarter. Make a dress-
ing as for veal or fowl. Part the meaty skin from the ribs,
fill the space with dressing and sew up the opening. Before
stuffing rub with salt and season with pepper. Brown the
meat in butter, being careful not to burst open the side which
contains the dressing. Cook in the Caloric three hours, us-
ing two radiators.
CALORIC BOOK OF RECIPES 59
LrCg of Lamb a la Venison — Cut off all the fat from a leg
of lamb and season it with salt and pepper. Put it in vinegar
to which has been added the following: Some pepper corns
and cloves ; two sliced onions ; one carrot ; one bay leaf ; several
slices of lemon and a little sugar. Leave the meat in this liquor
for four or five days. When ready to use, drain the meat
well, lard it thickly with bacon and brown it in butter. Add a
small portion of the spiced vinegar, two large onions and a few
juniper berries and capers. Cook the meat over a blaze for
fifteen minutes adding, one at a time, five or six tablespoonfuls
of sour cream. Dissolve two tablespoonfuls of flour in some
of the spiced vinegar and pour this slowly on the meat. Add
a little more sugar, if desired.' Cook in a tightly covered
kettle in the Caloric two to four hours, using one radiator.
Roast Leg of Lamb — Select the hindquarter and have the
butcher remove the bone to the knuckle joint and skewer back
the flesh. This makes the roast look better when served and
allows it to fit into the Caloric kettle. Season the lamb with
salt and pepper and brown it in butter or drippings. Lay the
meat in a Caloric kettle; pare a few potatoes, sprinkle them
with salt, and lay them around the meat. Three hours is re-
quired for a five pound roast, unless it is very young and
tender. Use two radiators.
60 " CALORIC BOOK OF RECIPES
PORK
Breaded Pork Chops — One and one-half pounds of pork
chops rolled in beaten egg and cracker crumbs and seasoned
with salt and pepper. Melt two tablespoonfuls of butter in a
pan and put in the chops with pieces of butter on the top. Bake
in the Caloric utensil forty-five minutes, using two radiators.
Ham with Cream Gravy — Remove all the skin and fat
from a piece of ham. Season it with salt and pepper and let it
stand in vinegar for twenty-four hours. Then brown it lightly
in one and one-half tablespoonfuls of butter. Add a part of
the vinegar, a large, sliced onion, ten or twelve peppercorns,
a carrot, a teaspoonful of capers, a little sugar and two and
three-fourths tablespoonfuls of sour cream. Cook in the
Caloric two hours, using two radiators. Thicken the gravy
with one tablespoonful of sour cream.
Pig*s Feet — Singe the hocks and scrape and wash them
thoroughly. Cover with cold water and heat to the boiling
point. Cook in the Caloric four hours, using one radiator.
Boil fifteen minutes one-half pint of vinegar, one small onion,
one bay leaf and a few whole cloves. Add to the pig's feet
when they are done and heat all together.
Pork Roast — Season the meat with salt and pepper and
place in a Caloric kettle without water. Cook from one and
one-half to three hours, using two radiators.
Pork Tenderloin Roast — Slit the tenderloin through the
center lengthwise leaving both ends closed; fill with oysters,
season with butter, pepper and salt, sew up and bake in the
Caloric one and one-half hours, using two radiators.
CALORIC BOOK OF RECIPES 61
CHICKEN
In roasting stuffed chicken, it is not necessary to heat or
brown the chicken before placing it in the Caloric as the radia-
tors brown it perfectly.
Boiled Chicken — Wipe the chicken, singe and cut it for
serving. Place it in a kettle with one cupful of salted, boiling
water. Add a handful of rice and a cupful of milk and more
salt if needed. Cook in the Caloric, in a tightly covered kettle,
two hours, if the chicken is young ; three or four hours, if older.
Use one radiator. Serve with a gravy made from the liquor
seasoned with chopped parsley, celery, or thyme. Garnish
with hard boiled eggs.
Chicken Curry — Clean, singe and cut a three-pound
chicken for serving. Put one-third cupful of butter in a hot
frying pan. Add the chicken and let it brown. Chop the gib-
lets and two small onions, add two teaspoonfuls of salt, one
teaspoonful of vinegar and one tablespoonful of curry powder.
Add two cupfuls of boiling water. Cook in the Caloric four
hours, using one radiator. When ready to serve, remove the
chicken and thicken the liquid with flour. Strain and pour
over the chicken. Garnish with a border of rice.
Chicken Pie — Pour over a chicken one cupful of boiling
water and cook in the Caloric five or six hours. When done,
remove the bones and cut the meat into small pieces. Add to
the gravy one pint of milk and thicken with two tablespoonfuls
of butter blended with the *same quantity of flour. Season
with salt and paprika. Cover with a rich biscuit crust and
bake in the Caloric, using two radiators, hissing hot.
62 CALORIC BOOK OF RECIPES
Chicken, Southern Style — Clean and singe two young
chickens and cut them in pieces for serving. Season with salt
and pepper and fry in butter. Remove the seeds from eight red
peppers. Cover them with boiling water and cook them until
soft. Mash and rub through a sieve. Add one teaspoonful of
salt, one onion and two cloves of garlic, finely chopped. Add
this to the chicken with three cupfuls of boiling water. Cook in
the Caloric two hours or more, using one radiator. When
ready to serve, remove the chicken and thicken the liquor with
three tablespoonfuls each of butter and flour rubbed together.
Creamed Chicken — One six-pound chicken and four sweet-
breads. Cover them with boiling water and cook in the Caloric
three hours, using one radiator. If the chicken is not young,
leave it longer. Remove the meat from the bones and the skin
from the sweetbreads. Cut into small cubes. Heat one quart
of cream in a double boiler. In a small saucepan blend four
tablespoonfuls of melted butter and four tablespoonfuls of
flour. Add this to the cream and when it thickens, season
with salt, pepper, paprika and a little onion juice. Salt and
pepper the meat and add it to the cream together with one
can of mushrooms. Turn into a baking dish, cover with bread
crumbs and bits of butter and bake in the Caloric half an
hour, using two radiators.
Cream Chicken Stew — Singe, clean and cut up a three-
pound chicken. Add one cupful of boiling water. Cook in the
Caloric two or three hours. Remove the chicken and add to
the liquor one cupful of sweet cream. Season with salt, pepper
and paprika and thicken with a little flour. Return the chicken
to the gravy and cook in the Caloric one hour, using one radi-
ator. When ready to serve, add a little chopped parsley.
CALORIC BOOK OF RECIPES 63
Escalloped Chicken — One chicken boiled in the Caloric
with very little water. When done, remove the bones and
skin and flake the meat fine. Butter a deep baking pan, put
in a layer of coarse cracker crumbs, then a layer of chicken
with bits of butter and a little pepper and salt; then add
cracker crumbs and so on until the dish is full, having crumbs
for the top layer. Pour over the whole, one cupful of hot milk
and add the liquor from the chicken. Bake in the Caloric uten-
sil forty-five minutes, using two radiators.
Fricasseed Chicken — Dress, clean and cut a chicken for
serving. Roll the pieces in flour and salt. Cover with boiling
water and cook three hours in the Caloric, in a tighly covered
kettle. Make a gravy of the liquor by adding one tablespoon-
ful of flour rubbed smooth in one-half cupful of milk. Season
with salt and pepper to taste and serve with hot biscuit.
Fried Fowl — Singe and cut a fowl in small pieces. Place
it in a kettle with one cupful of boiling water and a little
salt. Remove to the Caloric and cook four or five hours or
over night, using one radiator. Leave the fowl in the liquor
until ready to serve, then brown it in butter and season it
with salt and pepper. Serve with mushroom sauce.
Hungarian Chicken Goulash — Boil a chicken in the
Caloric. When done, remove the bones and cut the meat into
small bits or cubes. Put the chicken back into the liquor, add
six tomatoes, six onions, salt, pepper, a little sugar and a
tablespoonful of butter. Cook all in the Caloric one hour,
using one radiator. Pour over buttered toast.
64 CALORIC BOOK OF RECIPE3
Pickled Chicken — Boil two chickens in the Caloric until
tender enough to fall from the bones. Put the meat into a
stone jar and pour over it one and one-half pints of cider vine-
gar which has been mixed with 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.
Pressed Chicken — Cut up two chickens and cook them in a
Caloric kettle, with very little water, until the meat drops from
the bones. Remove the bones and skin and chop the meat
coarsely. Return it to the liquor and season with salt and
pepper. Heat to the boiling point and turn into an oblong
bread pan. When cold, this will turn out as jelly and may
be sliced.
Roast Chicken — Rub the inside and outside of the chicken
with butter and salt and let it stand one-half hour to an hour.
Fill with dressing and cook in the Caloric from one to three
hours (depending upon the age of the chicken), using two
radiators.
CALORIC BOOK OF RECIPES 65
TURKEY
An eight-pound turkey may be roasted in a twelve-quart
Caloric utensil.
Fricasseed Turkey — Cut the remains of cold roast turkey
into slices. Place the bones and trimmings in a Caloric kettle
with a bunch of savory herbs, an onion, a little lemon peel,
pepper and salt and one pint of water. Cook in the Caloric
two hours, using one radiator. Strain the liquor and lay the
slices of turkey into it. When warmed through, heat the yolk
of an egg and add two tablespoonfuls of cream. Add this
slowly to the gravy and when it thickens the dish is ready
to serve.
Chestnut Dressing for Turkey — Boil a quart of chestnuts
in the shells. Remove from the shells and blanch them.
Mash them thoroughly and season with salt, pepper and
melted butter. Fill the turkey and sew it up.
Roast Turkey — Rub the turkey thoroughly with butter
and salt and let it stand two hours. Fill with dressing and
fasten the legs and wings to the body. Place strips of salt
pork in the bottom of the roasting pan, lay the turkey on these
and place more strips of pork across the breast. Roast in the
Caloric two to three hours, according to the age of the turkey,
using two radiators.
66 CALORIC BOOK OF RECIPES
GOOSE
An eight-pound goose may be cooked in a twelve-quart
Caloric utensil.
Roast Goose — In dressing the goose remove the fat from
the inside of the lower body. Parboil thirty minutes, remove
from the kettle and stuflF with moistened bread crumbs mixed
with one egg, a little powdered sage, onion, pepper and salt.
Roast in a Caloric kettle, without water, four hours, using two
radiators. Serve with apple sauce.
CALORIC BOOK OF RECIPES 67
GAME
Fricasseed Venison — Melt and brown in a saucepan one
tablespoonful of butter. Slowly add one tablespoonful of flour
and stir until perfectly smooth. Add to this one tablespoonful
each of chopped celery, onion and tomato and one pint of stock.
Put in one pound of venison steak cut in narrow strips. Cook
in a tightly covered Caloric kettle five or six hours, using one
radiator. When ready to serve, season with salt, pepper, pap-
rika and Worchestershire sauce.
Partridge — Dress and wash the partridge ; rub it with salt
and sprinkle it with pepper. Cook in the Caloric three-fourths^
of an hour, if young ; otherwise, one and one-half hours, using
two radiators.
Pifcons a la Venison — Rub the pigeons with salt and soak
them for twenty-four hours in equal quantities of vinegar and
water. Drain and tie slices of bacon around them. Then add
a little of the vinegar and water in which they were soaked,
one large, sliced onion and some carrot, bay leaf, lemon peel,
peppercorns and a pinch of sugar. Blend some flour and sour
cream and stir slowly into the boiling gravy. Cook in a tightly
covered Caloric kettle one hour, using one radiator.
Roast Pigeons — Rub three or four pigeons with salt. Tic
a piece of bacon over the breast of each and cook in the Caloric
one and one-half hours, using two radiators.
Stuffed Roast Pigeons — Rub pigeons inside and outside
with salt and let them stand for half an hour. The followinar
68 CALORIC BOOK OF RECIPES
filling is enough for two pigeons: Add one tablespoonful of
butter to one egg. Season with salt, nutmeg and finely-
chopped parsley, adding lemon peel, if desired. Add three or
four tablespoonfuls of cracker crumbs and milk enough to
make a soft dressing. The giblets, chopped fine, may also
be added. Fill the pigeons and sew them up with twine.
Cook in the Caloric one and three-fourths hours, using two
radiators.
CALORIC BOOK OF RECIPES W
CALORIC SPECIALTIES
Baked Onions — Melt two tablespoonfuls of butter and add
two tablespoonfuls of flour, one-fourth teaspoonful of salt,
one and one-fourth cupfuls of cream or chicken stock, four
tablespoonfuls of soft bread crumbs and one tablespoonful of
chopped parsley. Boil five minutes, add one well-beaten egg
and twelve medium-sized onions which have been previously
parboiled. Cool slightly and add the beaten whites of two
eggs. Bake in the Caloric twenty-live minutes, using two
radiators.
Boiled Calf's or Pig's Tongue — Put the thoroughly
cleansed tongue into boiling water with salt and vegetables
for seasoning. Cook in a tightly covered kettle in the Caloric
one and one-half hours, using one radiator.
Boiled Dinner — Cover three pounds of corned beef or ham
with cold water. Boil slowly for twenty minutes ; then add a
small head of cabbage, a few carrots, turnips and potatoes.
Cook in the Caloric four hours or more, using one radiator.
Boiled Ham — Cover a ham with cold water and heat it to
the boiling point. Add a wineglassful of sherry and cook in
the Caloric four to six hours, according to the size of the ham,
using one radiator. Take from the water, cut off the rind,
press whole cloves into the fat and bake one-half hour. It
may be served without baking.
Boiled Mutton with Potatoes — Two and one-half pounds
of mutton from the shoulder or leg. Remove all bones slivers
and add two pints of boiling, salted water, some chopped car-
rot, celery, onion, a pinch of pepper and eight or ten raw pota-
toes, sliced. Cook in the Caloric one and one-half to one and
70 CALORIC BOOK OF RECIPES
three-fourths hours, using one radiator. Before serving, take
out the meat and cut it into slices.
Chicken with Asparagus — Cut a young chicken into six or
eight parts and season with salt and pepper. Melt one table-
spoonful of butter and cook it until it commences to bubble.
Drop the meat into this, turn the pieces once and add one-half
cupful of stock. When it boils, add the tips of one pound of
asparagus. Cover the kettle tightly and cook in the Caloric
two hours, using one radiator. Before serving, add a little
flour mixed with sweet milk. Set the kettle over a flame and
heat to the boiling point.
Fowl with Vermicelli — Divide a fowl into three or four
parts. Heat to the boiling point one and one-half quarts of
water into which put the meat together with some salt, pepper,
chopped onions, parsley and one-fourth pound of vermicelli.
Cook in a Caloric kettle, tightly covered, three hours, using
one radiator.
German Household Fare — Make a noodle dough of three
eggs and the necessary flour. Divide it into three or four parts
and roll out each part moderately thin. When the dough is
dried off, cut it into strips a finger broad. Cut one pound of
beef filet or one pound of lean, tender pork into cubes. Chop
coarsley two or three parsley roots, a few yellow carrots and
one medium-sized onion. Cut about two ounces of bacon into
cubes and some butter into tiny pieces. Cook the noodles in
boiling, salted water ten minutes. Drain off the water and let
them cool. Grease a kettle with butter and put in a layer of
meat, then a layer of vegetables, a layer of noodles, etc., until
all is used. Sprinkle each layer with salt and paprika, and add
a few cubes of bacon and pieces of butter to each. Pour one-
CALORIC BOOK OF RECIPES 71
half cupful of water over the whole and boil five minutes.
Cook in a covered kettle in the Caloric one and one-half
hours, using one radiator. Before serving, stir carefully.
Meat Dumplings with Beans — Chop one-half pound each
of beef and pork. Blend well together one tablespoonful of
butter, one tgg, a sliced onion, cooked soft in butter, salt and
pepper and one cup of bread crumbs. Add the meat to this
mixture. Cut one and one-half pounds of string beans into
small pieces. Heat in a kettle two tablespoonfuls of butter
and add the beans, together with a little salt and summer
savory. Cook a few minutes, stirring constantly. Add some
stock and a little vinegar. Sprinkle two or three tablespoon-
fuls of flour over the beans and push them into the center of
the kettle. Form dumplings of the first mixture and lay them
around the beans. Boil five minutes. Cook in the Caloric
two hours, using one radiator. In serving, arrange the dump-
lings around the beans on a platter.
Mutton with Onions and Potatoes — Season three pounds
of mutton chops with salt and pepper. Brown them in one and
one-half tablespoonfuls of butter. Add one large onion, sliced,
and cook until the onion is yellow. Cut into cubes eight or ten
raw potatoes and add them to the meat. Mix well and, lastly,
add two tablespoonfuls of water. Cook five minutes and remove
to the Caloric for one and one-half hours, using two radiators.
Roast Chicken and Asparagus — Clean eight or ten stalks
of asparagus and boil them in salted water fifteen minutes.
Drain. Heat one tablespoonful of butter in a kettle and
brown the chicken in it on all sides. Sprinkle a little water
into the kettle from time to time to prevent the butter from
burning. Lay the asparagus beside the chicken and bake in
the Caloric two hours, using one radiator.
72 CALORIC BOOK OF RECIPES
Stuffed Peppers — Cut the tops from eight or ten green
peppers, remove the seeds, cover with boiling water and let
them stand five miutes. Fill with tomato dressing, cover
with bread crumbs and bake in the Caloric three-fourths of an
hour, using two radiators.
Tomato Dressing — Mix one cupful of tomato pulp drained
from the juice with one-half cupful of bread crumbs, one-half
cupful of stock and two tablespoonfuls of butter. Season with
salt, paprika and onion juice.
Veal Goulash with Potatoes — Use the recipe for veal gou-
lash to be found on page 53 and add eight or ten raw potatoes
cut up in small pieces. Stir well and cook in the Caloric one
and one-fourth hours, using two radiators.
Veal with Green Peas and Dumplings — Mix one table-
spoonful of butter, two eggs, a little salt, two tablespoonfuls
of milk and bread crumbs enough to make a smooth paste.
Season two pounds of veal with salt and pepper. Heat one
tablespoonful of butter in a kettle, add the meat, turn it once,
and pour on one cupful of stock. Stir three tablespoonfuls of
flour smooth in water, add this slowly to the liquid and heat to
the boiling point. Shape small, round dumplings of the paste
and put them into the boiling liquid. Sprinkle one-half cup-
ful of green peas over the dumplings and cook, in a covered
kettle, in the Caloric one and one-fourth hours, using one radi-
ator.
Veal with Noodles — Make a dough of one egg, a pinch
of salt and the necessary flour. Roll it thin. After it is
dry, cut it into strips as fine as possible. Season two or three
pounds of veal with salt. Heat, in a kettle, one and one-half
tablespoonfuls of butter. Fry the meat in this until yellow,
CALORIC BOOK OF RECIPES
73
turning it several times. Add two or three tablespoonfuls of
vinegar, one teaspoonful of capers and a pinch of pepper and
sugar. Thicken with flour stirred into cold water. Place the
noodles on top of the meat and cook, in a covered kettle, in
the Caloric one and one-fourth hours, using one radiator.
Veal with Onions and Potatoes — Season with salt two
pounds of veal from the leg. Heat two tablespoonfuls of but-
ter in which cook two large, thinly sliced onions and one-half
teaspoonful of paprika. The onions must remain light-colored
and soft. Add two tablespoonfuls of thick, sweet cream, eight
or ten raw potatoes cut into cubes and a little salt. Cook in
the Caloric two hours, using two radiators.
Veal with Vegetable Oyster — Cook one pound of vege-
table oysters in salted water and set them aside. Melt two
tablespoonfuls of butter, add two pounds of veal and one
cupful of water or stock thickened with two and one-half
tablespoonfuls of flour. Then put in the vegetable oysters
and cook in the Caloric two hours, using two radiators.
Chicken Roasted in a Caloric
74 CALORIC BOOK OF RECIPES
SAUCES FOR MEAT AND FISH
Roast beef — Grated horse radish ; tomato catsup.
Boiled mutton — Caper sauce.
Roast mutton — Stewed gooseberry sauce.
Roast lamb — Mint sauce.
Roast pork — Apple sauce.
Roast turkey — Cranberry sauce ; celery sauce.
Roast chicken — Plum or grape sauce ; catsup ; celery sauce.
Boiled venison or duck — Black currant jelly.
Broiled steak — Mushrooms : fried onions.
Roast goose — Stewed gooseberries ; apple sauce.
Broiled mackerel — Stewed gooseberries.
Fried salmon — Egg sauce ; stewed tomatoes.
Boiled or baked cod — Egg sauce ; tomato sauce.
Other fish, boiled or baked — White Sauce; Old Zealand
sauce; drawn butter sauce.
Caper Sauce — Two tablespoonfuls of butter; three table-
spoonfuls of flour; one-fourth teaspoonful each of salt and
paprika and one-half teaspoonful of onion juice. When these
are blended, add one and one-half cupfuls of boiling water,
one tablespoonful of butter cut into bits, one tablespoonful of
parsley and four tablespoonfuls of capers.
Drawn Butter Sauce — Melt three tablespoonfuls of butter
and blend with it three tablespoonfuls of flour ; add slowly one
and one-half cupfuls of hot water and stir until it boils. Season
with one-half teaspoonful of salt. Serve with fish or lobster.
Egg Sauce for Fish — Melt in a saucepan one heaping
tablespoonful of butter. Blend with this one tablespoonful of
flour. Then add, gradually, one cupful of boiling water.
CALORIC BOOK OF RECIPES 75
Cook, stirring briskly until sufficiently thick. Add salt, pep-
per and paprika to taste. When ready to serve, cut into the
sauce one hard boiled egg.
Mint Jelly — Mint jelly is often served with roast lamb in
place of mint sauce.
Break enough leaves of tender mint to make one cupful
when pressed down ; cut or chop them and cover them with a
pint of boiling water. Steep for one-half hour in the Caloric
Then strain, pressing hard. Soak a half package of gelatine in
one-half cupful of cold water and dissolve it over hot water.
Add to the mintwater one tablespoonful of powdered sugar
and three tablespoonfuls of lemon juice or vinegar. Tint
slightly with green coloring, pour into wet molds and place on
ice until it is firm.
Mushroom Sauce — Melt two tablespoonfuls of butter and
add two tablespoonfuls of flour. Stir in slowly three-fourths
cupful of milk and one-fourth cupful of mushroom liquor.
Season with salt, pepper and paprika and add one-fourth
cupful of chopped mushrooms. Serve with steak.
Tomato Sauce — Cook fifteen minutes, one-half pint of
stewed and strained tomatoes, one onion, one bay leaf and a
little parsley. Melt two tablespoonfuls of butter, add two
tablespoonfuls of flour and, when bubbling, add the tomatoes
slowly. Season with one-half teaspoonful of salt, a speck of
pepper, a little paprika and one teaspoonful of sugar. Cook
until smooth.
White Sauce — Blend two tablespoonfuls of butter and two
tablespoonfuls of flour. Pour on slowly, one pint of cold milk
and stir vigorously until thick and perfectly smooth. Season
with salt, pepper and paprika.
76 CALORIC BOOK OF RECIPES
VEGETABLES
The Caloric is particularly adapted to the cooking of any
and all kinds of vegetables. Much less water is required than
when the cooking is done on an ordinary stove or range. Only
one radiator should be used. A little experience will determine
the exact time required for each vegetable. In baking vege-
tables such as potatoes, apples, etc., both radiators are neces-
sary. Potatoes of ordinary size require from three-fourths of
an hour to an hour in the Caloric. But, at first, until one has
become thoroughly familiar with the use of the Caloric it is
advisable to make the time longer rather than shorter. No
matter how much longer they are left in the Caloric they
will not be burned.
Wilted vegetables should be freshened in cold water be-
fore cooking.
Dried vegetables should be soaked in cold water several
hours or over night, before cooking.
Starch is the chief component of 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 cellulose or woody tissue, but, in what-
ever form it may be found, the starch must be thoroughly
cooked in order to be wholesome.
Vegetables like lettuce, endive, celery (the inner blanched
stalks) tomatoes, cucumbers and small, quickly grown rad-
ishes contain but a slight trace of starch. They are composed
largely of water and mineral salts, both of which will be lost
during the cooking process unless they are gently simmered.
When these vegetables are cooked, no more water should be
added than can be served with them.
CALORIC BOOK OF RECIPES 17
Green peas and asparagus contain so much starch that
cooking is a necessity. 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.
Parsnips, salsify, carrots and turnips contain but little
starch other than that found in their cellular structure. This
fibre, like animal fibre, is hardened by intense heat and should
not be cooked at a temperature higher than the boiling point
of water. The cooking should be prolonged until the fibre
is tender but no longer.
Potatoes, breakfast cereals, rice, samp, macaroni, noodles
and other pastes used as vegetables are rich in starch. A good
potato, properly cooked, will be mealy. A potato cooked in
simmering water, will be water soaked and soggy. If potatoes
are cooked in furiously boiling water the outside becomes
softened and washed away while the inside remains hard.
Hard water has a tendency to harden cellulose or woody
fibre and thus keeps the juices within the food. 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 vege-
tables to assume a faded look. As the appearance of food
has much to do with our taste for it, the use of salt in the cook-
ing of green vegetables is advisable. As green vegetables con-
tain little woody tissue but often sugar, which it is advisable
to retain in the foods, the cooking of these in salted water
is to be recommended. In general, salt should be added to the
water in which all vegetables, except those containing much
cellulose, are to be cooked. A teaspoonful of salt to each gen-
erous quart of water should be used. Soft water is preferable
when the cellulose structure of dried peas, beans and lentils
78 CALORIC BOOK OF RECIPES
is to be made tender. If such water is not available, one-half
teaspoonful of bicarbonate of soda to each quart of water will
accomplish the desired result.
Asparagus — Cut. off the tough ends. Put the asparagus
into a very little boiling water and add one teaspoonful "of salt
and one-half teaspoonful of sugar. Cook in the Caloric three-
fourth of an hour. Drain off the water, cover with milk, sea-
son with butter, salt and pepper and reheat before serving.
Baked Beans — Wash and pick over one quart of white
beans. Soak them over night. In the morning drain off the
water, cover with boiling water and add a pinch of soda.
Cook in the Caloric one hour, using one radiator. Remove
and drain well. Put them into a baking pan with three-fourths
of a pound of salt pork. Put three tablespoonfuls of molasses,
two teaspoonfuls of salt and one teaspoonful of mustard into a
cup. Fill cup with cold water and pour the mixture over
the beans. Bake in the Caloric utensil from four to six hours,
using two radiators.
Baked Hubbard Squash — Wash the squash thoroughly.
Cut it in halves or quarters and rub the inside well with sugar.
Place the pieces in a large kettle and bake two hours, using
two radiators. Serve in the shell or scrape the squash out
and fry it in butter.
Boiled Cauliflower — Remove the outer leaves and cut off
the stem close to the head. Wash the cauliflower thoroughly
in cold water. Then soak it in cold, salted water, top down-
ward, for one hour, allowing one tablespoonful of salt to one
gallon of water. Put the cauliflower into a kettle of boiling
water, salt slightly, cover closely and cook in the Caloric.
Serve with cream sauce.
CALORIC BOOK OF RECIPES 79
Boiled Potatoes — Pare the potatoes, if they are large,
cut them in quarters. Cover them with boiling water and al-
low them to stand for about five minutes. Cook in the Caloric
twenty-five to thirty-five minutes.
Beets — Wash the beets but do not cut them. Cover
with boiling water and cook in the Caloric two hours or more.
Peel them or place them in cold water for a minute and slip
the skins off. Cut in slices and serve plain or with a sauce
made of two tablespoonfuls of butter, four tablespoonfuls of
lemon juice or vinegar, one-half teaspoonful of salt and a little
pepper. Heat the sauce to the boiling point and pour it on
the beets just before serving.
Cabbage with Cre«fn Dressing — Remove the outside
leaves of a head of cabbage. Quarter the head and wash the
sections. No more water is required in the cooking than that
which remains on the leaves after washing. Cook in the
Caloric one hour. Drain and serve with a sauce made by
blending one tablespoonful of flour with one of butter and
adding one cupful of sweet cream. Heat the sauce to the
boiling point and season to taste.
Carrots — Scrape the carrots and cut them in small cubes.
Allow one tablespoonful of water to one quart of carrots.
Season with two tablespoonfuls of sugar and cook in the
Caloric one-half hour. Serve with cream sauce.
Com on the Cob — Select full, tender ears of sweetcorn.
Remove the husks and the silk and cook in the Caloric in a
very little boiling water to which has been added a tablespoon-
80 CALORIC BOOK OF RECIPES
ful each of salt and sugar. Let the corn remain in the Caloric
one-half hour.
Escalloped Potatoes, No. 1 — Peel and slice one quart of
raw potatoes. Place a layer of potatoes in a baking dish, add
small pieces of butter, salt and pepper and a little onion. Re-
peat until the required quantity is prepared. Put a layer of
bread crumbs on the top and pour over all one pint of milk.
Bake in the Caloric utensil two and one-half hours, using two
radiators.
Escalloped Potatoes No. 2 — Slice cold boiled potatoes into
a basin, season well and pour over them a dressing made by
thickening one pint of milk. Bake in the Caloric utensil one-
half hour, using two radiators.
Escalloped Tomatoes — Peel and slice six large tomatoes.
Put a layer of bread crumbs in the bottom of a buttered dish ;
then a layer of tomatoes seasoned with salt, pepper, butter and
a little sugar and continue thus until the dish is full, finishing
with bread crumbs. Bake in the Caloric utensil forty-five
minutes, using two radiators.
French Macaroni — ^^Melt one tablespoonful of butter in a
frying pan, add one cupful of macaroni, previously boiled in
the Caloric, and one cupful of grated cheese. Cook until the
cheese is melted, then add two well-beaten eggs and season
with salt, pepper and paprika. When smooth, serve at once
on hot toast.
Green Peas — Shell, add a very little salted water and cook
in the Caloric one-half hour. One cupful of water is sufficient
for three pints of shelled peas. Cover with a sauce made of
cream or milk and butter slightly thickened with flour.
CALORIC BOOK OF RECIPES 81
Hungarian Stewed Potatoes — Cut twelve to fifeteen med-
ium sized potatoes in small cubes. Heat two tablespoonfuls of
butter and put the potatoes into it. Add salt, one-half tea-
spoonful of paprika and one large, finely cut onion. Stir and
add enough stock to cover. Cook in a covered kettle in the
Caloric one hour.
Macaroni with Cheese — Cook the same as for plain macar-
oni. Place a layer in a pudding dish, cover with a layer of
white sauce and one of grated cheese. Repeat until the dish
is filled. Put a layer of bread crumbs on the top, dot with
bits of butter and bake in the Caloric two hours, using two
radiators.
Macaroni with Tomatoes — Place a layer of sliced toma-
toes in a buttered dish, then a layer of macaroni, previously
cooked in the Caloric. Season with salt, pepper and butter
and repeat until the required amount is prepared. Place a
layer of cracker crumbs on the top, dot with bits of butter and
bake in the Caloric, using two radiators. A large, green pep-
per chopped, may be added to the tomatoes.
Mashed Potatoes with Apples — Pare and cut up equal
parts of potatoes and cored apples. Put the apples and pota-
toes into boiling water for five minutes. Then drain them and
cook them in the Caloric one-half hour, using one radiator.
When done, mash the potatoes and apples and stir in a few
tablespoonfuls of hot butter and one-half teaspoonful of salt.
Put the kettle back into the Caloric to reheat. Serve with
well spiced meats.
Minnesota Spaghetti with Tomato Sauce — Break half a
package of Minnesota spaghetti into boiling water and cook
82 ^ CALORIC BOOK OF RECIPES
for thirty minutes or until it is tender. Strain and cover with
cold water while the tomato sauce is being prepared. One can
of tomatoes ; ten whole allspice ; six whole peppers and a pinch
of baking soda. A few stalks of celery may also be added.
Heat to the boiling point and cook in the Caloric. Strain
through a cheese-cloth and thicken with a tablespoonful of
flour dissolved in cold water. Add butter the size of an tgg,
season with salt and red pepper and boil five minutes longer.
When the sauce is ready, brown some butter in a frying pan,
add the spaghetti, pour on the tomato sauce and serve hot.
Grated cheese may be sprinkled over it, if desired.
Onions — Cover the onions with boiling water and allow
them to boil five minutes. Drain them, add fresh hot water
and heat to the boiling point. Cook in the Caloric one hour.
When ready to serve, drain and cover with hot milk sea-
soned with salt, pepper and butter.
Plain Macaroni — Boil in the Caloric, forty minutes, one-
half pound of broken macaroni in water with one-half tea-
spoonful of salt. Drain. Thicken two cupfuls of milk with
flour and season with butter, pepper, salt and paprika. Pour
this over the macaroni and bake in the Caloric two and one-
half hours, using two radiators.
Potatoes in Butter — Pare ten or twelve potatoes and cut
them into dice or slices. Brown a piece of butter in a basin
and put the potatoes into it. Add salt and cook the potatoes
five minutes, turning them often. Place the basin in the
Caloric rack and bake thirty minutes, using two radiators.
Potatoes with Fried Sausage — Pare and slice the potatoes
and fry the sausages quickly. Heat some butter and put a
CALORIC BOOK OF RECIPES 83
layer of potatoes into it. Then add some of the fried sausages
and repeat, using potatoes on the top. Add butter to each
layer and season each with salt and pepper. Cook in a covered
kettle in the Caloric one and one-fourth to one and one-half
hours. Serve with sauerkraut.
Potatoes with Ham — Prepare the potatoes as in the recipe
for potatoes with sausage, using small pieces of smoked ham
instead of fried sausage.
Potatoes with Parsley — Pare ten or twelve large potatoes.
Slice them thickly and divide the slices into long, narrow
pieces. Heat one and one-half tablespoonfuls of butter. Add
the potatoes with salt and one tablespoonful of chopped pars-
ley. Stir the potatoes and cook them for a few minutes..
Then remove, in a covered kettle, to the Caloric and cook
forty-five minutes.
Potato Stew — Fry three slices of lean and fat salt pork in
a kettle. Add a sliced onion and when it browns add one
quart of potatoes thickly sliced and enough boiling water to
cover them. Cook in the Caloric two hours. When ready to
serve, season with butter, pepper, paprika and one cupful of
cream. Set over a flame for a few minutes to reheat.
Sauerkraut — One quart of sauerkraut and two pounds of
fresh pork. Cut the pork in slices and mix with the sauer-
kraut in a Caloric kettle. Cover with boiling water and
boil ten minutes. Remove, in a covered kettle, to the Caloric
for six or eight hours, using one radiator. A little salt should
be added, before cooking, if needed. Drain, and serve on a
hot platter.
84 CALORIC BOOK OF RECIPES
Sliced Potatoes with Bacon — Pare the potatoes and cut
them into slices. Fry a piece of bacon in a little lard until it
is light yellow. Add the potatoes with a little salt and fry
them for a few minutes, without turning them. Cook in a
covered kettle in the Caloric one hour.
Stewed Pumpkin — Wash and cut up the pumpkin without
paring it. Place it in a Caloric kettle without adding any
water. Cook two hours, using two radiators. When done,
press through a colander.
Stewed Tomatoes — Use an enameled vessel for tomatoes.
To one quart of tomatoes add a piece of butter, one tablespoon-
ful of sugar and pepper to taste. One-half cupful of croutons
may be added. Cook in the Caloric three-fourths of an hour.
String Beans No. 1 — Snap the beans into small pieces.
Unless they are very fresh they should be soaked in ice water
one hour before cooking. Cover the beans with hot water and
when the boiling point is reached, pour off the water and add
one cupful of freshly boiling water. Cover the kettle and cook
in the Caloric. Drain off the water and add cream, or butter
and milk and pepper.
String Beans No. 2 — String and break fresh green beans.
Add a little boiling water, enough salt pork or bacon to season
them well and add salt, pepper and a bit of sugar. Cook in the
Caloric one-half hour. When ready to serve, thicken slightly
with flour rubbed smooth in cold water.
Stuffed Tomatoes — Cut circular pieces from the tops of
large and firm tomatoes. Scrape out all the soft parts and
mix with stale bread crumbs, onion, parsley, butter, pepper
CALORIC BOOK OF RECIPES 85
and salt. Chop very fine and fill the tomatoes. Melt one
tablespoonful of butter in a baking pan, put in the tomatoes
and bake in the Caloric utensil forty-five minutes, using two
radiators.
Succotash — Cut the corn from six ears, add one pint of
green, lima beans, previously cooked in the Caloric, a large
piece of butter and season with salt and pepper. Add one-half
pint of hot, sweet milk. Cook in the Caloric thirty minutes.
Summer Squash — Cut the squash in small pieces and
cover with boiling water. Let it stand five minutes and then
pour off the water. Cook in the Caloric one-half hour. Drain,
mash and season with butter, salt and pepper.
Sweet Potatoes, Southern Style — Cut cold boiled sweet
potatoes into slices one-fourth of an inch thick. Place the
slices in a well buttered baking pan, dot each slice with butter
and sprinkle with sugar. Bake in the Caloric utensil thirty
minutes, using two radiators.
Vegetable Oysters — Scrape clean two pounds of vegetable
oysters and put them immediately into water, so that they
will remain white. Melt two tablespoonfuls of butter and
add three or four tablespoonfuls of flour. Add also a little
stock and stir until smooth. Cut the vegetable oysters in
Tingerlength pieces and add to the gravy with salt. Thin the
gravy, if necessary, with a little stock. Cook in a covered
kettle in the Caloric fifteen minutes to one hour according to
the size of the vegetable oysters.
86 CALORIC BOOK OF RECIPES
CEREALS
The value of cereals as food is admitted from the stand-
point of economy as well as from that of nutrition. Served
with milk and sugar, they have the same food value as meat.
Almost without exception, the directions accompanying pack-
ages of cereals give too short a time for the cooking. It re-
quires several hours to cook most cereals, if they are to be
made digestible. In this one particular the Caloric Cookstove
is worth infinitely more than it costs. It thoroughly cooks
every kernel, preserving each perfectly whole and rendering
the cereals soft as jelly. It is preferable to cook cereals in a
Caloric double boiler, which is an extra equipment at a small
cost. When, however, a small quantity is desired, it may be
cooked in a vessel placed in the eight or twelve-quart utensil,
surrounded by boiling water.
The water into which cereals is stirred should be boiling.
Cook in the Caloric, using one radiator.
Boiled Rice — Put one cupful of washed rice, two cupfuls
of boiling water and one level teaspoonful of salt into the
double boiler. Cook one-half hour, using one radiator. A
handful of raisins is a good addition. The rice may be cooked
directly over a radiator, without using a double boiler.
Old Fashioned Oatmeal — One cupful of oatmeal; three
and one-half cupfuls of water; one and one-half teaspoonfuls
of salt. Stir the cereal slowly into the water and place in
the Caloric for four oi five hours, using one radiator. If not
sufficiently hot at serving time, place the boiler over the fire
imtil the water boils and the cereal is steaming. Serve with
cream and sugar.
CALORIC BOOK OF RECIPES 87
Oatmeal Gruel — Add one-half cupful of coarse oatmeal
and one-half teaspoonful of salt, to three cupfuls of boiling
water. Cook in the Caloric six hours. Force through a
strainer and dilute with milk and cream. Reheat and serve.
Oatmeal Mush — Into three cupfuls of boiling water, put
one level teaspoonful of salt and two and one-half cupfuls of
oatmeal. Cook in the Caloric over night, using one radiator.
Rice Cooked in Milk — Heat to the boiling point one quart
of milk. Into this put one cupful of washed rice, a pinch of
salt, a piece of cinnamon bark, and sugar to taste. Before serv-
ing, sprinkle sugar and cinnamon or mace over the rice. Cook
in the double boiler in the Caloric one hour, using one radiator.
Rice Cooked in Milk with Apples — Cook one cupful of
rice in one quart of milk, without seasoning, as directed in
the above recipe. When it is cool, add sugar, lemon peel, a
pinch of salt and two eggs. Grease a basin with butter and
put the rice into it. Remove the cores from eight apples.
Fill the cavities with sugar, add bits of butter and dust with
cinnamon. Put the rice and apples into the Caloric and cook
for two hours, using two radiators.
Rolled Wheat — One cupful of wheat; two and one-half
cupfuls of water; one teaspoonful of salt. Cook the same as
Old Fashioned Oatmeal.
88 CALORIC BOOK OF RECIPES
BREAD
Bread is a very important part of the family diet and care
should be taken in selecting the flour. Do not expect to be
able to make good bread of inferior flour or of that which is
suitable only for pastry. Flour made from hard, spring wheat
is considered the best for bread.
Baking Powder Biscuits — One quart of flour; one tea-
spoonful of salt ; two heaping teaspoonfuls of baking powder ;
two heaping tablespoonfuls of lard. Wet with milk until it
becomes a soft dough. Roll out one inch thick, cut into bis-
cuits and bake in the Caloric rack twenty minutes, using
two radiators.
Boston Brown Bread — One cupful of rye meal; one cup-
ful of corn meal ; one cupful of graham flour ; two teaspoonfuls
of soda ; one teaspoonful of salt ; two cupfuls of sour milk ;
three-fourth cupful of molasses. Mix thoroughly and bake
two and one-half hours in the Caloric, using two radiators.
Bread No. 1 — Heat to the boiling point, in a Caloric uten-
sil, one and one-half cupfuls of fresh milk. Add the same
quantity of cold water. Break into a cup one cake of com-
pressed yeast and add to it a teaspoonful of sugar and a Ititle
water. Stir and when the yeast is dissolved, add it to the milk
and water, which should be lukewarm. Beat in flour enough
to make a thick batter and set the sponge into a Caloric com-
partment or on a warm radiator. Care must be taken that the
sponge does not become hot, for in that case the yeast germs
would be killed and the bread spoiled. When light and foamy,
CALORIC BOOK OF RECIPES 89
add one tablespoonful each of sugar and lard and one or two
teaspoonfuls of salt. Add more flour and knead into a loaf.
Let it rise again and shape into loaves or rolls. When light
bake in the Caloric, using two radiators. Loaves will bake in
one hour and rolls in twenty to thirty minutes.
Bread No. 2 — This bread is started the day before it is to
be baked. If potatoes are cooked for the noon meal the yeast
may be prepared then but it should not be done later than
three o'clock. Use three medium-sized, boiled potatoes. Mash
them fine and add a part of the water in which they were
cooked. When the liquid is lukewarm add one cake of dry
yeast which has been soaked until soft in one-half cupful of
warm water. By evening the sponge should be foamy. Add to
it one quart of warm water and flour enough to make a thick
batter. Let it rise over night and in the morning add lard,
sugar and salt and proceed as in the recipe for bread No. 1.
Breakfast Muffins — Beat one egg, add a tablespoonful of
sugar, a piece of butter the size of an egg and stir thoroughly.
Add one cupful of milk and sift in slowly two and one-half
cupfuls of flour into which put three teaspoonfuls of baking
powder and a generous pinch of salt. Bake in gem pans in
the Caloric twenty minutes, using two radiators.
Brown Bread with Raisins — Two and one-half cupfuls of
sour milk ; two cupfuls of graham flour ; one and one-half cup-
fuls of corn meal ; one half cupful of molasses ; one teaspoon-
ful of soda ; one teaspoonful of baking powder ; a piece of
butter; one cupful of raisins and one teaspoonful of salt.
Steam in the Caloric three hours, using the double boiler or
90 CALORIC BOOK OF RECIPES
in a mold set into an ordinary utensil. One radiator should
be used.
Brown Bread with Yeast — Two cupfuls of cornmeal ; two
cupfuls of flour; one teaspoonful of salt; one teaspoonful of
soda; one pint of hot water; one cupful of molasses; one-
half yeast cake ; one-half cupful of lukewarm water. Scald
the cornmeal with the hot water. Add the flour, molasses,
salt and the yeast and soda, each dissolved in one-fourth
cupful of warm water. Pour the batter into greased molds,
filling each a little over half full. Let it rise to the top and
then bake in the Caloric three hours, using two radiators.
Cinnamon Rolls — Sift together two cupfuls of flour, two
teaspoonfuls of baking powder and one teaspoonful of salt.
Rub in two tablespoonfuls of butter and add enough milk to
make a soft dough. Roll out in oblong shape, one-half inch
thick, spread with melted butter and sprinkle thickly with
sugar and cinnamon. Roll up the long way, like jelly roll,
and cut in one-half inch pieces. Bake in a pan in the Caloric
rack twenty-five minutes, using two radiators.
French Corn Bread — Cream two tablespoonfuls of sugar
and one tablespoonful of butter and add one-half teaspoonful
of salt. Add two well-beaten eggs and one cupful of milk.
Stir into this three-fourths cupful of white cornmeal into
which has been sifted three teaspoonfuls of baking powder.
Add one-half cupful of flour. Bake in the Caloric rack one
hour, using very hot radiators.
Light Rolls — Two cupfuls of milk, heated lukewarm ; two
tablespoonfuls of sugar; two tablespoonfuls of butter dis-
CALORIC BOOK OF RECIPES 91
solved in the warm milk ; one cake of compressed yeast. Beat
in four cupfuls of flour and add one Ggg well beaten. Then
add flour enough to make a soft dough. Sift in with the flour
one teaspoonful of salt. Let the dough rise until light, form
into rolls, let it rise again and bake twenty minutes in the
Caloric, using two radiators.
Nut Bread — Two cupfuls of flour; two teaspoonfuls of
baking powder ; one even teaspoonful of salt ; two tablespoon-
fuls of sugar. Sift all together and add one cupful of milk,
one egg well beaten and one-half cupful of nut meats. Place
the dough in a pan and let it rise one-half hour. Bake in
the Caloric rack one hour, using two radiators.
Old Fashioned Strawberry Shortcake — One cupful of
flour; one tablespoonful of butter; one teaspoonful of baking
powder; one-half teaspoonful of salt; three-fourths cupful of
milk; three-fourths cupful of granulated sugar. Bake in the
Caloric rack one-half hour, using two radiators. Crush
one box of strawberries and add sugar. When the cake is
cold, split it and place the berries inside the cake and on
the top.
Steamed Graham Bread — One and one-half cupfuls of
sour milk; one-half cupful of molasses; one-half cupful of
thick cream, or butter the size of an egg; one teaspoonful of
soda; one cupful of white flour in which should be sifted
one teaspoonful of baking powder; two cupfuls of graham
flour ; one cupful of raisins. Put in cans, set in a kettle with
one quart of boiling water and steam two hours, using one
radiator.
92
CALORIC BOOK OF RECIPES
Strawberry Shortcake — Two citpfuls of flour; two tea-
spoonfuls of baking powder; one teaspoonful of salt. Work
in two tablespoonfuls of butter and enough sweet milk to
make a soft dough. Divide the dough into two parts, roll
it out to fit a pie pan and spread butter between the layers
and on top. Bake twenty-five minutes in th-e Caloric rack,
using two radiators. To three pints of strawberries add one
and one-half cupfuls of sugar and spread between and on
top of the shortcake. Serve with whipped cream.
Strawberry Shortcake Baked in the Caloric
CALORIC BOOK OF RECIPES . 93
SALADS. ,
Asparagus Salad No. 1 — Cut up two pounds of asparagus.
Add a very little boiling water, and a pinch of salt and sugar.
Cook in a covered kettle in the Caloric forty-five minutes.
When done, arrange the asparagus on a platter and, when
cold, dress it with vinegar and oil.
Asparagus Salad No. 2 — Line a border mold with aspic
jelly and lay in it quarters of hard boiled eggs and asparagus
tips. Fill the mold with more jelly. When set, turn out and
fill the center with boiled asparagus tips. Pour over the
whole mayonnaise dressing and arrajige around the base,
slices of tomatoes seasoned with a little olive oil, tarragon
vinegar and cayenne pepper.
Baked Bean Salad — To one pint of Caloric baked beans
add two or three cucumbers cut fine and one small onion
chopped. i\Iix with mayonnaise and serve on lettuce leaves.
Beet Salad — Wash the beets, being careful r\bt to break
the skin. Put them into boiling water, withouv salt, and
cook in the Caloric two hours. When done and sti^l hot, peel
them, slice them thin and put them into a crock. Pour over
them vinegar to which has been added one teaspoonful of
salt, one of pepper and one of sugar. They may Le kept in
a cool place for quite a while.
Celery Salad — Remove the small roots from two or three
celery bulbs and wash the bulbs. Put them, with a little salt,
into boiling water and cook in a covered kettle in the Caloric
94 CALORIC BOOK OF RECIPES
one to one and one-half hours. When done, allow them to
cool, scrape off the skins and slice them into a salad bowl.
Pour over them vinegar and oil, season with sugar and pepper
and mix carefully.
Chicken Salad — Use one or two chickens previously
cooked in the Caloric until perfectly tender. Remove the
skin, cut up the meat and season it. Add one-third as much
celery, finely cut, and dress with mayonnaise. Garnish with
cold boiled eggs, sliced.
Fruit Salad — One small pineapple, cut fine; one-half
pound of white grapes, seeded; two oranges, cut up; one
cupful of pecan meats. Add mayonnaise dressing and serve
on lettuce leaves.
Potato Salad — Boil ten medium-sized potatoes in the
Caloric. When cold, cut into dice and add one onion, cut fine,
one-half can of shredded pimentoes and three hard-boiled
eggs sliced. Mix with mayonnaise dressing.
Potato Salad with Bacon — This is prepared as in the
above recipe except that the onion is omitted. In place of
that, cut some bacon into small cubes and fry them in a little
butter until yellow. Add these, when lukewarm, to the
potatoes.
Potato Salad with Cucumbers — Slice warm potatoes. Fare
a fresh, green cucumber and cut it into very thin slices. Mix
it carefully with the potatoes. Make a dressing with a finely
cut onion, salt, pepper, vinegar and oil and three or four
CALORIC BOOK OF RECIPES 95
tablespoonfuls of thick, sour cream. Mix this lightly with
the potatoes and cucumber. Mayonnaise dressing may also
be used.
String Bean Salad — Cut one pound of young, green string
beans into small pieces. Put them, with a little salt and
summer savory, into boiling water. Cook in a covered kettle
in the Caloric one and one-half hours. When the beans have
cooled, mix them with vinegar, oil, salt, pepper and a pinch
of sugar.
Tomato Jelly Salad — One pint of strained tomatoes ; one-
half cupful of sugar; one-half cupful of vinegar; one chopped
celery bulb ; one can of pimentoes, cut fine ; one-half teaspoon-
ful of salt and one and one-half tablespoonfuls of gelatine
soaked in one-half cupful of cold water. Heat the tomaotes,
sugar and vinegar to the boiling point, add the gelatine, the
celery and the pimentoes and turn into a shallow dish. Place
on ice and when set cut in squares and serve on lettuce leaves
with mayonnaise dressing.
Waldorf Salad — One cupful of diced, tart apples ; one cup-
ful of celery, cut into small cubes ; a dozen or more English
walnuts, broken into small pieces. Mix all together and add
mayonnaise dressing. Serve on lettuce leaves.
96 CALORIC BOOK OF RECIPES
SALAD DRESSING
Mayonnaise Dressing No. 1 — The following recipe is that
of a French chef. The dressing may be used for any kind oi
salad. It will keep for weeks in a cool place.
Beat the yolks of twelve eggs very light. Add one cupful
of sugar, one quart of cream, one tablespoonful each of salt
pepper and ground mustard, a pinch of cayenne, one table-
spoonful of flour rubbed smooth with a little of the cream,
one-half cupful of butter and one quart of vinegar. Heal
slowly until it reaches the boiling point, stirring constantly
Place in jars. The white of the eggs may be used for making
an angel food cake.
Mayonnaise Dressing No. 2 — One tablespoonful of sugar
one tablespoonful of flour; one-half tablespoonful of mustard
one-half teaspoonful of salt; two eggs, well beaten, and on€
teaspoonful of butter. Add one cupful of vinegar and heal
until it thickens, stirring all the time. When used, thin with
cream or vinegar.
CALORIC BOOK OF RECIPES 97
PIES
Prepare the crust in the ordinary manner. The radiators
should be hissing hot. This makes the crust more crisp. Use
ordinary pie tins, slipping them into the wire rack.
Apple Pie — Line a plate with crust. On the bottom
scatter one-fourth cupful of sugar mixed with one tablespoon-
ful of flour. Fill the plate with apples, sprinkle them with
sugar and add some small pieces of butter. Bake in the
Caloric rack about three-fourths of an hour, using two radi-
ators. Any fruit pie may be made according to this recipe.
Date Pie — Line a pan with rich paste. For the filling use
one cupful of dates cut fine, one cupful of milk, two-thirds cup-
ful of sugar, two eggs, one-half teaspoonful of cinnamon and
a pinch of salt. Fill the crust and bake in the Caloric rack
one hour, using two radiators. When cold, cover the top with
whipped cream.
Lemon Pie — Add to one cupful of boiling water one table-
spoonful of cornstarch stirred smooth in a little cold water.
Stir until it thickens and boils; then remove from the stove
and add a scant one-half cupful of butter and one cupful of
sugar, which have been well stirred together. When cool, add
one beaten egg and the juice and grated rind of one lemon.
Pour into a baking pan which has been lined with crust and
bake in the Caloric twenty minutes, using two radiators.
When done, cover with a meringue and return the pie to the
Caloric to brown, using two radiators.
98 CALORIC BOOK OF RECIPES
PUDDINGS
For steamed puddings, rice and fruit puddings and all
those that require long and slow cooking, the Caloric is in-
valuable. In no other way can the old-fashioned, creamy, rice
pudding of our grandmothers be so delicately cooked. Pud-
dings to be steamed should be poured into molds and securely
placed in a Caloric kettle. The water should reach at least
one-third the way up the mold. Cover the kettle and, when
the water boils gently over a flame stove, remove the kettle to
the Caloric and leave it several hours, using one radiator.
Puddings to be baked should be prepared as for the ordinary
range oven. The dish may be of earthenware, aluminum or
enamelware and should be slipped into the wire rack. Pud-
dings will bake in the same length of time that would be re-
quired in an ordinary oven. If, however, a pudding is left
in the Caloric a longer time than is necessary for the baking,
it will not burn. The Caloric is the nearest approach to the
old brick oven of our ancestors that the modem world has
ever seen. It gives just the right finishing touch to the old-
time dishes, such as New England Indian pudding, Boston
brown bread, Boston baked beans, etc.
Apple Roll — Make a crust of two cupfuls of flour, one-half
cupful of milk, one teaspoonful of baking powder, a pinch of
salt, one level teaspoonful of butter and one egg, well beaten.
Roll out very thin and cover with thin slices of apple. Roll
up and place in a pudding mold. Set the mold into boiling
water in a Caloric kettle and steam two hours, using one
radiator. Serve with sweetened cream.
Apple Tapioca Pudding — Wash three cupfuls of pearl tap-
ioca and place it in the double boiler. Pour six cupfuls of cold
water over it and let it stand over night. The next day cook it
CALORIC BOOK OF RECIPES 99
in the Caloric one hour, using one radiator. Core and pare
seven apples. Put them in a round dish and fill the cavities
with sugar and lemon juice. Pour the tapioca over them and
bake in the Caloric until the apples are soft. Se^e cold with
whipped cream and sugar.
Baked Apple Dumpling — One pint of flour ; two teaspoon-
fuls of baking powder ; one cupful of milk ; one quart of ripe,
tart apples cut into slices. Sift the flour and baking powder
together. Rub in the butter and mix like biscuit dough. Roll
out. Place the apples in a deep pie plate, put the crust on top
and bake thirty minutes in the Caloric rack, using two radia-
tors. When it is done, reverse and cover with sugar, bits of
butter and cinnamon. Serve with cream and sugar.
Bread Pudding — One> cupful of bread crumbs ; one pint of
milk ; two eggs ; one-half cupful of sugar ; a piece of butter the
size of an egg ; one-half cupful of raisins ; one-half teaspoonful
each of salt and cinnamon. Bake in a buttered dish in the
Caloric one hour, using two radiators.
Brown Betty — Mix two cupfuls of tart apples, peeled,
cored and minced with one and one-half cupfuls of fine bread
crumbs. Add one cupful of sugar, a tablespoonful of butter,
three eggs, well beaten, and one-half teaspoonful each of mace
and cinnamon. Turn into a buttered dish and bake in the
Caloric three hours, using two radiators. Serve with liquid
sauce.
Cabinet Pudding — Two cupfuls of stale cake crumbs ; two
eggs, beaten; two cupfuls of milk; two tablespoonfuls of
sugar ; one teaspoonful of vanilla and one saltspoonful of salt.
Cleanse two tablespoonfuls of currants, add two tablespoon-
100 CALORIC BOOK OF RECIPES
fuls of Sultana raisins and two tablespoonfuls of citron, cut
into shreds. Grease a dish and fill with alternate layers of
fruit and cake crumbs. Moisten each layer of crumbs with the
milk and the beaten eggs. Add a little more milk, if neces-
sary. Bake in the Caloric one hour, using two radiators.
Chocolate Bread Pudding — Soak two cupfuls of bread
crumbs in four cupfuls of scalded milk half an hour. Melt two
squares of chocolate over hot water. Add to the bread two-
thirds cupful of sugar, the chocolate, one-fourth teaspoonful
of salt, one teaspoonful of vanilla and two slightly beaten eggs.
Turn into a buttered dish and bake in the Caloric three-
fourths of an hour or more, using two radiators. Serve with
whipped cream or hard sauce.
Cottage Pudding — One cupful of sugar; one-third cupful
of butter ; two eggs ; one-half cupful of milk ; one and one-half
cupfuls of flour ; two teaspoonf uls of baking powder. Bake in
the Caloric one-half hour, using two radiators.
Cup Custard — Heat, without scalding, three cupfuls of
rich milk. Add three small tablespoonfuls of brown sugar
and a pinch of salt. Beat two eggs, add the hot milk, stir and
pour into custard cups, grating a little nutmeg on top of each
custard. Set the cups into boiling water and bake in the
Caloric one-half hour, using two radiators. Then place on
ice to set.
Date Pudding — Two cupfuls of bread crumbs; one and
one-half cupfuls of suet; one-half cupful of sugar; one cupful
of flour ; two cupfuls of dates ; two eggs ; two teaspoonf uls of
baking powder; one-half teaspoonful of salt; one-half cupful
of milk. Steam in the Caloric double boiler three hours, using
one radiator.
CALORIC BOOK OF RECIPES 101
Fig Pudding — Mix together one cu^M^'oi niclassesr, 'one
cupful of chopped suet, one pint of chopped fig&,^02Le.tjfca!««^oonr.
ful of cinnamon and one-half teaspoo^itilrof. grated -htttmcg.'
Add one teaspoonful of soda dissolved in a little hot water
and one cupful of milk. Beat two eggs light and stir into the
mixture. Add two and one-fourth cupfuls of flour. Beat
thoroughly. Fill a buttered mold three-fourths full. Steam
in the Caloric three hours, using one radiator. Serve with
wine sauce.
Green Corn Pudding — To the beaten yolks of three eggs
add four cupfuls of green corn, two cupfuls of milk, one-half
cupful of butter and salt and pepper. Pour this into a but-
tered baking pan, add the beaten whites of three eggs and
bake one hour, using two radiators, moderately hot.
Huckleberry Pudding — One teaspoonful of butter; three
teaspoonfuls of brown sugar ; one teaspoonful of baking pow-
der; two eggs; flour enough for a batter and one pint of
huckleberries stirred in last. Bake in the Caloric thirty min-
utes, using two radiators.
New England Indian Pudding^ — Pour two quarts of milk,
scalding hot, over twenty-one even tablespoonfuls of cornmeal,
moistened with two-thirds cupful of molasses. Let this cool
one-half hour. Then add one pint of cold water and salt to
taste. Bake in the Caloric four hours or until it is jellied and
red, using two radiators.
Prune Pudding — Wash well one pound of prunes. Cover
them with water and add one cupful of sugar. Cook in a
Caloric kettle over night. Remove the stones and rub the
prunes through a sieve. Add the stiffly beaten whites of four
102 CALORIC BOOK OF RECIPES
eg-^s.' Bak^ ill V buttered pan in the Caloric forty-five min-
.tiies, ihsing t^o radiators.
Rice Pudding — Two cupfuls of cooked rice; one quart
of milk; three eggs ; one cupful of sugar; one cupful of raisins ;
cinnamon and salt to taste and butter the size of an egg.
Bake in a buttered dish in the Caloric one hour, using two
radiators.
Steamed Fruit Pudding — One pint of flour ; two teaspoon-
fuls of baking powder; a pinch of salt; one egg; two table-
spoonfuls of butter and enough milk to make a dough that
will drop from a spoon. Use any kind of fruit and steam
in cups in the Caloric one hour, using one radiator.
Steamed Plum Pudding — To two cupfuls of fine bread
crumbs add one cupful of sugar, one cupful of flour, one-half
cupful of molasses, one cupful of milk, one cupful of suet, one
cupful of seeded raisins, chopped ; one cupful of currants,
washed and dried ; one-fourth pound of citron, sliced ; one
ounce of candied orange peel, minced; one-half teaspoonful
/each of mace and cinnamon and one small teaspoonful of
^oda dissolved in a little hot water. Add three eggs, well
l)eaten. Dredge the fruit with flour before adding it to the
other ingredients. Beat hard and pour into a buttered mold.
Steam in the Caloric four hour. When ready to serve, turn
it out on a platter, pour brandy over it and set fire to the
brandy.
Suet Pudding — To one cupful of beef suet, chopped fine,
add one cupful of molasses, one cupful of milk, one teaspoon-
ful of soda, one cupful of chopped raisins, one cupful of cur-
rants and spices, as desired. Sift in two and one-half cupfuls
of flour. Steam in cans two hours, using one radiator.
CALORIC BOOK OF RECIPES 103
PUDDING SAUCES
Custard Sauce — Add one cupful of powdered sugar to two
tupfuls of scalded milk and add the yolks of two eggs, beaten
light. Season with nutmeg and cinnamon and stir until the
sauce is slightly thick. Remove it from the fire and whip
in the beaten whites of the eggs. Place over boiling water
to keep warm, and, just before serving, add one teaspoonful
of vanilla.
Hard Sauce — Cream one-fourth cupful of butter in a
warm bowl. Add, gradually, one-half cupful of powdered
sugar and the flavoring (either brandy, vanilla or lemon).
Place in a small dish and grate nutmeg on the top.
Maple Sauce — A good sauce to serve with steamed pud-
ding may be made by dissolving one-half pint of maple sugar
in a cupful of water, adding one-half cupful of butter mixed
with one tablespoonful of flour and flavoring to taste. Boil
a few moments.
Sauce for Cottage Pudding — One cupful of sugar; one
heaping tablespoonful of flour. Blend and add one pint of
boiling water. Stir well, season with nutmeg, add a piece of
'j utter the size of an egg and a little salt.
Vanilla Sauce — Cream one-half cupful of butter with one
capful of powdered sugar. Heat over boiling water while
adding one-half cupful of rich milk or cream. Beat until
smooth and creamy, remove from the fire and add one tea-
spoonful of vanilla.
104
CALORIC BOOK OF RECIPES
Wine Sauce — Wet one tablespoonful of cornstarch in cold
water and stir in one cupful of boiling water. Boil ten min-
utes. Rub one-fourth cupful of butter to a cream. Add
gradually one cupful of powdered sugar, one egg, well beaten
and one saltspoonful of grated nutmeg. Add to the corn-
starch one-half cupful of wine and pour the two mixtures to-
gether Stir well until blended.
Cake Baked in the Caloric
CALORIC BOOK OF RECIPES 105
CAKE
The amount of heat required for baking cake varies ac-
cording to the composition of the cake. Knowledge of the
exact degree of heat required can be gained only by experi-
ence. A batter which contains butter needs more heat than
one in which there is no butter. This fact must be considered
in the heating of the radiators. A little practice is all that is
necessary. Only a few recipes for cake are given, as all one's
own favorite kinds may be baked in the Caloric. Ordinary
cake pans should be used and slipped into the wire rack
when the cake is ready for the oven.
Angel Cake — Whites of eleven eggs; one and three-
fourths cupful granulated sugar; one cupful of flour; one
teaspoonful of cream of tartar and a pinch of salt. Sift the
flour four or five times before measuring. Sift the sugar also.
Beat the whites of the eggs about half, add the cream of tartar
and the salt and beat until very stiff. Stir in the sugar and
the flour very lightly and flavor to taste. Bake in a tube pan
in the Caloric rack forty-five to fifty-five minutes, using two
moderately hot radiators.
Brown Sugar Layer Cake — Two cupful s of dark brown
sugar ; one-half cupful of butter ; one-half cupful of sour milk ;
two eggs (whites and yolks beaten separately) ; two and one-
half cupfuls of flour; one-eighth cake of cooking chocolate
dissolved in one-half cupful of boiling water; one level tea-
spoonful of soda and one teaspoonful of vanilla. Bake thirty
minutes in the Caloric, using two radiators.
106 CALORIC BOOK OF RECIPES
Filling — Two and one-half cupfuls of brown sugar; one-
half cupful of cream or milk ; butter the size of an egg. Boil
until it makes a soft ball in water and add one cupful of
chopped nuts and a teaspoonful of vanilla. Stir until it begins
to thicken and spread between the layers and on top of the
cake.
Cocoanut Loaf Cake — One-half cupful of butter ; one cup-
ful of sugar; one and one-half cupfuls of flour; two tea spoon-
fuls of baking powder ; two eggs ; one cupful of grated cocoa-
nut and a pinch of salt. Cream the butter and sugar together,
add the yolks of the eggs, then the flour, salt and baking pow-
der sifted together, and lastly fold in the whites of the eggs.
Bake in a tube pan in the Caloric rack forty minutes, using
two radiators.
Devil's Food — Cook until thick, one egg, one-fourth cup-
ful of grated chocolate and one-half cupful of milk. When the
mixture is cool add one cupful of sugar, one cupful of milk,
one-third cupful of butter, melted, one teaspoonful of soda, one
teaspoonful of vanilla and one and one-third cupfuls of flour.
Bake in the Caloric thirty minutes, using two radiators.
Eggless Cake — Cream one scant cupful of sugar and one-
fourth cupful of butter. Add three-fourths of a cupful of
milk, one and one-half cupfuls of flour sifted with one and
one-half teaspoonfuls of baking powder. Add the flour and
milk alternately. Pour into a greased pan and bake in the
Caloric rack thirty-five minutes, using two radiators.
CALORIC BOOK OF RECIPES 107
Fruit Cake — Cream one cupful of sugar with one-half
cupful of butter. Add the yolks of six eggs, a little grated
lemon rind, four ounces each of raisins and currants, one
pound of flour and a scant one-half pint of milk. Fold in the
beaten whites of six eggs, and, lastly, add two teaspoonfuls of
baking powder. Bake in the Caloric one hour, using two
radiators.
Gold Cake — Yolks of eight eggs ; one scant cupful of gran-
ulated sugar; one-half cupful of butter; one-half cupful of
milk; one and one-half cupfuls of flour and two teaspoonfuls
of baking powder. Cream the butter and sugar thoroughly,
add the eggs well beaten, and stir thoroughly. Add the milk
and flour and beat hard. Bake in a tube pan in the Caloric
rack, using two radiators.
Hot Water Sponge Cake — One and one-half cupfuls of
powdered sugar or one and one-fourth cupfuls of granulated
sugar ; four eggs ; one and one-half cupfuls of sifted flour ; two
teaspoonfuls of baking powder; four tablespoonfuls of boiling
water and a pinch of salt. Cream the egg yolks and the sugar
thoroughly, add the beaten whites, sift in the flour and, after
beating thoroughly, add the boiling water. Bake in a tube
pan in the Caloric rack twenty-five minutes, using two
radiators.
Marble Cake — For the light part, use one cupful of sugar,
one-half cupful of butter, one cupful of milk, one and one-
fourth cupfuls of flour, one teaspoonful of baking powder, one
teaspoonful of lemon extract and the whites of four eggs. For
108 CALORIC BOOK OF RECIPES
the dark part, use one cupful of sugar, one-half cupful of
butter, one-half cupful of syrup, one-half cupful of jelly, the
yolks of four eggs, one-half cupful of sour milk, one teaspoon-
ful of soda, two cupful s of flour, one teaspoonful of cloves,
nutmeg and cinnamon and one-half cupful each of currants
and raisins. This will make two cakes. Bake forty minutes
in the Caloric, using two radiators.
Molasses Cake — One cupful of molasses; one-half cupful
of sugar; one-half cupful of butter; two cupfuls of flour; one
tgg ; one teaspoonful of soda ; salt and spice to taste. Lastly,
add one cupful of boiling water. Bake in the Caloric forty
minutes, using two radiators.
Raisin Cake — One egg; one cup of sugar; one table-
spoonful of butter ; one-half cupful of milk ; two teaspoonfuls
of baking powder ; one cupful of seeded raisins ; two and one-
half cupfuls of flour. Flavor with vanilla. Dredge the raisins
with a little flour. Bake one hour in the Caloric, using two
radiators.
Sour Milk Cake — Two eggs, beaten separately ; one cupful
of sugar ; one cupful of sour cream ; one teaspoonful of soda ;
one and one-half cupfuls of flour; one teaspoonful of baking
powder. Flavor with vanilla. Bake in the Caloric forty-five
minutes, using two radiators.
Spice Cake — One cupful of brown sugar; one-half cupful
of butter; one-half cupful of sour milk; two even teaspoon-
fuls of soda; three eggs, cinnamon, cloves and nutmeg; one
cupful of nut meats ; one cupful of raisins ; two cupfuls of flour
Beat well. Bake in the Caloric forty minutes, using two
radiators.
CALORIC BOOK OF RECIPES 109
Sponge Cake — Three eggs, well beaten ; one cupful of
sugar ; one cupful of flour ; one teaspoonful of baking powder ;
one-half cupful of hot milk. Mix thoroughly and bake in the
Caloric twenty-five minutes, using two radiators.
Sunshine Cake — One and one-half cupfuls of sifted flour;
one cupful of sugar ; one teaspoonful of cream of tartar ; whites
of ten eggs ; yolks of six eggs : Beat the whites until they are
stiff and cream in half the sugar. Beat the yolks very light
and add the remainder of the sugar. Flavor with grated
orange peel. Bake in an angel food tin in the Caloric rack
one hour, using two radiators.
Washington Cake — One pound of butter; one pound of
brown sugar; one pound of flour; one pound of raisins; one-
half pound of citron ; a little nutmeg ; four eggs ; one cupful of
milk ; two wineglassfuls of brandy ; two even teaspoonfuls of
soda ; one cupful of nut meats. Bake in a tube pan one hour,
using two radiators. This makes two cakes which will keep
for a long time.
no CALORIC BOOK OF RECIPES
ICING
Tutti Frutti Icing — Two-thirds cupfuls of granulated
sugar; one-half cupful of water. Boil five minutes. Add one
cupful of chopped English walnuts, one cupful of raisins, one-
half pound of figs, one-half cupful of maple syrup and the
•vhite of one egg. Stir and allow it to cool.
CALORIC BOOK OF RECIPES 111
SOUFFLES
Souffles may be made in a shallow basin or dish that will
fit in the large Caloric vessel. They must be served in the
dish in which they were baked. The following hint may serve
as a pleasant variation :
Put only half of the souffle material into the baking dish.
Cut a piece of baking wafer the exact size of the dish and place
it on top of the souffle already in the dish. Place canned fruit
(without juice), preserves, or freshly stewed fruit (also with-
out juice) on top of the baking wafer. Put another wafer on
top of the fruit and then add the other half of the souffle.
The baking wafer will soften and blend with the souffle and
the fruit so that it cannot be detected after baking.
The dish in which a souffle is baked should be well
greased with butter.
Almond Soufifle — Chop five and one-half ounces of al-
monds. Beat together the yolks of six eggs and three-fourths
cupful of sugar. Add the chopped almonds, two tablespoon-
fuls of bread crumbs, some grated lemon rind and a pinch of
cinnamon. Mix well and fold in the beaten whites of the six
eggs. Bake in the Caloric one and three-fourths hours, using
two radiators.
Apple SoufHe — Soak half an hour four or five stale milk
rolls in milk. Then press out most of the milk. Cream two
tablespoonfuls of butter with a little sugar and add the yolks
of four eggs, the soaked milk rolls and five or six finely cut
cooking apples. A little vanilla or grated lemon rind may also
112 CALORIC BOOK OF RECIPES
be added. Fold in the beaten whites of the four eggs and
turn into a baking dish. Bake in the Caloric two hours,
using two radiators.
Bread Crumb Souffle — Beat well together four table-
spoonfuls of sugar and four eggs until foamy. Add four table-
spoonfuls of bread crumbs, a pinch of cinnamon, allspice or
cloves and one-half teaspoonful of baking powder. Bake in
the Caloric one and one-half hours, using two radiators.
Cherry Souffle — This is prepared the same as apple
souffle using one pound of large cherries instead of apples.
Lemon Souffle — Beat the yolks of four eggs together with
three tablespoonfuls of sugar until they are foamy. Add a
little lemon juice, some grated lemon rind, four tablespoon-
fuls of flour, a little baking powder and fold in the beaten
whites of the four eggs. Bake in the Caloric one and one-
half hours, using two radiators.
CALORIC BOOK OF RECIPES 113
STEWED AND BAKED FRUITS
By means of the Caloric Fireless Cookstove fruit which
should remain whole may be cooked more satisfactory than
in any other way. No burning is possible so no stirring is
necessary and the fruit is thus left whole. If care is exercised
in removing it from the utensil in whicn it was cooked, it
should appear on the table in its original shape.
Baked Apples — Core medium-sized apples but do not
pare them. Fill the cavities with sugar and bits of butter, or
with raisins and English walnuts. Cover well with sugar and
pour a cupful of water around them. Sprinkle with nutmeg
before serving. Bake in the Caloric, using two radiators.
Stewed Apples — Pare apples and remove the cores. Boil
some water in a Caloric utensil. There should not be more
than an inch of water in the vessel. Place the apples in the
water and sprinkle sugar over them. Cover the kettle and
cook in the Caloric one hour, using one radiator.
This recipe may be varied by filling the apples with
chopped nuts and raisins.
Stewed Apricots — Apricots should not be too ripe. Pare
them and remove the stones. Heat to the boiling point a few
tablespoonfuls of water. Put the apricots into this and
sprinkle them with sugar. Cook in a covered kettle in the
Caloric one-half hour, using two radiators.
114 CALORIC BOOK OF RECIPES
Stewed Pears — Pare the pears without removing the
stems. Put them into cold water immediately so that they
will not discolor. Cook them in water as directed in the
recipe for stewed apples.
Stewed Peaches or Plums — Put the fruit into a kettle.
Sprinkle sugar over it and add a little water. Follow the
recipe for stewed apples.
Stewed Quinces — Pare ripe quinces, cut them into thin
slices and put them into cold water. Heat a little water to
the boiling point and add the quinces with sugar and a little
lemon juice, white wine or vinegar. Cook in a covered kettle
in the Caloric one and one-half hours, using one radiator.
CALORIC BOOK OF RECIPES . 115
FRUIT SAUCES
Apple Sauce — Wash and core, but do not pare the apples.
Put them into a kettle with just enough water to cover them
Cook in the Caloric two hours, using one radiator. When
done, add sugar to taste and strain through a sieve. Cool and
serve.
Cranberry Sauce — Wash one quart of cranberries and add
two cupfuls of sugar and one-fourth cupful of water. Cook m
a covered kettle in the Caloric one hour, using one radiator.
Dried Apricots, Apples, Peaches or Pears — Soak the fruit
over night in cold water enough to cover it. Sweeten to taste
and cook in the Caloric two hours, using one radiator. Boil
the liquid down to a syrup and serve the fruit in it.
Jellied Prunes — Wash one-third of a pound of prunes.
Soak for several hours in two cupfuls of cold water. Heat
to the boiling point on a flame stove and place the kettle in
the Caloric for three hours, using one radiator. When done,
stone and quarter the prunes. Soak one-half box of gelatine
in one-half cupful of cold water and add it to the prune juice.
Add one cupful of sugar and one-fourth cupful of lemon juice.
Strain, add the prunes and pour into molds. When cold, serve
with whipped cream and sugar.
Rhubarb Sauce — Wash and cut the rhubarb into one-inch
pieces, but do not peel it. Put it into a kettle with sugar but
no water. Cook in the Caloric one hour or more, using one
radiator.
116 CALORIC BOOK OF RECIPES
Stewed Prunes — Wash one pound of prunes, cover them
with cold water and add one cupful of sugar. Cook in the
Caloric four hours or over night, using one radiator.
Stuffed Peaches — Cut large, ripe peaches in two, remove
the stones and fill the cavities with chopped nuts and stoned
raisins. Pour over them one-half cupful of water and sprinkle
them with sugar. Bake in the Caloric one-half hour, using
two radiators.
CALORIC BOOK OF RECIPES 117
COFFEE
Coffee — Allow one tablespoonful of coffee to each cupful
of water. Mix the coffee with egg and cold water and place
in a Caloric kettle. Set the kettle on the radiator while it is
heating. When both are moderately hot, remove to Caloric.
It will be readv in from three to five hours. It should never
boil.
118 CALORIC BOOK OF RECIPES
CANNING AND PRESERVING
Before starting to can fruits or vegetables see that the
jars are perfectly clean, that the rubbers are new and that
the jar tops are in good condition. Always select the best
fruit for canning.
I
In canning berries, fill the jars as full as possible. Make
a heavy syrup and pour it over the berries in the jar until
the jar is full. Seal immediately and place in a kettle half
filled with boiling water. Remove to the Caloric for six hours
or longer, using one radiator. Berries will retain their shape
and the juice will be clear.
In preserving peaches or pears, pare and core the fruit,
pack it in jars and proceed as for berries.
Canned Green Corn — Cut the corn from the cob and pack
it tightly in glass jars. Put the rubbers on the jars and seal
them. Set the jars into a kettle with enough boiling water
to reach the top. Place in the Caloric, using one radiator and
leave until the water is cool.
String Beans — Cut up fresh string beans into one-inch
lengths and pack them tightly in glass jars. Pour over them
salted, boiling water and proceed as in the recipe for corn.
To Render Lard — Wash and cut up leaf lard in small
pieces, place in a large kettle and set the kettle on a radiator
while it is heating. When both are hot, remove to the Caloric
and leave over night. Next morning, strain, and the lard will
be fine and white.
PART III.
Measures, Proportions, Household Hints.
Biscuit Deliciously Baked the Caloric Way.
PART III.
TABLE OF MEASURES
Sixty drops equal one teaspoonful.
Three teaspoonfuls equal one tablespoonful.
Four tablespoonfuls equal one-quarter cup or one-half gilL
Eight rounded tablespoonfuls of dry material equal one
cupful
Sixteen tablespoonfuls of liquid equal one cupful.
One cupful of liquid equals two gills or one-half pint.
One heaping tablespoonful of sugar equals one ounce.
One heaping tablespoonful of butter equals two ounces.
Two rounded tablespoonfuls of flour equal one ounce.
Two rounded tablespoonfuls of ground spice equal one
ounce.
One cupful of butter or sugar equals one-half pound.
Two cupfuls of flour equal one-half pound.
Five medium-sized nutmegs equal one ounce.
One quart of sifted pastry flour equals one pound.
One pint of granulated sugar equals one pound.
121 . i
122 CALORIC BOOK OF RECIPES
One pint of butter equals one pound.
One pint of ordinary liquid equals one pound.
One solid pint of chopped meat equals one pound.
One cupful of rice equals one-half pound.
One cupful of Indian meal equals six ounces.
One cupful of stemmed raisins equals six ounces.
CALORIC BOOK OF RECIPES 123
TABLE OF PROPORTIONS
One level teaspoonful of baking powder to one level cup-
ful of flour.
One teaspoonful of cream of tartar to one cupful of flour.
One-half teaspoonful of soda to one cupful of flour.
One teaspoonful of soda to one cupful of molasses.
Two heaping tablespoonfuls of cornstarch to one quart
of milk.
A little over an ounce of gelatine to one quart of liquid.
124 CALORIC BOOK OF RECIPES
HOUSEHOLD HINTS
Try ground caraway seed as flavoring for a simple cake.
Many prefer the ground spice to the seeds.
A pinch of salt added to the whites of eggs will make
them whip better.
If a pinch of vinegar is put into doughnuts they will not
absorb the fat in which they are fried.
If potatoes are pared and laid in cold water before boiling
they will remain white.
Dry celery stalks and use them for seasoning.
Never put strawberries in tinware.
A hot cloth wrapped around jelly or ices will cause them
to come out of the molds without sticking.
A little boiling water added to an omelet will keep it
from being tough.
A little butter added to cake frosting greatly improves it.
Dredge cake tins with flour and the cake will not stick
to the tins.
Wooden spoons are best to use in cakemaking.
If raisins and currants are rolled in flour before being put
into cake they will not sink to the bottom.
When cutting fresh bread dip the knife in hot water.
Keep an apple in the cake-box. It will keep the cake
fresh for a long time.
CALORIC BOOK OF RECIPES 125
If grease is spilled on the kitchen floor cold water should
be poured on it immediately. The water w^ill harden the
grease and prevent it from soaking into the floor. It may
then be scraped up with a knife.
When using valuable vases for table decoration fill them
one-fourth full of sand to prevent them from being tipped
over.
Scatter a few drops of lavender in bookcases in the sum-
mer and no mold will be found.
To preserve maps brush each with a solution of gutta
percha which is quite transparent. It may be applied to both
sides.
Moisten grease spots with cold water and soda before
scrubbing.
Soak new brooms in hot, salted water before using them.
The salt toughens the bristles and the brooms will last longer.
Try cucumber peeling to exterminate cockroaches. The
cucumber acts as poison to the roaches.
Stains on knives, however obstinate will disappear if
rubbed with a piece of raw potato.
Try soft tissue paper for cleaning or polishing a mirror.
Never use soap and water on varnished woodwork.
To prevent flies from entering a 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.
126 CALORIC BOOK OF RECIPES
To clean straw mattings wash them with soft water
changing the water often.
Add a little kerosene to the water in which windows ar<
washed.
Burn orange peel on the stove instead of coffee for dis
agreeable odors — the effect is more pleasant.
A few drops of oil of lavender poured in a glass of ho
water makes a pleasant odor in a sick room.
Scour copper kettles with salt and vinegar.
Keep an oyster shell in the teakettle to prevent the form
ing of a crust.
Straw mattings will last longer if given a coat of varnish
A piece of camphor kept with silver will prevent th<
silver from tarnishing.
Crushed eggshells or shot will clean a water bottle oi
vinegar cruet.
Use lemon juice to remove mildew stains.
Put a pinch of salt into water in which cut flowers ar<
placed and they will last longer.
To clean a clogged drain pipe, pour down some kerosen<
and follow it immediately with boiling water.
Polish a dining table with melted beeswax, rubbed or
with a soft cloth.
When planting sweet peas have the rows run north anc
south. The plants will bloom better.
CALORIC BOOK OF RECIPES 127
When laundering lace curtains, if a creamy shade is de-
sired, add clear, strong coffee to the starch.
Wash challies in rice water made by cooking one pound
of rice in five quarts of water. Strain and cool.
Add a little turpentine to water in which clothes are
boiled; it will whiten them.
Clean flatirons with emery paper.
A few drops of kerosene added to starch will make iron-
ing easier.
When laundering Battenberg pieces put a teaspoonful of
borax into the rinsing water and there will be no need of
starch.
Soak hair brushes in ammoniated water to harden the
bristles and prevent them from falling out.
If a gown has become stained with lemon juice, ammonia
applied to the spot will restore the cloth to its natural color.
To remove ink stains from clothing soak the spot in sour
milk.
A faded dress may be made perfectly white by boiling
it in water to which cream of tartar has been added.
A gold chain may be made to look very bright by dipping
it in a cup containing one part of ammonia and three parts of
water.
128 CALORIC BOOK OF RECIPES
A teaspoonful of flour or sulphur, dissolved in hot milk
and slowly sipped, is said to be helpful in case of sore throat.
Apply common mud to a bee sting and the pain will
cease.
Scrape raw potatoes and apply the pulp to a burn. It
will give immediate relief.
The whites of eggs beaten, with salt, to the consistency
of frosting and applied to a sprain will give great relief.
Renew the application as the egg becomes dry.
Celery, eaten abundantly, is said to be good for neuralgia.
Lay thin slices of potato across the forehead in case of
headache.
A gargle of salt and water is a good remedy for sore
throat.
Boiled flaxseed juice flavored with lemon is excellent for
a cough.
To cure hiccoughs, take a long breath and hold it.
Salt and sugar mixed together will sometime stop a cough.
INDEX TO RECIPES
Almond Souffle, 111.
Apple, Dumpling. Baked, 99.
Pie, 97.
Roll, 98.
Sauce, 115.
Souffle, HI.
Tapioca Pudding, 98.
Apples, Baked, 113.
Dried, 115.
Stewed, 113.
Apricots, Dried, 115.
Stewed, 113.
Asparagus, Roast Chicken
with, 71.
Salad, 93.
Soup, 31.
Baking Powder Biscuits, 88.
Bean, Soup, 32.
String. Salad, 95.
Beans, Baked, 78.
Canned String, 118.
String, 84.
Beef, a la Mode, 42.
a la Venison, 43.
Austrian Filet, 42.
Boiled, 44.
Broth, Invalid's, 46.
Brown, Stew, 45.
Corned, 45.
Filet, Roast, 46.
Filet Roast, Steamed, 49.
Goulash Stew, 46.
Hash, Baked, 42.
Loaf, 43.
Beef, 42.
Panned Steak, 46.
Picklesteiner from Tender-
loin, 47.
Pot Roast, 47.
Pot Roast with Potatoes.
47."
Ragout, a la Creole, 48.
Rib Roast, Steamed, 49.
Roast, R^re, 48.
Rolled. Steak, 48.
Roulard, 43.
Stew, 44.
Stewed with Ham, 50.
Swedish Steak, 50.
Tea. 44.
Beet Salad, 93.
Beets, 79.
Biscuits, Baking Powder, 88
Boiled Dinner, 69.
Bouillon, 32.
Bread, Boston Brown. 88.
Brown, with Raisins, 89.
Brown, with Yeast, 90.
Crum Souffle, 112.
French Corn, 90,
Graham, Steamed, 91.
Nut, 91.
Pudding, 99.
Broth, Chicken, Jelly or, 33.
Invalid's, 46.
Mutton, 34.
Brown Betty, 99.
Cabbage with Cream Dress-
ing, 79.
129
130
CALORIC BOOK OF RECIPES
Cake, Angel, 105.
Brown Sugar Layer, 105.
Cocoanut Loaf, 106.
Devil's Food, 106.
Eggless, 106.
Fruit, 107.
Gold, 107.
Marble, 107.
Molasses, 108.
Raisin, 108.
Sour Milk, 108.
Spice, 108.
Sponge, 109.
Sponge, Hot Water, 107,
Sunshine, 109.
Washington, 109.
Calf's Breast, Steamed, 52.
or Pig's Tongue, Boiled, 69.
Caloric Specialties, 69.
Canning and Preserving, 118.
Carrots, 79.
Cauliflower, Boiled, 78.
Celery, Cream of, Soup, 33.
Salad, 93.
Cereals, 86.
Boiled Rice, 86.
Oatmeal Mush, 87.
Old Fashioned Oatmeal, 86.
. Rolled Wheat, 87.
Rice Cooked in Milk, 87.
Rice Cooked in Milk with
Apples, 87,
Chestnut Dressing for Tur-
key, 65,
Chicken, Boiled, 61.
Creamed, 62.
Cream, Soup, 32.
Curry, 61.
Escalloped, 63.
Fricasseed, 63.
Goulash, Himgarian, 63.
Jelly or Broth, 33.
Pickled, 64.
Chicken.
Pie, 61.
Pressed, 64,
Roast, 64.
Roast, with Asparagus, 71.
Salad, 94
Soup, Z2.
Southern Style, 62.
Stew, Cream, 62.
With Asparagus, 70,
Chocolate Bread Pudding,
100.
Chops, Lamb, Baked, 57.
Mutton, Braised, 57.
Pork, Breaded, 60.
Veal, Breaded, 51.
Cocoanut Loaf Cake, 106.
Codfish Balls, 38.
Coflfee, 117.
Corn, Canned, 118,
on the Cob, 79,
Pudding, 101.
Soup, 33.
Cottage Pudding, 100.
Croquettes, Veal, 52.
Curry, Chicken, 61.
Mutton or Veal, 51.
Custard, Cup, 100,
Sauce, 103.
Date Pie, 97.
Dressing, Chestnut, for Tur-
key, 65.
Mayonnaise, 96.
Tomato, 72.
Dumpling, Baked Apple, 99.
Dumplings, Meat with Beans,
71.
Fig Pudding, 101.
Filet, Austrian, 42.
Roast Beef, 46.
Roast Beef, Steamed, 49.
CALORIC BOOK OF RECIPES
131
Fish. Baked, 38.
Boiled, 38.
Codfish Balls, 38.
Escalloped Oysters. 3S.
Escalloped Oysters and
Rice, 39.
Escalloped Salmon. 39.
Fowl, Fried, 63.
with Vermicelli, 70.
Fruit, Cake, 107.
Pudding, Steamed, 102.
Salad, 94.
Sauces, 117.
Fruit. Stewed and Baked.
113.
Game. 67.
Partridge, 67.
Pigeons, a la Venison. 67.
Pigeons, Roast, 67.
Pigeons, Roast, Stuffed, 67.
Venison, Fricasseed, 67.
German Household Fare, 70.
Glace, Veal. 53.
Goose, Roast, 66.
Goulash, Chicken, Hungar-
ian, 63.
Lamb, 58.
Stew, 46.
Veal, 53.
Veal with Potatoes. 72.
Gruel, Oatmeal, 87.
Ham, Boiled, 69.
with Cream Gravy, 60.
Hash, Baked, 42.
Huckleberry Pudding. 101.
Icing Tutti Frutti, 110.
Indian Pudding, New Eng-
land, 101.
Irish Stew, 58.
Jellied Prunes, 115.
Veal. 57.
Jelly. Mint, 75.
Lamb and^ Mutton, 57.
Lamb. Boiled Leg of, 57.
Chops, Baked, 57.
Goulash. 58.
In Light Gravy. 58
Leg of, a la Venison, 59.
Roast Leg of, 59.
With Dressing, 58.
Lamb's Tongues, Boiled, 57.
Lard, to Render, 118.
Lemon Pic, 97.
Souffle, 112.
Liver, Larded, 51.
Loaf, Beef, 43.
Veal, 54.
Macaroni, French, 80.
Plain, 82.
With Cheese, 81.
With Tomatoes, 81.
Maple Sauce, 103.
Mayonnaise Dressing, 96.
Meat Dumplings with
Beans, 71.
Meats, 41.
Mint Jelly, 75.
Muffins, Breakfast, 89.
Mush, Oatmeal, 87.
Mushroom Sauce, 75.
Mutton, Boiled with Pota-
toes, 69.
Broth, 34.
Chops, Braised, 57.
Curry of, 51.
With Onions and Pota-
toes, 71.
Noodles, Veal with, 72.
Oatmeal Gruel, 87.
Mush, 87.
Old Fashioned. 86.
Onions, Baked, 69.
Oysters, Escalloped, 38
Escalloped with Rice, 39.
Vegetable. 85.
Partridge, 67.
132
CALORIC BOOK OF RECIPES
Peaches, Dried, 115.
Stewed, 114.
Stuffed, 116.
Pears, Dried, 115.
Stewed, 114.
Pea Soup, 34.
Peas, Green, 80.
Peppers, Stuffed, 12.
Pie, Apple, 97.
Chicken, 61.
Date, 97.
Lemon, 97.
Pigeons, a la Venison, 67.
Roast, 67.
Stuffed Roast, 67.
Pig's Feet, 60.
or Calf's Tongues,
Boiled, 69.
Plum Pudding, 102.
Plums, Stewed, 114.
Pork Chops, Breaded, 6n.
Roast, 60.
Tenderloin Roast, 60.
Potato Salad, 94.
Salad with Bacon, 94.
Salad with Cucumbers, 94.
Stew, 83.
Potatoes, Boiled, 79.
Escalloped, 80.
Hungarian Stewed, 81.
in Butter, 82.
Mashed with Apples, 81.
Potato.
Sliced with Bacon, 84.
Sweet, Southern Style, 85.
Potato.
with Fried Sausage, 82.
with Ham, 83.
with Parsley, 83.
Preserving, Canning and, 118.
Prune Pudding, 101.
Prunes, Jellied, 115.
Stewed, 116.
Pudding Apple Roll, 98.
Apple Tapioca, 98.
Baked Apple Dumplin&r, 99.
Bread, 99.
Brown Betty, 99.
Cabinet, 99.
Chocolate Bread, 100.
Cottage, 100.
Cup Custard, 100.
Date, 100.
Fig, 101.
Green Corn. 101.
Huckleberry, 101.
New England Indian, 101.
Prune, 101.
Rice, 102.
Steamed Fruit, 102.
Steamed Plum, 102.
Suet, 102.
Pudding Sauces, 103.
Pumpkin, Stewed, 84.
Puree du Barry, 34.
Quinces, Stewed, 114.
Ragout a la Creole, 48.
Rhubarb Sauce, 115.
Rice, Boiled, 86.
Cooked in Milk, 87.
Cooked in Milk with
Apples, 87.
Escalloped Oysters, and, 31.
Pudding, 102.
Rice.
Soup, 34.
Soup with Green Peas, 35
Soup of Rice and Milk, 35.
Soup with Tomatoes, 35.
Veal with, 55.
Roll, Apple, 98.
Rolls, Cinnamon, 90.
Light, 90.
Roulard Beef, 43.
CALORIC BOOK OF RECIPES
133
Salad, Asparagus, 93.
Beet, 93.
Celery, 93.
Chicken, 94.
Fruit, 94.
Potato, 94.
Potato, with Bacon, 94.
Potato with Cucumbers, 94.
String Bean, 95.
Tomato Jelly, 95.
Waldorf, 95.
Salmon, Escalloped, 39.
Loaf, 40.
Sauce, Apple, 115.
Caper, 74.
Cranberry, 115.
Custard, 103.
Drawn Butter, 74.
Egg, 74.
for Cottage Pudding, 103.
Hard, 103.
Maple, 103.
Mushroom, 75.
Rhubard, 115.
Tomato, 75.
Vanilla, 103.
White, 75.
Wine, 104.
Sauerkraut, 83.
Shortcake, Old Fashioned.
Strawberry, 91.
Strawberry, 91.
Souffle, Almond, 111.
Apple, 111.
Bread Crumb, 112.
Lemon, 112.
Cherry, 112.
Soup, Asparagus, 31.
Bean, 32.
Bouillon, 32.
Chicken, 32.
Chicken, Jelly or Broth, 33.
Corn, 33.
Cream of Celery, 33.
Cream of Chicken, 32.
Green Pea, 34.
Mutton Broth, 34.
of Rice and Milk, 35.
Puree du Barry, 34.
Rice, 34.
Rice with Green Peas, 35.
Rice with Tomatoes, 35.
Spanish, 35.
Tomato, 35.
Tomato with Milk. 36.
Turtle, 36.
Vegetable, 36.
Vegetable Oyster, 36.
Spaghetti, Minnesota with
Tomato Sauce, 81.
Veal with, 56.
Squash, Hubbard, Baked, 78
Summer, 85.
Steak, Panned, 46.
Rolled, 48.
Swedish, 50.
Stew, Brown Beef, 45.
Cream Chicken, 62.
Goulash, 46.
Irish, 58.
Potato, 83.
Stock, Soup, 31.
Succotash, 85.
Summer Squash, 85.
Sweet Potatoes, Sottthern
Style, 85.
Tapioca, Pudding, Apple.
98.
Tomato Dressing, 72.
Jelly Salad, 95.
Sauce, 75.
Soup, 35.
Soup with Milk, 36.
Tomatoes, Escalloped, 80.
Stewed, 84.
Stuffed, 84.
134
CALuRIC BOOK OF RECIPEi)
Tongue, Boiled, 45.
Tongues, Lamb's Boiled, 57.
Sheep's, Braised, 57.
Turkey, Fricasseed, 65.
Roast, 65.
Turtle Soup, 36.
Vanilla Sauce, 103.
Veal, Birds, 52.
Croquettes, 52.
Curry of, 51.
Glace, 53.
Goulash, 53.
Goulash with Potatoes, 12.
Veal, 5k
in Caper Gravy and
Cream, 53.
in Highly Seasoned Gravy,
53.
Jellied, 51.
Knuckle, with Rice, 51.
Loaf, 54.
Pie, 54.
Roasts, 54.
Roast, Larded, 54.
Roast Leg of, 52.
Roast, with Sweet Cream
Gravy, 55.
Rolls, 55.
with Green Peas and
Dumplings, 72.
with Noodles, 72.
with Onions and Potatoci
73.
with Parsley, 55.
with Rice, 55.
with Spaghetti, 56.
with Tomatoes, 56.
Vegetable, Oysters, 85.
Oyster Soup, 36.
Soup, 36.
Vegetables, 76.
Venison, Fricasseed, 67.
Vermicelli, Fowl with, 70.
Wheat, Rolled, 87.
Wine Sauce, 104.
CALORIC BOOK OF RECIPES 135
SPECIAL RECIPES
136 CALORIC BOOK OF RECIPES
SPECIAL RECIPES
CALORIC BOOK OF RECIPES 137
SPECIAL RECIPES
138 CALORIC BOOK OF RECIPES
SPECIAL RECIPES
CALORIC BOOK OF RECIPES 139
SPECIAL RECIPES
140 CALORIC BOOK OF RECIPES
SPECIAL RECIPES
CALORIC BOOK OF RECIPES ~ 141
SPECIAL RECIPES
142 - CALORIC BOOK OF RECIPES
SPECIAL RECIPES
THE CALORIC COOK STOVES
are
Manufactured under the following Canadian and
American Patents
Canadian Patent No.
114890.
Issued Nov.
3,
1908
Canadian Patent No.
114524.
Issued Oct.
13,
1908
United States Patent No.
898527.
Issued Sept
5,
1908
United States Patent No.
899084.
Issued Sept.
22,
1908
United States Patent No.
919494.
Issued April
27,
1909
United States Patent No.
975690.
Issued Nov.
15,
1910
United States Patent No.
484888.
Issued March
22,
1909
United States Patent No.
610308.
Issued Feb.
23,
1911
United States Patent No.
1018414.
Issued Feb.
27,
1912
United States Patent No.
1022545.
Issued April
' 9,
1912
United States Patent No.
1032673.
Issued July
16,
1912
United States Patent No.
1054599.
Issued Feb.
25,
1913
Other Patents Pending
Trade Mark Registered Nov. 27th, 1906. No. 57698.
Infringements on our patents and patent rights
will be prosecuted
The Caloric Co.
Note This : Professor Charles Barnard, the highest authority in
America, for many years in charge of the Housekeeping
Experiment Station at Darien, Conn., has used a Caloric
three years and he recommends the Caloric Cookstove —
see Bulletin No. 14, issued February, 1912, entitled
"Housekeeping Efficiency."
Note This: An authority in a recent issue of Century Maga-
zine says: "The three great scientific inventions of this
century are Wireless Telegraphy, Aviation and the Fire-
less Cookstove (not cooker).
The Caloric is the only Fireless Cookstove in the world.
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