Baking naturally requires more careful attention than roasting, but the results are most satisfactory and surprising. Practically everything can be baked in the Caloric - cakes, pastry, biscuits, bread, puddings, beans, potatoes, 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 preparing 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, puddings, cakes, etc., should be placed in the ordinary baking tins and slipped 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 the test for the radiators is to be able to count not more than thirty-five as rapidly as possible while the hand is held two inches above a radiator. In fifteen minutes, bread should have begun to brown. Pies require hotter radiators than bread or cake. In order to give cake time to rise sufficiently before beginning to brown, it is well to leave the cover of the compartment closed but not locked for the first ten minutes. The hook of the clasp may be slipped under the cover. For the remainder of the time, close the cookstove as usual. In baking Irish potatoes it is necessary 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.