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.

The Caloric ventilating valve is self-regulating for steaming, 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 depends 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. It is not absolutely necessary to use a radiator in boiling, steaming or stewing, but it is preferable, as better results are obtaincd. If a radiator is not used, the food should be simply brought to the boiling point over a flame stove, the aluminum cover clamped down, the vessel removed directly to the Caloric and the lid closed and fastened.

As there is practically no evaporation of water by escaping 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.