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 With 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 ketttle 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.

Stuffed Peppers

Cut the tops from eight or ten green peppers, remove the seeds, cover with boiling water and let them stand five minutes. 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 goulash to be found on page 51 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 niilk 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 cupful of green peas over the dumplings and cook, in a covered kettle, in the Caloric one and one-fourth hours, using one radiator.

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, 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 butter in which cook two large, thinly sliced onions and one-half tea-spoonful 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 vegetable 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