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-five 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 to 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 bone slivers and add two pints of boiling, salted water, some chopped carrot, celery, onion, a pinch of pepper and eight or ten raw potatoes, sliced. Cook in the Caloric one and one-half to one and 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 coarsely 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 onehalf 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 egg, 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 tablespoonfuls 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 dumplings around the beans on a platter.