In roasting stuffed chicken, it is not necessary to heat or brown the chicken before placing it in the Caloric as the radiators 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 giblets and two small onions, add two teaspoonfuls of salt, one teaspoonful of vinegar and one tablespoonful of curry powder. Add two cup-fuls 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.

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 sweetbreads. 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 radiator. When ready to serve, add a little chopped parsley.