Fish is a food that may easily be cooked over a blaze but it is most convenient, when one wishes to go out and find the meal ready on arriving home, to cook it in the Caloric. Fish does not become soft, or fall to pieces by standing a considerable length of time in the Caloric.

Baked Fish

Thoroughly clean the fish and wipe it dry. Season with salt and pepper, dip in beaten egg and then in cracker crumbs. Melt one tablespoonful of butter in a baking pan. Put in the fish with bits of butter on the top. Place in the utensil and bake in the Caloric forty-five minutes using two radiators.

Boiled Fish

Roll the fish in cheese-cloth and tie the ends. Lower in a Caloric kettle of boiling water, to which has been added the juice of half a lemon and a little salt. Cook in the Caloric one-half hour, using one radiator. Drain and unroll from the cloth onto a platter. Garnish with parsley and slices of lemon, and serve with drawn butter sauce.

Codfish Balls

Shred one cupful of codfish. Pare and cut into cubes three cupfuls of potatoes. Put the potatoes and cod-fish into a kettle, cover with boiling water and remove to the Caloric. Cook one-half hour. Drain well, mash and beat until very light. Add two teaspoonfuls of butter, one egg well beaten, one-fourth of a saltspoonful of pepper and salt if needed. Drop by tablespoonfuls into hot fat.

Escalloped Oysters

Use crushed cracker crumbs, not too fine. Drain the liquor from one quart of oysters. Butter a deep dish and cover the bottom with crackers. Put in a layer of oysters, seasoned with butter, pepper and salt; then a layer of crackers, then oysters; season as before and so on until the dish is full. Finish with crackers covered with bits of butter. Pour over all three cupfuls of hot milk. Bake in the Caloric utensil one-half hour, using two radiators.

Escalloped Oysters And Rice

One cupful of rice and one pint of oysters. Use the liquor from the oysters and add enough boiling water to make four cupfuls. Add the rice and boil one minute, then remove to the Caloric and cook three-quarters of an hour, using one radiator. To the cooked rice, add two well beaten eggs and a large tablespoonful of butter. Into a buttered pan put a layer of rice, a few small pieces of butter, a little salt and a dash of pepper. Then add a layer of the raw oysters and so on, until the dish is full. Cover with cracker crumbs, with small pieces of butter on the top and lastly, pour over the whole one cupful of hot milk. Bake one-half hour, using two radiators.

Escalloped Salmon No. 1 - One can of salmon; one-half pound of coarsely rolled crackers. Put into a well buttered basin first, a layer of cracker crumbs, then a thin layer of flaked salmon. Season with salt, pepper and small pieces of butter and continue until all is used, having cracker crumbs on the top. Pour over all one pint of hot milk and bake in the Caloric thirty minutes, using two radiators.

Escalloped Salmon No. 2 - Thicken one pint of milk with two tablespoonfuls of flour. Season with salt, pepper and butter. Put into a baking pan alternate layers of the fish and dressing. Sprinkle toasted bread crumbs on top and bake in the Caloric one-half hour, using two radiators.

Salmon Loaf

One large can or salmon. Pour off the oil, remove bones and skin and flake the fish fine. Add two table-spoonfuls of melted butter, two eggs well beaten and one-half cupful of bread crumbs. Mix all together and season with salt and pepper. Put in a well buttered tin and steam in the Caloric one hour. When done, turn the loaf out on a platter and pour over it a sauce made as follows: One teaspoonful each of flour and butter blended; the oil from the salmon; one cupful of milk and one egg well beaten. Season with salt and pepper and heat to the boiling point.