The recipes, explanations and directions, together with a number of useful hints and suggestions pertaining to the culinary art, contained in this volume have been prepared, primarily, for the benefit of users of the Caloric Fireless Cookstove. It should, perhaps, be explained here that the word "fireless" is a misnomer. The proper word is "recalorator," which literally means con-server of heat, just as "refrigerator" means conserver of cold. In both instances, the initial calor (heat) and frigor (cold) must be provided.

In the "hay-box," the predecessor of the Caloric Cook-stove, the initial heat was supplied by a large body of water or liquid in which the food to be cooked was placed and brought to the boiling point. The insulation of the hay kept the heat from dissipating into the surrounding atmosphere, just as the charcoal and air chamber insulation of the refrigerator keep the surrounding warmer air from rapidly melting the ice. For boiling, steaming (to a certain extent) and stewing, the boiling liquid or water was adequate to complete the cooking. But, of course, the temperature could not be raised above two hundred and twelve degrees Fahrenheit. Inasmuch as there are certain foods which cannot be cooked properly by boiling or stewing in a liquid, the primitive "hay-box" and its commercial successor, the original Caloric Fireless Cookstove, were not real cookstoves - they could neither bake or roast. To supply this deficiency comes the modern Caloric, which with is genuine steatite radiators, furnishes sufficient stored heat to raise the temperature in the Caloric insulated oven to over four hundred degrees Fahrenheit. Inasmuch as the baking heat is only between three hundred and twenty-five and three hundred and fifty degrees, it will be readily appreciated that the modern Caloric really does BAKE and ROAST, as well as boil, steam and stew - literally cooking practically everything for the table. That this method of cooking is superior in results, from every standpoint, we need not explain - it is too well understood.

The first requisite is to acquaint one's self thoroughly with the modern Caloric. Therefore, we request all housewives to study carefully the directions for its use.

Although the time and ingredients required for cooking are stated, nevertheless, a little experience will demonstrate that these may be regulated according to the tastes of the individual. It will take a little time for the thoughtful house-wife to master all the advantages of the Caloric. There are countless possibilities, not mentioned in this book, which time and practice will reveal .

Pains have been taken to make the book international in its scope and, in so far as possible, to please the varied tastes. It should be understood at the beginning, however, that any recipe may be used in preparing food to be cooked in the Caloric. After some practice and by following the instructions in in this book, any woman will be able to prepare whatsoever viands she may desire. It is the purpose of this book to set forth, principally, the method of preparing food. Formerly many ingredients were added to the food while cooking, but all the details may now be attended to before the food is placed in the Caloric.