Meat, although one of the most important foods - and certainly the most expensive - is too frequently ruined in the cooking. Often, all the rich, juicy nutriment is cooked out of it leaving the hard, leathery fiber. It should be borne in mind that the most expensive meats are not necessarily the most nutritious. If the right way of preparing the cheaper kinds is thoroughly understood and if the Caloric Cookstove is used, it is possible to have a tender and juicy piece of meat at a comparatively small cost. In boiling meat or vegetables for stews, etc., it should be remembered that in the Caloric the water does not boil away as it does on a range, and if too much water is used the dish will not be rich enough. Use little water and one or both radiators. The secret of making tough meats tender is the slow cooking, especially by braising, boiling and stewing. The toughest fowl may be reduced to toothsome tenderness if steamed in a closed utensil for several hours. The Caloric is especially adapted to the cooking of meat in these various ways. All meats cooked in the Caloric will be found superior in every way to those cooked entirely on a flame stove. Meats should not be washed, but wiped with a piece of cheese-cloth wrung from cold water.

In roasting meat do not add water. The steam from the cooking meat will be sufficient. When roasting, the cover of the utensil is not put on, as the top stone, resting on the rack, makes a cover.