For steamed puddings, rice and fruit puddings and all those that require long and slow cooking, the Caloric is in-valuable. In no other way can the old-fashioned, creamy, rice pudding of our grandmothers be so delicately cooked. Puddings to be steamed should be poured into molds and securely placed in a Caloric kettle. The water should reach at least one-third the way up the mold. Cover the kettle and, when the water boils gently over a flame stove, remove the kettle to the Caloric and leave it several hours, using one radiator. Puddings to be baked should be prepared as for the ordinary range oven. The dish may be of earthenware, aluminum or enamelware and should be slipped into the wire rack. Puddings will bake in the same length of time that would be required in an ordinary oven. If, however, a pudding is left in the Caloric a longer time than is necessary for the baking, it will not burn. The Caloric is the nearest approach to the old brick oven of our ancestors that the modern world has ever seen. It gives just the right finishing touch to the old-time dishes, such as New England Indian pudding, Boston brown bread, Boston baked beans, etc.

Apple Roll

Make a crust of two cupfuls of flour, one-half cupful of milk, one teaspoonful of baking powder, a pinch of salt, one level teaspoonful of butter and one egg, well beaten. Roll out very thin and cover with thin slices of apple. Roll up and place in a pudding mold. Set the mold into boiling water in a Caloric kettle and steam two hours, using one radiator. Serve with sweetened cream.

Apple Tapioca Pudding

Wash three cupfuls of pearl tapioca and place it in the double boiler. Pour six cupfuls of cold water over it and let it stand over night. The next day cook it in the Caloric one hour, using one radiator. Core and pare seven apples. Put them in a round dish and fill the cavities with sugar and lemon juice. Pour the tapioca over them and bake in the Caloric until the apples are soft. Serve cold with whipped cream and sugar.

Baked Apple Dumpling

One pint of flour; two teaspoon-fuls of baking powder; one cupful of milk; one quart of ripe, tart apples cut into slices. Sift the flour and baking powder together. Rub in the butter and mix like biscuit dough. Roll out. Place the apples in a deep pie plate, put the crust on top and bake thirty minutes in the Caloric rack, using two radiators. When it is done, reverse and cover with sugar, bits of butter and cinnamon. Serve with cream and sugar.

Bread Pudding

One cupful of bread crumbs; one pint of milk; two eggs; one-half cupful of sugar; a piece of butter the size of an egg; one-half cupful of raisins; one-half teaspoonful each of salt and cinnamon. Bake in a buttered dish in the Caloric one hour, using two radiators.

Brown Betty

Mix two cupfuls of tart apples, peeled, cored and minced with one and one-half cupfuls of fine bread crumbs. Add one cupful of sugar, a tablespoonful of butter, three eggs, well beaten, and one-half teaspoonful each of mace and cinnamon. Turn into a buttered dish and bake in the Caloric three hours, using two radiators. Serve with liquid sauce.