Showing the Use of Caloric Steatite Radiator.

Two steatite radiators are used for baking and roasting, one at the bottom of the oven, and one suspended in a rack in place of the regular cover of the large utensil. As liquids evaporate but little in the Caloric, none need be added to the roast. For this reason, no basting is required. The top radiator supplies the necessary heat for browning roasts.

It requires only a little more time to roast in the Caloric than in an ordi-nary oven. For instance, a veal roast that would require three-quarters of an hour in an ordinary oven will be roasted most satisfactorily in the Caloric in one hour. It does not injure the roast, however, if it is permitted to remain longer in the Caloric. It will not burn or become dry or tasteless if left for twice or three times the period actually required for cooking.

Season meat as desired and place, without heating or adding any water, in the Caloric kettle. If potatoes or other vegetables are desired with the meat, place them around it. When roasting, raised the cap of the ventilating valve slightly, allowing free escapement of steam. Radiators for roasting meat must be very hot. Test them by placing a small piece of paper on them; if the paper browns, they are sufficiently heated.