If dinner is to be served at night all the preliminary cooking may be done at noon, and the food placed in the Caloric and left until evening.

Dried apples or prunes may be cooked in the Caloric over night. Previous to cooking they should be soaked in cold water several hours. Use the water in which they were soaked for the cooking.

Sauerkraut will be more tender and better flavored if it is placed in the Caloric the day before it is intended to be eaten.

Meats and poultry which are somewhat tough may be made tender by leaving them in the Caloric a greater length of time than would ordinarily be required.

The Caloric is an excellent thing for a family whose members cannot all have meals at the same time. Part of the food may be taken out at the first meal-time and the remainder left in the cookstoves, where it will keep hot for hours.

The Caloric may also be used for keeping food cold. Ice cream can be kept from melting by placing it in the cook-stove.

The Caloric makes possible great economy in the use of seasoning. Half, and indeed, sometimes a third or fourth part of what one would ordinarily use will be sufficient. In using the Caloric there is practically no evaporation - all the delicious and delicate flavors remain in the food. Therefore, care should be exercised in the use of seasoning.

There is one Caloric kettle for each compartment of the stove, but it is often convenient to cook more than one thing at a time in a compartment. For this "purpose the Caloric Company manufactures triple-sided nesting utensiles, three of which fit perfectly, side by side, in an eight or twelve-quart compartment of any of the Caloric stoves. By the use of these utensils three varieties of food may be cooked in one compartment at the same time. The company also makes double utensils, two of these fitting into one compartment. These special utensils are not supplied with the regular equipment of the stove but cost a slight amount extra.

Triple Utensils

Caution

Usually, in boiling, steaming or stewing it is unnecesary to raise the oven or compartment cover until the food is cooked. If, however, the cover is opened during the boiling process, which process causes some steam pressure, care should be taken to avoid being scalded. This is not necessary if you use the ventilating valve according to directions.

Model No. 41