Asparagus

Cut off the tough ends. Put the asparagus into a very little boiling water and add one teaspoonful of salt and one-half teaspoonful of sugar. Cook in the Caloric three-fourth of an hour. Drain off the water, cover with milk, season with butter, salt and pepper and reheat before serving.

Baked Beans

Wash and pick over one quart of white beans. Soak them over night. In the morning drain off the water, cover with boiling water and add a pinch of soda. Cook in the Caloric one hour, using one radiator. Remove and drain well. Put them into a baking pan with three-fourths of a pound of salt pork. Put three tablespoonfuls of molasses, two teaspoonfuls of salt and one teaspoonful of mustard into a cup. Fill cup with cold water and pour the mixture over the beans. Bake in the Caloric utensil from four to six hours, using two radiators.

Baked Hubbard Squash

Wash the squash thoroughly. Cut it in halves or quarters and rub the inside well with sugar. Place the pieces in a lareg kettle and bake two hours, using two radiators. Serve in the shell or scrape the squash out and fry it in butter.

Boiled Cauliflower

Remove the outer leaves and cut off the stem close to the head. Wash the cauliflower thoroughly in cold water. Then soak it in cold, salted water, top downward, for one hour, allowing one tablespoonful of salt to one gallon of water. Put the cauliflower into a kettle of boiling water, salt slightly, cover closely and cook in the Caloric. Serve with cream sauce.

Boiled Potatoes

Pare the potatoes, if they are large, cut them in quarters. Cover them with boiling water and allow them to stand for about five minutes. Then drain off every drop of the water and cook in the Caloric twenty-five to thirty five minutes.

Beets

Wash the beets but do not cut them. Cover with boiling water and cook in the Caloric two hours or more. Peel them or place them in cold water for a minute and slip the skins off. Cut in slices and serve plain or with a sauce made of two tablespoonfuls of butter, four tablespoonfuls of lemon juice or vinegar, one-half teaspoonful of salt and a little pepper. Heat the sauce to the boiling point and pour it on the beets just before serving.

Cabbage With Cream Dressing

Remove the outside leaves of a head of cabbage. Quarter the head and wash the sections. No more water is required in the cooking than that which remains on the leaves after washing. Cook in the Caloric one hour. Drain and serve with a sauce made by blending one tablespoonful of flour with one of butter and adding one cupful of sweet cream. Heat the sauce to the boiling point and season to taste.

Carrots

Scrape the carrots and cut them in small cubes. Allow one tablespoonful of water to one quart of carrots. Season with two tablespoonfuls of sugar and cook in the Caloric one-half hour. Serve with cream sauce.

Corn On The Cob

Select full, tender ears of sweetcorn. Remove the husks and the silk and cook in the Caloric in a very little boiling water to which has been added a tablespoonful each of salt and sugar. Let the corn remain in the Caloric one-half hour.

Escalloped Potatoes, No. 1 - Peel and slice one quart of raw potatoes. Place a layer of potatoes in a baking dish, add small pieces of butter, salt and pepper and a little onion. Repeat until the required quantity is prepared. Put a layer of bread crumbs, on the top and pour over all one pint of milk. Bake in the Caloric utensil two and one-half hours, using two radiators.

Escalloped Potatoes No. 2 - Slice cold boiled potatoes into a basin, season well and pour over them a dressing made by thickening one pint of milk. Bake in the Caloric utensil one half hour, using two Tadiators.