Escalloped Tomatoes

Peel and slice six large tomatoes. Put a layer of bread crumbs in the bottom of a buttered dish; then a layer of tomatoes seasoned with salt, pepper, butter and a little sugar and continue thus until the dish is full, finishing with bread crumbs. Bake in the Caloric utensil forty-five minutes, using two radiators.

French Macaroni

Melt one tablespoonful of butter in a frying pan, add one cupful of macaroni, previously boiled in the Caloric, and one cupful of grated cheese. Cook until the cheese is melted, then add two well-beaten eggs and season with salt, pepper and paprika. When smooth, serve at once on hot toast.

Green Peas

Shell, add a very little salted water and cook in the Caloric one-half hour. One cupful of water is sufficient for three pints of shelled peas. Cover with a sauce made of cream or milk and butter slightly thickened with flour.

Hungarian Stewed Potatoes

Cut twelve to fifteen medium sized potatoes in small cubes. Heat two tablespoonfuls of butter and put the potatoes into it. Add salt, one-half tea-spoonful of paprika and one large, finely cut onion. Stir and add enough stock to cover. Cook in a covered kettle in the Caloric one hour.

Macaroni With Cheese

Cook the same as for plain macaroni. Place a layer in a pudding dish, cover with a layer of white sauce and one of grated cheese. Repeat until the dish is filled. Put a layer of bread crumbs on the top, dot with bits of butter and bake in the Caloric two hours, using two radiators.

Macaroni With Tomatoes

Place a layer of sliced tomatoes in a buttered dish, then a layer of macaroni, previously cooked in the Caloric. Season with salt, pepper and butter and repeat until the required amount is prepared. Place a layer of cracker crumbs on the top, dot with bits of butter and bake in the Caloric, using two radiators. A large, green pepper, chopped, may be added to the tomatoes.

Mashed Potatoes With Apples

Pare and cut up equal parts of potatoes and cored apples. Put the apples and potatoes into boiling water for five minutes. Then drain them and cook them in the Caloric one-half hour, using one radiator. When done, mash the potatoes and apples and stir in a few tablespoonfuls of hot butter and one-half teaspoonful of salt. Put the kettle back into the Caloric to reheat. Serve with well spiced meats.

Minnesota Spaghetti With Tomato Sauce

Break half a package of Minnesota spaghetti into boiling water and cook for thirty minutes or until it is tender. Strain and cover with cold water while the tomato sauce is being prepared. One can of tomatoes; ten whole allspice; six whole peppers and a pinch of baking soda. A few stalks of celery may also be added. Heat to the boiling point and cook in the Caloric. Strain through a cheese-cloth and thicken with a tablespoonful of flour dissolved in cold water. Add butter the size of an egg, season with salt and red pepper and boil five minutes longer. When the sauce is ready, brown some butter in a frying pan, add the spaghetti, pour on the tomato sauce and serve hot. Grated cheese may be sprinkled over it, if desired.