Stewed Tomatoes

Use an enameled vessel for tomatoes. To one quart of tomatoes add a piece of butter, one tablespoon-ful of sugar and pepper to taste. One-half cupful of croutons may be added. Cook in the Caloric three-fourths of an hour.

String Beans No. 1 - Snap the beans into small pieces. Unless they are very fresh they should be soaked in ice water one hour before cooking. Cover the beans with hot water and when the boiling point is reached, pour off the water and add one cupful of freshly boiling water. Cover the kettle and cook in the Caloric. Drain off the water and add cream, or butter and milk and pepper.

String Beans No. 2 - String and break fresh green beans. Add a little boiling water, enough salt pork or bacon to season them well and add salt, pepper and a bit of sugar. Cook in the Caloric one-half hour. When ready to serve, thicken slightly with flour rubbed smooth in cold water.

Stuffed Tomatoes

Cut circular pieces from the tops of large and firm tomatoes. Scrape out all the soft parts and mix with stale bread crumbs, onion, parsley, butter, pepper and salt. Chop very fine and fill the tomatoes. Melt one tablespoonful of butter in a baking pan, put in the tomatoes and bake in the Caloric utensil forty-five minutes, using two radiators.

Succotash

Cut the corn from six ears, add one pint of green, lima beans, previously cooked in the Caloric, a large piece of butter and season with salt and pepper. Add one-half pint of hot, sweet milk. Cook in the Caloric thirty minutes.

Summer Squash

Cut the squash in small pieces and cover with boiling water. Let it stand five minutes and then pour off the water. Cook in the Caloric one-half hour. Drain, mash and season with butter, salt and pepper.

Sweet Potatoes, Southern Style - Cut cold boiled sweet potatoes into slices one-fourth of an inch thick. Place the slices in a well buttered baking pan, dot each slice with butter and sprinkle with sugar. Bake in the Caloric utensil thirty minutes, using two radiators.

Vegetable Oysters

Scrape clean two pounds of vegetable oysters and put them immediately into water, so that they will remain white. Melt two tablespoonfuls of butter and add three or four tablespoonfuls of flour. Add also a little stock and stir until smooth. Cut the vegetable oysters in finger-length pieces and add to the gravy with salt. Thin the gravy, if necesary, with a little stock. Cook in a covered kettle in the Caloric fifteen minutes to one hour according to the size of the vegetable oysters.