The Caloric is particularly adapted to the cooking of any and all kinds of vegetables. Much less water is required than when the cooking is done on an ordinary stove or range. Only one radiator should be used. A little experience will determine the exact time required for each vegetable. In baking vegetables such as potatoes, apples, etc., both radiators are necessary. Potatoes of ordinary size require from three-fourths of an hour to an hour in the Caloric. But, at first, until one has become thoroughly familiar with the use of the Caloric it is advisable to make the time longer rather than shorter. No matter how much longer they are left in the Caloric they will not be burned.

Wilted vegetables should be freshened in cold water before cooking.

Dried vegetables should be soaked in cold water several hours or over night, before cooking.

Starch is the chief component of most vegetables, though protein, sugar, fat, mineral matter and water (one or all) are combined with the starch. In some vegetables the starch is largely in the form of cellulose or woody tissue, but, in whatever form it may be found, the starch must be thoroughly cooked in order to be wholesome.

Vegetables like lettuce, endive, celery (the inner blanched stalks) tomatoes, cucumbers and small, quickly grown radishes contain but a slight trace of starch. They are composed largely of water and mineral salts, both of which will be lost during the cooking process unless they are gently simmered. When these vegetables are cooked, no more water should be added than can be served with them.

Green peas and asparagus contain so much starch that cooking is a necessity. To retain the sugar and other compounds, the cooking should be done in the Caloric where there is no violent boiling as on a flame stove.

Parsnips, salsify, carrots and turnips contain but little starch other than that found in their cellular structure. This fibre, like animal fibre, is hardened by intense heat and should not be cooked at a temperature higher than the boiling point of water. The cooking should be prolonged until the fibre is tender but no longer.

Potatoes, breakfast cereals, rice, samp, macaroni, noodles and other pastes used as vegetables are rich in starch. A good potato, properly cooked, will be mealy. A potato cooked in simmering water, will be water soaked and soggy. If potatoes are cooked in furiously boiling water the ouside becomes softened and washed away while the inside remains hard.

Hard water has a tendency to harden cellulose or woody fibre and thus keeps the juices within the food. Soft water acts in the opposite way. Salt added to water makes it hard, raises the boiling point a little and intensifies the color of green vegetables. Soda softens water and causes green vegetables to assume a faded look. As the appearance of food has much to do with our taste for it, the use of salt in the cooking of green vegetables is advisable. As green vegetables contain little woody tissue but often sugar, which it is advisable to retain in the foods, the cooking of these in salted water is to be recommended. In general, salt should be added to the water in which all vegetables, except those containing much cellulose, are to be cooked. A teaspoonful of salt to each generous quart of water should be used. Soft water is preferable when the cellulose structure of dried peas, beans and lentils is to be made tender. If such water is not available, one-half teaspoonful of bicarbonate of soda to each quart of water will accomplish the desired result.