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Caloric Book Of Recipes



A compilation of more than three hundred superior recipes, including soups, fish, meats, vegetables, cereals, sauces, bread, salads, pies, puddings, cake, fruits and preserves especially adapted to the improved caloric cookstove.

TitleCaloric Book Of Recipes
AuthorThe Caloric Company
PublisherThe Caloric Company
Year1912
Copyright1912, The Caloric Company
AmazonBook Of Caloric Fireless Cook Stove Recipes
-Introduction
The recipes, explanations and directions, together with a number of useful hints and suggestions pertaining to the culinary art, contained in this volume have been prepared, primarily, for the benefit...
-The Caloric Company. Exclusive Caloric Features
It Will Bake and Roast as well as steam, stew and boil. No preheating of foods necessary, - no basting, - no waste of food stuffs. Never burns, never fails. Caloric Cases. In keeping with every moder...
-Part I. Directions For Using The Caloric
The principle of fireless cooking, as exemplified by the Caloric Cookstove, is that of recaloration, or the retention, through insulation, of heat previously generated. In cooking, ordinarily, food is...
-Important Dont's
Don't expect the impossible of the Caloric - that is, absolute success every time it is used. Failures have occurred in using a costly range when the wind was in the wrong direction and the drafts wou...
-Important Things To Do
Keep the stove open when not in use. Keep the radiators dry by placing them on a hot air register, a steam radiator, or in a place where the sun will strike them. Radiators will absorb cold as well ...
-The Metal Parts
The Caloric Cookstove may have been standing closed for a considerable length of time before its receipt by a purchaser and for this reason, the linings should be thoroughly washed with clean water an...
-The Heating Of Radiators
The steatite radiators may be heated on gas, gasoline, denatured alcohol, oil, electric, coal or wood stoves or ranges. Care should be taken that the radiators are not allowed to become red hot. The ...
-Care Of Caloric Utensils
Doable Boiler Made in Two Sizes The Caloric utensils are made of pure aluminum and, as is well known, this material will discolor under certain conditions. As a rule, hot water and pure soap will...
-Boiling, Steaming And Stewing Use of Ventilating Valve
Steaming is the cooking of food over boiling water or in molds placed in a kettle of boiling water. Stewing is the cooking of food for a considerable time in water just below the boiling point. For s...
-Roasting
Showing the Use of Caloric Steatite Radiator. Two steatite radiators are used for baking and roasting, one at the bottom of the oven, and one suspended in a rack in place of the regular cover of ...
-Baking
Baking naturally requires more careful attention than roasting, but the results are most satisfactory and surprising. Practically everything can be baked in the Caloric - cakes, pastry, biscuits, brea...
-Suggestions
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...
-Part II. Recipes. Soups
The foundation of all soups is the juice or extract of meat, poultry, game, fish or vegetables. The bones of meat are especially rich in nutriment that goes to make up a wholesome and palatable soup. ...
-Soups. Part 2
Cream Chicken Soup To two quarts of chicken stock add one cupful of chopped mushrooms and one tablespoonful of chopped parsley. Boil slowly fifteen minutes. Thicken with a little flour, season with s...
-Soups. Part 3
Rice Soup Heat to the boiling point two quarts of stock. Wash well one-half cupful of rice. Pour boiling water over it, drain and add to the stock. Cook in a covered kettle in the Caloric one hour, u...
-Fish
Fish is a food that may easily be cooked over a blaze but it is most convenient, when one wishes to go out and find the meal ready on arriving home, to cook it in the Caloric. Fish does not become sof...
-Meats
Meat, although one of the most important foods - and certainly the most expensive - is too frequently ruined in the cooking. Often, all the rich, juicy nutriment is cooked out of it leaving the hard, ...
-Beef
Austrian Filet Cut off all the fat and skin from a piece of filet and pound it flat. After it has been rubbed with salt on both sides spread it out on a meat-board. Chop one-fourth pound of fat bacon...
-Beef. Part 2
Beef Roulard Cut one and one-half pounds of lean beef in five or six equally thick slices. Add salt, put one slice on top of another and let them stand for one-half hour. Make the following dressing:...
-Beef. Part 3
Corned Beef For cold corned beef the plate piece is the best; while, for a hot dish, the brisket is to be preferred. Always have a good layer of fat around it. Place in cold water and heat slowly to ...
-Beef. Part 4
Pot Roast Rub two and one-half pounds of beef from the under part of the round with salt and sprinkle with pepper. Let it stand for thirty minutes to one hour. Melt one table-spoonful of butter in a ...
-Beef. Part 5
Steamed Filet Roast Rub the meat with salt, sprinkle with pepper and let it stand for at least one hour. Heat some butter in a kettle and put in the meat and brown it. In turning the meat be careful ...
-Veal
Breaded Veal Chops One and one-half pounds of veal chops rolled in cracker or bread crumbs and beaten egg and seasoned with salt and pepper. Melt one tablespoonful of butter in a shallow pan and put ...
-Veal. Part 2
Veal Glace Cook two pounds of veal in one pint of water after seasoning well with salt and pepper. Leave it in the Caloric two hours, using one radiator. When done, remove the veal from the bones and...
-Veal. Part 3
Veal Roast Season the back or breast of veal with salt and pepper. Let it stand for one hour. Cook in the Caloric one and one-half to two hours, using two radiators. Veal Roast With Sweet Cream Gr...
-Lamb And Mutton
Baked Lamb Chops Season the chops with salt and pepper. Heat two tablespoonfuls of butter and into this put the chops with bits of butter on top. Bake in the Caloric utensil fifteen or twenty minutes...
-Pork
Breaded Pork Chops One and one-half pounds of pork chops rolled in beaten egg and cracker crumbs and seasoned with salt and pepper. Melt two tablespoonfuls of butter in a pan and put in the chops wit...
-Chicken
In roasting stuffed chicken, it is not necessary to heat or brown the chicken before placing it in the Caloric as the radiators brown it perfectly. Boiled Chicken Wipe the chicken, singe and cut i...
-Chicken. Continued
Escalloped Chicken One chicken boiled in the Caloric with very little water. When done, remove the bones and skin and flake the meat fine. Butter a deep baking pan, put in a layer of coarse cracker c...
-Turkey
An eight-pound turkey may be roasted in a twelve-quart Caloric utensil. Fricasseed Turkey Cut the remains of cold roast turkey into slices. Place the bones and trimmings in a Caloric kettle with a...
-Goose
An eight-pound goose may be cooked in a twelve-quart Caloric utensil. Roast Goose In dressing the goose remove the fat from the inside of the lower body. Parboil thirty minutes, remove from the ke...
-Game
Fricasseed Venison Melt and brown in a saucepan one tablespoonful of butter. Slowly add one tablespoonful of flour and stir until perfectly smooth. Add to this one tablespoonful each of chopped celer...
-Caloric Specialties
Baked Onions Melt two tablespoonfuls of butter and add two tablespoonfuls of flour, one-fourth teaspoonful of salt, one and one-fourth cupfuls of cream or chicken stock, four tablespoonfuls of soft b...
-Caloric Specialties. Continued
Mutton With Onions And Potatoes Season three pounds of mutton chops with salt and pepper. Brown them in one and one-half tablespoonfuls of butter. Add one large onion, sliced, and cook until the onio...
-Sauces For Meat And Fish
Roast Beef Grated horse radish; tomato catsup. Boiled mutton - Caper sauce. Roast mutton - Stewed gooseberry sauce. Roast lamb - Mint sauce. Roast pork - Apple sauce. Roast turkey - Cranberry sauce; ...
-Vegetables
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...
-Vegetables. Part 2
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. Dr...
-Vegetables. Part 3
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...
-Vegetables. Part 4
Onions Cover the onions with boiling water and allow them to boil five minutes. Drain them, add fresh hot water and heat to the boiling point. Cook in the Caloric one hour. When ready to serve, drain...
-Vegetables. Part 5
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...
-Cereals
The value of cereals as foods is admitted from the standpoint of economy as well as from that of nutrition. Served with milk and sugar, they have the same food value as meat. Almost without exception,...
-Bread
Bread is a very important part of the family diet and care should be taken in selecting the flour. Do not expect to be able to make good bread of inferior flour or of that which is suitable only for p...
-Bread. Continued
Brown Bread With Yeast Two cupfuls of cornmeal; two cupfuls of flour; one teaspoonful of salt; one teaspoonful of soda; one pint of hot water; one cupful of molasses; one-half yeast cake; one-half cu...
-Salads
Asparagus Salad No. 1 - Cut up two pounds of asparagus. Add a very little boiling water, and a pinch of salt and sugar. Cook in a covered kettle in the Caloric forty-five minutes. When done, arrange t...
-Salad Dressing
Mayonnaise Dressing No. 1 - The following recipe is that of a French chef. The dressing may be used for any kind of salad. It will keep for weeks in a cool place. Beat the yolks of twelve eggs very l...
-Pies
Prepare the crust in the ordinary manner. The radiators should be hissing hot. This makes the crust more crisp. Use ordinary pie tins, slipping them into the wire rack. Apple Pie Line a plate with...
-Puddings
For steamed puddings, rice and fruit puddings and all those that require long and slow cooking, the Caloric is in-valuable. In no other way can the old-fashioned, creamy, rice pudding of our grandmoth...
-Puddings. Continued
Cabinet Pudding Two cupfuls of stale cake crumbs; two eggs, beaten; two cupfuls of milk; two tablespoonfuls of sugar; one teaspoonful of vanilla and one saltspoonful of salt. Cleanse two tablespoonfu...
-Pudding Sauces
Custard Sauce Add one cupful of powdered sugar to two cupfuls of scalded milk and add the yolks of two eggs, beaten light. Season with nutmeg and cinnamon and stir until the sauce is slightly thick. ...
-Cake
The amount of heat required for baking cake varies according to the composition of the cake. Knowledge of the exact degree of heat required can be gained only by experience. A batter which contains bu...
-Cake. Continued
Fruit Cake Cream one cupful of sugar with one-half cupful of butter. Add the yolks of six eggs, a little grated lemon rind, four ounces each of rasins and currants, one pound of flour and a scant one...
-Icing
Tutti Frutti Icing Two-thirds cupfuls of ganulated sugar; one-half cupful of water. Boil five minutes. Add one cupful of chopped English walnuts, one cupful of raisins, one-half pound of figs, one-ha...
-Souffles
Souffles may be made in a shallow basin or dish that will fit in the large Caloric vessel. They must be served in the dish in which they were baked. The following hint may serve as a pleasant variatio...
-Stewed And Baked Fruits
By means of the Caloric Fireless Cookstove fruit which should remain whole may be cooked more satisfactorily than in any other way. No burning is possible, so no stirring is necessary and the fruit is...
-Fruit Sauces
Apple Sauce Wash and core, but do not pare the apples. Put them into a kettle with just enough water to cover them. Cook in the Caloric two hours, using one radiator. When done, add sugar to taste an...
-Coffee
Coffee Allow one tablespoonful of coffee to each cupful of water. Mix the coffee with egg and cold water and place in a Caloric kettle. Set the kettle on the radiator while it is heating. When both a...
-Canning And Preserving
Before starting to can fruits or vegetables see that the jars are perfectly clean, that the rubbers are new and that the jar tops are in good condition. Always select the best fruit for canning. In c...
-Part III. Table Of Measures
Sixty drops equal one teaspoonful. Three teaspoonfuls equal one tablespoonful. Four tablespoonfuls equal one-quarter cup or one-half gill. Eight rounded tablespoonfuls of dry material equal one cup...
-Table Of Proportions
One level teaspoonful of baking powder to one level cupful of flour. One teaspoonful of cream of tartar to one cupful of flour. One-half teaspoonful of soda to one cupful of flour. One teaspoonful ...
-Household Hints
Try ground caraway seed as flavoring for a simple cake. Many prefer the ground spice to the seeds. A pinch of salt added to the whites of eggs will make them whip better. If a pinch of vinegar is pu...
-The Caloric Cookstoves are Manufactured Under The Following Canadian and American Patents
The Caloric Cookstoves are Manufactured under the following Canadian and American Patents Canadian Patent No. 114890. Issued Nov. 3,1908 Canadian Patent No. 114524. Issued Oct. 13,1908 Unit...







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