Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-14
Table and Kitchen.
A Definition That Will Be Useful.

for preparing foods under this heading. 1t
Is case where there is great difference
with small distinction in the name. Cass-
erole is the old French name for round
bottomed, heavy earthenware saucepan.
with close-fitting cover, both we'll glazed
inside and out This is a utensl greatly
esteemed by the French cooks, who prepare,
in these the most delectable baked stews Of
chicken, squads, game and sweetbreads
known as dishes en- casserole.
These cooking utensils rapidly gaining
favor in American households, not because
OF their French origin, but on the strength
OF their actual usefulness and satisfying re-
suits obtained by their use.
Foods cooked in these dishes are known as
dishes en- casserole.
A Casserole.
Meaning the same as en- casserole, to en-
ease, is however, very different PROPOSE
ton. This mode of serving food is no doubt
familiar to the ordinary cook in such guise
as chicken in rice or pototo mold. The
boiled and seasoned rice or mashed pota-
toes being pressed into a casserole-shaped
or plain mold and baked. then followed
out and filled with ragout mince or any
creamed meats.
Cassolettes are much the same thing, but,
as the name implies, much smaller, in fact,
they are little cup-shaped cases of mashed
rice or potatoes made to hold some kind of
meat or sweet filling. They may be finished
by baking, but are usually covered and
fried. When this method is used to warm
over meats frying is the best means of ap-
plying the heat Another form. of casso-
lette is much like a rice croquette, shaped
like biscuit. with hollow in the center,
filled with fruit jelly. These are dipped
crumbs and fried same as an ordinary GRO
quette.
Squads en- Casserole.
SINCE, clean and truss two pairs of
squads: put two ounces of butter or clari-
fled beef dripping in a frying pan and
when very hot place the squads in this and
fry them until well colored, turning them
about so they brown evenly. Then drain
and place them in a casserole and add
quarter of a pint of Madeira, white stalk
of celery cut into small pieces, three or
four whole cloves, large sprig Of parsley
and a small piece of bay leaf Cover and
put in the oven and in order to retain all
flavor and moisture (Which is the especial
virtue Of these cooking vessels) stop the
juncture Of the cover and the casserole
with a thick paste Of flour and water.
While the squads are cooking put into
saucepan one tablespoonful of raw ham
cut into small cubes, one tablespoonful of
bacon also cut into small cubes, spray
of parsley and a large slice of opion; cover
and set over the fire, when the heat will
slowly try out and brown the fat. Add
to this small butter ball and let get quite
brown; then stir in two level tablespoon
fuls of flour; stirring until smooth and add
ir one and one-half cups of good strong
broth or stock. When thick and smooth
season to taste and simmer gently, well
covered, for half an hour, then remove
all fat and strain; pour half of it over
the squads when they have cooked half
an hour. Cover closely and cook another
half hour Add to remainder Of the sauce
a dozen fresh or canned button mush
rooms broken into bits. Keep this sauce
hot without cooking it longer. When the
squads are done-they should not require
more than an hour-remove from the oven
and place on a heated dish, pouring all
the sauce around them.
Chicken en- casserole may be prepared In
same manner as above; adding a small car
rot. sliced, or a few carrot and potato
balls parboiled, and added to the reserved
sauce.
Casserole Of Mock Sweetbreads.
AS soon as the sweetbreads come from
the market place them in a bowl of cold
water and let them soak until they are
well whitened, changing the water as often
as it becomes discolored. Then put them
into a saucepan and cover we'll with boil
ing water, adding little vinegar or lemon
juice and half a teaspoonful of salt to
each pair of sweetbreads. Let them SIM
mer gently for fifteen minutes, then drain
them and cut each one in half with a sill
Yer knife. For six individual casseroles
allow half cupful each of carrots, white
turnips, string beans and French beans
cut into tiny dice and half a cup of French
peas, parboil all the vegetables except the
peas, then divide among the casseroles and
place in each half Of sweetbread and
two or three button mushrooms broken
into small bits or shredded with silver
knife. Cover with sauce, fasten on the
casserole covers with strips of muslin
covered with thick -four paste. and bake
in a moderate oven for half an hour.
Sauce for Sweetbread Casseroles.
Heat two tablespoonfuls of butter in a
saucepan add two tablespoonfuls minced
carrot, two of onion and one of celery
Cover and place over the fire where it
will cook slowly for ten minutes; shake the
pan frequently, but do not uncover. Then
add two tablespoonfuls Of flour; stir and
cook until well Drowned; then add two cups
of rich broth or good stock-vegetable or
meat-and stir until it cooks thick and
smooth. Add to it a small piece of bay
leaf, two cloves, tablespoonful Of raw
minced 1nna nam ~, spray of parsley. a blade of
mace ana salt and pepper to taste. Cow
er the stew pan closely and set over mod
crate fire where it will cook without burn
Ing and let simmer for two hours; then
skim carefully and strain over the sweet
breads and vegetables in the casseroIes
Rice Casserole With Meat.
Boil a cup of rice tender in sailed water.
to which you have added salt and a little
butter. Chop very fine half a pound of any
cold meat-several kinds may be used-and
season to taste with pepper and salt, a
little celery salt and onion juice; add a
beaten egg, two tablespoonful of fine bread
crumbs and enough hot broth to moisten SO
the mixture will pack easily. Line a small
mold with the rice; fill in with the meat
and cover closely. Bake for half an hour,
then turn out on a heated dish and pour
brown tomato sauce around it and serve.
Potato Casserole
Season quart Of mashed potatoes as for
the table; add four or five egg yolks and
stir the mixture over the fire until it leave
the sides of the saucepan; then with a fiex-
ible knife or spatula mold it into cum
shaped mold or hollow cylinder; brush it
over with yolk of egg and set In the oven
to brown delicately. Just before serving
fill the center with small BIRDS raeout
chops, sweetbreads or any creamed dish.
The potato case may be made by modfng
the paste in a mold that will open or in any
plain or fiuted mold which, when well but
tered, will let the potato case slip out easily.
Mushroom En- Casserole.
Fresh mushrooms may be cooked in in