The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-02-14

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 irving is the
best means Of applvine the heat Another
form of caSSOletJe is much like rice Gro
quette shaped like a biscuit with hollow
in the center filed with fruit jelly. These
are dipped. crumbed and fried same as an
ordinary croquette-
SQUADS EN- CASSEROLE.
SINCE. clean. and truss two pairs OF
squads put two ounces of butter or clar-
flied beef dripping in a frying pan and
when very hot place the squads in this
and fry them until well cOlOred, turning
them about they brown evenly. Then
drain and place them in a casserole and
add quarter of pint of Madeira a white
stalk of celery cut into small pieces.
three or four whole cloves, a large sprig
of parsley and 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 yes
sels) stop the Juncture OF the cover and
the casserole with a thick paste of flour
and water. While the squbs are cook
ing put into saucepan one tablespoon
full of raw ham cut into small cubes. one
tablespoonful of bacon also cut into small
cubes, spray of parsley and large slice
Of onion. cover and set over the fire when
the heat will slowly fry out and brown
the fat Add to this a small butter ball
and let get quite brown then stir in two
level teaspoonfuls of flour stirring until
smooth and adding one and half cups OF
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 an
other half hour. Add to remainder of the
sauce a dozen fresh or canned button
mushrooms broken into bits. Keep this
sauce hot without cooking it longer. When
the squads are done-they should not re-
quire more than an nour-remove from
the oven and place on heated dish, pour
ing all the sauce around them
Chicken en- casserole may be prepared
In the same manner as above. adding q
small carrot. sliced. or few carrot and
potato balls parbOiled, and add to the re-
served sauce.
CASSEROLE OF MOCK SWEET
BREADS
As soon as the sWeetbreadS come from
water and let them soak until they are
well Whitened. changing the water as often
as it becomes discolOred. Then put them
into 4 saucepan and cover we'll with boil
ing water. adding a little vinegar or lemon
Juice and half teaspO0nful of salt to
each pair of sWeetbreads. Let them sim
uaer gently for Is minutes. then drain them
and cut each one in half with silver
knife. Fer six individual -casseroles allow
half a cupful each of carrots. white tur-
nips. 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 caSseroies
and place in each a half of sWeetbread and
into small bits or shredded with silver
knife Cover with sauce, fasten on the
casserole cover with strips of muslin Gov
cred with thick -four paste and bake in
q moderate over for half an hour
SAUCE FOR SWEETBREAD CASSIE
ROLES.
Heat two tablespoonfuls of butter in a
saucepan ada two tablespoonful minced