Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-01-25
Many Housewives Know
Nothing Of Foreign Ways.
CASSEROLE USES
Deviled Fish Should Be Cooked and
Served in
Them.

In freproof china and earthen baking
| dishes. especially In those designed for in
dividual portions, there is a host of fasci-
| mating shapes and styles: yet more than
one bride has been puzzled to know just
how best to employ her set of exquisiteIy
| decorated ramelins. These little recep-
tacles not only repeat the styles of the
large covered and open baking dishes. but
have wide variety of designs that are all
their own.
The highly glazed brown German ware.
with its dainty white lining, is in high
favor just now. and may be had in a large
number of shapes.
In it there are low, round covered dishes.
some with the straight, stumpy handle OF
the casserole and some without handles.
They. are just the thing for fricassees, rag
outs savory stews, creamed dishes and the
like.
Similar shapes without covers and With
or without handles are employed for
host of things. They are particularly use
full for preparati tons that are to be Drowned
over the top in baking, such as macaroni
or rice au gratin and other cheese dishes,
as we'll as for meat pies, soufties, deviled
hsh and other highly seasoned mixtures.
Then there are the shallow. boat-shaped
ramekins. also uncovered. but with the
straight. stumpy handle in which breakfast
eggs are shirred, baked or fried.
Being strictly fireproof. all these dishes
may be used on the top of the stove, as
well in the oven.
The hast cry in this brown ware is the set
of covered. cup-shaped ramekins fitted into
nickel holders on a tray of nickel or of the
earthenware. Some of these have fiuted
sides and covers. One set has a chickens
head for the knob of the cover. Since the
nickel holders do not go into the oven or on
1a fhaxr llnr flx- hnn Had Inv
the diners and when they are used the
dishes are usually passed on the tray to
each person.
But. in this case. as we'll as when there
is no holder. folded napkin each plate
is essential. In the one case the hot
ramekin must be kept from the plate; in
the other the metal slips and slides too
lily to be convenient.
In fine French china ramekinS of ona
style prevail although now and then nov
elites appear. These usually hold nearly
half pint and have straight sides either
crisply fiuted or plain. The decorations
SAVIOR of the Dresden order They are
companied by saucers. These dishes fire.
quently never see the oven. but are heated
before using and employed only for serv-
ing entrees or sometimes hot desserts. The
latter are usually baked in them. however.
as are all entrees that are Drowned on the
top.
One of the baking dishes that has created
more curiosity among American women
than any other is the round. shallow plate
with straight fluted sides. 1t is to be had
in the white lined brown German ware and
in white. 1t is made in a variety of sizes,
from those large enough for family to
size suited to the individual portion. 1t Is
for cheese cake. Dutch apple cake, and is
sometimes used for pies. The ''pasties'' and
tarts dear to the German and French are
also baked in 1t.
Deviled Fish-Halibut any other white
meated fish may be deviled and served as
an entree at luncheon or for the fish course
of either dinner luncheon. Shred the
cold cooked fish and mix with 1t half it's
quantity of bread crumbs Blend these
with the yolks of two eggs and with little
oyster liquor if it can be had; if not use hot
water to taste with salt, paprika, onion
Juice and chopped parsley. Put into but
tered ramekins. sprinkle the totSwith bread
crumbs dot with butter and bake in a quick
oven until light brown.
Meat Souff1e-This may serve as the piece
de resistance of the luncheon. Since. as a
rule, this and similar mixtures are well
seasoned, one meat is about as good as an
other for a foundation, unless chicken Is
used The odds and ends of the roast of
steak chops. or even soup meat, should
be run through the meat chopper with
thin slice or two of boiled ham. one of boil
ed tongue and one or two of bologna sau-
sage The last can be obtained from
nearby butcher. If they cannot be had, a
little home made sausage and a thin slice
of ham, the latter DOlieu a rev MN
utes, will work wonders. Grind these with
the meat, fine. Season the mixture with
salt, pepper. little chopped parsley and,
if it is wanted. with little onion juice Add
enough bread crumbs to make a sufficient
quantity. The usual proportion for Souflle
is two cupfuls of meat to cupful of
bread crumbs. To the two cupfuls of meat
and bread crumbs add cupful of white
sauce and the yolks of two eggs. Fold in
the stiffiy beaten whites of the eggs. FIJI
the buttered ramekns half full of the
mixture. sprinkle with buttered crumbs and
bake in quick oven. Serve as soon as
they come from the oven, or they will fail.
The white sauce is made of one cupful
of milk and a tablespoonful each of butter
and -four. Salt and pepper are added to
taste.
For the breakfast eggs, butter the rame-
kins and break into each one or two eggs
without breaking the yolks. Sprinkle with
salt and pepper and bake until the yolks are
set. Dot with butter and arrange a couple
of thin slices of bacon at each side of the
eggs. Send to the table a folded napkin
on each plate.
Banana Souffie.-A delicious hot dessert
to be served in ramekns is made of one
cupful of bananas chopped very fine. two
cupfulS of cream whipped stiff, and five
eggs. Stir the fruit and cream together
carefully without destroying the lightness
of the latter. and the eggs well beaten. but
not separated, and half fill the buttered
ramekins with the mixture. Bake in a
quick oven until they are light and deli
cateiy Drowned. Serve with sugar and
cream as soon as they come from the oven
A souffie will fall if it is allowed to stand
until it cools.