Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-10-16
CASSEROLE COOKING.
Epicurean Triumphs Prepared by
This Culinary Method.

Meats poultry. game and hsh cookeu ("
casserole are far more tender ana tasty
with the conservation of their juices anu
aroma than when prepared in the ordinary
way. Nor Is this all.
In these DAYS when all sorts of exigencies
of travel by trolley. subway, L. lereS'
steam car or motor car have TO De take ..
into account as separating the various
members of family from tneH otline.
hour IL Is comfort unSpeakapie u nav
somethlng that can be kept NOT lot houts,
tS nsed he in the oven or in front of the
dining room CRATE. and that without I'M
pairing the original exceliency. sun an
other point in favor OF the casseL ha.ha -
that it's attractive appearance, Whetner
glazed or In dull finish. soft green. warm
brown or crispy cream. invites the COOK
TO send direct from oven to consumer.
thereby preserving Its beauty ana saving
the washing of extra dishes.
While the earthenware casseroles are
essentially the apparatus Tor simmerihs
and stewing. they do not survive careie S
ness that results In burning. They also
sometimes spring crack on hrst using.
To avoid this, take the advice or french
chef and rub underneath with garnc. ihs
rationale of this do not unoers'a ti, =, o ~
it certainly answers perfectly. A trial or
q couple of casseroies for a few weeks
will give them steady place In every
kitchen.
Chicken en- Casserole.
Cut up large fowl or a couple OF
chickens INTO JOINTS. TeInONiliS tuC Shi''
and az many small bones as possible. Put
two large tablespoonfuls olive oil or pork
drippngs in a frying pan and when it be-
gins to smoke put in the pieces of chicken.
a few at a time and fry. turning fire.
ouently until they are quite white but on
no account Drowned. AS soon as "hIte
take from the pan and dry on SOFT paper
to absorb any grease. Make wnite sauce
by cooking together two ounces each hour
and butter without browning then addlns
by degrees three cups veal or chicken STOCK
well favored with carrot, onion, silce or
two OF bacon or ham. and spices and herDs
TO taste When the sauce Is smooth ana
thick color clear brown with vesetabie
bouquet or caramel and season TO taste
with salt and pepper. A little Wine Oh
tarragon vinegar may be added II desired
Strain this sauce into the casserole ana
the chicken cover with buttered paper be-
fore putting on the lid. then cook in mod
erately hot oven for hour IL chickens
are used an hour and half or longer IL
a fowl. About fifteen minutes before the
meat is ready to serve add to the contents
Of the casserole a dozen oysters that have
been parboiled, few mushrooms or aru-
chokes cut in small pieces or even a cupful
of macaroni or spaghetti well cooked. Cow
er, finish the cooking and serve in the DISH
Mushrooms en- Casserole.
Arrange in a we'll buttered casserole al
ternate layers of uncooked mushrooms,
well cleaned. dots of butter. pepper and
salt to season. and bread crumbs. Make
the last layer buttered crumbs. Add plenty
O. cream to moSten; cover the casserole
and bake one hour: then brown the top of
the escallop before sending to the table
Beef Stew en- Casserole.
Put into a frying pan two heaping table
spoonfuls butter; add a large onion cut in
slices and. as soon as golden brown. three
tahlespoonfuls -four stir until blended;
then pour three cups stock, we'll favored
with vegetables, spices. herbs and slice
OF bacon or ham; soon as the sauce has
cooked and become thick add tablespoon
full mushroom catsup and two OF Chlll
sauce or tomato catSup, with salt and pep
per to taste: color rich brown with veg
table bouquet and strain into the casSe-
role. Meanwhile have ready a pound and
half of rump or round steak. cut into
pieces about two and a half Inches square
and an inch thick: then brown In butter;
put the steak In the prepared sauce cover
with buttered paper and the casserole lid
and cook In moderate oven about TWO
and a half hours or until the meat Is ten
der. About five minutes before serving add
10 the contents OF the casserole some mush-
rooms that have been sauted in butter and
a little thickening OF cornstarch. dissolved
in cold water: cook covered a little longer;
uncover. sprinkle with a little mince pars-
ley and serve piping hot
Casserole of Cold Fowl
Cut the meat into small pieces and pack
fl layers In a buttered casserole with small
button onions boiled, then sauted in butter
and pimentoes cut in bits Add stock or
brown sauce. little minced celery. a table
spoonful each sherry and Worcestershire
sauce and any left over string beans or
mushrooms, cover and cook for half an
hour in moderate oven. then serve. This
may be called a pot of luck, taking what
ever left overs you have in the vegetable
line.
Irish Stew en- Casserole.
Have in readiness mutton outlet cut
from the leg at Its greatest circumference,
and pound or a pound and a quarter of
round steak. Put the latter in the
serole cover with white onions sliced. then
add the mutton outlet or. falling that.
several mutton chops Spread another
layer of onion over these. sprinkle with
salt and pepper. and Glove or two. then
pour in water to cover, and stew gently for
two hours. replenishing the water as 1t
cooks away. About half an hour before
serving. boil five or six mealy potatoes ten
minutes. Drain, uncover the casserole and
put the potatoes on the top layer of onions.
Cover again and cook twenty minutes
longer. Dissolve teaspoonful of -four In
d little cold water and thicken the gravy
with this adding a little catsup to season.
Let this gravy come to good boil. then
serve.
A steak may be partially broiled, then
put in a casserole with butter and a little
stock and seasonings, then cooked in the
oven until tender.
Casserole Of Meat and Rice.
Cook one cupful we'll washed rice in three
quarts boiling water to which tablespoon
full of salt has been added. Boil rapidly
until the rice Is tender. which will be In
from fifteen to twenty minutes. according
TO the quality and age of the rice. Drain.
set aside one-third. and with the remainder
yne the bottom and sides of a buttered cas-
bsrole. To two cups cold chopped meat add
half teaspoonful salt paprika or white
pepper to season, tablespoonful minced
parsley. a little onion juice, two table,
spoonfuls dried bread crumbs. two beaten
eggs, two tableSpoonfuls melted butter and
herbs to season. Mix well, then add gravy
or stock to moisten. and pack In the center
of the mold. Cover the top with the re-
mainder OF the rice and steam for an hour
In q moderate oven. Serve with tomato
sauce.
Soufae Balls.
The souffie balls that are used with sorrsi
or any cream soups are made In this wise:
Cook together half cup Of milk and a
tablespoonful OF butter. The moment this
MIXTURE reaches the boiling point add a
scant half cup of well-sifted flour and beat
until the paste can be pressed with the