The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1907-11-23
CASSEROLE COOKING
a DELICIOUS FLAVOR IMPORTED
TO ALL KINDS OF FOOD.
The Idea Recently lmporte- to This
Country from France-Has Sue
ceeded the Chatting Dish.

ceeded the Chatting Dish.
There Is nothing that imparts T.
food q more savory and delicious
flavor than to cook 1t en- casserole.
Not that there is any peculiar spiel
ness hidden in the rough sides OF this
foreign cooking utensil. The casserole /
possesses no magical powers. but II
has very delightful way all its own
of retaining and blending the natural
dayors of anything cooked in 1t, while
It brings out others that are entirely
lost In the ordinary method of pre-
pairing meats and vegetables. Inc
casserole marks new era In the his
tory OF cuisine. 1t has changed the
routine of the family domestic ana
| It has educated the taste OF the mem
bers around the dinner tables, as well |
as of the habitues of good restaurants. |
| for the casserole is the favorite dish
| of the lovers Of excellent food. 1t Is
the pet dish of the gourmet. En- cas-
serole is the way to prepare bird.
specially fine bit of meat or vegetables
to tempt the most faded appetite and
to p.ease the palate of the epicure.
With q steaming and sayory casserole
before one the worries of the moment
are forgotten. Ambrosia and nectar
even seem insipid when compared
with the relish held within the bulg
ing sides of q common clay casserole
Cooking en- casserole Is an idea
adopted from the worlds best chefs,
those of France. 1t is simple to do
and 1t is economical, while the dish
itself is SO cheap that Americans hest
tate to have it served in its natural
form at the dinner table and seek to
hide it's roughness with costly orna-
mentation. The ideal French casserole
Is shallow yellow earthenware dish
privided with q stubby handle which
is a part of the earthenware dish it.
self. The outside of the common cas-
serole is quite rough, and 1t has por-
GUS appearance which may have
something to do with the way the
casserole cooks whatever is put into
It. The inside is glazed and usually
has a reddish brown color. An ordi-
nary casserole costs about 40 cents
and larger ones come to dollar or
more, and the ordinary kind is quite
the best to use for cooking.
Until recently casseroles were rath-
err difficult to buy in this country. Few
of the department stores and shops
devoted to cooking paraphernalia car
ried them, and those who were wed.
ded to casserole cooking had to hunt
these earthenware dishes In little out
of-the-way places in the French quar-
ter of the city. There IL q casserole
headquarters in quaint French shol
| Just south of Washington square havy
yard which has long been the Meccs
- of the casserole devotees. There yo1
can get casseroles in every size, rang
ing from the tiny individual one tina
I" is scarcely three inches in diameter
It and yet is an exact copy Of the large
D. ones. even to the handle, to casserole
70 measuring about 10 inches acr0ss ant
10 with a capacity that would satisfy
u fair sized camping party. Some Q
le these casseroles are deeper than oth
ers, though all are comparatively sha
y, low and have sides that round u
I'd slightly over the top. They come wit
es and without covers, but whether 20
provide yourself with an earthenwar
OF cover to match before beginning you
)" apprenticeship to the casserole. 1t
well to understand that part Of tn
to secret Of cooking en- casserole is l
ed having the dish covered while it
X in the oven.
The casserole has succeeded til
az chatting dish to great extent an
On instead of the old time alcohol an
70 double pan nickel affairs. withos
ne which no bachelor apartment or co
lege room was considered completed
ne equipped, casseroles mounted som
nt' thing like chafing dishes are bein
~ sold. The casserole part is the san
IN as those that are offered in the lit
'ui French shop. but 1t Is set on han
's' some copper. brass or nickel support
ne II IL provided with large alcoh
lamp, a spoon, a fork and metal
2, earthenware cover. Anything that q
be cooked in . chaflng dish can
ed cooked as well, II not better, in ca
itn serole, while there are many dish
wn that lend themselves to the cassero
leo only.
W.