Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-05-04

HOLD
Hints

kN H
Artists in the kitchen" these days set
great store by their assortment OF casse-
roles and ramekins. The day Is passing.
praise be! when any old cooking utensil
IL deemed good enough for the housewife,
while the man of the house discourses VOL
ubly Of the fact that the workman is
known by his TOOLS" and invests in every
labor saving device or new invention that
comes along.
1t Is illogical to expect that fine cooking
can be done with makeshift apparatus.
There are some women who seem to be
able to turn out delectable dishes with al
most nothing to work with: but they are
the exception. and tired nerves and flag
ging steps bespeak the extra labor en-
tailed in working with understandable
tools Poor and insufficient ailments for
the kitchen IL a kind OF "Americanits
On our drawing rooms and dens, our din
ing rooms and bed rooms. we are won't 10
spend lavishly. often regardless or cost
or the eternal fitness Of things. while the
kitchen-the heart of the house-is as
destitute Of proper utensils as Mother
Hubbard's cupboard was OF bones. NOT
SO the kitchens of good housewives IN scot
land, England. France and Germany, where
the array OF substantial and artistic pots
and pans makes up m interior that aTus,s
have loved to depict and famous art gai,
leries put on view. In these Ola worle
kitchens ramekins and casseroies heid ana
hold q prominent and permanent place.
According to trade classifcatIons, botn
ramekins and casseroles are baking
dishes Of china or earthenware. the easse,
roles having covers and coming IN famiiy
Sizes the ramekins being uncovered ana
usually: for individual service Both 90
come, however, In individual ana ramHy
sizes and in q great variety OF designs
There are the exquisite French china dec
Grated ramekins. fluted or plain, the quaint
thick yellow or brown earthenware dishes
that bear suggestion, even In the stores. OF
ali sorts of savory connections; some OF
the brick glaze, perfectly plain with stumPy
handles ranging In price from % TO "
cents, according to size; others 80 charm-
ing in their decorations OF CRABS, turtles,
fruits, vegetables. etc., they might easily
find their place among the orfc-a-orac IN
stead Of with the more unitarian mousse
hold furnishings Indeed. they are olten I'M
pressed into service for table decoration
when filled with suitable flowers. 1t goes
without saying that for the long. slow cook
ing where the juices OF the food are 10 pc
conserved and the special navor prought
out, the covered casseroIes are to be en-
ployed.
that are to be quickly Drowned on top.
transference of their contents the food re-
tanning its heat for much longer time
than Is otherwise possible
Among the dishes that are best suited
lowing:
Chicken En- Casserole.
Cut into joints one large fowl or two
small ones. removing many Of the bones
as possible and the skin, IL very tough Put
two tablespoonfuls olive oil, pork drippings
or butter in a frying pan. and as soon as
smoking hot lay a few pieces Of the chicken
in at q time. turning often until the flesh
loses its pinky tinge and turns white. Do
not allow the pieces to brown. AS fast as
the white stage Is reached take from the
pan and drain on soft paper while cooking
another batch. When all are cooked.and
you may have to add more butter or oil be-
fore you have finished Cbut do so when there
is no chicken in the pan)-place where the
chicken will keep hot viii you prepare the
sauce Put three tablespoonfuls Of butter in
the pan where the chicken was cooked, and
as soon as melted add two tablespoonfuls
-four. AS soon as blended and frothy turn
in three cupfuls veal or chicken stock.
which can be made from the bones, C eaned
feet and trimmings of the fowl, well sea-
soned with vegetables and soup herbs
Cook until smooth and thickened, strain
into the casserole. add the pieces OF chick
en-, cover closely with oiled paper. adjust
the casserole cover and bake in moderate
oven an hour or more, dependent upon the
age and tenderness OF the chicken. A little
sherry Is sometimes added when the chicken
goes into the casserole, but for the major
ity of people this is not deemed essential.
Game and veal are cooked in the same way
pared in this way. Serve en- casserole.
Casserole Of Rice and Meat.
Wash one cup of rice In two or three
waters until they run clear Drain: throw
into a kettle of boring water with a tea
spoonful of salt. Boil rapidly fifteen or
twenty minutes until the rice Is tender;
drain and set back on the stove In the
oven for the rice to swell and dry. Take
one-third of the cooked rice and set aside.
With the remainder line sides and bottom
of the buttered casserole. To one pint Of
cod minced meat-any sort preferred-add
two wel-beaten eggs, two tablespoonfu.s
dried bread crumbs, a tablespoonful Of
chopped parsley, teaspoonful onion
Juice two tablespoonfuls olive oil or melted
butter. and salt, pepper and seasoning
herbs to taste. MIX thoroughly: add gravy
or stock to make rather moist; pack into
the center of the casserole; cover the top
with the reserved rice and cook. covered,
for an hour. Serve with tomato sauce.
Fish En- Casserole.
Haddock or cod is specially nice for this.
selecting If cod. the middle cut. weighing
about two and a half pounds. Remove
the skin; put in the casserole, then cover
with a prepared sauce made in this way:
Heat a pint of milk in a saucepan with
sliced onion. two tablespoonfuls parsley,
blade of mace, little grated yellow peel OF
lemon and salt and pepper to season. Sim
put into saucepan three tablespoonfuls
butter and a little less -four, and when
bubbly add the strained milk. a little at
time, stirring constantly. Cook until
smoothly thickened, then add to the fish.
Cover with a thick piece oiled paper: cover
and bake about half an hour In a moderate
oven. When done remove the paper add
lemon juice and serve