The Monte Vista journal. (Monte Vista, Rio Grande County, Colo.) 1888-1921, 1907-10-19
CASSEROLE COOKING
A DELICIOUS FLAVOR IMPORTED
TO ALL KINDS OF FOOD.
The Idea Recently Imported to This
Country from Franee-Has sue
esodsd the Chatting Dish.

essdsd the Chatting Dish.
There n nothing that imparts to
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 1t
has . very delightful way all It's own
Of retaining and blending the natural
tiavors OF anything cooked in it. while
It brings out others that are entirely
lost in the ordinary method OF pre-
pairing meats and vegetables. The
casserole marks new era In the his.
tory Of cuisine. 1t has changed the
routine Of the family domestic and
1t has educated the taste Of the mem.
beers around the dinner tables, ~ we'll
~ 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 10 the way to prepare bird. a
specially fine bit Of meat or vegetables
to tempt the most jaded appetite and
to p.ease the palate Of the epicure.
With . steaming and savory casserole
before one the worries of the moment
are forgotten.
Cooking en- casserole Is an idea
adopted from the worlds best chefs.
those OF France. II is simple to do
ana 1t II economical, while the dish
itself 10 20 cheap that Americans hest.
tate to have 1t served in its natural
form ut the dinner table and seek to
hide its roughness with costly orna.
mentation. The ideal French casserole
10 . shallow yellow earthenware dish
prtvided with stubby handle which
II q part Of the earthenware dish 1t.
self. The outside OF the common cas-
serole II quite rough. and 1t has q por.
Gus appearance which may have
something to do with the way the
casserole cooks whatever Is put into
1t. Tho inside is glazed and usually
has q reddish brown color An oedi.
nary casserole costs about 40 cents
and larger ones come to q dollar or
more. and the ordinary kind IL quite
the best to use for cooking.
Until recently casseroles were rath.
Or dimcult to buy In this country. Few
Of the department stores and shops
devoted to cooking paraphernalia car
rted them. and those who were ed.
ded to casserole cooking had to hunt
these saFthenware dishes In little out.
of-the-w0 places In the French quar-.
ter OF the city. There 10 . casserole
Headquarters in . quaint French shop
Just south Of Warrington square navy
yard which has long been the Mecca
Of the casserole devotees. There you
can get casseroles In every size. rang.
Ing from the tiny Individual one that
10 scarcely three inches In diameter.
and yet Is an exact copy Of the larger
ones. even to the handle. to casseroles
measuring about 10 inches across and
with 4 capacity that would satisfy .
fair sized camping party. Como Of
these casseroles are deeper than 9th.
ers. though all are comparatively shall.
low and have sides that round up
slightly over the top. They come with
and without covers. but whether you
provide yourself With an earthsnware
cover to match before beginning your
apprenticeship TO The casserole. II 10
well to understand that part OF the
secret of cooking On casserole 10 In
having the dish covered while Il 10
In the oven.
The casserole has succeeded the
chafnE dish to . great extent and
instead Of The old time alcohol and
double pan nickel a9airs. without
which no bachelor apartment or col.
lege room was considered completely
equipped. casseroles mounted some.
thing like chafng dishes are being
sold. The casserole part u the same
- those that are offered II the little
french shop. but Il 10 set on hand.
some copper, brass Of nickel supports.