Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-08-26
CYMLINGs EN- CASSEROLE.

Cymlngs en- casserole may be pre-
and tender, before the seeds are large,
wash, slice and boil until soft. then press
ont all the water Flavor with pepper,
salt and butter and iii the dish nearly
fun. To each pint Of the pulp allow one
Of cream, cover with the crumbs and
brown. These are also nice with two or
three eggs beaten IN with the cream and
poured over the vegetable. This gives II
a body which OTHERWISE Il lacks
BEEF STEAK EN- CASSEROLE
(RATIIsNxo24ER STYLED
Select for this purpose n fine silloin
or tenderloin steak at least an inch thick.
Also have In readiness little balls cut
from carrots and turnps that have been
cooked tender in stock. together with
small onions. Allow for each person 10
be served, two of the onions and a half
dozen each. turnip and carrot balls
When the vegetables are tender put In
to saucepan three tablespoonfuls but
ter and brown. Add five tablespoonfuls
flour. and stir until bubbly then turn In
a cupful md n half OF rich brown stock.
This may be made from beef extract.
II preferred. Std until smooth and thick
ened. then add the cooked vegetables
and about a dozen canned mushrooms or
fresh ones cooked in butter. Keep warm
while the steak Is being pan-broled.
Heat an iron frying pm until It smokes
a blue flame when a little salt Is sprirk
led over It's surface. Lay in the steak.
turn every ten seconds at first, keeping
the pan as hot as possible. soon as the
steak Il scared a rich brown on each side.
reduce the heat. Cook about six minutes
! IN all Now place the steak In the casser-
ole which should have been thoroughly
! heated. pour vegetables ard gravy over
II ard set the dish in the oven TO heat
for about five minutes. Sprinkle a little
fine cut parsley over the steak and serve,
| CORN AND GREEN PEPPERS EN-
CASSEROLE.
At this season green corn is best for
this delicious dish but canned corn may
be substituted. when desired. Too much
liquor must not be used with thu canned
corn. all that Is superfluous being drain
| ed OF, Cut the corn from the ear. mix
with half the quantity OF minced sweet
green peppers. add butter. salt and pep
per to taste. place In the heated and but
tered casserole and bake In moderate
oven for twenty minutes. Uncover, add
a layer OF buttered bread crumbs and
leave uncovered In the oven Just long
enough to brown delicately.
MUSHROOMS EN- CASSEROLE
Arrange In we'll buttered casserole
alternate layers OF uncooked mushrooms
bits OF butter and seasonings OF salt and
pepper, cream to moisten. and fine but
tered crumbs. Let the last layer ne the
crumbs. Pour In more cream, cover and
bake an hour Uncover, brown slightly
and serve piping hot from the 'ish
BANANAS WITH SAUCE EN- CAS-
SEROLE.
This rule Is given by the manufactures
OF one OF the best silver plated cas-
seroles:
Peel five or six bananas. scrape off the
coarse threads, and cut the bananas In
halves crosswise Put into a casserole.
halves crosswise. Put into casserole.
Melt small glass OF currant jelly In
cupful OF boiling water and pour over
the bananas. Squeeze over them the
juice OF half lemon. cover and cook
about half an hour in moderate oven.
Serve from the casserole, as a sweet
entree with roast beef or mutton or
with beef steak.
Besides the handsome silver casseroles
now In the market. there are French
earthenware sauce pans In all sizes and
shapes that may be found In queer little
shops In tho French quarters Of any
large city. Such places are the ideal ones
In which to buy the squat little vessels.
30 suggestive Of culinary cheer. while the
| l,.tn AtnA