The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-01-17

~ INC eplcuIt uecduo6 II HAS SdNpilH
ness obtained by no other method of
cooking. This is due to the delicate
blending of the fiavors of herbs, vege-
tables and meat which is produced by
cooking them together very slowly in a
tightly closed vessel. The meat retains
its own juices, enhanced in flavor, and,
when done, is surrounded by delicious
sauce, developed by the method of cook
| ing. On this account the casserole has
been called ''short cut to French
cooking
| But the casserole is to be commended
| for other practical reasons: it is con-
venient utensil. This is appreciated by
| the woman who does her own cooking,
| for, when she uses the casserole. all the
labor of preparation comes before the
! food is put into the oven When the
casserole is lifted from the oven it is
| usually placed upon the table without
| further disturbance of its contents.
This gives Madame Cook plenty of time
| to don dainty gown and to be meta
/ morphosed into reposeful Madame
! Hostess, who can serve dinner with lit
| tie final effort.
Chicken, en- Casserole
Heat three tablespoons of butter or
| drippings in a skillet, and fry in it
until light brown a thinly sliced onion.
Disjoint tender chicken weighing
four or FIVE pounds, roll the pieces IN
-four, and fry them in the fat in the
skillet until they are a rich brown.
! Heat large casserole in the oven and
/ place in it carrot cut in dice, a cup
! of diced celery, and minced pimento.
| Place the chicken neatly on top of
/ these vegetables, pour over it a cup
! and a half of thin soup stock or hot
water, add teaspoon of salt, cover
the dish tightly, and bake it in mod
crate oven two hours.
A good variation upon this recipe Is
to omit the celery, to add half bay
leaf and to put on top of the chicken
when placed in the casserole half cup
| of button mushrooms. Finally, add a
cup of hot water or stock.
Small birds, either whole or split, are
| excellent cooked by either of the meth
DDS just described. A whole chicken
also, may be cooked by either method
but should be removed from the cas-
serole when served, for convenience in
| carving The sauce may then be strain
ed to serve with it.
Veal may be cooked en- casserole
much as chickens are cooked, or we
may serve:
Baked Veal Outlets, en- Casserole
Lay in heated, buttered casserole
one and one-half pounds of veal steak
Add one cup of seasoned stock, Their
spread over the steak a dressing made
of two cups of bread crumbs, one onior
chopped fine, a beaten egg, a table
spoon of melted butter, a teaspoon Of
salt, and salt spoon of pepper. Cover
and cook half an hour in a hot oven
then uncover and brown. Serve will
a sour jelly or with spiced gooseberries
Braised Beef, en- Casserole
This is full of appetizing favors, ant
is tender and juicy. Brown every side
of a four pound piece of round steal
in fat in hot skillet Put the mea
into heated casserole. Then fry il
the skillet one sliced onion, one carrot
a stalk of celery (diced), a small tur
nip diced, sprig of parsley, cut fine
}, a quarter of bay leaf and one minced
pimento. Place part of the vegetable
under the meat and part around thu
sides of it, add one-half cup of strained
tomato and one cup of hot water. Cove
and seal up the casserole and bake fou
hours.
Beef Tongue, en- Casserole
A mildly sailed beef tongue may b.
cooked in similar fashion. The tongu
should be placed in cold water in
stewpan and brought slowly to the boil
ing point. 1t should then be plunget
into cold water, peeled and trimmed
: then praised, like the beef, with vege
l tables.
Spiced Tongue, en- Casserole
# Boil mildly cured tongue until it
D tender, then trim and skin it. Next ru
| in mixture of the following spices
One teaspoon of allspice and one-hal
teaspoon of ginger Fry a small onio
in butter in a skillet, then dredga tn
I tongue in -four and fry it brown a
e over in the same skillet Place tn
|. tongue in large heated casserole. Ad
/ one tablespoon of flour to the fat
r the skillet, then add a pint of war;
Z water or weak stock, the juice of
e lemon and half cup of seeded raisin
Pour this sauce over the tongue an
u bake it half an hour.
, Veal Hearts, en- Espagnole
h Veal hearts are both economical an
n savory. Properly cooked they tasi
\ = much like vension. Fry four slices {
q bacon to crisp, remove them from I'll
h skillet, and fry a small sliced onion
"a the hot fat. Trim and wash four ve
" hearts, slice them. roll the pieces
flour and fry them in the hot fat. PlaC
the hearts in a heated casserole. AC
to the fat in the pan a cup of stoc
half minced pimento, a teaspoon {
n stock, and half a bay leaf. Pour Il
II mixture over the hearts and cook tv
r, hours. Five minutes before serving at
Is the slices of bacon.
u Braised Calves Liver
Il In calf liver weighing two poun
or more make many small Sits with
pairing knife and insert in the caviti
slices of onion and bits of sliced baco
using in all about one small onion al
n two ounces of bacon. Heat in SIX
Id let three tablespoons of ham or bact
n drippings and add to the fat three tab
ly spoons of -four. Brown the -four in t
IN fat, then add the liver and ron ii