Evening star. [volume] (Washington, D.C.) 1854-1972, 1910-12-11

hot to cold. or cold to hot, too abruptly,
lest the ware be cracked.
Pretty and Serviceable Christmas
Gifts.
A few years ago the people who had
learned the culinary and artistic posi-
bilities of the pretty earthenware dishes
as used in French and German kitchens
abroad were hard put to 1t on this side
the water to find the same dishes in vari-
Gus sizes. save by rummagtng around In
the little shops which made speciality
Of such things in the French quarters OF
the big cities with the CROWN OF Inc
casserole cult. which has been fostered by
the practice of the best hotels and restau-
rants of serving their choicest tfdblts In
this attractive manner, the department
and general housefurnishing stores nave
stocked up with delightful brown.
white-lined enameled ware. the output Of
one of our own American firms.
A set of the small cooking and serving
dishes or single large casserole VIII
gladden. the heart of any housewife, If
she finds them among her Christmas pres
ents. The cocottes with handles, ranging
In capacity from four to ten ounces, with
diameter and depth to correspond, can be
obtained from s1.56 to 1912 per dozen.
Fish En- Casserole.
Haddock Or cod is specially nice for
this, selecting. il cod. the middle cut,
weighing about two and half pounds.
Remove the skin; put in the casserole.
then cover with prepared sauce made in
this way: Heat a pint of milk in sauce
pan with sliced onion. two tablespoon
fuls parsley, blade of mace, a little grated
yellow peel of lemon and salt and pepper
to season. Simmer gently twenty min
utes. then strain, put into saucepan
three tablespoonfuls butter and little
less flour. and when bubbly add the
strained milk. little at tine. stirring
constantly. Cook until smoothly thick
ened. then add the fish. Cover with a
thick piece oiled paper; cover and bake
ahout half an hour in a moderate oven.
When done remove the paper. add tea
spoonful lemon juice and serve.
Filleted Founders.
Remove the fillets from two founders,
then skin them carefully, season with
salt pepper and few drops of lemon
juice and roll them up compaotIy. Put
into an earthenware dish two heaping
tablespoonfuls of butter, let it get quite
hot, then arrange the fillets in il, and
put on top of each a mushroom. Heat
one cuptul of brown sauce with a table
spoonful Of lemon juice and pour this
fine bread crumbs, placing a few pieces
of butter here and there. and bake in a
hot oven for twenty minutes. Place the
| casserole on a fiat plate covered with a
folded napkin and serve very hot.
Braised Calls Liver.
Take small calfs liver and soak it in
cold water for half an hour. Drain and
wipe it with a cloth. Lard the surface
of the liver with small. thin strips of
bacon Put into casserole one sliced
onion, one sliced carrot. one bay leaf, one
blade of mace. A sprig OF parsley, two
ounces OF bacon chopped. Add one pint
| of boiling water or stock and one cupful
| of brown sauce. Season with sa.-, pepper
and dash of paprika. simmer gently for
half an hour, then add the liver. which
should have been Drowned in two oun ces
Of hot butter. and cook for one hour. Add
| ono cupful stock, the juice OF half q