The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1910-11-05
CASSEROLE COOKERY

By MARION HARRIS NEIL. M C
A
Casserole cookery is becoming ex-
coedinRly popular az the presen,
time Earhenware cooking utensils
are light and clean 10 use, they inn
part no disagreoable flavor to the
most delicate of viands. they are han
dy to use, the actual cooking Is ef
iected slowly and more evenly. con
sequenty less fuel is used in cooking
They do not tarnish, rust or stain.
and do not, therefore, affect the con.
tents cooked IN them Food cooked N
earthenware or stoneware casseroles
is usually served up In the pots or
pans in which il is cooked: this Is
economical as well convenient
Pears en- Casserole.
Eight stewing pears. half a pounG
of lump sugar, half a cupsul Of water.
one cupful Of apple PURGE. the grated
riRd of one lemon, one heaDing 30
blespoon Of graduated sugar. two Ia
blespoonfuls Of cake crumbs. a few
rings of angelica. two whites OF eggs.
and a few croutons OF bread Make
a strip Of the lump sugar and the
water. Peel the pears round and fla
vor with lemon rind, leaving a small
piece Of the stalk on, and stew gent
ly in the strip till tenGer Fry the
croutons Of bread in little hot fat
such as butter. and add TO the apple
PURGE, also the cake crumbs.
Place this mixture into an earthen-
ware dish, and then the pears. stalks
upwards. Whisk the whites of eges
stifly, put it in a forcing bag with
plain tube and pipe it round the
pears, dredge with the graduated SUI
gar and ornament with rings OF an
gelica. Brown IN a not oven for about
five minutes and serve In the casser-
ole.
Turkey en- Casserole.
Remains Of turkey. one tablespoon
fui Of butter, one tablespoonful Of
-four, two cupfuls Of stock made from
the bones a sprig Of parsley and
thyme, one small onion. the rind Of
one orange, salt and pepper, and II
liked. a wineglassful of port wine.
Make the stock by boiling together
the bones and trimmings Of the tur-
key, the onion. herbs, orange rind
and water. These should cook for
three-quarters of an hour. Melt the
butter IN saucepan. stir in the stock.
stirring II well all the time. Let #
boil, then add the seasonings and
wine Cut the turkey into neat piec-
.es. put it in a casserole, pour over
the gravy Put the lid on and let the
meat heat very gently, on no ac-
count let It boil, or it VIII be hard ami
tough. The meat should cook In the
gravy for at least half an hour 50
that It may be well Favored. Serve
in the casserole
oysters en- Marmite.
Two dozen oysters, one tablespoon
full of butter one tablespoonful Of
-four, yolk of one egg, one gill Of
cream, one gill Of milk, blade Of
mace and half lemon.
Have ready eight or ten small mar
mites. Melt the butter in a saucepan,
stir in the -four, then add the oyster
liquor. the milk, a little salt, and a
few drops Of lemon Juice. Stir over
the fire until the sauce boils; take
out the mace and see that the sauce
us nicely seasoned; then stir in the
cream and the beaten yolk OF egg.
Put two or three Of the oysters, ac-
cording to their size, in each marmite,
pour over the sauce, and put the
marmites in a moderate oven for
about eight or ten minutes. While
they are cooking, cut some thin slices
of white bread, stamp them out in
to neat rounds, and fry them a gold
en- brown in hot butter. When the
oysters are ready lay one Of these
croutes over the tor Of each marmite,
and serve them at once with slices Of
cut lemon.
Hot Pot.
One and a half pounds Of the best
end Of neck Of mutton, two Sleeps
kidneys, six oysters, one and a hall
pounds of potatoes, half a pound OF
Spanish onions, one tablespoonful
Of butter, one cupful OF stock, salt
and nepper
CIT the Teat into neat, small Joints
trimming off all but thin rim Of far
Wash and peel the potatoes, then
half cook them in boiling sailed WI
ter Peel and slice the onions. Skin