The Alaska citizen., 1910-09-26
Casserole Cookery.

A casserole is a heavy earihcu. ware dish with a cover A substi. tute for it can be improvised by Us ing any heavy eartheuware dish with a heavy plate for the cover A casserole presentable enough in appearance 10 be put on the table serves the double purpose of baking and serving dish.
 A suitable cut of beef or veal and il may be one of the cheaper cuts. as the long. slow cooking in sures tenderness. may be cooked in q casserole.
 Poultry and other meats besides beef or veal can be cooked in this manner. Chicken cooked in cas- serole which is favorite and eX. pensive dish in good hotels and res taurants. may be easily prepared in the home, and casserole cookery is to be recommended for tough chicken.
 The heat must be moderate and the cooking must occupy long time Hurried cooking in a cas- serole is out of the question. If care is taken in this particular. and suitable seasonings are used. few who know anything of cooking should go astray.
 Chopped meat also may be cooked in a casserole and this utensil is particularly useful for this purpose, because the food is served in the same dish in which it is cooked and may be easily kept hot, a point which is important with chopped meats, which usually cool radidly
 Casserole Roast.
 Three or four pounds of round or ruTp of beef.
 A slice of salt pork.
 A few peppercorns.
 One-fCurth each of a carrot q turnip, an onion and a head of eel cry cut into small pieces.
 Try out the pork. Brown the meat on both sides in the fat Put in a casserole with the vegetables around it. add cupfuls of water or stock Cover and cook in a hot oven three hours, basting occasionally. A sauce or gravy can be made with water, flour, and some of the juice left in the casserole.
 Casserole or Italian Hash.
 Boil one-fourth pound of macaroni drain and put into a buttered casse. cheese. Push the macaroni 10 the sides of the dish and fill the center with chopped cooked meat seasoned to suit the taste of the family. A little sausage gives a good flavor to this dish. Place in an oven until hot throughout and serve.
 A good modification of this is made by using raw instead of cook ed meat. For this One-half pound of round steak is sufficient for a family of six. This should be cut into small pieces. Drowned. and cooked until tender in water with tke onions and other seasonings. An hour be fore the cooking is complete. add one-half can of tomatoes. Before serving, the meat may be mixed with the sauce, and the whole IS poured over the macaroni.
 Meat With Eggs.
 Occasionally eggs are combined with meat, making very nutritious dishes. Whether this is an economy comparative cost of eggs and meat
 In general, it may be said that eggs are cheaper food than meat, when a dozen costs less than 11a pounds of meat, for dozen eggs weighs about 11a pounds and the proportions of protein and fat which they contain are not far different from the proportion of these nutri- ents in the average cut of meat.
 Such common dishes as ham and eggs, bacon or salt pork and eggs, and omelette with minced ham or other meat are familiar to all cooks. Corned Beef Hash with Poached Egg
 A dish popular with many per sons is corned-beef hash with poach- ed egg on top of the hash. A slice of toast is sometimes used under the hash. This suggests a way of util- izing the small amount of corned- beef hash which would otherwise be insufficient for meal.
 Housekeepers occasionally use up odd bits of other meat in a simi- lar way, chopping and seasoning them and then warming and serv ing in individual baking cups with a poached or shirred egg on each. Ham and Poached Eggs with Cream
 Sauce.
 and eggs is made by placing a piece of thinly sliced boiled ham on round of buttered toast, a poached egg on the ham, and cover ing with a highly seasoned cream or a Hollandaise sauce. A slice of tongue may be used instead of the