The Tacoma times. [volume] (Tacoma, Wash.) 1903-1949, 1911-01-30
Casserole
eg

the covered beanpot of New Eng
land, and the principle in its use
is the same.
These modern bake dishes are
most attractive with their glazed
white interiors and brown ex-
teriors, and they come in divers
shapes and sizes, with and without
handles. Some have silver filigree
holders, and the cheaper ones have
holders of nickel.
Casserole cooking, though a
slow process, requiring a low de-
gree of heat, best conserves the.
nutritive elements of food and the
flayors that render it most agree
able. From it's nature it retains
the heat for a long time, SO that
food prepared in it may be kept
in good condition for the late com
er or the tardy diner.
Another commendable feature
is that in the individual casserole
or ramekin leftovers can be served
in most palatable ways. Vegeta-
bles, fish, chicken, oysters, ETC.,
can be creamed, nicely seasoned,
covered with a crust or dry but
tered breadcrumbs and baked I'M
til top is brown.
When casserole cookery is thor
oughly understood, as it will be in
time after practice, many combi-
nations of food and many inexpen-
sive foods will be put to use, with
most palatable results.
Fruits and grains may be cook
ed with better success than in ket-
ties of other kinds, and buildings
are much more delicate In flavor
when cooked in these earthenware
vessels.
This point must be emphasized:
Before using these utensils they
should be placed in a large kettle
and entirely covered with cold
water. The kettle should then be
set over the fire and the water
slowly brought to boil. Remove
kettle from fire, and let the water
cool before removing the casser-
oles. This toughens the ware and
keeps it from cracking the first
time it is used.
Chicken en- Casserole: Cut into
| JOlhLo ollc ldl &C iO"lB iVIliON ll5
as many of the bones as possible.
Wash and drain. Put two table
spoons olive oil or butter in a fry
ing pan, and as soon as smoking
hot lay in a few pieces of chicken
and saute first on one side, then
o the other, until they are a deli
cate brown outside, while the
flesh retains its pinky tinge. Then
transfer the pieces to the casser-
ole. When all the pieces have
been cooked (and you may have
to add more butter or oil, taking
care not to do so when there is
any of the chicken in the PAM
put the casserole where it's con.
tents will keep hot while you pre-.
pare the sauce which is to be put
over the chicken. Put three ia.
} blespoonfuls butter in the par
where the chicken was cooked
and when melted add two table.
; spoofuln flour. When blended
turn in three cups chicken stock
well seasoned with vegetables and
soup herbs. Cook until smooth
and thickened, and strain into the
casserole over the pieces oil
chicken. Next cover the casserole
with oiled paper. Adjust the cas-
serole cover and bake in a moder.
ate oven for about an hour and 6
quarter, the length of time de.
pending upon the tenderness OF
the chicken. About a half hour
before serving melt two or three
20 II ,,1- 30
frying pan and saute in it six OF
eight peeled mushroom caps, a
dozen carrot balls cut with a veg
etable cutter, two dozen potato
balls and a half dozen tiny peeled
onions. AS soon as these are
Drowned transfer to the casserole,
adding more broth if needed.
Again cover and return to the
oven for another half hour, or I'M
til the vegetables are tender.
| Vegetables en- Casserole: Put
in buttered casserole a layer of
corn seasoned with salt, pepper
and butter, a tiny sprinkling of
sugar and a little chill pepper
chopped fine. Then use a layer
of tomatoes, seasoning as before.
Alternate the layers of tomatoes
and corn, having a layer of corn
on the top. Sprinkle top liberal
ly with pieces of butter and
moisten with one-half cupful of
boiling water. This should be
cooked for IS minutes in a covered
casserole and served from the
same dish.
Meat Pie en- Casserole: Cut
cold meat into small pieces OF
uniform size, and put into the
dish. Cover with leftover gravy
or make a brown sauce, using 1
Tablespoonful of butter to 1 table
spoonful of flour. Cook in sauce
pan until light brown. Pour in
1 cupful of water DIETER to use
Istock if you have it, and heat to
boiling point, stirring all the
time. Pour this into the casser.
ole, being sure that the meat is
well covered with the sauce. Cover
the dish and keep it in a slow over
until the meat is cooked tender
You must take care not to have
the heat so great that the sauce
will boil. To make a toothsome
biscuit crust for the pie sift to.
Igether the flour the baking now.