The Bridgeport evening farmer., 1911-02-06
FOREIGN UTENSILS
MORE ECONOMICAL
Less Fuel Needed for Covered Earthen Vessels
Invaluable for Small Cuts and Birds and
Particularly for Relocating Recipes
Meats, Fruits and Vegetables

HE first cooking dishes were made
OF pottery in which the primitive
woman boiled and stewed and
baked meats, vegetables. fruits
anything which was not cooked in the
ashes or on q hardwood stick over the
name. Our immediate ancestors In
this country used only heavy metal
dishes. principally iron, In which to
cook their food. And 1t has taken
many years Of hard, back-breaizing la
Dor to evolve better adapted utensils
and return to pottery again.
This return has been by way OF Con-
tinental Europe, whose methods we
must study, more and more as food
Gtuffs and fuels grow more and more
dear. The French cook and the Ger
an amount OF fuel the American would
think only sufficient to start q fire. A
little pan OF chorcoal or q roll of COM
pressed coal dust mixed with sawdust
and q little tar. suffice to make the
pot-au-feu that Is Indispensable in
French households. The economy of
these ways we have yet to learn, but
come OF the methods are beginning to
be well known
The modern housekeeper already real
lies that the conditions which sur
rounded the preparation OF food in
colonial and later days, produced
result which she must attain by a
higher degree of skill and application
OF scientific principles. Some few
things require high temperature and
quick cooking. but in general long,
slow cooking at moderate heat best
conserves both flavor and the nutri-
tive elements Of food. The renewed
interest in the covered, earthen cas-
se-oies TN this country. hasfnade this
delicious method of cooking possible
and easy when once it is understood.
There has been a considerable de-
mand from readers of this paper with
In the past few months for recipes for
use in the casserole No special recipes
be stewed or boiled or reheated in q
sauce may be cooked with better re-
suit in the oven in the casserole. This,
of course. does not apply to such large
mutton. but does to chicken. duck.
small birds. small cuts of meat and
nearly all recipes for reheating.
There are few general rules which
may be given: The amount Of water.
stock or liquid In which the article is
to be cooked should be relatively small,
and in general seasoned. For stews,
ragouts. ETC., 1t is better to cook the
meat in a seasoned sauce, that 1t may
absorb the flavor in cooking. The time,
tn general. should be multiplied by
two; that Is. If the recipe asks for a
half hour cook In the casserole In the
oven for an hour or a little less. The
heat Of the oven should be about 212
degrees Fahrenheit, or less, that the
liquid in the casserole may simmer,
not boil
When vegetables are to be cooked
and nearly all vegetables are wonder
fully better when cooked by this meth
od-a small amount of water, in many
cases seasoned stock. should be used.
Onions cabbage, caulihower and brus-
sells sprouts not only taste better when
cooked In this way, but the odor of
cooking Is not distributed throughout
the house Carrots should be cooked
IN seasoned stock to which butter is
added. and after cooking until tender.
the cover of the casserole should be
removed and the carrots cooked until