The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-04-08
The Casserole

they are now quite in reach OF even
those housewives who have to be very
economical
They can be obtained in all shapes
and sizes, and even in artistic color
ings They are so useful that a
casserole should find a place In every
kitchen, though a Boston beanpot will
do as well. Everything can be cooked
I'm a asserole-meat, FISH, vegetables,
or fruit-in fact,anything that requires
slow, gentle cooking. The flavor of any
meat to be recooked is always far
superior II cooked in a casserole to
what it is when done in a metal
saucepan, and the slow cooking does
not harden the meat.
Some Advantages Of a Casserole.
l. Little heat is required
q 1t may be cooked either on the
stove or in the oven.
3. The contents will be cooked very
gently, and thus cheaper and tougher
joints may be used with excellent
results.
4. The ingredients may be put to-
gether in the casserole and allowed
to stand for hours in it before cook
Ing without spelling in the very least
degree.
3. The stew, etc, may be left TO
get cold in the casserole; in sauce
pan it would have to be turned out.
The stew can be served in the cas-
serole, thereby securing it being pip
ing hot"
erlsket Of Beef.
About seven pounds of brisket Of
beef, two turnips, two carrots, two
onions. stick of celery, few sprigs
of parsley, eight cloves, eight whole
peppers, eight whole allspice, a blade
of mace, and few slices Of fat ba-
con.
Wipe the meat with a cloth wrung
out with hot water, trim it neatly,
and tie it in shape with tape. Place
in a casserole with the bacon, add
enough hot water or stock to Just
cover it.
Bring to the boil, then skim it we'll
Clean and quarter the vegetables, tic
the parsley and herbs in a bunch
and the spice in piece Of muslin
Put all these in the casserole. put or
the lid, and let the contents cook yer,
gently for four hours Then lift tn,
meat on to dish, and draw out al
the bones.
If to be served hot. Put the mea
10 on hot dish, pour round some thicl
Ie gravy, and garnish with heaps of tn
10 vegetables (cut into neat dice).
10 II to be eaten cold. After takinj
u out the bones, put the meat on a dish
70 with another one on top of it. Pu
. weights on the top one and leave un
IL til the meat is cold. Then trim off al
rough pieces and a thin slice fror
~ each side. Brush the top over wit
little melted glaze, and garnish wit
re parsley.
- stewed Chops with Tomato.
CT About two pounds of neck of NUT
~ ton' one pound of tomatoes, one sma
Spanish onion, one carrot, a littl
TX stock or water and seasoning of sal
lk and pepper.
Cut the mutton into small nea
X, chops, trimming off all but a mario,
re rim of fat. Fry them quickly for
an Few seconds on each side, then pr
rs. them in a casserole with the tom,
to toes, carrot and onions, cut in slice
Ell and pour in one cupful of stock {
on water. Put on the lid, and let tn
h. contents simmer gently in the owe
he for one and half hours. Lift tt
us chops on to hot dish, and keep the
t. warm while you rub the tomatoe
en- etc, through a sieve.
N. Re-heat this PURGE, as it is called,
it seems too thick, add a little stocI
81 or water, and a little meat extraC
,ss Put the outlets back in the casserol
us see that the gravy is nicely seasone
he pour it over them, let them heat tho
zee oughly through and serve in the ca
pi- serole; Or If preferred, arrange the
is on a hot dish, and pour the gra,
Is over.
lon MacaronI and Cheese.
tn Break up a quarter of a pound
hat macaroni into short pieces, put the
ed in a saucepan containing enough boi
re- ing water slightly sailed. to well co
wo err the macaroni, and boil fast f
tho thirty minutes. Drain and cool the
Boil one gill Of stock with one gill
milk, one bay leaf and one slice
onion. Melt two tablespoonfuIs
butter in a saucepan, add one d,