The Marion daily mirror. (Marion, Ohio) 1892-1912, 1911-03-18
FOREIGN UTENSILS
MORE ECONOMICAL
Less Fuel Needed for Covered Earthen Vessels
s, Invaluable for Small Cuts and Birds and
.t Particularly for Relocating Recipes
Meats, Fruits ard Vegetables

n HE first cooking dishes were made
OF pottery in which the primitive
woman boiled and stewed and
"a baked meats, vegetables, fruits
any thing which was not cooked In the
ashes or on hardwood stick over the
flame. Our immediate ancestors In
this country used only heavy metal
dishes, principally iron, in which to
Cook their food. And IL has taken
many years OF hard, back-breaking la-
bor TO evolve better adapted utensils
ana return TO pottery again.
This return has been by way OF Con-
ftinental Europe, whose methods we
fnust study, more and more az food
ttuffs and fuels grow more and more
dear. The lrench cook and the Gerr
man housewife prepare "A meal With
an amount of fuel the American would
think only sufficient TO start q fire. A
little pan of chorcoal or u roll OF COM
pressed coal dust mixed with sawdust
and little tar, suffice to make the
pot-ausfeu that ~ Indispensable Ia
French households. The economy of
these ways we have yet TO learn. but
tome OF the methods are beginning &c
be well known.
The modern housekeeper already rvql-
izes that the conditions wa!ell s,lr-
rounded the preparation OF ;poG ~
colonial and later days. grn6sat-
result which she must nttsl1 py q
higher degree or skill ana yyliont!OIt
OF scientific principles. Some ts@
things require high teInperni.Ya ana
quick cooking. but in general lorg.
slow cooking at moderate heat 5cst
eonserves both flavor anU the Outr.-
tive elements Of food. 1he renewed
interest In the covered eertheh cas-
seroles In this country, has IGade this
delicious method or cooking possible
, and easy when once II Is understood o.
g. There has been considerable de
mand from readers OF this paper WIN
In the past few months for rs,'ipts for
use In the casserole. No speGlai recipes
Are NEEDED. for any ntetut which ahoulu
be sstewed or boiled or ieheAted IL 4
sauce may be cooked with. bettss Ia
suit fn the oven in the Cakserole. ii'his,
Of course, does not apply 10 such ilArgs
it5atksAs ial ham eorhtd Desf loia lea of
mutton, but does 70 chicken DICK,
small birds. small cuts OF meat and
4, nsarly all recipes for rehesting.
There are few general rules which
may be given; phe amount OF water,
stoeksof liquid ia which the article 81
: to be cooked should be relatively small.
> and in general seasoned Fo1' steWs,
rAxouts, etc, II Is better TO cool, tile
meat In a seasoned sauce. that n may
, absorb the flavor In cooking The time,
IN general. should be multiplied by
two: that IL, II the recipe asks for n
half hour cook In the casserole In the
oven for an hour or a little less. The
heat OF the oven should be about Zl2
degrees Fahrenheit, or less. that the
liquid In the casserole may simmei,
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 niluy
cases seasoned stock, should be useo
: Onions. cabbage. cauliiower and bsus-
sells sprouts not only taste better when
cooked in this way, but the odor %
cooking is not distributed throughou,
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