Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-01-02
Casserole Recipes.

Casserole cookery is becoming exceed
ingly popular at the present time. Earth
enware cooking utensils are light and
clean to use, they impart no disagreeabie
flavor to the most delicate of viands, the
actual cooking is effected slowly and
more evenly, consequently less fuel is
used in cooking. They do not tarnish.
rust or stain, and DO not, therefore, af-
feet the contents cooked in them. Food
cooked in earthenWare or StOneWare
casseroles is usually served up in the
pots or pans in which it is cooked; this
is convenient as well as economical.
Pears en- Casserole.
Eight stewing pears, half a pound of
lump sugar, half cupful of water, one
cupful Of apple PURGE, the grated rind
of one lemon, one heaping tablespoonful
of granulated sugar. two tablespoonful
Of cake crumbs, few rings of angelica.
two white of eggs and a few croutons of
bread. Make a strip of the lump sugar
and the water. Peel the pears round
and flavor with lemon rind, leaving a
small piece of the stalk on. and stew
the croutons of bread in little hot fat
such as butter. and add to the apple
PURGE. also the cake crumbs.
Place this mixture into an earthen-
ware dish and then the pears. stalks
upward. Whisk the white of eggs stiff
fly. put it in a forcing bag with plain
tube and pipe it round the pears, dredge
with the granulated sugar and ornament
with rings of angelica. Brown in hot
oven for about five minutes and serve in
the casserole
Hot Pot.
One and half pounds of the best end
of neck of mutton, two Sleeps kidneys,
six oysters. one and half pounds of
potatoes, half pound of Spanish onions
one tablespoonful of butter, one cupful of
stock, salt and pepper.
Cut the meat into neat. small joints
trimming off all but a thin rim of fat
Wash and peel the potatoes. then half
cook them in boiling sailed water. Peel
and slice the onion. Skin and core the
kidneys, and cut each into six or eight
strips; also cut the oysters in halves. Fill
the casserole with layers of, first. meat,
next kidneys and oysters. then onions.
slices of potato and seasonings. The top
layer should be Of either halves or quar-
tiers of potato. Pour in the stock, put
the butter in small pieces on top of the
potato. Put on the lid, and bake in
moderate oven from two and a half to
three hours
For the last half hour. take. off the lid,
SO that the pototoes may get nicely
Drowned If the gravy seems drying up
II,
fore serving pour in little more stock
Serve in the casserole: this will insure
the stew being really hot. If more con-
venient, the potatoes need not be partly
cooked beforehand, but i'm this case the
meat sometimes gets rather overdone if
the potatoes used Mapped to be slow
cookers.
Steak Pie en- Casserole.
One pound of round steak. two Sleeps
kidneys. three heaping tablespoonfuls of
chopped suet, one cupful of -four, half a
cupful of brown stock, two eggs, four
tablespoonfuls of milk, two heaping ia
blespoonfuls butter, two tablespoonfus Of
bread crumbs, half a gill of sherry wine.
sea son of salt. pepper and paprika and
one onion. Cut the meat into thin slices.
also the kidney (skinned). thickly sliced,
put them into the -four. which has been
seasoned with salt and pepper, and make
into rolls Chop the onion and fry it in
the butter in the casserole. then dry the
seasoned rolls of meat, add the brown
stock and sherry. Simmer slowly for
fifteen minutes. Next prepare the crust.
Chop the suet finely and add to the sifted
flour; mix into a paste with the milk and
one egg. add little paprika, pepper. and
lastly incorporate a stiffly whisked white
of egg into the paste. Place the mixture
on the steak and cook i'm a moderate oven
for forty minutes. Serve hot in the
casserole.