The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-05-13
~ II y WOman's World y u y
The Casserole

lie the value of casserole cookery
and special dishes. Many delicious
meals are prepared in them. and in
family where meals are not regu-
lar they are useful as food can be
left in them for some time without
drying up,
The dishes themselves last well Il
not roughly handled, as the earthern-
ware is carefully seasoned to heat. A
few precautions must be observed:
Wash the casseroles separately,
and do not put in a heaped-up dish
pan or slap them down on any hard
surface. Never let them stand dry
on the stove, and if brown burnt
spot occurs get rid of it at once by
oiling and a fine rub with fine pumice.
The life of the casserole is pro-
longed if before using it is filled with
cold water and put over a slow fire
until the water bois. Continue the
boiling for half an hour to season the
dish.
Using Up Meats.
A casserole is admirable for pro-
pairing tough meats that are benefited
by prolonged cooking. It is also ex-
cellent for vegetables and for entrees
in which wine is used, or for cream
ed sauces. Cold meats and fowl are
better when reserved in a casserole
than in hash.
Put the carcass of a fowl or bones
and trimmings of other meat into a
casserole dish with three onions, a
carrot and two stalks of celery. all
chopped finely. Add black and red
pepper, salt to taste, any gravy that
may be left, cup of claret or other
red wine and enough hot water to
cover.
Bring the mixture to a boil, then
draw the casserole to one side of
stove and simmer for an hour and a
half. Strain off the stock, thicken
with Drowned flour and butter. add a
tablespoonful of cranberry jelly,
of lemon juice and another
glass of claret.
Put any slices of leftover meat in
this sauce to marinate for several
hours, and before serving heat up
without bringing to a boil. Force
meat balls or squares of pastry can
be used as a garnish. Serve in the
casserole dish.
Chicken en- Casserole.
Chicken that is not young enough
to broil or braise is delicious cooked
in a casserole. Cut the chicken into
pieces, dip lightly in flour and fry in
butter in the bottom of casserole un-
til delicate brown. Along with the
butter add a bunch of pot herbs.
thyme, parsley, green onion, bay
leaf and a bit of lemon peel, some
chopped green peppers and season
ing of salt, pepper and cayenne. In
frying, keep the fowl we'll basted and
shake the dish frequently to prevent
burning
When fried, cover the fowl with
stock made from the pieces of chick
en- that cannot be used, and let the
mixture simmer slowly for an hour
and a half Remove the herbs-some
facilitate this by inclosing them in n
thin muslin bag-skim off fat and
serve in the casserole. A half dozen
mushrooms and few slices of bacon
improve the flavor.
/ Eggs en- Casserole.
! Eggs are appetizing served in a
casserole, either in individual ones or
in shallow dish such as is used for
pie. Butter bottom of dish, sprinkle
with finely chopped ham, parsley, red
pepper and a little salt. Then break
in the eggs, one for each person if
the larger dish is used. Sprinkle over
the top parmesan cheese, a few drops
of lemon juice and bits of butter.
, Set the casserole in a pan filled
with hot water that reaches almost to
the top of the dish, let it reboil, then
put the casserole in a quick oven for
the top to brown.
Fish is delicious cooked in a cas-
serole. Use the homeless kind, like
halibut, salmon or cod. Cut into
pieces large enough for a single por-
ton. In the bottom of a buttered
casserole fry three sliced onions and
minced parsley in three tablespoons
fuls of olive oil-butter, if you prefer
it-until a delicate brown.
Add the fish, haste with the oil
then add a half pint of white stock
a bunch Of herbs, four slices Of lem
on, and cook gently at the side OF