The citizen-Republican. (Scotland, Bon Homme County, S.D.) 1???-19??, 1911-02-16
Butter TaHy.
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CASSEROLE RECIPES.


Casserole cookery is becoming ex-
ceedingly popular at the present time,
Earthenware cooking utensils are light
and clean to USE, they impart no dis
agreeable 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, affect the contents cooked
in them. Food cooke in earthenware
or stoneware c~asseroles is usually
served up in the pots Or pans in which
1t is cooked; this is convenient as well
as economical.
Pears en- Casserole.
Eight stewing pears, half a pound OF
lump sugar., half a cupful of water,
n cupful Of apple PURGE, the grated
rind of one lemon, one heaping table
spoonful Of granulated sugar, two ta-
b~iespoonfuls Of cake crumbs, a few
rings Of angelica, two whites OF eggh,
and a few croutons Of bread. Make a
strip OF the lump sugar and the water.
Peel the pears round n flavor with
lemon rind, leaving a small piece of the
stalk on. and stew gently in the strip
until tender. Fry the croutons of bread
n a 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, talks
upward. Whisk the white Of eggs stiff
fly, put it in a forcing bag with plain
5ube and pipe 1t round the pears.
dredge with the g%ranulated sugar and
ornament with rings of angelica
Brown in a hot oven for about five
minutes and serve in the casserole.
Hot Pot.
One and a half pounds of the best
end of neck Of mutton, two Sleeps kid
neys, SIX oysters, one and a half pounds
or potatoes, half a 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 n 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.
FIN the casserole with layers of, first,
meat, next kidneys n oysters, then
onions. slices of potato and s~easonings.
The top layer should be of either halves
or quarters of potato. Pour in the stock,
put the butter in small pieces on top
OF the potato. Put on the lid, and bake
IN a moderate over from two n a
half to three hours. I
For tie last half hour take off the lid,
SO that the potatoes may get nicely
Drowned. If the gravy seems drying up
TOO much, add more stock, and just be-
~ LII pour LII d llCLlS more STOCK
Serve in the casserole; this will insure
the stew being really hot. If more con-
Venlent, the potatoes need not be partly
cooked Beforehand, but in this case the
meat sometimes gets rather overdone If
the potatoes used happen to be slow
cookers.
Steak Pie en- Casserole.
One pound of round steak, two
Sleeps kidneys, three heaping table,
~spoonfuls of chopped suet, one cupful'
Of -four, half q cupful of brown stock
two eggs, four tablespoonfuls of milk,
two heaping tablespoonful butter, two
tablespoonfuls of bread crumbs, half a
gill of sherry wine, season of salt, pep
per and paprika and one onion. cut
the meat into h slices, also the kid
ney (skinned), thickly sliced, put them,
into the flour. which has been seasoned
with salt and pepper, and make nto
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
70 minutes. Next prepare the crust.
Chop the suet finely and add to the
s1fted flour; mix into a paste with the
milk and n egg, d a little paprika,
pepper, and lastly incorporate a stifhy
Wh1sked white of egg into the paste.
Place the mixture on the steak and
cook III a moderate oven for 40 min
utes. Serve hot in the casserole.