The daily telegram. [volume] (Clarksburg, W. Va.) 1901-1926, 1915-12-09
Casserole Dinner is Told About
by Mrs. Anna B. Scott, a
Noted Expert.
I,y MRS. ANNA b. SCOTT
Culinary Expert Of the Philadelphia
Nn.tI. 4 $50 =, ..t.ua

Just think which 1t means TO the
busy woman who can prepare articles
OF food in the pan or pot inwhich the
cooking is to be donc. and who, after
placing the dishes in the oven, can 20
about her other duties without The
fear Of burning NEAR. No pans or
pots TO wash, for the eartlien dishes
are attractive in appearance and can
be placed on the table In nickel or
silver holders, or the dish itself
placed on an asbestos mat.
Keeps Hot throughout Meal.
Food served from a casserole dish
is piping hot throughout the meal, for
tho thick material out Of which the
ccntainer is made serves to retain the
Leaf of the over for long tlmo. There
Is another advantage; food can be
left in the same dish. and after being
set aside 1t can be warmed tho next
day, and 1t is quite as good as when
FIRST prepared.
There Is q growing use Of the cas-
scrole dish In this country, and there
is an enlarging Of the recipes which
can be prepared through its use.
For the benefit Of my readers.
have worked out a dinner of soup,
meat. vegetables and dessert prepared
in earthern dishes and cooked in u
moderate heat in either coal or gas
stove. The utensils needed will be a
Boston bean pot, for the soup; cas-
serole dish. for the meat and pota-
toes; shallow dish, for escalloped
tomatoes or vegetables Of choice, and
either publish dish or custard cups
for dessert.
The dinner is for n family OF six
and recipes are on that basis. The
menu follows:
Beef steak en- casserole with
Onions and small potatoes
Escalloped tomatoes
Canned corn pudding
Salad Of choice
Princess pudding
Coffee
Green Spit Pea Soup.
cups split peas.
2 tablespoons finely cut onions.
tablespoons butter and table
spoon flour.
l tablespoon salt and Is teaspoon
paprika.
l tablespoon finely chopped parsley.
teaspoon dried thyme,
teaspoon dried celery leaves.
cup milk.
The peas are washed and put In Dos
ton bean pot the evening before with
six cups cold water. Next day, III
for evening dinncr) put the bean pot
in oven at IL o'clock, do not dram.
put the onion in at once and put on
the lid and forget the pot until 3
o'clock. Remove cover and adj as
much water to the peas as has boiled
away: stir with wooden spoon, cover
and return to oven until o'clock.
then add all seasoning and the flour
and butter 1.-THE butter is melted and
to it add the -four and mix until
smooth); stir all well together, cover
and return to oven; at $40 o'clock,
add tho milk, mix well and serve N
warm soup plates. This makes thick
nourishing and very tasty soup.
arc cooketi in another cass. ole ly
themselves Every houscncA HAT
Can affoid it should have numl or
Ct these valuable dishes. ~
Beeisteak en- Casserole.
A two Ecund top Of ru':,d steak
makes thick steak and is prepared
as follows: Lay it on meat board and
pound with edge of wooden potato
masher. This is best II scared very
rapidly on both sides in iron pan. Then
put In casserole with one teaspoon
of salt and little pepper, cover and
place in oven thirty minutes; add one
cup boiling water, cover for ten min
utes. then add one tablespoon OF -four
mixed with little cold water; the
heat Of the casserole will cook the
-four. This is the steak without veg
etables. II sirloln or rum steak is
used, 1t only takes half the time &c
cook.
Escallopcd Tomatoes.
can tomatoes.
2 cups diced bread.
! tablespoon butter.
l tablespoon sugar.
! teaspoon salt and little pepper
Take shallow earthen dish, brush
bottom with butter. cover with hall
the diced bread. half tho tomatoes
Deefsteak with Potatoes and Onions
Two pounds Of top or round, quar-,
small onions. Ia peck small rota
toes. The steak is best II searet
| 1yicL1y In vary hot IRON n,, u,a.h