Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-08-01
FOOD EN- CASSEROLE
PROVES DELIGHTFUL
One Who Desires to Add Attractveness to Meals Should
Try This Wholesome and Hospitable Way of
STRENGTHENING Left-Overs Inviting.

Copyright. 1919. by Mrs NJ. A. wilson)
me housewife who desires TO add TO
TX serving the various summer vege-
tables en- casserole. There Is air
OF wholesomeness and hospitality
about the food prepared In these
dishes that makes for a dainty and
attractive appearance. And to the
,hriiiy women they should be the
ing meals at low cost.
This process of cooking can be made
an attractive feature Of the menu. and
either the individual or large casse-
roles may be used. Lcft-overs that
would not make good appearance in
any other way can be utilized for this
Many styles OF these dishes are dis
nr!ayed In the house furnishing stores
the ones made OF glazed carthenware
follow very closely. and then come the
pain Old fashioned ones OF jus, plain
earthenware. All may be sent 10 the
table with their contents undisturbed.
piping hot and ready 20 serve.
EnrniIoprd Potatoes.
Wash and scrape ten new potatoes
and then slice very thin. Add
one grated onion,
SIX tablespoons OF -four,
one teaspoon Of salt.
Tne. nall teaspoon Of PEPPER
seasoning TO thoroughly coat. then turn
INTO casserole dish. patt!nc the top
smooth. Pour over It one cup OF milk
and do; with three slices Of bacon,
chopped nne. Bake in ,nodera; e
oven thirty minutes.
Sweet Potatoes GInzed En- Casserole.
Remove the skins from six medium
sized cold boiled potatoes and then
mash and season with pepper and salt
ana place IN casserole dish Spr!n-
kle the top thickly with three quarter
cup OF brown sugar and dust lightly
With nutmeg Dot with bits OF butter
and bake IN a hot oven twenty-five
minutes.
Au Grntin OF Vegetables.
Cut sufficient amount of salt pork
into dice TO measure one cup. Place
IN a mixing bowl and then add:
one cup o. corn. cut from cob.
Two cups o. sweet potatoes. diced.
beans
one cup OF stewed tomatoes.
Two onions, chopped inc.
One green pepper. chopper me.
one and on.-half teaspoons Of salt
oce-halt teaspoon Of pepper.
One-quarter teaspoon Of thyme.
MIX thoroughly and then turn into
w,eIl-grcased casserole dish. Pour over
ell one cup o, very thick cream sauce.
Cover the top With fine breadcrumbs
and ono tablespoon Of grated cheese.
Place in a moderate oven and bake for
vegetable course IN the following din
ncr menu:
Radishcs Watercrcss
Rroleh Rumn Steak
An Grat'n OF Vegetables
Cucumber Salad
Sponge Cake s;cwed Fruit
Shin Be~f En- CasscroIe
Have the butcher Gu; piece OF shin
Win the bone IN II. weighing about
two and one half pounds and also a
email piece OF suet Wipe with z
damp cloth and pat IN plenty Of -four
and brown quickly in a frying pan,
containing the tried on: sue;. Gu; into
small pieces 10 proven. burning. When
nicely Drowned lift the meat Into cas-
scrole dish and add two tablesroons
OF -four 20 the fat left IN the frying
pan. Brown nicely. Then add one
ana one-quar,er cups OF water and
stir well TO prevent Jumping. Br!n e
10 the boiling point and then season
and pour over the meat. Now ada
Six incd.un-sizci potatoes.
Four medium sized onions.
Three tablespoons OF ancly chopped
parsley.
cover closely and place in mod :
crate oven FOR two and o7e-haf hours.
or cook IN the hreless cooker and
,h4n llN 20 a casserole dish and bake
FOR THIRTY minutes. II you are baking
hread etc. start tho casserole the
first thing and Il will he very nearly
ready when you are finished.
succotnsh En- Casserole.
Place In the casserole dish one and
one-hals cups OF shelled lima beans