Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-08-01

and two cups OF corns. cut from the
cob. Now ada two tablespoons of
-four and toss the beans and corn to
thoroughly coat with the -four. then
one cup Of water.
One-half cup Of milk.
Place the lid on the casserole and
bake In = slow oven for nifty minutes.
Season with salt and pepper and one
tablespoon of butter Send TO the table
in the casserole dish.
Stuffed Tomato Bnked En- Casserole.
Cut slice from the tomatoes and
with teaspoon scoop out the centers
Fill tho tomatoes with cold cooked
succotash and place in the casserole
adding one-half cup OF cold water
SPRINKLE bread crumbs on top Of the
then add strip Of bacon and cook un,il
the bacon browns then serve
Hash En- Casserole.
Place in bowl
One cup OF cold meat diced
NO cups OF potatoes, diced,
ono carrot. diced,
Three quarters cup of nrely choDped
onions,
one green pepper. chopped finc.
one teaspoon OF salt
one half teaspoon Of pepper
one cup OF boiling water
Cover the casserole dish and bake
forty minutes IN a hot oven
me casserole is an Ideal method Of
cooking fresh fruits.
Blackberries En- Casserole.
Wash and look over carefully one
no1 OF berries Place IN casserole
dish and add
one half cup OF white corn strip,
one half cup OF brown sugar.
Pinch OF cinnamon.
Cover closely and bake for thirty
minutes. -
Ca""erole of Peaches. Marlynton style.
cut free-stone peaches in half and
peel. then remove the stones. Place
In casserole dish, filling Tho dish
full. then add
One cup of brown sugar.
Che-haif cup OF white corn s!rup.
OOne-Gunrter teaspoon Of nutmeg,
one haf cup q: seeded raising
juice OF one half lemon
Bake in n SLOW oven FOR ,bir,y
minute. and then cool and oil. ,hs
casserole nigh with fruit whip.
Apple slump.
I'M, Ior e,,e small summer apples and cut
a layer in a casserole dish and sn-in.
~: WIN brown sugar and dust lightly
" ,Ginnamon. Repeat until the dish
iu!! ana then add one-half Gun of
s STUD. Cover the casserole dish and
n.he IN moderate oven twenty min
u ute, Now remove the lid Of the dish
pastry. rolled out ne-half inch thick
hTusninE the TOP, with milk Return
70 me oven and bake the crust. Cool
ana th"n serve from. the dish with a
spooninl nt marshmailow whip or with
thin cuetard sauce.
Hrnised CabbnEe en- Cnsnerole.
select e medium sized head o! cab
bage and chop fine. Wash thoroughly
now drain well and dust cabbage with
three tablespoons OF -four and season
with salt and pepper. Toss the cab
hase we'll 10 thoroughly mix and then
place In tho casserole and bake IN a
moderate oven thirtyhve minutes.
Try Beet en- CasseroIe.
Cook the beets until tender and then
cool and remove the skins ard cut into
the casserole and season with salt and
Two tablespoons of nnely chopped
onions
one tablespoon of nneiy chopped
green pepper
Repeat until the dish is full and then
prepare sauce as follows:
One-halr cup OF vinegar.
Three-Guarters cup Of water.
Three tablespoons OF cornstarch.
Dissolve the starch in the wafer and
vinegar and bring all to the boil. Add
three slices OF bacon cut IN dice and
brown, adding the bacon fat as well
Pour over the beets IN the casserole
dish and bake in r. moderate oven for
twenty-five minutes. Serve from the
dish.