Perth Amboy evening news., 1923-11-03
How To Prepare
Casserole Dishes
By Sister Mary

Do you realize and make use of
the economy and convenience of
your c%asseroles and baking dishes?
In choosing a casserole be sur
that the cover fits tightly and has
a large enough knob on top to en-
able you to get 8 firm hold without
danger of burns.
For everyday use I like the casse-
role made of a vitrified product with
a dueky, chubby handle on one side
of the dish and a substantial knob
on the cover. These are light to
handle and as easy TO wash as glass
and much less expensive. They are
attractive in their plain. sturdy fash
ion and add to the nominees of the
dinner table.
A reasonable noun of thought
should be used in the handling Of
casseroles. They should not be sub
jected to too great and sudden
changes of temperature. For In
stance, when removing a casserole
from the oven it's hardly advisable
to put it in a cold sink to cool. Nor
should 1t be placed directly over a.
gas flame to quickly melt fat or
butter.
There is nothing new about cas-
serole cookery, but the variety of
foods that car be cooked this way
grows all the time with experiment.
The old-fashioned bean pot is moth
ing more nor less than a form of
casserole.
The joy of having a vegetable in
its or a meat in its gravy all
ready to serve means so much at the
last minute of taking up when
preparing a meal that this simple
expedient is we'll worth while.
If you would serve creamed onions
with your roast, cook them in a glass
casserole hat goes straight from the
oven to the table.
Onions en- Casserole
Sixteen small silver-skinned on
ions, 2 tablespoons butter, 2 table,
spoons flour, u teaspoon salt, III
cups milk, Is teaspoon pepper.
Peel onions under cold water.
Drop in boiling water and boil is
minutes. Drain and put in a we'll
buttered casserole. Melt butter, stir
in flour, slowly add milk, stirring
constantly, season with salt and pep
per and cook until thick and smooth.
Pour over onions, cover and bake 80
W ~ iiAilolC All q iliOutt dlc ONtls
You will like this dish better than
the creamed onions cooked over the
fire and you will like serving them
without making the sauce at the last
minute.
Round Steak en- Casserole
Trim steak and cut in pieces for
serving. Roll in flour seasoned with
salt and pepper. Fry brown in hot
fat, first on one side and then on the
other. Remove to casserole. Make
a brown gravy in the pan in which
the steak was Drowned. Pour gravy
over meat and cook in a moderate
wen for as minutes.
To make a brown gravy-Add one
tablespoon -four to one tablespoon
fat. Stir and cook until flour browns.
Then slowly add one cup water, stir
ring constantly and cook until thick
and smooth. If more gravy is needed
Increase the amount of ingredients
prop%ortionally.
Ham en- Casserole
-Four potatoes, 2 onions, slice ham
cut Ia inches thick, ginger, mus
tard, pepper.
Pare potatoes and slice very thin.
Put in casserole. There should be
enough potato to more than half fill
the dish. Sprinkle lightly with salt
and pepper. Add onions peeled and
cut in very thin slices. Season with
pepper. Let ham stand in water for
an hour. Drain and put on onions.
Sprinkle with a tiny pinch of ginger
and mustard. Cover and bake one
and one-half hours in a moderate
oven.
Poor Mans Pudding Is an old
time dish that was cooked in the
oven.
Poor Mans Pudding
Four cups milk, II cup rice. u
teaspoon salt, l cup sugar, 1 table
spoon butter.
Put cold ingredients into a but
tered casserole and put into the
oven. Stir often while the rice is
swelling. When mixture reaches
boiling point reduce the heat and
cook slowly for two hours. The pud-
ding should be smooth and creamy
when done and should be removed
Immediately from the oven as too
long cooking will make 1t watery.
Serve warm or cold with sugar and
cream.
Copyright, 1928, NEA Service. Inc
ing will he followed with the ~seryinr