New Britain herald., 1923-11-03
SISTER MdNS NlN4ElN ((llB|k
 By SISTER MARY.
C.ASSEROLES
By SISTER MARY

ttD goh l'dibsf anu illdh- usF VI hiif economy and convenience of your casseroles and baking dishes?
 In choosing q casserole be sure that the cover fits tightly and has large enough knob on top to enable you to get firm hold without danger of burns.
 For everyday use l like the casse- role made of d vitrified product with lucky 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 at- tractive in their plain, sturdy fashion and add to the hominess of the din- ncr table.
 A reasonable amount of thought should be used in the handling of casseroles. They should not be sub iected to too great and sudden changes Of temperature. For instance, when removing a casserole from the oven it's hardly advisable to put ii in 2 cold sink to cool Nor should it be placed directly over gas flame to quickly melt fat or butter.
 There is nothing new about cas- serole cookery, but the variety Of foods that can be cooked This way grows all the time with experiment, The old-fashioned bean pot is noth- ing more nor less than form of cas- serole.
 The joy Of having a vegetable in its sauce Of meat in it's gravy all ready 10 serve means SD much at the last minute Of taking up" when preparing a meal that this simple ex- pcdient is well worth while.
 If you would serve creamed onions with you toast, cook them in 8 glass casserole that goes straight from the oven to the table.
 Onions en Casserole
 Sixteen small silver skinned onions, tablespoons butter. tablespoons four, F teaspoon salt, F cups milk, l-S teaspoon pepper.
 Peel onions under cold water. Drop in boiling water and boil ij minutes. Drain and put in a well-buttered cas- serole. Melt butter, stir in flour, slowly add milk, stirring constantly. N'af'Ai NiAfl ouAA hllb R'PPfA anu NV'h until thick and smooth. Pour over onions. cover and bake 30 to A min utes in a moderate oven.
 You will like this dish better than the creamed onions cooked over the fire and you will like serving them without making tho sauce at the last minute.
 Rotnd steak en Iasserole
 Trim steak and cut in pieces for serving. Roll in -four 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 moderate oven for i5 minucts
 To make brown Erayy--add one tablespoon -four to ono tablespoon fat. Stir and cook until -four browns Then slowly add onc cup water stir ring constantly and cook until thick and smooth. If more gravy Is needed increase tho amount Of ingredients proportionally.
 Ham cn Casserole
 Four potaipcs. . onions, slice nam cut F inches thick ginger, mustard, i pepper.
 Pare potatoes and slice very thin. . Put in casserole. There should be enough potato 10 mgrc than half hll the dish. Sprinkle Tightly with salt ! and pepper. Add onions peeled and 1 cut in very thin slices. Season with 1 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 ono-half hours in moderate oven.
 Poor Mans Pudding" is an old- time dish that vas cooked in the oven.
 Poor Mans Pudding
 Four cups milk, r cup rice. F teaspoon salt. cup sugar. table spoon butter.
 Put cold ingredients into buttercd casserole and put into ths oven. Stir oftCn while the rice is swelling When mixture reaches thc boiling point rc- iuce the heat and cook slowly for two hours. The pudding should bf smooth and creamy when done and should be immediately from the oven IS too long cooking wil make it wa- -cry Serve warm or cold with sugar and cream. II Copyright t92a. NEA Service. Incl i