Evening star., 1924-10-17
Cooking for Two.
Chicken en- Casserole.

It does seem at times that an un-
due amount of culinary equipment
is required to furnish food for two
people. Here is where wise econ
omy may well be exercised, and this
includes economy 'of effort. of kitche n
space and OF time as well as of
money.
In the larger cities OF today there
is very marked tendency for young
married folks to begin housekeeping
in a two-rooms-b ba tn h-and-kitchenette
apartment. The kitchenette part is
very often just an electric grill,
whose capabilities for light meal
are sufficient. but which makes the
cooking of a really we'll selected and
carefully thought out dinner a matter
Of much ingenuity.
Where a gas range is available the
problem assumes lesser proportions,
or there is always broiler and an
oven to even the most lilliputian
range, and so the possibilities of
good eats"-to use slang but
highly expressive phrase-are in
creased manifold.
No matter which you have. those
triangular saucepans-they come in
sets Of three, and so afford oppor-
at one time on a single gas flame or
electric stove-will prove a great as
sistance
The housekeeper of today recog-
nfzes that there are many times
when the cheapest is the best: that
an inexpensive saucepan or bowl or
pan will serve her needs fully as
we'll as the more expensive, and that
its possible replacement is then a
matter of very small expenditure In
deed.
Have you ever seen or used the
French casserole? The article that
we term a casserole in this country
will not do at all for cooking that is
conducted after the French plan.
The American casserole is Of too
dense composition, too slow to heat,
takes a too high degree of heat and
holds it all too long. Its French rela-
tive, an elder relation, is Of about
the same class as the familiar red
flower pot, with a brown glass on
tho inside. Being of very porous ma
teriaL it heats quickly, does not be-
come too hot at any time. and allows
Of tho long, slow cooking at gentle
heat that the French so wisely advo-
cate for most dishes.
This French casserole is mostly
imported. although in the Eastern
States one can occasionally get some
thing that approximates it closely of
domesic make. Low and squat, with
round handle projecting at right
angles and with fianged cover. it
is ideal for both cooking and serving.
One can get them as small as one
pint capacity and from this they run
up to three and four quart sizes.
Chicken casseroles is a standard
dish in all of the expensive hotel
restaurants and is reported to be one
of the most popular as we'll. Cook
ing after the French fashion, a soup
bowl of three to four pounds will
serve beautifully. Wash, draw and
Joint the fowl, singeing the pin
feathers, pulling and wiping carefully
with a clean towel. Cut in small
pieces. While doing this place the
casserole over the simmerer, turned
low, and brown a small onion slightly
in either beef dripping or bacon fat.
II you have the latter, all right; if
not, slice or two of bacon diced will
do. Do not let the onion burn, but
remove when we'll Drowned. Dredge
the chicken lightly with flour. and
turn often. BY this time the fat
should be bubbling briskly and the
outer skin Of the chicken should
brown in about ten minutes. When
it is well Drowned, add a cup OF
boiling soup stock. well clear Cor a
bouillon cube dissolved in boiling
water). three or four little white
pearl onions, two tablespoons of car
rots finely diced. a couple of coarse
outer leaves Vt lettuce torn into
shreds,' a cup ef green peas (fresh
or canned), stalk of celery, or the
leafy tops will do as well. and a
couple of potatoes cut small.
When the boil is established,
seal on the cover with a dough made
Of -four and. water. this to- prevent
steam escaping, place on the SIM
merer turned very low, or in the
oven, or on top of the electric grill
at lowest heat and cook for at least
two hours. Wrap a clean napkin
around he casserole, place on a large
plate, or platter. and serve from the
casserole at table.
You will note that there is a mini
mum of utensils employed in cas-
serole cooking and the fact the cas-
serole itself can be used for serving
at table not only does away with
''dishfng up" but keeps the food
hotter and more savory while serv-
ing.
F In chicken en- casserole no salt is
used in cooking, all seasoning being
added to taste at table.
Copyright, 1921
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