Evening star., 1933-05-12
Casseroles and Ramekins
Food Cooked in Them May Be Produced With
- Saving of Time-Good Seasoning
Is Required.
Is Required.

ssrole At hand whenever you wish II
prepare one, for you will be ready te
perform the magic rites OF creating
flavor.
Vary casserole seasonings and combi-
nations according to the meat you use
With beef use rather strong davors-a
sauce. rich and brown, with tomato
tuice and vegetables. such as carrots
and turnips. Veal birds, with theil
stufhng well favored with celery. should
be cooked In Z brown sauce with nc
vegetables, but add some olives, which
give q distinctive touch. To lamb cas-
serole add green peas and potatoes
since their delicate fiavors do not mask
that Of the meat.
Since meat and its sauce are usually
rich, serve green salad with q cas-
serole dish. It may be hearts of let
tuce with a well seasoned French dress
ing or Z mixture of two or more greens
such as watercress and chicory. Add q
vegetable II the casserole does not pro-
vide two q more. . simple dessert and
coffee.
Special Dishes.
A casserole Is perfect for cooking
all kinds. scalloped fish. baked and
scalloped vegetables, cheese souffles,
macaroni and spaghetti. au sratin
dishes. Spanish rice, fruit Bettys,
puddings and custards.
Casserole Of Pork Apples.-Core five
medium sized tart apples. cut q slice
from the top Of each one and scoop out
enough of the interior to make about
three-fourths cupful of chopped apple.
Mix this with two cupfuls of cooked
pork cut into small pieces, half a tea
spoonful Of salt and q little pepper.
Fill the apples with this mixture, dot
each one With shortening and place in
= casserole S12 inches in diameter and
inches deep. Add one-fourth cupful
OF water Cover tightly and bake in a
moderate oven for 80 minutes. or until
the apples are cooked, but not too soft
to lose their shape. Baked Spanish
onions and green salad are good ac-
compartments for these.
Corn and Clipped Beef.-Chop half
. pound Of dried beef fine. Add one
can OF corn, one cupful Of milk and
pinch of pepper. Pour into a creased
casserole. Cover with one cupful of
crumbs mixed with two tablespoonfuls
Of melted butter. Bake in a medium
oven for 80 minutes.
Chicken in Casserole Order a five
III.
Dredge with seasoned -four and Saute
in two tablespoonfuls Of fat with half
q cupful Of cleaned, sliced mushrooms
until we'll Drowned. Place IN a cas-
seroae. Surround with six small onions,
two carrots. sliced; three stalks Of Gel
cry cut into one-inch pieces and two
cupfuls of canned tomatoes. Bake
covered for two hours in a medium
oven. Remove the cover the last nalf
hour for browning.
Apple Crisp.-Wash, quarter, core
and pare eight tart apples. Put into
. creased casserole and pour over the
apples half q cupful Of water mixed
with one teaSpoonful Of cinnamon. Mix
one cupful Of sugar with three-fourths
cupful Of flour and work In seven
tablespoonfuls Of butter until crumbly.
Spread over the apple mixture and bake
uncovered IN . hot oven for about 30
minutes.
Baked In Ramekins.
These shallow baking dishes hold
about q quarter of cupful Any
buttered crumbs and baked until brown
IN . ramekin. Individual steamed
puddings may be prepared BY placing
the molds in . covered roaster OF boil
ing water in the oven and baking at
medium heat. II there are many molds
two layers can be fitted In the roaster
BY placing wire rack or perforted
divider between. About an hour Is re-
qufred for steaming this number. Food
cooked in ramekins is especially good
for a convalescent's tray or to brighten
up the family breakfast with baked
eggs. Cooking for children is simpli-
fled by baking and serving variations
of the menu in individual dishes
Bean pots are handy for cooking
many foods that are cooked in cas-
seroles, especially squad. or fowl cooked
with vegetables, baked fruits and deep
dish puddings. When meat Is cooking
in the oven, soup or chowder can be