Evening star., 1933-05-12

- ASSEROLE cookery will save
you time and trouble. for 1t can
be put into the oven or the
~ fireless cooker and be forgotten
while you spend the afternoon
doing something else. There are also
many ways to practice cooking econo-
mics through the use Of q casserole. BY
placing an entire meal In the oven At
one time, fuel Is saved. Meats, veg
etables and fruits, cooked in covered
dishes In the oven, need very little
water and none Of the nouriShng
Juices are wasted. Odds and ends lett
over In the refrigerator may be made
into delicious combinations in cas-
serole-such as carrots, peas and rice;
corn and tomatoes, or lamb ana caper
sauce.
Many casserole dishes may be pre-
pared in the morning and kept IN the
refrigerator until time to put in the
oven. There Is no better way OF cook
Ing the inexpensive chuck of beef or
shoulder of lamb, or making roasting
chicken so good that no one will long
for a broiler The actual preparation OF
the meat and vegetables does not take
long, and once in the oven. covered,
it needs very little attention. A cas-.
serole Of chicken. or sweetbreAd and
mushrooms with savory sauce, may
be prepared early.
Vegetables in Casserole.
In a casserole, vegetables are cooked
In the steam Of their own Juices, ana
the best of the original flavors are thus
preserved. Slow baking also causes the
vegetables to absorb the seasonings or
sauces, which add 50 much to the gen
eral savoriness. A casserole OF veget-
ables made with meat stock or little
leftover meat makes q delicious main
6ish to serve at luncheon or supper.
Canned vegetables. cooked In q casse-
role. solve the problem Of the between
season lag. They provide the necessary
uourishment, including Vtamins.
String Beans au Gratin.-Wash one
pound Of green beans, string and shred.
Arrange one-third of the beans In q
creased casserole. Sprinkle with salt
and pepper and one-fourth cup1ul OF
grated cheese. Continue using the
other two-thirds of beans with one
fourth cupful Of grated cheese on each
layer. Pour one cupful OF top MIX
, into one side of the dish. Bake IN .
medium oven for IS minutes.
Eggplant in Casserole.-Pare me-
dium-sized eggplant and cut it into one
inch squares. Cook in boiling water
until soft. Drain. Add two table
gpoonfuls of melted butter, half q cup
fll OF bread crumbs, one cupful OF
ground ham, one well-beaten egg ana
one-eighth teaspoonful Of pepper. Put
into a creased casserole. Cover with
half cupful of bread crumbs. Bake
in a medium oven for 20 minutes.
Vegetable Combination. half
cupful of cooked green peas through
sieve, cut up into small pieces enough
green string beans to make half cup
full, then combine with half . cupful
Of chopped, boiled carrots. Add half
q cupful Of milk. one egg slightly
beaten, one cupful Of soft bread crumbs,
half q teaspoonful each of salt and
paprika. and little pepper. Turn the
mixture into a creased baking dish and
bake in q moderate oven until the mix
ture is firm.
Green Peppers in Casserole.
six green peppers for five minutes, then
cut off the steam ends and remove the
seeds. Melt two tablespoonfuls of but
ter in q frying pan, and add one finely
chopped onion and cook until a golden
brown. Then stir in three tablespoon
fuls of fine bread crumbs and season
With salt, pepper and catsup. Drain
the peppers, place them in a deep cas-
serole, and fill with the mixture. Into
each pepper break an egg. cover with
more OF the prepared crQmDS, ana o4ke
for ten minutes. Serve with . cheese
sauce.
Seasoning Important.
Good seasoning, SO essential in cas-
serole cookery, is a matter of planning
rather than of expense Keep in your
refrigerator a covered dish where you
can put tops Of celery, a bit of green
pepper, few sprigs of parsley, perhaps
half an onion, and few chives if they
are in the market. Have in your spice
cupboard bay leaves, black pepper, table
sauce, and Glove of garlic, and you
will have the beginning of good cas-