Evening star., 1934-03-02

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meals have to be hurriedly prepared.
Soy beans, split peas and navy beans
are excellent cooked in a pressure
cooker. They should be prepared in
the proportion of one cupful Of beans
to four cupfuls OF water.
Canning In . pressure cooker Is par
ticularly advised for meats and vege-
tables, as the higher temperature made
possible by steam under pressure u
more effective in destroying micro
organisms than Is the temperature
of boiling water. Products canned by
this method need only one short period
OF sterilization. which recommends the
method for a saving Of time and fuel
as well as for 4 possible saving Of the
product.
Casserole Dishes.
There are many good reasons for
cooking and serving in casseroles, but
right now there Is an absolutely un-
answerable one-a casserole, skillfully
used. will keep any family from
realizing how very. very little money
is being spent for food. Leftovers.
tough cuts Of meat. meat substitutes
and sale specials" can look and taste
positively delicious in a casserole.
A casserole food may be cooking
while you are using the oven for
other purposes. such as baking pies
or cookies. If the oven must be kept
very hot for other things, set the cas-
serole in a pan of water so that the
food will not cook at too high a tenn
perature. In addition to all kinds Of
dishes that can be cooked in a cas-
serole, the same utensil is perfect for
cooking chicken or meat pies, one
dish meals, scalloped fish. baked and
scalloped vegetables, cheese soufiles,
macaroni and spaghetti. AL gratin
dishes, Spanish rice. fruit Bettys.
puddings and custards.
Innumerable ways to effect cooking
economies can be practiced through
the Use of q casserole. BY placing an
entire meal in the oven at one time
fuel Is saved. Meats. vegetables and
fruits cooked in covered dishes in the
oven need very little water and none
of the nourishing juices are wasted.
Vegetables in covered casseroles are
somewhat more satisfactory when
baked at q higher temperature for a
shorter period of time than when
baked at . lower temperature.
Great Variety.
A striking array Of casseroles greets
todays shopper-some modern, some
quaint-and there are many gay COL
ors in designs and decorations. There
are clear glass ones from America,
brown pottery casseroles from France,
green and white porcelain ones from
Sweden. huted casseroles from Eng
land and sets Of decorated gray cas-
seroles from Japan. There Is a great
variety in sizes.
The material Of which caSseroles
are made should be suitable for table
service as we'll as for baking. Oven
proof glass. china and earthenware
are used most often, although en-
amelware, which may be set inside q
serving container, is also satisfactory.
and aluminium casseroles are now de-
signed for table use. The transpar-
ency Of oven-glass dishes makes 1t
easy to achieve good results. because
you can watch the progress of the
baking.
Certain combination dishes come in
either china or oven glass with
chrome-plated frames. Remember
that the cover of a casserole should
fit well into the dish. so that it is
practically alright. Keep the cas-
serole covered If the food Is to be
cooked, not just heated, until about
the last hour Of baking, then remove
for browning. In addition to cas-
seroles, there are handled bake dishes.
bean pots, ramekins and soufne and
signs.
Ramekins.
Little ramekins add festive air to
the table. The various sizes and
shapes contribute to the convenience
and fun Of oven cooking. These shall
low baking dishes hold about q quar-
ter Of a cupful. Any creamed mix
ture may be covered with buttered
crumbs and baked until brown in a
ramekin. Individual steamed pud-
dings may be prepared by placing the
molds in q covered roaster Of boiling
water in the oven and baking at me-
dium heat.
The f1uted china ramekin looks so
fragile you wouldn't guess that it can
Withstand q successful oven voyage,
but that Is just its purpose. Such q
dish is especially good for q conva-
lescent's tray, or to brighten up the
family breakfast with baked eggs
Cooking for children is simplified by
baking and serving variations OF the
family menu in individual dishes.
Precautions-Ovenw is intended
for oven use, not for cooking on top
of the range or next to q flame.
Handle all casseroles with a dry
cloth while the dish is hot. They
should not be subjected to sudden
changes Of temperature. Avoid pour
ing cold water into q hot dish or
placing a hot dish on a wet table top
or in water.
Cleaning.-Should foods stick, fill
the casserole with warm water and .
dash OF washing powder and soak.
OF course, all oven utensils should be
to bake. This minimizes sticking and
discoloration.
Casserole Recipes.
II you enjoy the brown cruSty top
Of macaroni and cheese or an au gratin
vegetable, q shallow casserole Is pref
erable because Of its large browning
surface. The food heats In q short
time and permits the use of a quick
oven.
Stuffed Vegetables-Tomato green
peppers, onions, eggplant, cucumbers
and cabbage may be stuffed with
bread crumbs. chopped meat, rice or
macaroni and cheese and cooked In q
casserole.
Casserole of Pork Chops.-Slice five
sweet potatoes crosswise. place q lay
er in q creased baking dish and
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