75 78 63 64 84 86 82 78 85 65 74 86 50 51 67 Casserole Cookery. THIS branch of cookery is frequently called casserole cookery, but “ cooking in stone or earthenware ” would be more correct. Although very an- cient, this class of cookery is becoming exceedingly popular at the present time. Kitchen pottery fills an important mission in the present day cuisine, for cooking performed in an earthenware fireproof pot has many advantages over that performed in a metal pot. A kitchen equipped with fireproof casseroles in plenitude for the various kinds of its capable service may be truly described as having an odour of purity and a fascination with a sense of cleanliness. Earthenware fireproof pots were un- questionably the first used for cooking purposes, and all that the substitution of other materials could offer in their stead, through invention and dis- covery, such as copper, brass, iron, steel, nickel, tin, aluminium and even silver, which compete with them in adornment and service, have failed to' depreciate the earthen pots, or casseroles as they are more commonly known, from use, or de- grade their usefulness in any remarkable degree. The homeliest form, or shall I call it the most wholesome form, of cooking very many articles of food is that done in the earthen jar, pot or baking dish. The cause of this is not far to seek. Besides being unsurpassable for many purposes, earthen- ware fireproof casseroles are light and clean to use, they Impart no disagreeable flavour to the most delicate of viands, they are handy to use, the actual cooking is effected slowly and more evenly, 4t Casserole Cookery 46 consequently less fuel is used in cooking. They are not so liable to burn food in cooking. They do not tarnish, rust, or stain, and do not, therefore, affect the contents cooked in them. Besides being handy and ever ready for use, earthenware fireproof casse- roles, baking or braising pans and dishes are in- expensive to buy, and if proper care is bestowed they may last as long as metal pans. Food cooked in earthenware or stoneware casse- roles is usually served up in the pots or pans in which it is cooked ; this is convenient as well as economical. All that is needed is to place the cooking pot or pan on a dish and send it to the dining-room, thus ensuring it being served hot — which is another point in favour of casserole cookery. This ware is also ornamental, and it is used in the very best establishments, where it is decidedly fashionable as a means of cooking and serving food. There are various kinds of these fireproof casse- soles, etc., in use. Those made in brown earthen- ware are considered the best, others are white or yellow inside and brown or green outside ; the white china gratin dishes, souf!16 cases and rama- kins come under the same heading.

AI-modernized reading of the original text

Casserole Cookery. THIS branch of cookery is frequently called casserole cookery, but “ cooking in stone or earthenware ” would be more correct. Although very ancient, this class of cookery is becoming exceedingly popular at the present time. Kitchen pottery fills an important mission in the present day cuisine, for cooking performed in an earthenware fireproof pot has many advantages over that performed in a metal pot. A kitchen equipped with fireproof casseroles in plenitude for the various kinds of its capable service may be truly described as having an odour of purity and a fascination with a sense of cleanliness. Earthenware fireproof pots were unquestionably the first used for cooking purposes, and all that the substitution of other materials could offer in their stead, through invention and discovery, such as copper, brass, iron, steel, nickel, tin, aluminium and even silver, which compete with them in adornment and service, have failed to depreciate the earthen pots, or casseroles as they are more commonly known, from use, or degrade their usefulness in any remarkable degree. The homeliest form, or shall I call it the most wholesome form, of cooking very many articles of food is that done in the earthen jar, pot or baking dish. The cause of this is not far to seek. Besides being unsurpassable for many purposes, earthenware fireproof casseroles are light and clean to use, they Impart no disagreeable flavour to the most delicate of viands, they are handy to use, the actual cooking is effected slowly and more evenly, 4t Casserole Cookery consequently less fuel is used in cooking. They are not so liable to burn food in cooking. They do not tarnish, rust, or stain, and do not, therefore, affect the contents cooked in them. Besides being handy and ever ready for use, earthenware fireproof casseroles, baking or braising pans and dishes are inexpensive to buy, and if proper care is bestowed they may last as long as metal pans. Food cooked in earthenware or stoneware casseroles is usually served up in the pots or pans in which it is cooked ; this is convenient as well as economical. All that is needed is to place the cooking pot or pan on a dish and send it to the dining-room, thus ensuring it being served hot — which is another point in favour of casserole cookery. This ware is also ornamental, and it is used in the very best establishments, where it is decidedly fashionable as a means of cooking and serving food. There are various kinds of these fireproof cassesoles, etc., in use. Those made in brown earthenware are considered the best, others are white or yellow inside and brown or green outside ; the white china gratin dishes, soufflé cases and ramakins come under the same heading.

Chafing dish and casserole cookery