Good Housekeeping summer cookery book

ceptable to those responsible for catering in a doctor’s use where the meal times must of necessity be some- _ hat irregular. An additional advantage is the neat- ss and presentability of its appearance, which per- ts its use in the dining-room should conditions require There are many other special devices for casserole oking, such as the old-fashioned haybox and the wer adaptation of this principle in the fuelless cooker. Hot food placed in boxes padded with straw (full direc- ms for the making of which can be had on application o Good: Housekeeping Institute) will retain its heat for a considerable length of time. Fuelless cookers ac- mplish the same end with greater efficiency, the food ‘etaining more heat over a longer period, but at a eater initial cost. Whereas, however, hayboxes can ly be used for stewing, baking and boiling can be tisfactorily accomplished in a vacuum cooker by plac- ‘ing food between one or two heated stone discs. As ‘food can be left unattended for a long period in these kers they are invaluable to people who work during he day, or for other reasons have little time to attend ‘0 the cooking of their meals. nother possible and economical source of heat for king in casseroles is on top of independent boilers, heat from these frequently being sufficient to kee he contents at simmering temperature. | _ Great care, however, should be exercised in applying heat to the bottom of a casserole, for unless all moisture moved and the heat applied is gradual and not too mse it is liable to crack. ‘These precautions are ially important when the casserole is placed over “direct heat, such as a gas ring, and in addition it is usually advisable to protect the casserole by a piece of bestos. Users of fireproof glass ovenware should ise that the manufacturers guarantee them only for n cooking, and therefore their guarantee does not ly if they are used either over a raw flame or on a SUMMER COOKERY BOOK Casseroles vary considerably in their powers of with- standing direct heat, and it is frequently the cheaper types which are least affected. This would apparently lead one to conclude that these are the best to buy. Unfortunately, however, owing to lack of government restrictions, soluble lead ‘compounds are sometimes con- tained in the glaze. Though the quantities of these substances which are freed in one cooking process are negligible, it is not desirable that a cooking utensil containing them should be frequently used. In some Continental countries no glazed article may be sold which shows evidence of containing lead when treated for 4 hour with 4 per cent. solution of acetic acid. No lead is used in the manufacture of glass cookery ware, which is entirely unaffected by any food sub- stances, even those of an acid nature. The better makes of fireproof pottery are also practically free from soluble lead compounds. Where a roux, white sauce or similar preliminary frying or boiling is to be carried out—as in the following recipes—it is. usually advisable to do this in a metal saucepan, unless it is definitely known that the casserole will withstand the direct heat of the flame. SPRING CASSEROLE 2 lb. loin of lamb chops 1 bundle of leeks 1 bundle of asparagus 14 oz. flour 4 lb. rashers of streaky 2 oz. dripping bacon 3 pint stock 14 teaspoonfuls kikkoman pepper sauce Melt the dripping and brown the chops when it is smoking hot. Remove them and brown the flour in the fat, and gradually pour on the stock. Cut each stick of asparagus in half, and add the lower parts with the leeks cut in short lengths to the brown sauce. Bring to the boil and add lamb chops, seasoning and kikkoman , sauce. Bake in a moderate oven (350° F.), for 1-13 hours. Roll the rashers of bacon and bake 10-20 minutes. Boil the asparagus until tender }-$ hour. a 6 7 \ ; iy bes ty vy rae CASSEROLE COOKERY