The Institute cook book

Make a sauce of the first six ingredients; add the macaroni and when that is hot, the cheese. Lift and relift the macaroni until it is thoroughly blended- with the mixture. CHAFING-DISH COOKERY APPLE DAINTY 4 tart apples 1 tablespoon granulated sugar Juice of V2 lemon 1 tablespoon butter Dash of nutmeg 2 tablespoons powdered sugar 1 teaspoon cinnamon Pare and core the apples; cut them into slices half an inch thick; cook with the lemon, nutmeg and granulated sugar, keeping the cover on the pan. When tender, saute in butter; dust with powdered sugar and cinnamon and serve. FIG DAINTY Vi pound whole figs Dash of nutmeg 1/2 cup chopped nuts 3 tablespoons sugar Juice of 1/2 lemon 14 cup water Mix the ingredients; cover and cook until tender. Serve with coffee and plain bread and butter sandwiches. SALTED ALMONDS 1 tablespoon olive oil 1/2 pound almonds Salt Heat the oil; add the blanched almonds (which must be dry); cook to a delicate brown, shaking the dish constantly and stirring to prevent burning. Drain the almonds on paper, sprinkling them with fine salt. FFudge, pinoche, pralines and many other kinds of candy may be made in the chafing dish. See chapter on "Candy."u? Faintly of Four CASSEROLE COOKERY CASSEROLE COOKERY THE importance of casserole cookery can scarcely be over-emphasized in this day of high cost of living. Some foods are necessarily better if cooked by a long slow process, and cheaper foods are rendered more palatable than expensive ones. The earthenware dishes, moreover, are always attractive, whether encased in silver or not. The quaint artistic shapes make even a very common article of food look interesting and attractive. The French, who have gained a name for econoi^y in household matters, have reduced casserole cooking to a science; and it would be worth the while of any American housekeeper to see what others have done. Then, if she is thrifty, she will serve instead of sirloin steak at thirty cents a pound, rump steak en casserole at twenty. Instead of roasting she will buy stewing meats, at about half the price; instead of an untempting hash she wiU have some dainty, tasty viand (made from left-overs) in ramekins. And her family will in no wise suffer by her economy. All casserole and ramekin foods are served in the dishes in which they are cooked; so there is no loss of heat in transference. There is also economy in pans and dishes, if that is a consideration. The ramekins should rest upon paper or linen doilies. CHICKEN EN CASSEROLE 1 chicken 1 carrot cut in cubes 2 tablespoons butter 2 potatoes cut in cubes 2 cups hot water 3 small onions sliced 6 mushrooms Salt and pepper Flour and water Prepare the chicken as for fricassee; saut6 in butter in a frying pan; transfer to casserole; add hot water and cook in a moderate oven for about one hour and a quarter. Before the CASSEROLE COOKERY FamUyrfFou? time is up saute the vegetables in butter until brown; remove to the casserole; add the seasoning; cover and return to the oven for another half hour. To retain the flavor press dough upon the dish where vessel and cover meet; remove before serving. BEEFSTEAK EN CASSEROLE 1 pound round steak 1 bay leaf