The casserole may be, also, the main dependence of the woman who does her own work and likes to serve her meals daintily in courses. The viands cooked in the casserole, whether of fish, flesh or fowl, nicely seasoned, and ready to serve, will not deteriorate, if they be left in the oven while the ap- petizer and soup are being eaten; they may be brought to the table without further manipulation or a minute's delay. Hence in the modern kitchen we find many earthen pots, pans, teapots, custard cups, shirrers, au gratin dishes, ramekins (French ramequins) , rare- bit dishes, and casseroles, round and oval. Within the last few years the use of the casserole in American cookery has been greatly extended and developed by the fact that American potteries now manufacture casseroles which successfully compete with the imported French ware and secure results that satisfy the most fastidious cook and the most exacting epicurean taste. The French pottery, though regarded by some as superior to the Amer- ican product, suffers the handicaps of heavy transportation and tariff ex- penses. American-made cooking and serving dishes of this brown, white- lined, enameled ware have therefore attained a great success. The first manufacturer could not make it fast enough to supply all the people who clamored for it. The low price of the domestic ware in casseroles, ramekins (individual dishes), teapots, etc., was a surprise to housekeepers, while its finish and wearing qualities gained their admiration. 486h CASSEROLE COOKERY 486i The slogan, "Cook and Serve in the Same Dish," used by the pioneer manufacturer in America, described the principle of casserole cookery, with which millions of Americans are now familiar. The casserole proper is essentially a baker, or dish in which foods may be conveniently baked and then served without removal from the dish. In the most common form it has either one long handle or two short lug handles. And casserole cookery is popular because the earthenware dishes can be so easily and thoroughly cleaned. They do not retain odors, but can l^e kept scrupulously wholesome, sweet and chemically clean. Like all vessels of earthenware, casseroles can be broken if improperly used. Treated rationally, they are of long endurance and wear splendidly. Accidents may occur to the best housekeepers, and earthenware will get broken, but the casserole need not and will not be broken in ordinary, every- day cooking if used for the definite purposes for which it is designed. For the processes of cooking that require the highest temperatures, as sauteing meats; pan-broiling chops or steaks; frying croquettes or dough- nuts; and roasting meats uncovered and basted with fat only, the casserole is not to be recommended. But it has its own particular place in cookery and for many purposes is unequaled. There is something irresistibly tempting, indescribable in charm, and really fascinating in the service of food en casserole. There is such an at- mosphere of good fellowship, and wholesome hospitality around about such dishes that every genuine home-maker and lover of good living will readily become an enthusiast in casserole cookery.

AI-modernized reading of the original text

The casserole may be, also, the main dependence of the woman who does her own work and likes to serve her meals daintily in courses. The viands cooked in the casserole, whether of fish, flesh or fowl, nicely seasoned, and ready to serve, will not deteriorate, if they be left in the oven while the appetizer and soup are being eaten; they may be brought to the table without further manipulation or a minute's delay. Hence in the modern kitchen we find many earthen pots, pans, teapots, custard cups, shirrers, au gratin dishes, ramekins (French ramequins) , rarebit dishes, and casseroles, round and oval. Within the last few years the use of the casserole in American cookery has been greatly extended and developed by the fact that American potteries now manufacture casseroles which successfully compete with the imported French ware and secure results that satisfy the most fastidious cook and the most exacting epicurean taste. The French pottery, though regarded by some as superior to the American product, suffers the handicaps of heavy transportation and tariff expenses. American-made cooking and serving dishes of this brown, whitelined, enameled ware have therefore attained a great success. The first manufacturer could not make it fast enough to supply all the people who clamored for it. The low price of the domestic ware in casseroles, ramekins (individual dishes), teapots, etc., was a surprise to housekeepers, while its finish and wearing qualities gained their admiration. 486h CASSEROLE COOKERY 486i The slogan, "Cook and Serve in the Same Dish," used by the pioneer manufacturer in America, described the principle of casserole cookery, with which millions of Americans are now familiar. The casserole proper is essentially a baker, or dish in which foods may be conveniently baked and then served without removal from the dish. In the most common form it has either one long handle or two short lug handles. And casserole cookery is popular because the earthenware dishes can be so easily and thoroughly cleaned. They do not retain odors, but can l^e kept scrupulously wholesome, sweet and chemically clean. Like all vessels of earthenware, casseroles can be broken if improperly used. Treated rationally, they are of long endurance and wear splendidly. Accidents may occur to the best housekeepers, and earthenware will get broken, but the casserole need not and will not be broken in ordinary, everyday cooking if used for the definite purposes for which it is designed. For the processes of cooking that require the highest temperatures, as sautéing meats; pan-broiling chops or steaks; frying croquettes or doughnuts; and roasting meats uncovered and basted with fat only, the casserole is not to be recommended. But it has its own particular place in cookery and for many purposes is unequaled. There is something irresistibly tempting, indescribable in charm, and really fascinating in the service of food en casserole. There is such an atmosphere of good fellowship, and wholesome hospitality around about such dishes that every genuine home-maker and lover of good living will readily become an enthusiast in casserole cookery.

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