The national course in home economics

Clean and truss four or five squabs. Put into frying-pan two tablespoons each of butter, fat from bacon, and finely cut, lean raw ham. When hot brown squabs quickly and remove to the casserole. To fat in pan add two tablespoons flour, and, when blended, add one-fourth teaspoon salt, few grains pepper, one pint of stock or water, sprig parsley, slice of onion, half stock celery. Let cook few minutes, then turn over squabs. Cover closely and put in oven and let cook from two to four hours, slowly, according to. tenderness of squabs. When nearly done, remove parsley and celery, add CASSEROLE COOKERY. 486k half dozen pimolas, cut in thin slices, and simmer on top of range for a few minutes. Serve from casserole at table. CHICKEN EN CASSEROLE. Separate the chicken into pieces at the joints and wipe each with a wet cloth ; saute in butter melted in a frying pan, first on one side and then on the other, then transfer the pieces to the casserole; add about a pint of hot, white broth (made from veal or chicken) or boiling water, put on the cover and let cook in a moderately heated oven about one hour and a quarter. Melt two or three tablespoonfuls of butter in the frying pan and in it saute six or eight peeled mushroom caps, a dozen slices or balls (cut with French cutter) of carrot, two dozen potato balls, and six peeled onions the size of the potato balls. As soon as these are browned remove them to the casserole, add more broth, if needed, four tablespoonfuls of sherry wine, and salt to season ; set the cover in place, seal the dish with paste, and return to the oven for another half hour or until the vegetables are tender, when the chicken should be cooked. SWEETBREADS EN CASSEROLE. Parboil one pound sweetbreads in salted, acidulated water for about twenty minutes. Drain and cool for subsequent cooking. Melt one rounding tablespoon butter and add one rounding tablespoon flour. When blended add one-fourth teaspoon salt, few grains white pepper, few grains mace, grated peel from one-fourth lemon and add one and one-half cups milk gradually. Cook to thicken smoothly. Have ready in casserole the sweetbreads cut in small pieces. Over them pour the hot sauce, and add one-half cup diced mushrooms. Cover and let simmer for twenty minutes. Serve from casserole on triangles of hot, buttered toast. Will serve four or five persons. MUSHROOMS STEWED IN CREAM. Clean one pound fresh mushrooms. Break into pieces, if large. Saute in hot butter. Put into casserole. Cover with rich milk or cream, and let simmer gently for twenty minutes. To thicken cream, blend smoothly one level tablespoon flour with three or four tablespoons milk for each cup of milk used for stewing. Add thickening to mushrooms when about half done. Season to taste with salt and pepper. Will serve four persons. BEEFSTEAK EN CASSEROLE. Use two pounds of round steak cut from one inch to one inch and a half thick. The steak may be left whole or cut into pieces two inches square. 4861 CASSEROLE COOKING