The national course in home economics

Heat an iron frying pan, rub over the surface with a bit of fat from the meat, put in the steak, and cook first on one side and then on the other to harden the meat on the outside and thus keep in the juices; put the meat into the casserole; put in also a dozen and a half pieces each of carrot and turnip. The vegetables may be cut in similar shaped slices, cubes or triangles, or they may be cut into balls with a French cutter, add also about a dozen very small onions, nicely peeled, a tablespoonful of favorite sauce, and a generous pint of brown stock or boiling water. Cover, and let cook very gently in the oven for an hour and a half. After cooking an hour, add salt and more broth if needed. Serve from the casserole. The vegetables may be browned in one-fourth cup of dripping before being put into the casserole. For this style of cooking, round steak gives a richer dish than does a sirloin steak, and should be selected, when the cooking is to be done in the casserole. POTTED OX TAIL. Cut two ox tails each into two or three pieces and put into large casserole. Into the frying-pan put three slices bacon and try out. Add one onion, sliced, one level teaspoon sugar and brown well together. When browned, pour on 1 pint boiling water, let boil up once and strain into casserole. Add one-fourth cup cut carrot, one-half cup celery, three or four cloves and one small bay leaf. Cover closely and simmer slowly for two hours. Add one rounding teaspoon salt when half cooked, also one-half cup white wine, if desired. When meat is tender, pour off and strain stock. Melt and brown one rounding tablespoon butter, add two slightly rounding tablespoons flour and brown. Then add gradually one pint strained stock. Let cook smoothly, add one-half teaspoon of a good sauce, pour over meat in casserole. Let heat well together and serve from casserole. POTATOES EN CASSEROLE. Melt one-fourth cup of butter (the clear fat from bacon or salt pork or the fat taken from the top of a kettle of soup are all well adapted to this use) in frying pan. Have ready nearly a quart of balls cut from pared potatoes with a French cutter, washed in cold water, and dried in a cloth. Turn the balls into the hot fat, and add a teaspoon ful of salt and a grating (about a teaspoonful) of onion. Shake the frying pan over a brick fire to brown the potatoes; then add brown stock or boiling water nearly to cover the potatoes, and heat the whole to the boiling point. Add a tablespoon of chopped parsley and turn into a casserole, cover close, and let cook in a moderate oven about forty minutes. Serve from the dish. Balls cut from CASSEROLE COOKING 486m turnips, carrots and Jerusalem artichokes, as also pieces of celery, an inch and a half in length, may be cooked in the same way. When the cooking is finished there should not be a superfluity of liquid in the dish — just enough to serve a scant tablespoonful with each service of vegetable. FRICASSEE OF RABBIT.