The National home cook book

In the meantime, roll strips of thin bacon (one for each service) into a compact shape, pass a wooden toothpick through each to hold it in shape, put all in a frying basket, and let cook in deep fat about two minutes or until crisp; drain care- ‘fully. Dip the edges of the slices of toast in boiling water, salted, and dispose on a hot dish; spread each slice with butter, dispose the beans on the slices, and a roll of bacon on : . % Me \ . EGGS BAKED _ Butter a Casserole, break as many eggs as will be needed into a saucer, one by one, and if found good slip each into the baking-dish. No broken yolk must be allowed nor must they crowd so as to risk breaking the yolk after put in, Put a small piece of butter on each and sprinkle with pepper and salt. Set into a well-heated oven, and bake till the whites are set. If the oven is rightly heated, it will take Hut a few minutes and the cooking will be far more delicate than fried eggs. é VEGETABLES SERVED A LA CASSEROLE. The emergency closet in every well regulated household has a choice selection of canned goods from which to supply variety in vegetables when the fresh goods are not available, or easily obtained. If vegetables are to be served in Sauces, the sauces may be made first in the saucepan, then put into Casserole, vegetables added and allowed to eat through thoroughly, and then served at table from the Casserole. Peas drained and added to cream sauce, string Tomatoes well drained, if disposed in Casserole in two layers, buttered crumbs between with sprinkling of chopped celery and crumbs on top delicately browned will find favor with lovers of vegetables attractively served a la Casserole. Cut potatoes with a French cutter, washed in cold water, and dried in a cloth. Turn the balls into the hot fat, and add 2 “forty minutes. Serve from the dish. Balls cut from tartine of carrots, and Jerusalem artichokes, as also pieces of celery, an inch and a half in length, may be cooked in the same Clean, pare and cut in slices across grain three or four sweet potatoes. Put into Casserole or Pudding Dish, add one teaspoon salt, and hot water just to cover. Cook for ten or fifteen minutes, and drain off water. Put the sugar one cup of water, boiling hot, in which potatoes were cooked, and let simmer until free from lumps into caramel. Blend one level teaspoon flour into two roundi tablespoons butter, add to syrup and stir while cooking smoothly. Add the caramel sauce to potatoes in Casserole, cover, set in moderate oven and let cook until potatoes are tender and half candied. Just before serving, remove cover and let brown over top. COOKING OF FRUIT IN CASSEROLE, That "vexed problem" of cooking fruits fresh or dried so that they may retain color, shape and flavor is satisfactorily solved by the Casserole. Many fruits are ricl . and better for being cooked in the oven, instead of stewed on top of the range. This is especially true -of apricots, prunes, and apples. The dried fruits may be soaked in the dish in which they are to be cooked, saving time and labo - In cooking acid fruits no utensil of tin should be used for this purpose. Having once cooked rhubarb or cranberrie in Gasserole and recognizing their superior flavor thereby, no |one could ever be persuaded thereafter to cook fruits‘ _ other acid fruits in any other way. CRANBERRIES thirty to forty minutes. Keep covered and set until jelly. Better if not served on the day that they are cooked. Cranberries cooked by this simple process are preserved in color and shape. The skins are delicately tender and the flavor much richer than if stewed on top of APPLES BAKED IN CASSEROLE, Pare, core, and cut in perforations firm Apples. Fill Casserole Dish almost to brim. Sprinkle over sugar according to taste and acidity of apples. If liked, add grated