The National home cook book

ee gerole, There is such an atmosphere of good fellowship and ~wholesome hospitality around about them that every genu- - ine home-maker and lover of good living will readily adopt ¥ the Casserole and become an enthusiastic enthusiast of Casserole Cookery, Casserole Cookery is neither the mysterious nor the dif- “ficult art that the uninitiated might imagine. It can be ' easily cultivated, and will repay the Mistress of the Art a “hundred-fold in saving of time, money and labor. The ole as those of extravagant prices. An ancient bird, indeed; and tough and poor the meat that will not yield to the gentle persuasiveness of a simmering process and surrender its rich flavors to the subtle influence of cookery in a Casserole. ' The recives are all so explicit that it would not seem necessary to give any further suggestions as to how the Casserole should be used. In dishes where the success of ess, which breaks up fibre’ and connective tissue it is an excellent plan to cut out a piece of heavy paper, a little larger than the cover so that edges may extend half an inch or. more, grease the paper, lay over top of dish, place ‘on the cover and this will assist in making a “steam- “proof” lining to the cover and prevent the escape of flavors. The perfect control of heat is also essential in Casserole cook- coal or gas as the fuel, the asbestos mat placed un- beneath will modify the heat. The asbestos mat may also be used in the oven. If the heat must be intense for other - foods in progress of cooking, at the same time that you would have a delicate morsel in the Casserole in the oven, control the heat by placing the Casserole in a pan of water cold. water added to the hot water. pain hot throughout the meal, scrape from it the dough, but.do not open the casserole: least expensive cuts of meat fare as happily in the Casser-. the cooking depends upon that long, slow simmering pro- There is something irresistibly tempting, indescribable ~ in charm. and fascinating in the service of dishes En Cas= which can be lowered in temperature by occasional supplies } ¥ To serve Casserole dishes, if. necessary, clean quickly — when removed from the oven with clean cloth dipped’ in hot — water, place on a plate with napkin or paper doily under- — neath. Keep covered between serving so that. food may re- 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 cut- — ter; add also about a dozen very small onions, nicely peeled, — _a tablespoonful of kitchen bouquet, and a generous pint of © brown stock or boiling water, Cover, and let cook very — gently in the oven about an hour and a half. After cook-— ole. For this style of cooking, round steak gives a richer ' dish than does sirloin steak and should be selected, when ~ the cooking is to be done in the casserole. ; at BEEFSTEAK A LA NATIONAL, ¢ y Have best part of tenderloin or porterhouse steak cut” two inches thick, and trim into good shape free from fat and bone. Broil over coals or under flame of gas range. - Will take twenty or thirty minutes. Prepare Brown Sauce. ~ ‘Melt three rounding tablespoons butter. Add one slice carrot, one slice onion, bit bay leaf, sprig parsley, and cook ‘until slightly brown. Add three rounding tablespoons of — - ficur, and, when well browned, add gradually one pint brown > stock, cook thoroughly, strain, and season with salt and pepper. Add one-half teaspoon Kitchen Bouquet, and : desired, one cup chopped mushrooms. Put sauce in cas-— -gerole and keep very hot. Carve the steak without fully separating the slices, dispose in Casserole and send to table — to be served from the Casserole. Will serve six or eight _ persons. : BANANAS WITH SAUCE EN CASSEROLE.