The National home cook book

A Peel five or six bananas: scrape off the coarse threads, — - and cut the bananas in halves, lengthwise, and the pieces in halves, crosswise. Put these into a casserole. Melt asmall - -giass of currant jelly in a cup of boiling water and pour. over the bananas; then squeeze over.them the juice of halfa lemon; cover the dish, and let cook in a moderate oven about half an hour. Serve from the casserole as a sweet. entrée with roast beef or mutton, or with beefsteak, — ee SEN, Fie i gol ' ‘one tpoon lemon juice, and one-half teaspoon Kitchen Bouquet. Pour sauce over meat and serve from Casserole, Will serve six or eight persons. : eas VEAL COLLOPS EN CASSEROLE, In frying pan have four or five tablespoonfuls of hot pork ‘i cold water to a thin paste. Remove the onion and parsl - before serving. oe CHICKEN EN CASSEROLE. Disjoint young chicken as for serving. Dust very lightly with flour, salt and pepper or paprika. To three table- t os y , (2a ) CASSEROLE DISHES, 1 r Es ie spoons of butter or fat from salt pork add one slice each — _ onion and carrot, half stalk celery, half bay leaf and let © cook few minutes. Saute chicken in hot fat. Remove to _ Casserole, and add one and three-fourths “cups hot water. © Cover closely and let simmer about one hour. One-fourth © » cup sherry wine may be added, if liked, also, one cup cut, ' canned mushrooms. Bacon cut in very small dice may furnish part of fat in which chickbn is sauted and left in Casserole to serve, but carrot, celery and onion should be © - removed when ready to thicken the liquor. Blend one level © “tablespoon flour with one_ of butter. Moisten with hot © ' liquor and add to Casserole. Cook ten minutes. Send to ' table to be served from Casserole. CHICKEN EN CASSEROLE, FRENCH STYLE, Separate the chicken into pieces at the joints and wipe — each with a wet cloth;-.sauté in butter melted in a frying ~ pan, first. on one side and then on the other, until delicately browned, 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 sauté 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 tablespoon- — ' fuls 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. ~Y a. CURRY OF MUTTON WITH RICE. i Cold roast or boiled leg of mutton, sliced or diced, or | » fresh, lean mutton from fore-quarter cut in one-inch squares, ' cooked in water and seasoned with parsley, onion, and — thyme, may be used for this dish. Have well cooked rice © put into buttered Custard Cups. Stand in pan of hot water, "> cover tops, and let simmer until ready to serve. For three » - cups of meat make sauce. Melt two tablespoons butter in ” ' saucepan, add one small onion sliced; one-half teaspoon, — : each, salt and: sugar, (or for sugar substitute one-fourth ~ ' large apple sliced, or one tablespoon currant jelly), one- | "