The National home cook book

» eighth teaspoon pepper, and brown together. When — ‘browned, add one-half teaspoon curry powder mixed with ~ . two slightly rounding tablespoons flour. When blended, add © » one pint stock in which mutton was cooked, or water, and.” ' cook smoothly. Strain the sauce into Casserole over’ the - meat and let slowly simmer about ten minutes. Turn rice © from Custard Cups-on to hot platter and garnish with pars- ~ ley. Or, each mould of rice may be turned upon small ‘plate ~ ready to serve. Send mutton to table in Casserole, eS NECK OF LAMB EN CASSEROLE. Put about two pounds and a half of lamb from the breast, ~ ' cut in pieces for serving, into a casserole. Season with salt ~ ' and pepper, dredge with flour, and sprinkle a few bits of © butter on top. Put around the meat a peeled and sliced ~ - onion, a pepper pod cut in strips, and a cup of sliced tomatoes (fresh or canned); add water to half cover the meat, cover and let cook two hours; add half a cup of blanched rice and more water if needed and let cook another © ‘hour. Serve from the casserole. SQUABS EN CASSEROLE. 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 tablespoon salt, | few grains pepper, one pint of stock or water, sprig parsley, — Slice of onion, half stalk 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 tender= ness of squabs. When nearly done, remove parsley and a celery, add half dozen pimientos, cut in thin slices and sim- ~ ort on top of range few minutes. Serve from Casserole at ~ a e. - 3 h PIGEONS EN CASSEROLE A LA CAULIFLOWER. Select young pigeons; clean and wash carefully and draw into the breasts some lardoons or strips of salt pork or bacon, or tie a slice of bacon around each pigeon. Put two “hig pk cae ee Sp ye ~& (e — oe nen ae I a tir es Fi SOV aps Ba ae ee od irc Mel ee es eS ELT! ee Se a Heat a hee a ery ‘and let cook fifteen minutes on the back of the range; add ~ _ three cups of beef or veal broth and let cook in the oven” or stock, one-fourth cup white wine, if desired, one-half tea-— - spoon salt, one-eighth teaspoon pepper. Cover closely, let’ - simmer slowly about three-quarters hour. Then add more water, if required, one dozen olives, stoned and parboiled for ten minutes in boiling water, one»level teaspoon flour dissolved in two tablespoons water, and let simmer until — -_ tender. Olives may. be omitted in cooking and served as — . garnish instead, if preferred. : Aes Pe POTTED PIGEONS, f Prepare dressing to stuff pigeons. Mix together in bowl. three-fourths cup hot riced potatoes, one-fourth teaspoon ~ ' Salt, one-eighth teaspoon pepper, one-eighth teaspoon finely ~ crushed marjoram, few drops onion juice, one-half cup stale, — soft bread crumbs, two tablespoons melted butter. When ~ combined, add lightly with fork, the stiffly beaten whites of — pone cee. ‘ Bae ee ~. Clean, stuff with dressing and truss six pigeons. Dispose — - close together, breasts down .in large Casserole and cover’ with one quart boiling water in which three or four stalks of celery have been cooked. Cover closely and cook slowly _ for three or four hours, until tender. When half done add — ' one teaspoon salt, and pepper to taste. Remove from water, when done, let cool slightly, sprinkle with salt and pepper, roll in flour and brown all over in hot fat from salt pork. Make a sauce in Casserole. Blend together two rounding tablespoons, each of butter and flour, soften with stock in ~ which pigeons have cooked, add to one pint stock, and let © | boil few minutes. Return pigeons to Casserole breast up.