The National home cook book

To become an adept in serving Au Gratin dishes, if the principles in making. one perfect dish are understood, the ‘ong list of au gratins becomes a simple matter of applying rules _and proportions. Au gratin dishes are practically modifications of escalloped dishes. Raw materials are cooked until done, then combined in layers in Casserole. A portion, if cheese be desired, is put between layers of cooked — materials, buttered bread crumbs to be delicately browned as a finish on top of the dish. This is the Au Gratin dish in a nutshell. rn ; POTATOES AU GRATIN, Make a cream sauce from one rounding tablespoon ‘eacl putter and flour, one teaspoon. salt, one-eighth teaspoo white pepper, and one pint milk. Have prepared one cup buttered bread crumbs, and three-fourths cup chopped cheese. Have ready one quart sliced or dried cold-boiled potatoes. Butter Casserole. Dispose of layer of potatoes in bottom of dish, add cream sauce, sprinkle with cheese; continue layers until potatoes are used, having cream sauce Over this place buttered crumbs with cheese. begins to bubble through the crumbs and eds are delicately browned. . i ~ é GENERAL RULES FOR AU GRATIN DISHES. ge to be covered. For number of small larger measure proportionately would be - fequirede With ee rice, macaroni, hominy and other foods. allowing the rounding tablespoon of flour to one cup mi or other liquid. Any of three vegetables, cabbage, caul eae wer or brussels sprouts au gratin are delicious. CABBAGE AU GRATIN. : } Cook: cabbage, in. boiling salted water, uncoverad ain tender. Drain well. Make Cream Sauce. Have cheese and -crunibs ready and follow directions for combining cabbag with sauce, cheese, and and cook as in potatoes au gratin. potato s WE AS Pier aS e PR fogs 4 iy iy es! Be EN 4 ‘ yrs: yo he Rug MP TE VLE Fae ys ARR) eae faa Ae Pine Mathai ty H Se ; th Ax BLANQUETTE OF VEAL, ¥ Casserole three cups diced or thinly sliced cold roast veal. “Tobasco Sauce. Cover and let simmer about ten minutes. Just before removing from fire add one teaspoon lemon CASSEROLE DISHES, ON Sa ‘gratin. Left-over baked or boiled fish arranged in layers in same manner and ‘Fish Au Gratin” could be served in ’ Add sauce, one teaspoon salt, few grains mace, few drops — _ Make a sauce from two rounding tablespoons each of — butter and flour, and one pint stock or milk. Put into) ‘juice. Serve from Casserole at table in little Cocottes with ~ “triangles toast on top sprinkled over with finely chopped ~ parsley. ? : BOSTON BAKED BEANS, ' Soak one pint of beans in cold water over night. In the — morning, cover with fresh cold water and let come slowly to boiling point. Drain, and put into Pudding Dish or Casse- ‘role. Mix together one rounding teaspoon salt, one-half “teaspoon pepper, one teaspoon mustard and stir into the -beans. Add one-half cup molasses, put one small onion at “bottom of dish, and add hot water to cover beans. Place’ ~ “one-fourth pound of salt pork, scored, into center of beans, “cover, and let bake slowly from six to eight hours. Add “more water as required. This quantity will serve family of ~~ ‘four or five persons for two meals. Beans are as good re- Reheated, with little water added, if needed, in smaller Casseole or in little Custard Cups as when baked on first day. f beans are not sufficiently browned to taste, remove cover nd brown few minutes before serving. e BEANS, BOSTON BAKED, REHEATED WITH BACON, iy Have ready as many rounds of toast as individuals to - ee tablespoonfuls of boiling water, cover the dish