Evening Republican, Volume 16, Number 230, Rensselaer, Jasper County, 25 September 1912 — PROPER USE OF CASSEROLE [ARTICLE]

PROPER USE OF CASSEROLE

Should Always First Be Tempered— Sudden Changes of Temperature to Be Avoided. Before using a casserole for the first time, It is well to temper It;'this is best done by covering It with cold water, then letting the water come to the boiling point, remove from the fire, and let the casserole remain in the water until it is cold. -Under no circumstances let tlje casserole be put on the stove without \> a ter or fat In it, says the Indianapolis News. If this is done the diah will crack. :-’w Avoid sudden changes of temperature with the casserole; that H, do not take it bom the hot stove or oven and place it f n cold water or in a wet sink; this W.ll'prove disastrous to the dish. Casserole cooking requires only moderate heat; if something is being cooked in the casserole at the same time that intense heat is required for something else, take the precaution of setting the casserole in a pan of water. If the cover of the casserolb does not set very closely, thus allowing steam to escape too freely, it is well to spread a strip of cloth wet with a flour and Water paste and preßS it over the joining of cover and casserole before setting the dish Jo the oven. When ready to serve, the strip is readily pulled off. In cooking anything in a casserole, it 1s well to allow twice the time for cooking that would be required were the stew or Vegetables or fruit cooked in the ordinary way.