Evening Republican, Volume 17, Number 154, Rensselaer, Jasper County, 28 June 1913 — Of Interest to Women [ARTICLE]

Of Interest to Women

♦ ♦♦ Casserole Cookery. Is Really An Old Btyle and Has the Great Advantage of Keeping Foods Hot—Process Secures Very Palatable Dishes,

The principle of casserole cooking is really old, .but the present day equipment Is vastly different from anything housewives have ever known before. The poor family in practically every country in the world for many centuries has observed the principle, -but the utensils were always very crude. The covered bean pot of the New England housewives Is a fair example of the evolution of cooking utensils, " says the Housekeeper. From that It is possible to trace very directly ffie present casserole dishes, though they are very artistic and made In such shapes and wares as to lend a real -charm to the table. Casseroles nowadays take on all shapes and sixes, from the Individual dishes up to a size sufficient for serving a large number. The standards in whlcfi they are placed when removed from the oven and taken to the table are of silver, nickel, brass, copper and wrought Iron, and are examples of real artistic merit One of the most commendable features of the casserole is tbat the food is always sure to come to the table hot mid it will keep hot for some length of time. It Is a great aid in serving meals in courses, as the casserole course may be kept hot for some time without any special attention being given to it, and whatever food is cooked in the casserole will not deteriorate if left for some little time. This is especially convenient when a meal Is delayed or when some member of the family Is not able to sit down with the rest. When casserole cookery Is thoroughly understood many Combinations of food and many Inexpensive foods will be ,put to use and very palatable results obtained. The process of cooking should be carried on at a comparatively low temperature. When articles of food like fowl, meats, mushrooms, sweetbreads or game are to be cooked, they should be browned in butter or (HI in a separate dlßh and then placed in a casserole and the pan carefully rinsed in order to secure all the juices tor the earthen dish. Never forget that this cooking process should never be more than a simmer, and of course that takes considerable time. A word here might be said about the care of the pottery. All casseroles and ramekins and dishes related to them have a polished interior surface, therefore no flavor la retained if the dishes arq properly cleansed with hot water and soap. There is one thing always to be remembered, however, and that 1b not to change the temperature from hot to cold or from (Told to hot too suddenly, as tbat is a sure means of cracking the ware.