Evening Republican, Volume 20, Number 135, Rensselaer, Jasper County, 6 June 1916 — HAS WON DESERVED FAVOR [ARTICLE]

HAS WON DESERVED FAVOR

American Cooks More and More Coming to Recognize the Advantages of the Casserole.

Why is y»is cooking en casserole, or In earthenware, so popular In France? Because in no other way is It possible to obtain such delicious flavors. There are three things to remember in casserole cooking: First, the food must be entirely prepared before the baking is begun; second, the oven should be only moderately hot at first, then reduced to slow heat; third, the food should not be allowed to boil and must be given time enough for long cooking. A meat casserole of ally kind needs at least an hour and a half to cook, while many meats, fruit and desserts require from three hours upward. In the old French ovens covered crocks containing beans, or apples, or fruits, for the cooked compote bo beloved by them, were put in the oven at night to cook slowly until the next morning. This was a part of the frugality, the putting to account every bit of meat, which is still the habit of all French housewives. v For the best results, or I may say the most striking results, get a cheap cut of meat, which is not liable to be tender, and see what a transformation will be worked by the casserole cooking. Cut the meat in pieces suitable for serving, and add some thickening agent which will absorb the excess moisture, leaving the food just moist enough to be served attractively. Rice is good with game, chicken, lamb and veal; dried bread crumbs with pork; macaroni and pearl barley with beef. Sometimes with young chicken or tender fish potatoes may be used, but never when long cooking is required, for they cook to a mush. —Pittsburgh Dispatch.