Show CASSEROLE HELPS MAKING A DINNER One of 01 M Most cst Satisfactory to Serve Guests Pr Prepared P red br by the United United State States Department of A Agriculture If It you haTe hare not discovered the tle possibilities pos pos- of at a casserole for tor making n dinner both delicious and easy to prepare prepare prepare pre pre- pare now Is a g good od time to try It ItAn An earthenware or glass baking dish with a close fitting cover Is desirable It Jf if you ou ha have e one especially If It you Intend Intend intend In In- tend to bring the casserole to the ta ta- ble But nut If It you wish to first with this method m of at cooking n and d have no casserole a hea heavy enamel or aluminum saucepan or even an nn Iron pot with a tight cover oner can be u used ed In n this tills case the contents of ot the pan used for tor baking will f ourse have to to be dl dished hed on n a platter which m makes kes an extra piece to be nett 1111 1 The casserole Is a n dish saver sa A casserole dinner Is one of ot the most satisfactory to serve seT to guests when one Is both boat cook and hostess It can be cooked In the morning mid and reheated at dinner tune time for halt half an nn hour or so In this way way the hou housekeeper house house- keeper Is free to t finish the other de ae details tails of ot her dinner r nail and Is spared tut flustered and tired feeling that results from rom hayIng having too many minute last foods on the fire tire The meat or 01 poultry poultry poul- poul try ry cooked In iu a casserole well seasoned sen- sen Toned and nd accompanied b by the rl right ht vegetables will be unusually fine in flavor or because of the long slow moist cooking In the covered ered dish It I is nl o iI I i iI r ri I s ry EI Casser Casserole Je of Chicken and Vegetables usually ready to serve In pieces of convenient size sze without carvIng caning at athe atthe atthe the he table and this is sometimes a aboon aboon boon oon to the one who has to do the carving What goes into the casserole Any I combination of at meats and vegetables you ou think could he be cooked well together together to to- gether b by this method Th The casserole I enables nables you to have a meal In one dish It also offers an excellent way of at f using the less e expensive cuts of ot beEt beef eef veal teal lamb and pork Fowls oxtails ox- ox l trills tails calf calt hearts and tongues rabbits h n season and many small meats may maybe maytie Je tie cooked to good advantage In a u casserole The preferred blend of at flav fla- fla v vors ors will govern the vegetables to go goh h with these meats As a rule the meat l be bo cut In pieces of ot a suitable r ejze for Individual portions seasoned Viand aud nd then seared and browned In fat tat Vegetables are arc also cut Into pieces of at M I size sire Moisture In the form torm of ol of t gravy or water Is needed If It one plans a tomato gravy y for tor example or orIas has s meat stock on hand band the gravy may be mado made nt at the beginning of ot the 1 poking perl period d. d Otherwise the water J juices juices drawn out of ot the meat and vegetables may zany be thickened at the time timet t cf p serving the dinner A tight fItting sat td id kee keeps s the steam Inside the cast cas- cas t e ole and prevents the meat ment from tram r eaI tying out |