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Show HAS WON DESERVED FAVOR American Cooks More and More Cowing Cow-ing to Recognize the Advantages of the Casserole. Why is this cooking en casserole, or in earthenware, so popular in France? Hecause 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 any 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 crocka containing beans, or apples, or fruits, for the cooked compote so 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. 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. cook-ing. 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 bafley with beef. Sometimes with young chicken or tender fish potatoes may be used, but never when long cooking cook-ing is required, for they cook to a mush. Pittsburgh Dispatch. |