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Show CASSKROLd-: IISHES. Almost anything thut can be braised, brais-ed, roasted, stewed or Miked may be prepared In th5 casserole. Ioaa UquM Is uum th:m in other methods of prc-parinff, prc-parinff, Bjbjce th? casserole Is covered. Th.. water or stock may be well seasoned sea-soned with vegetables and savory hnrbs. as the flavor Is absorbed! throughout the food that Is being pre-; par d. The tlmo for casserole cooking should be double that for ordinary Cooking becauso of the slow conduction conduc-tion of heat and the desirability of slow cooking. An oven of about slm-mering slm-mering temperature (212 degrees Fahrenheit) is best for casserole cooMng. Casserole dlahcs are particularly desirable de-sirable cooked in the flreless cooker and thin combination of devices Is ex-gellent ex-gellent for tho preparation of porch meals. Soups, fish, poultry, meat, vegetables, vege-tables, puddings, eggs, hash, stews, ragout "wigprles" and such dishes a "mock duck" of round steak and "poor man's gooso" of stuffed llvor are types of casserole posy,tbll!tlin Chicken, cheese, beans and chops are mro familiar casserole dishes. From tho August Delineator. |