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Read Ebook: How to Cook in Casserole Dishes by Neil Marion Harris
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Ebook has 1600 lines and 72863 words, and 32 pages
PAGE HOW TO COOK IN CASSEROLE DISHES 9
SOUP RECIPES 17
FISH RECIPES 30
POULTRY AND GAME RECIPES 44
MEAT RECIPES 54
COLD MEAT RECIPES 70
VEGETABLE RECIPES 79
SALAD RECIPES 95
PUDDING RECIPES 103
INVALID RECIPES 127
CHEESE RECIPES 137
EGG RECIPES 147
SAUCE RECIPES 159
CAKE AND BREAD RECIPES 170
PICKLE RECIPES 181
PRESERVE RECIPES 193
MISCELLANEOUS RECIPES 202
INDEX 212
SOUP EN MARMITE 17
HADDOCK AND MACARONI 32
LOBSTER NEWBURG 40
RAGOUT OF DUCK 41
VEAL AND HAM PIE 56
BEEF AND SAUSAGES 57
GROUP OF CASSEROLES 65
BAKED BEANS 80
CURRIED VEGETABLES 88
MUSHROOMS AU GRATIN 89
AMERICAN SALAD 97
BAKED APPLES 105
FRENCH PUDDING 112
ASSORTED SMALL CASSEROLES 152
EGG AND POTATO PIE 153
HOW TO COOK IN CASSEROLE DISHES
There is no doubt that the fashion of cooking in casseroles or earthenware dishes has come to stay in this country; and it is hardly a matter of surprise when the advantages of this form of cookery are really understood, whether it be actual casserole cookery, so called, or cookery in fireproof utensils.
Cooking "en casserole" is a term which signifies dishes cooked and served in the same earthenware pot or utensil, though, as every one knows, the original French word is the generic name for a stewpan or a saucepan.
The old idea of a casserole was some preparation of chopped fish, flesh, or vegetables enveloped in a crust of cooked rice, macaroni, or potato. Properly speaking, however, a casserole is a dish, the material for which in many instances is first prepared in the saut? or frying-pan and then transferred to the earthenware pan to finish cooking by a long, slow process which develops the true flavors of the food being cooked.
The sooner the casserole utensil becomes an indispensable part of our kitchen outfit the better, for it makes in every way for economy,--economy of materials, time, and labor,--as materials often too tough for ordinary cooking may by this means be served in a nutritious and tender condition. When casserole cookery is thoroughly understood, many combinations of food and many inexpensive viands will be put to use and very palatable results obtained.
Casseroles nowadays take on all shapes and sizes, from the dainty individual dishes up to a size sufficient for serving a large number of persons.
Of late years the prices of these utensils have been reduced so greatly that they are within the reach of the most modest housewife's pocketbook, and then at the same time the actual pots and fireproof dishes have been improved enormously in quality.
Every kind of utensil can be had in this ware nowadays, and people are realizing how delicious food cooked in this way is.
They may be bought at all the reliable house-furnishing stores. Ornamental effects in brown, green, blue, red, white, or yellow stoneware add to the appearance of the breakfast, luncheon, or dinner table. No one attempts to deny that the eye has much to do with the palate, and that a dish served in an attractive form is likely to prove much more pleasing to the taste than a carelessly offered one. The holders in which the casseroles are placed when removed from the oven and taken to the table are made of silver, nickel, brass, copper, and wrought iron, and are examples of genuine artistic merit.
For those who do not wish the extra expense of the metal holder a platter or tray will answer the purpose, which is simply to keep the hot casserole from coming in contact with the table or table mats and scorching them. The adaptability of a stoneware cooking utensil deserves to be more fully known, when it will be more thoroughly appreciated.
For braising, pot roasting, as well as stewing, which are slow cooking processes, the casserole has proved its superiority over the metal pans again and again. It gives its best and almost exclusive service in the baking oven, for poultry done in pot roasting fashion or for stewing fruit, and other articles which require to be cooked slowly under close cover. There are few cooks who do not know that the application of a moderate, even heat for certain food materials produces far better results than if quick heat is applied. For such cases the use of earthenware cooking utensils is to be strongly recommended, because by their aid an application of heat, such as will insure gentle simmering, steaming, or baking, is assured.
The casserole may be regarded as a labor-saving device, taking the place of a half-dozen pots and pans in the kitchen.
SOME COMMENDABLE FEATURES OF CASSEROLE DISHES
The initial cost of the utensils is very low, and if proper care is bestowed on them they may last as long as metal pans.
All risk of metallic contamination is avoided. The ingredients may be put together in a casserole and allowed to stand for hours in it before cooking without spoiling in the very least degree. Its lining cannot scale, and in cooking the contents cannot become tainted or discolored.
The ornamental appearance of casserole dishes simplifies the practice of serving the viands at table in the vessels in which they were cooked, so great a desideratum in cases where the prosperity of a dish depends upon its hot service. The troublesome process of re-dishing can in most cases be dispensed with. This is convenient as well as economical.
Casseroles are readily cleaned on account of their perfectly hard and unbroken surfaces. It can easily be seen when casseroles are clean. They are sanitary, and food prepared in them is pure and sweet. They do not retain any taste whatever from previous cooking. Therefore the same utensils can be used for the most varying preparations.
The cooking in casserole dishes is slow but thorough, and all the nutritious elements in the viands are preserved in their integrity. The cover must fit snugly to each utensil, to prevent too rapid escaping of the aromas and flavors. Sometimes a strip of cloth, spread with a soft paste of flour and water or mashed potatoes, is pressed over the joining of the casserole and the cover, and the heat of the oven finishes the sealing of the dish. When the dish is ready to serve, the strip of cloth and paste is removed.
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