EN EN CASSEROLE
three thing* cooking at one time
on a tingle gas flame or electric
stove — will prove a great as
sistance.
The housekeeper of today rec
ognizes that there are'many
times when the cheapest is the
best; that an inexpensive sauce
pan or bowl or pan will serve
her needs fully as well as the
more expensive, and that its pos
sible replacement is then a mat
t ter of very small expenditure in
deed.
Have you ever seen or used
the French casserole? The article
that we term a casserole in this
country will not do at all for
cooking that is conducted after
the French plan. The American
casserole is of t90 dense com
position, too slow to heat; takes
a too high degree of heat, and
holds it all too long. Its French
relative, an elder relation, is of
about the same class as the fa
miliar red flower pot, with a
brown glass on the inside. Be
ing of very porous material, it
heals quickly, does not become
too very hot at any time, and
allows of the long, slow cooking
' at gentle heat that the French
so wisely advocate for most
dishes.
Plombiere
ft Six)
p» On*
)Tn one cup of hot milk, the yolks
few grains of salt and six table
arid add one cup of cream whip
iraschino cordial and half a table
■t Two
poonful of gelatine in one table
Disaolve in three tablespoons
hle-poons of powdered sugar. Set
li*ll. and as it begins to thicken,
fp double cream, whipped solid,
spoon of vanilla extract, six mar
100ns of sultana raisins and four
latter ingredients soaked in two
nfusion for one hour,
it line a melon-shaped mold; fill
Id with a water-tight cover and
r three hours. Serve unmolded
ened whipped cream and aceont
lce.
BAKED ONIONS
4 onions
'. pound bacon
't cupful bread crumbs
teaspoon salt.
1 tableapoonful bacon fat.
H tablespoonfuls hot water
Peel the onions and boil them
• lowly until tender, but not too
soft; then drain. Scoop a small
section out of the top of each
onion. Place the onions in a bak
ing dish, it fill the cavities
with chopped, uncooked bacon,
and also lightly cover the tops of
the onions with the bacon.
Sprinkle with the salt and pep
per and add the bread crumbs.
Pour the bacon fat and the hot
water around the onions and
* hake at 450 deg. F. until the
i onions are lightly browned
about 40 minutes-—according to
the size of the onions.
CARAMEL BISCUITS
In oiled muffin tins place a
teaspoon of butter, a caramel cut
in halves and two or three halves
of nut meats. Top with n baking
powder mixture of drop con
sistency or a biscuit made from
a sweet recipe. If yeast mixture
is used, let them rise until dou
ble in bulk. Bake at 425 degree -
15 to 20 minutes.
LAMB SOUFFLE
) ’a eups cold lamb put through
food chopper
Salt
■■w Puprikn
Celery salt
V4 cup cream sauce
2 tablespoons parsley
Heat oeer hot water and add
two beaten egg yolk«. Cool
and add stiffly beaten whites.
This French casserole is most
ly imported, although in the
eastern states one can occasion
ally get something that approxi
mates it closely of domestic
make. Low and squat, with round
handle projecting at right angles
and with a flanged cover, it is
ideal for both cooking and serv
ing. One can get them as small
as one pint capacity, and from
this they run up to three and
four-quart sizes.
Chicken casserole is a stand
ard dish in all of the expensive
hotel restaurants, and is report
ed to be one of the most popuar
as well. Cooked after the French
fashion, a soup bowl of three to
four pounds wrill serve beauti
fully. Wash, draw and joint the
fowl, singeing the pin-feathers,
pulling and wiping carefully with
a clean towel. Cut in small
pieces. While doing this place the
casserole over the simmerer.
turned low’, and brow’n a small
onion slightly in either beef
dripping or bacon fat. If you
have the latter, all right; if not.
a slice or tw o of bacon diced will
do. Do not let the onion burn,
but remove when well browned.
Dredge the chicken lightly with
flour, and turn often. By this
time the fat should be bubbling
briskly and the outer skin of
the chicken should brown in
about 10 minutes. When well
browned add a cup of boiling
soup stock, well cleared ( or a
bouillon cube dissolved in boil
ing water), three or four little
white pearl onions, two table
spoons of carrots, finely diced,
a couple of coarse outer leaves
of lettuce tom into shreds, a cun
of green peas (fresh or canned>.
a stalk of celery, or the leafy
tops will do as well, and a couple
of potatoes cut small.
When the boil is re-established,
seal on the cover with a dough
made of flour and water, this to
prevent steam escaping, place on
the simmerer turned very low,
or in the oven, or on top of the
electric grill at lowest heat, and
cook for at least two hours.
Wrap a clean napkin around the
casserole, place on a large plate
or platter, and serve from the
casserole at tabic.
The--;
Mainstay
of Life
| Bread means health. Since the be
® ginning of time it has been and al
I ways will be the staff of Life!
| It builds sturdy bodies and stimulates |
(vitality. |
Give the children bread; bread *
• »nd more of it «nd let it be 1
M I
9
9
!
9
I
9
{
| The Abort TrAt!riu«tk !• Used |
l •• Our QUAKER LOAF BREAD •
I_ J
You will note that there is a
minimum of utensils employed in
casserole cooking, and the fact
the casserole itself can be used
for serving at table not only does
away with “dishing up,” but
keeps the food hotter and more
savory while serving.
In chicken en casserole no salt
is used in cooking, all seasoning
being added to taste at table.
Bake in souffle dish.
BAKED STUFFED FISH
Prepare a stuffing with one
half cup of bread-crumbs, one
fourth cup of melted butter, one
half cup of cracker-crumbs, a
few drops of onion juice, one
fourth teaspoon of salt, one
eighth teaspoon of pepper, pne
tablespoon of chopped parsley,
two tablespoons of chopped
parsley, two tablespoons of
chopped pickles. Bind together
with hot water. Lay one-half a
boned fish on a tin sheet in a
baking pan, add the stuffing in
a layer, then the second strip
of fish, and bake for one-half
hour. Serve with egg sauce. The
whole fish dressed for stuffing,
may be filled with these season
• .1 crumbs, placed erect in a tin,
in the shape of an S, larded with
-clt—pork wedges and baked till
brown. Lift it out carefully on
the tin sheet, slide it on to a
platter, garnish with sprigs of
parsley, cress or celery stuck in
the eyes and mouth, and serve
with a fish sauce.
CAULIFLOWER IN CREAM
SAUCE
1 head cauliflower
1 Vb teaspoonfuls butter
1 cupful grated Swiss cheese
1 's tablespoonfuls flour
Salt to taste
Trim off the leaves of the
cauliflower and let it soak in
cold, salted water for one-half
hour. Drain. Cover with boil
ing water, using one tea>poonful
of salt for each ijuart water,
and cook until tender; then
drain and separate into small
sections. Make a cream sauce
as follows: Melt the butter in
the top part of a double-boiler,
add the flour and when well
blended add the milk slowly.
Salt to taste. Cook until the
sance thickens. Place the cauli
flower in a baking dish. Cover
with the cream sauce, and then
sprinkle the cheese over the top.
Bake at 350 degrees F. until the
cheese is brown.
CUCUMBER VINAIGRETTE
1 good-sized cucumber
1 egg
2 tablespoonfuls mild vinegar
1 tablespoonful sugar
Salt and pepper to taste.
Pare the cucumber, cut into
small pieces and cook in boiling,
salted water until tender. Drain.
To make the dressing, beat the
egg and add the vinegar, sugar,
salt and pepper. Boil until
slightly thickened. It should be
served hot poured over the cu
cumbers.
BREAKFAST FOR FALL DAYS
By BARBARA BROOKS of Kellogg Company
The occasional day is cold and
dark and dreary at this time of
year, but most of us associate
fall with crisp air, warm sun
shine, bright foliage and the dry,
sweet fragrance of fallen leaves.
These are the mornings when
breakfast tastes good. We want
something “under the vest”
which will give a contented feel
ing before we go out to the
day’s work.
There are almost as many
kinds of breakfasts as there are
families in the world. The ideal
morning meal includes foods
which provide regulating and
building material and fuel.
The first may be supplied by
fruit, whole grain cereals or
bran. The second by eggs or
meat and milk; the third by ce
reals, toast and butter. The im
portant thing is to have a va
riety each day.
We saw a man eating break
fast in a restaurant not long
ago. His choice was a double or
der of griddle cakes with butter •
and syrup, and coffee. The
cakes, butter and syrup ail fur
nished fuel—but he had neither
regulating nor building.
There are many interesting
and healthful breakfast combina
tions, especially suitable for this
time of year. In many parts of
the country, canteloupe is still
delicious. Apples are ripe for
baking, stewing and sau
oranges, grape fruit are with
and there is a long list of dri
fruita.
Cereal, either hot or cold, is
good filler and carrier Its share
of valuable milk with it. Oat
meal nnd corn flakes are always
popular. For the main eourse.
eggs hold first place, but they
need not always be cooked the
ame way.
Replace toast with bran muf
fins occasionally. These can ne
mixed the night before. Fill
muffin pans with the batter:
cover them with oiled paper arid
bake them the next morning.
The following recipes are two
of our favorites. We serve them
on Sunday morning because we
have more time on that day for
cooking. The eggs and muffins
can bake side by side in a mod
erate oven.
FRUIT BRAN MUFFINS
1 cup all-bran
2 cups flour
4 t. baking powder
cup sugar
'2 t. salt
1 egg
1 cup milk
‘2 cup chopped raisins or prune*
3 T. melted shortening.
Mix all-bran with sifted dry
ingredients and beaten egg, milk,
fruit and shortening. Bake in a
moderate oven <370* F.) for
about 25 minutes.
THE QUICK LUNCH FIEND
"Dorothy, chew your food
well,” is the reprimand every
child grows accustomed to hear
ing. And WHY must one wait
to chew when one is in a par
ticular hurry, wonders Dorothy,
surreptitiously swallowing a bite
whole, when mother isn't look
ing. Grownups, too. often won
der if a half hour saved out
of a precious lunch-period isn't
worth more as a rule, and what
are stomachs made for anyway?
Here is the reason:
Ever notice how much more
quickly finely powdered sugar
or salt will dissolve than large
lumps? That is because the more
finely any substance is ground,
the larger surface there will be
exposed to the attack of the dis
solving liquid.
Unless the solution of the food
swallowed is brought about ver%_
promptly in the stomach, and
especially if this be long delay
ed. there will be injurious fen
mentations set up, which give
rise to discomfort, nullify the
utritive value of the meal just
eaten, and finally and surely im
pair the health of the hasty
■ ater.
The teeth being the grinding
tools provided by nature for this
“comminution” of the food, is
while still in the mouth. For
this reason, persons who have
lost their teeth or who have
faulty teeth usually suffer from
indigestion. Then. too. the saliva
is properly mixed with the food
in chewing, ar.d it ha-» very im
portant functions besides that of
moistening the food so that t
can be easily swallowed. Saliva
begins the digestion of starch n
the mouth, and if time is not
allowed for its agent to begin to
act, the little agents further
along the digestive tract rau-t
take up the job where it was
left off. and work overtime to
finish it.
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