Casserole LoreHE origin o f the casse role is rather obscure

,

but good authority has i t that the dish getsits name from France . The utensils are

mostly made o f earthenware,which is a combina

tion o f clay and fl int,although some are developed

in porcel ain,and even in the finest kind of china .

Until the last century earthenware was b roughtmostly from Holland ; late r the potteries of England began sending great quantities of i t to fo re igncountries

,and now our own American manufac

turers have turned thei r attention toward the p roblem o f l ightening the work in the kitchens

,and are

meeting the demand for th is fascinating ware witha supply of styles and 'sizes of these dishes second tono othe r in attractiveness and durability.

The cooking en casserole c raze has doubtlesscome to stay

,for the modern housekeeper is no

longer content to drift along vowing allegiance tothe kitchen technique of her foremothers

,but she

studies the newest methods,learns what othe r

women are doing,and informs herself as to the

latest tools of her trade . When she comes toappreciate thoroughly the advantages o f casserolecooking

,she will be so impressed with its poss ibil i

ties that she will consider it an indispensable parto f her kitchen outfit and adopt all so rts of foods tofit the various utensils .

[vii ]

Earthen dishes are developed in all sorts o fquaint and curious shapes and sizes

,and those

should be purchased which are best suited in s izeto the needs o f the family.

The casserole enthusiast will avail he rself ofmany diffe rent varieties as they have the ir individual usefulness ; the deep oval casse role in whichto cook a whole chicken

,game salmi

,or a few

sl ices of veal ; the shallow oval dishes for steaks ,h am o r soufllés ; the round pots w i th ears o r handlesfor vegetables o r meat, or combinations of both ;and the flat dishes for braising and shirring. Thereare also cunning little ramekins

,with and without

handles,which are just big enough to cook an egg

,

a tomato,a floweret of cauliflower

,or a portion of

creamed chicken for one person . Othe rs larger forindividual chicken pies

,creamed and deviled

dishes,au gratin

,shi rred egg

,and mushroom

dishes,all of which give to the simplest meal a

l ittle touch o f elegance which it is not possible toattain with utensils improvised for these dishes .

Casse role sounds formidable and expens ive,but

it is neither one . The p rice is within the reach o fall . The most frugal housewife can have utensilsaplenty at a trivial cost

,while the ep icure may

grati fy h is most luxurius taste in the more expensive wares, and in the handsome metal holders inwhich the casseroles are placed for se rving.

The keystone to the charm o f casse role cookingis the economical features . It i s a saver o f time

,

fuel, labor and materials.

[viii ]

Left-overs may be easily and quickly transformed into creamed o r deviled dishes

,scalloped

dishes,and soufllés

,which are wholesome

,savo ry

,

and sightly. The slow cooking process being employed

,the woman whose time is limited can pre

pare the dish,put it in the oven and go on about

her othe r duties or pleasures,as it will require no

attention . No time is los t in transfe rring to another dish

,as it is both cooked and se rved in the

casserole .

Earthenware cooking is carried on at a comparatively low temperature , which is a considerablefuel saver. In nearly all recipes th e heat of theoven should be about 2 1 2 degrees Fahrenheit.The modern idea o f economy in labor 1swell illustrated in the fact that p ractically all of the mealis cooked in one utensil

,eliminating the necessity

for washing up a lot o f extra pots and pans, and agrease sp latte red stove .

But the crowning joy of casse role cooking is thesaving o f materials . The unreasoning bel ie f thatthe mos t expensive p roducts must necessarily bethe best is largely responsible for the p resent highcost o f l iving problems. Therefore , each womanwho bears the burden of managing a householdshould analyze the condition

,and determine if '

she

he rself is not partly to blame for the increasingl iving bills .

' ou do not require tender meats for casse rolecooking

,so i t is well to study the cheap cuts . The

tougher the meat the more delicious the gravy, and[ix ]

the greate r your achievement in transforming a:plain food into a nutritious and p leasing dish .

French and Italian cooks know bette r than anyother n ation the value o f these cheap cuts . At anytable d’hote place you find very inexpensive meatswhich have been converted to goodness by thismethod . Certain p ieces o f beef such as cuts fromthe round

,shoulder, flank

,brisket

,chuck and rump ,

i f cut according to correct methods are welladapted for casserole cooking.

Before casseroling any meat,the first p rocess is

to cut it in p ieces convenient for se rving ; flour,season

,and brown it in a frying pan in the fat fried

from sal t pork. Transfer to casserole,put in the

vegetables with white sauce,o r a gravy made with

a cup of water and the brown juice in the spide r,

'

or stock,i f you have it. Pour it ove r the meat

,

cover tight,and put in oven until i t bubbles

,then

turn down the gas and let i t cook ve ry slowly fortwo or three hours.

I f you have a good recipe for a stew or ragout,

which’you desi re to cook in the oven instead of ond i rect heat

,allow twice the time for it.

N early all vegetables are vastly more del icatecooked in the oven . When boiled in quantities ofwate r much of the fine flavo r is boiled away ;while

,i f p laced in a casse role with only enough

wate r,stock

,tomatoes o r l iquid of any kind to

cover,the full flavor is p reserved .

The recipes given here will never fail,and the

ambitious housewife will soon learn to evolvevariations from them

,such variations as may suit

the kind and quantity o f ingredients she has onhand . When the recipe calls for stock

,hot wate r

o r milk can be used instead,and vice versa

,stock

of course being always prefe rred. When chicken ismentioned, veal may be substituted . In the dishesmade of noodles

,macaroni and spaghetti may

nearly always be used . With a little o riginality anddisc rimination one may allow fancy to have somesway

,and the re is hardly a limit to what may be

accomplished in culinary economics.

Fash ion has reverted to the old s tyle of havingve ry l ittle upon the table . A few well-chosencourses

,simply garnished and well se rved, make

any home dinner a success .

It is the rel igious duty of eve ry housewife toaccomplish the art o f cooking. As a modernphilosopher writes

,

' A man who would just as soonhave uncooked ch ipped

'

beef,sour bread and tea

fo r supper as to have del icious stuffed tomatoes, anegg souffle

,or perfectly done chops, ought to be

sentenced for l ife to an American plan hotel , whereall meats and vegetables are steamed in the samepot

,and where the waitress , having b rought on

your dose in l ittle cold stone-china boats , goesaway-way-off and never speaks to you again .”

Simplicity all ied with good taste is the chiefcharacte ristic of the modern cuisine . Humanity isti red o f complicated effort. There is a great dealof fuss and flutter in the world over nothing, and itis the kind of fuss that is becoming unfashionable .

lxi'

l

It has been reported that even the ruling monarchsof the world have rebelled against the agonizing

,

drawn-ou t meals.

Why not'

There is nothing more dreadful than the s ight o ffood when one h as appeased one’s hunger.

That is nature’s clever device to keep us frombecoming too greedy.

The last word in the preparation of a meal isdaintiness. A little care in its arrangement willmore

'

than pay for itself in added savor and enjoyment

,and the extra care isworth the while for the

pleasure attained .

I t has been the aim o f the author to explain eachrecipe so completely that any one can readily understand i t. A careful application of the directionsis all that is necessary to produce the results thathave made many chefs and housewives famous.

OLIVE HULSE.

A Word A bout SauceMaking

ELT a tablespoonful of butte r in a pan .M Gradually sp rinkle in two tablespoonfuls

o f flour, and sti r constantly until the flouris smoothly blended with the butter. As soon asthe sauce leaves the sides o f the pan, add a p int o fhot milk, sti rring it briskly. Boil

'

carefully fromfive to ten minutes

,according to the quantity. Add

salt and pepper to taste and a speck of cayenne .This makes a plain White Sauce .From this foundation all sorts of sauces can bemade . When the butte r and flour are allowedto brown

,i t is called a Brown Sauce

,a few drops

of essence o f anchovy added makes an A nchovySauce ; chopped parsley for Parsley Sauce ; capersfo r Cap e r Sauce ; add chopped hard-boiled eggsfo r Egg Sauce ; always adding more butte r i f aricher sauce is needed . This foundation can bep repared before hand and easily added to whenwanted.

[1 ]

A rtichokes, S tufiedParboil six artichokes long enough to remove thechoke

,throw them into cold water fo r five

minutes,and put them to drain . Mince fine half

a cupful of salt pork,and fry it a l ittle with two

tablespoonfuls of chopped shallots, add a p int ofchopp ed mushrooms, a teaspoonful o f mincedparsley and simmer ten minutes. Blend with ita tablespoonful of flour

,add a teaspoonful of but

te r,hal f a cup ful of Chil i sauce

,salt

,pepper and

a speck of nutmeg. Fill the artichokes and tiethem . B rown the outside with olive oil, pl acethem in the casserole

,pour over half a cupful of

stock,and two tablespoonfuls of lemon juice .

Cover and cook for an hour in moderate oven .Place a whole mushroom on top o f

‘

each,and

se rve hot in the casserole .

A sparagus in AmbushCut o ff the tops of six l ight rolls

,remove the

crumb,place in casse role and set in oven to get

crisp . Heat a cupful of milk to boiling point,and

pour it into two well-beaten eggs,add a spoonful of

butte r cut in bits and rolled in flour,and the soft

parts of two pounds o f asparagus,which h as been

boiled and ou t fine . Sti r well and season to taste .Fill the rolls , put on the tops, and se rve hot .

Have you this spring eaten any’sparagus yet'

BROME .[2]

Bean-Pot RoastCove r two pounds o f chuck steak with boil ingwate r ; place the cove r on the bean-pot and letthe meat cook in a moderate oven for two hours .Add a cup ful each of diced carrots and potatoes ,and hal f a cup ful of sl iced onions. Season withsalt and p epper to taste , cook about an hour longer.Thicken the liquo r in which the meat is cookedwith two tablespoonfuls of flour

,and se rve from

the bean-pot.

Beans and SausageChop fine a p int o f cooked green beans . Seasonwith hal f a teaspoonful each of salt and pepper

,

and place a layer in the bottom of the casse role .Pour in a cup ful of milk. P rick the casings of apound of sausages

,and lower them in a frying

basket into a kettle o f boil ing wate r. Let standf o r two lm‘

inutes,remove and di spose over the

beans . Pour ove r a cupful of thick white sauceand the remainder o f the beans, with a l ayer ofc racke r crumbs on top . Bake for fifteen minutes.

If this be magic, let it be an art lawfu l aseating. WINTERS TALE.

Beans, BakedSoak a pint o f beans over night in plenty of water.Parboil fo r two hours in the morning, and pour o ffnearly all of the wate r. Peel and place a largeon ion in the bottom of the bean-pot. Pour thebeans into the pot

,and add a teaspoonful o f salt,

half a pound o f salt po rk,hal f a cup ful o f New

O rleans molasses,and wate r enough to cover .

Bake for at least six hours in a covered pot, adding wate r as the beans bake dry. Uncove r andbrown .

BeefRoast, Creole FashionCut a quarte r of a pound of fat salt pork into thinshreds. Chop fine an onion

,a clove of garlic

,two

bay leaves,two sp rigs each of thyme and parsley.

Lard five pounds o f the round of beef with thepork

,rubbing the mixture o f onion and sp ices into

the meat,with plenty of salt and peppe r. ' uarte r

two large onions and put into the casserole witha tablespoonful of lard

,and set the beef on them

when browned . Cover and cook slowly until themeat is browned about ten minutes . Add two largeonions chopped fine

,and two turnips and five car

rots cut in inch cubes . Turn the meat and cookten minutes more . Add enough boil ing wate r tocover the meat or

,bette r

,the same amount of soup

stock in which a glass o f she rry or Madeira hasbeen poured. Cook slowly for three hours o r untiltender. I t may be se rved hot or cold .

Give zest andflavor to a mess of pottage.

[4 ]

Beef and SausagesCut a pound and a hal f of beef into thin strips .Season two tablespoonfuls of flour with salt andpepper, toss the meat in this, place a teaspoonful of l ight bread stuff ing in each strip

,and fold

it into rolls . Prick and divide three-quarte rs ofa pound o f sausages. Place a layer of sausage ina casserole , then the bee f, then sausages again .Sprinkle in the remain ing flour

,and a tablespoon

ful of chopped parsley. Cove r with hot water,

put on the l id,and cook slowly for two hours and a

half.

Beef and TomatoesCut two pounds of beef, a bunch of cele ry, andfour onions into small p ieces

,and put them into a

f rying-pan . Set on the stove and sti r constantlyuntil b rowned . Remove from the fire and putinto a la rge casse role . Add a can of tomatoes

,

a quarte r of a package of cooked macaroni , hal f apound o f grated cheese

,a cupful of small mush

rooms, a tablespoonful of soy sauce , and salt andpeppe r to taste . Simmer in moderately hot ovenfor two hours

,and se rve from casserole .

We fat all creatures to fat us.

HAMLET.[5 ]

B eefe ttesCut a pound and a hal f of tender round steak intop ieces hal f an inch thick

,six inches long and four

inches wide . Place on each a large tablespoonfulo f b read stufling. Roll up the beefettes and fastenwith wooden toothpicks . Pu t a tablespoonful ofbutte r and a cupful of wate r into a casse role withbeefettes

,and bake fo r forty minutes in a hot oven

without cover. Baste often,and when done thick

en the gravy,and se rve hot.

Beefsteak a la CubaSpread a pound and a hal f of steak out flat andcover with a sl iced onion

,a sl iced sweet pepper

,

hal f a cup ful of tomatoes,and salt and pepper .

Roll up and tie securely. Put a tablespoonful ofsuet and a tablespoonful of butter into a fryingpan . When piping hot

,drop the steak into it and

brown on all s ides . Lift into a deep casse role .Pour a pint of wate r into the frying-pan

,thicken

with a tablespoonful o f flour,and pour ove r the

steak. Bake in moderate oven for an hour and ahalf . Add six whole medium sized potatoes

,more

wate r i f needed,and cook for three-quarte rs of an

hour longe r. Serve in the casse role .

He that wou ld eat a good dinner, let him eat agood breakfast.OLD PROVERB .

Beefsteak Braised CreoleFashion

M‘elt a tablespoonful o f lard in a deep casserole,

and add six onions sl iced . Lay on the onions athree-pound beefsteak, well seasoned with salt andpeppe r and dredged with flou r. Cove r, let it s immer fo r a few minutes

,and turn the steak. Chop

togethe r a clove of garlic,three sp rigs of parsley

,

two sp rigs each o f thyme and bay leaf,add two

tablespoonfuls of vinega r,and pou r this over the

steak after three minutes . Turn the steak at threeminute inte rvals until it is thoroughly browned onboth sides. Add a pint of wate r

,enough to cover

the steak,and let it s immer gently for two hours .

Beefsteak en Casserole

Cut two pounds of round steak two inches thickinto p ieces two inches square . Sear in a fryingpan

,and put them into the casserole with two

tablespoonfuls each o f diced carrots and turnips ,a dozen small onions, and a pint of brown stock orboil ing wate r. Cove r and cook slowly in the ovenfor an hour and a hal f . Add salt and a l ittle morewate r

,and cook hal f an hour longer. Serve from

the casserole .

Dinner was made for eatin ’, not for talkin ’,' WILLIAM MAKEPEACE THACKERAY.

[7 ]

Beefsteak en Casserole

Take two or three pounds o f round steak. Cutin p ieces convenient for se rving

,salt and pepper,

and roll it in flour. Sear in hot fat. H ave thecasse role hot, add two cupfuls o f canned tomatoes

,an onion sl iced

,a carrot and a turnip

,two

stalks o f celery,and hal f a teaspoon-ful of mixed

spices . Pour a cupful of water into a Spider,add

a teaspoonful o f kitchen bouquet and pour overthe meat

,cover tightly

,and set in hot oven . As

soon as the meat begins to cook turn the gas lowand cook very slowly for two or three hours.

Fifteen minutes before taking the casserole fromthe oven

,add two cupfuls o f Parisienne potatoes

which have been parboiled for fifteen minutes .

Beefsteak en Casserole ala Savarin

Sear two pounds of s i rloin or tenderloin on bothsides in a frying-pan, turning frequently. B rownfour tablespoonfuls of flour in half a cup ful ofmelted butte r, add a teaspoonful o f salt, and acup ful and a half of ho t water. Put in half a cupful each o f balls cut from carrots and turnips

,a

dozen and a half small onions,and a dozen canned

mushrooms . Put steak into the casse role,and

pour the sauce and vegetables over it. Let stand ina hot oven for about ten minutes

,garnish with

chopped parsley,and se rve at once from the cas

se role .I am a great eater of beef .

TWELFTH NIGHT.[8 ]

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Beefsteak Smothered withMushrooms

Melt a tablespoonful of butter in a deep casse roleand add s ix sl iced onions. Lay on these a tende rloin o f beef

,well peppered and salted

,and dredged

with flour. Add a clove o f garlic and two sprigseach of thyme and bay leaf

,chopped together.

Cook for half an hour,and add a can o f mush

rooms with a pint of boil ing wate r. Let it s immeran hour and a hal f. Pour in a glass o f she rry orwhite wine and let it cook ten minutes . The steakcan be smothered in truffles i f p referred

,using hal f

a can instead of the mushrooms .

Beefsteak Smothered withTomatoes

Proceed as fo r Beefsteak smothered with Mushrooms

,but instead of adding the mushrooms and

water , add half a can of tomatoes or six large freshtomatoes sl iced in thei r juice . Cook for an hourand a hal f

,pour in a wine-glassful of sherry or

white wine,i f desi red

,cook for ten minutes

,and

se rve .

That all soften ing, overpowering knell,The tocsin of the soul' the dinner-bell.

BYRON .[1 0 ]

Beef Tenderloin withMushrooms

Cut a pound and a half o f beef tenderloin into foursl ices. Trim

,season

,and flou r them . Try out a

tablespoonful o f beef fat in a frying-pan,add a

teaspoonful o f butte r,and fry the meat in this four

minutes,turning Often . Cove r and let stand for

three minutes more . Peel hal f a pound o f freshmushrooms

,cut into small p ieces and simmer in

butter for fifteen minutes. P lace the meat in thecasserole . Put a teaspoonful o f flour and a cupfulOf boil ing wate r in the frying-pan

,season to taste

,

and add the mushrooms . Pour the mushroomsauce ove r the meat, and cook in a hot oven forfive minutes. Serve in the casse role .

Beef TonguePut a beef tongue into a kettle o f boiling wate r.Add a teaspoonful of salt, a small onion , hal f ateaspoonful of peppercorns, six cloves, and threebay leaves . Cook slowly until tender. Tak e fromthe wate r and remove the skin . Put 'the tongueinto a shallow casse role

,surround it with tomato

sauce , cover closely, and bake about an hour, basting frequently. Add a can of mushrooms , and

serve hot.

Come let us four to dinner.

HENRY VI.

[11 ]

Cabbage and Meat,

[Boil a head of cabbage in two water'

s. Drain,cool

,

and chop fine. Butter a casserole and Sprinkleove r with fine crumbs . On this put a laye r Of cabbage

,salt and pepper

,and dot it with bu tte r. Add

mo re crumbs,and a layer of chopped corned bee f .

Continue in this way until the dish is full . Pourin a cupful o f the wate r in which the corned bee fwas boiled

,sp rinkle crumbs on top

,and over this

grated cheese . Bake cove red for hal f an hour,then uncover and brown . Serve in the casse role .Ham may be used instead o f the co rned bee f.

Cabbage with BaconChop hal f a la rge head of cabbage

,sti r into it a

tablespoonful o f flour,a teaspoonful o f salt

,a table

spoonful Of butte r,a dash of red peppe r

,and hal f

a cupful O f cold wate r. Put into a well-butteredcasserole

,lay moderately thin sl ices of bacon over

it,and cover. Bake in a hot oven for an hour anda quarte r.

Good worts.

’ good cabbage.

M ERRY WIVES.

Calf ’s Liver en CasseroleSoak a cal f’s l ive r in cold wate r fo r hal f an hou r.D rain and dry

,and lard well with fat bacon strips .

Chop an onion,dice a carrot

,a small white turnip

and a parsnip . Fry these in butte r and add to thema cup ful of chopped ham

,half a cupful of butte r

,

a bay leaf,and a pinch of mace . Place in the cas

se role the l ive r,and fry a l ight brown . Pour over

all two cup fuls of ho t wate r, season well with saltand peppe r, the juice Of hal f a lemon , and a dashOf pap rika . Place in the oven and cook slowly foran hour and a half . Thicken the gravy with atablespoonful of flour

,add a tablespoonful of

chopped parsley,and cook for anothe r five min

utes . Se rve from the casse role .

Carrots a la CyranoTake a dozen young sweet carrots

,scrape

,and boil

until tender. Cut them lengthwise in halves , dipin th ick honey

,and place in a casserole with the

bottom thinly covered with olive o il. Sprinklewith grated cheese and salt

,place in a hot oven

and brown for fifteen minutes. B rown sugar may

be used in place o f honey.

Thou shalt not diefor lack of a dinner.

AS ' OU LIKE IT.

Casserole DinnerCut a pound and a half of round steak into p iecesOf serving Size

,season with salt

,pepper and a l ittle

si fted flour,and place in a butte red casse role .

Cove r with a layer of sl iced onions which havebeen parboiled for a few minutes . Add a laye r oftomatoes

,eithe r fresh or canned

,and more salt,

pepper and flour . For the top laye r use potatoescut in quarters . Fill the dish with wate r, and bakeslowly for two or three hours .

Cauliflower with Cheeseau Gratin

Boil cauliflower in salted wate r until tender. Separate into flowerets

,and place them stem down

ward into ramekins . Melt three tablespoonfuls ofbutter

,and cook in it three tablespoonfuls o f flour

,

half a teaspoonful of salt,and a dash o f pap rika .

Add a cupful and a hal f o f -milk,and sti r until the

sauce boils . Sti r in a cupful o f grated cheese,and

pour a l ittle of the sauce ove r the caul iflower ineach ramekin . Sti r a cup ful of fine cracker c rumbsinto a thi rd of a cupful o f melted butte r ; sp rinklethese over the caul iflower and sauce

,and set the

ramekins in oven to brown the crumbs . Serve inthe ramekins .

' ou Banbury Cheese.

M ERRY W IVES.[ 14 ]

Cheese Corn S o ufiléSti r a cupful o f grated cheese into a cupful ofwhite s auce . When b lended add a cup ful o fcanned corn . Put in the well-beaten yolks of threeeggs

,season to taste with salt and pepper

,and add

the whites o f the eggs beaten Stiff . Bake in a casse role for hal f an hour.

Cheese SoufiléSoak a p int of b read crumbs in a p int of milk fortwo hours . Rub through a colander

,add a table

spoonful o f melted butter,a dash of cayenne pep

per,a little salt

,a cup ful of grated cheese , and four

eggs,beaten separately. Stir briskly, and turn at

once into a buttered casserole . Cover and bake forfifteen minutes . Uncove r and b rown . Se rve immediately. This puff falls quickly and Should notbe allowed to stand after baking .

Art thou come' Why, my cheese, my digestion .

TROILUS .

[ 15 ]

Cheshire Pork PieCut two or th ree pounds of lean fresh pork intostrips two inches long and an inch wide . Take anequal weight o f juicy apples

,pared

,cored and cut

in Slices . Line a deep casse role with puff paste , butin a layer o f pork

,then o f apples covered with an

ounce o f white sugar,then po rk

,and p roceed un

til the dish is full,seasoning each layer o f pork

with salt,peppe r

,and a speck o f sage . Pour in

hal f a p int o f sweet cide r and stick bits o f bu tte rover the top . Cove r with thick strips of puff paste,brush the top with a beaten egg, and bake for anhour and a half.

Chicken 2: la KingDice the white meat of two b oiled young chickensinto a saucepan with a tablespoonful of butte r

,and

sal t to season,and let get warm ; add enough double

cream to cover the meat,and cook Slowly for ten

or fifteen minutes,sti rring steadily. Add a dash o f

cayenne,a peeled chopped green pepper

,and six

diced fresh mushrooms which have been cooked inbutte r. Pour all into a buttered casserole

,sprinkle

with a few butte red cracker crumbs,and put in the

oven to set. Garnish with sl ices o f black trufliesand se rve .

Sit down andfeed, andwelcome to our dinner.

16

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Chicken and Oyster PieM'el t a teaspoonful of butter in a quart casse role ,scattering b read crumbs ove r it. Add a laye r offlaked chicken meat

,then a layer of oysters well

seasoned with sal t and pepper. Alte rnate untilthe dish is full . Pour ove r the whole the strainedoyster l iquor

,to which has been added an egg well

beaten in a cup ful of milk. Dot the top with atablespoonful o f butte r

,cove r and bake for an hour

in a moderate oven . Turkey can be used in thesame way.

Chicken and SweetbreadsBoil a three-pound chicken and three sweetb readsin salted wate r until tender. Joint the chicken .Add a cup ful of blanched almonds

,and a can o f

mushrooms . Rub together hal f a cup ful of flourand half a cupful of butter

,and add five cup fuls

of cream . Pour over the chicken and sweetbreads,

Sprinkle with pepper and a tablespoonful o f

chopped parsley. Bake for half an hou r in a covered casse role .

Oft hefed with good dinner.ROBERT OF G LOUCESTER.[ 18 ]

Chicken en CasseroleJoint a three-pound chicken . Line a large casse role with Sl ices [ o f bacon

,put in the chicken

,

season with salt and pepper and a large onionchopped fine . Arrange around the chicken threelarge tomatoes

,quartered and peeled

,three cele ry

stalks,a cup ful o f mushrooms

,and a bay leaf .

Add two cupfuls of ho t water,cover the casse role ,

place in the oven and let it cook gently for an hou rand a half . Baste frequently. Remove the bayleaf

,thicken the gravy with browned flour

,leave

all in the casse role,and se rve hot.

Chicken en CasseroleNo . 2 .

Joint the ch icken . Salt and sauté in butte r in a frying-pan until delicately browned . Put into casserole and Sprinkle with flour. Put a tablespoonfulof butte r into the frying pan and sauté a cupfuleach o f carrot and po tato balls

,and a dozen and a

hal f small onions . When browned add a pint ofhot water and a can of mushrooms . Pour ove r thechicken

,cover and let Simmer slowly for an hour

and a half.

A little pot, and soon hot.THE TAM ING OF THE SHREW.

[ 19 ]

Chicken Livers andChestnuts

Drain and fry a pound o f chicken l ive rs in ol iveOil . Shell and boil a p int of chestnuts until tender,and put them through a meat chopper. Cove r thebottom of the casse role with a laye r o f l ivers

,then

a layer of chestnuts,alte rnating until all are used .

Rub togethe r a tablespoonful o f flou r, and twotablespoonfuls o f butter

,add enough hot water to

cover the mixtu re,salt and pepper to taste . Cover

and bake for twenty minutes.

Chicken Scalloped enCasserole

Into the bottom of a casse role put a l aye r ofstewed chicken which has been carefully boned ,Sp rinkle with salt

,pepper

,bits of butte r and some

fine chopped ham,or omit the butte r and use

bacon instead o f the ham. Cove r with a thinlayer o f cracker crumbs

,add another layer of

chicken and continue until the dish is nearly full,

finishing with cracker crumbs . Pour over a cupful of milk and a cup ful o f stock or ho t water

,

cover,and cook in a moderate oven for half an

hour.

P reparefor dinner.

LEAR.[20 ]

Chicken SoufiléRub togethe r a tablespoonful o f ‘

flour and two ofbutte r, add a cupful o f milk, and cook in a doubleboile r until smoo th . Season to taste

,and put in a

tablespoonful o f bread crumbs. Add a pint ofchopped chicken

,a tablespoonful o f chopped pars

ley, and the well-beaten yolks of three eggs . Foldin the stiffly beaten whites of eggs

,put in buttered

casse role , and bake for thi rty-five minutes in s lowoven . Veal can be used as well as chicken . Beefwill answe r

,but i f used

,put in beef stock instead

Of milk.

Chicken, Spanish StyleCut up a three pound chicken

,boil until tender

,

and bone . Slice a dozen small onions and twogreen peppers

,and fry in fat. ‘

Add a can of tomatoes

,hal f a dozen chopped ol ives

,and three cloves

of garl ic. Pu t all together With enough chickenbroth to cove r and Simmer for fifteen minutes:B utter a casserole and put half a can of corn in thebottom . Put in the boned chicken with othe r ingredients, and the remainder o f the can of corn on

top . Bake in the oven for twenty minutes.

If I like thee no worse after dinner I will notpart with thee yet.”

[21 ]

Chicken with HerbsPut four tablespoonfuls of butte r into a frying pan ,sauté two medium sized on ions in this. Joint andput in two young chickens and brown . Transferthem to a casse role . Season with salt and pepperand a dash of nutmeg. Brown four tablespoonfuls of flour in hal f a cupful o f butte r

,add a pint

of Stock,two tablespoonfuls of lean raw h am

,a

chopped carrot,a stalk o f celery

,two cloves

,an

onion,and a pinch of salt. Boil this sauce for

fifteen minutes and turn it ove r the chicken . Coverthe casserole , and cook in a moderate oven aboutan hour

,or until the chicken is tender. Half an

hour after the casserole is placed in the oven,add

a dozen fresh mushrooms peeled and cut into sl ices.

Chicken with NoodlesBo il

[

the chicken, remove from bones and cut intosmal l dice. Boil the noodles for twenty minutes,and place in casserole with alternate layers ofch icken . Thicken th e broth to a cream with flour

,

seaso n to taste,pour over the chicken and noodles.

Sprink le with cracker crumbs,and bake for fifteen

minutes.

Is’t near dinnertime' I would it were.

Chicken with OlivesJoint the ch icken and put into the casserole withthree cup fuls Of wate r

,a chopped onion

,and salt

and pepper to taste . Cook slowly until tender .Lift out the chicken and drain and dry the p ieces .Fry them in three tablespoonfuls of butte r untilthey are brown . Sti r a tablespoonful of flour intothe casse role

,add a pint o f the b roth in which the

chicken was cooked,two dozen Sl iced ol ives , a

tablespoonful o f capers and a tablespoonful ofonion juice . When quite smooth add the chickenand cook for ten minutes in hot oven .

Chili Con CarneCut two pounds o f lean beef into small pieces anddredge with flour. B rown a large onion in twotablespoonfuls o f drippings

,add the meat and

sl ightly b rown . Put the onion and meat into asoup kettle w ith a small can of tomatoes and twolarge green peppers finely minced . Season to taste ,cove r with boil ing wate r

,and cook until tender.

Parboil a cupful of kidney beans , which have beensoaked over night

,and add half o f them to the stew.

Mash the other half o f the beans through a colander before adding to the mixture . Put all intothe casse role , and serve , Mexican style .

Why muse you , sir' ’tis dinnertime.

[23 ]

Chipped Beef withNoodles

Mix togethe r a tablespoonful of butter and twotablespoonfuls Of flour

,add two cupfuls o f hot

milk,and cook until creamy. Add a cupful

O f chipped beef ground fine,and two cup fuls o f

boiled noodles . Turn mto deep casserole , Sprinkleover some cracke r crumbs

,and brown in oven for

ten minutes .

Clams, ScallopedPut s ix dozen clams in casse role

,season with pep

per,and add two stalks of minced cele ry. Cut ' a

p iece or two of fat bacon into tiny bits, and mixth oroughly with the clams. Strew over the tOp athin layer of cracke r c rumbs , and place a p iece o fbutter the size of a walnut on top . Bake theoven until b rown.

If you give me any conserves, give con

serves of beef .

TAMING OF THE SHREW.

[24 ]

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Codfis h S oufiléMix together two tablespoonfuls o f flou r and twoof melted butter

,add a pinch o f pepper. Sti r in

a cup ful and a half of milk,and cook until boil

ing. Add a teaspoonful o f onion juice, a tablespoonful Oi finely chopped parsley

,a pound of

freshened codfish picked into bits, and the beatenyolks of th ree eggs . Mix all together thoroughly,then fold in the whites o f three eggs beaten dry .Bake in a buttered casserole in a moderate ovenuntil firm in the cente r. Serve at once with acream sauce .

Corn ChowderBo il two eggs hard . Mix two cup fuls of corn, twocupfuls of cold diced potatoes

,two cupfuls of

white sauce,and two cupfuls of diced toasted bread

in the casserole . Pu t in oven long enough to heatthrough well

,cut the eggs ove r the top , and serve .

Corn PuddingGrate ten ears of raw sweet corn . Add a quart O fsweet milk

,three eggs well beaten

,a tablespoonful

o f butte r,a teaspoonful o f salt

,and half a teaspoon

ful o f black pepper. Mix well . Pour into a buttered casserole

,and cook for thirty minutes in a

hot oven . Canned corn may be used.

The Gods sen t not corn for the rich men only.[26 ]

Cottage PieCove r bottom of greased casserole with hot mashedpotatoes , add a thick laye r of roast beef cut in smallpieces, seasoned with sal t and pepper and a fewdrops o f onion juice

,and moistened with its own

gravy. Cove r with a thin laye r of mashed potatoes,

and bake in a ho t oven long enough to heat through .Dot with butter and black pepper.

Crab Flake SublimeFry six sl iced fresh mushrooms

,and s ix sl ices of

V i rginia ham in a spider until b rown . Removethe ham

,add a p int of crab flakes to the mush

rooms,and pou r in a pint of cream . Season with

salt and cayenne pepper,and let boil fo r ten

minutes . Beat the yolks of two eggs with twotablespoonfuls Of sherry

,and with it thicken the

mixture . Pour all into casse role,sp rinkle with

some butte red cracker crumbs,and garnish with

truffles . Lay the Sl ices o f ham on toast, divide thecrab meat over same , and se rve .

When roasted crabs hiss in the bowl, then

rightly sings the staring owl.”

[27 ]

Crabmeat a la CarmenBoil a good sized crab and remove the meat. Puttwo tablespoonfuls o f ol ive o il into casse role , addthe crabmeat

,a chopped onion

,and a teaspoonful

o f chopped parsley. Sti r ove r the fire until hot.Add two tablespoonfuls o f bread crumbs , a teaspoonful o f tarragon vinegar

,two tablespoonfuls

of chopped,cooked chicken

,a tablespoonful of

cream and three tablespoonfuls of hot wate r. Saltand pepper to taste . Fill individual ramekins withthe mixture

,pour over each some white sauce , and

the si fted yolks o f two hard-boiled eggs. Standthem in a pan containing a l ittle boil ing wate r

,

place in the oven fo r fi fteen minutes,and se rve

immediately.

Crabs, DevilledMix a tablespoonful of fine bread crumbs withthe yolks of two hard-boiled eggs

,the ju it e o f a

lemon,hal f a teaspoonful of mustard

,salt

,pepper

,

and a dash of paprika,a cupful of drawn butte r

,

and a cupful o f crabmeat chopped fine . With themixture fil l large clam

,scallop

,o r crab Shells,

which have been boiled and cleansed,o r individual

ramekins. Sprinkle another tablespoonful o f finebread crumbs over the tops

,w ith tiny bits of butte r.

Bake for twenty minutes in moderately hot oven.

Let’s to supper, come, anddrown consideration .

[23 ]

Cucumber FarciePeel and halve lengthwise s ix large cucumbers

,

and remove the so ft pulp and seeds . Cook in‘boil

ing salted wate r unti l tender, ‘drain and fill theshells wi th cooked halibut broken into flakes andmoistened with cream sauce . Sp rinkle with breadcrumbs

,dot with bits o f butte r

,and bake in a

shallow casse role until delicately browned .

Cucumber PuddingCut Six cucumbers fine with a medium sized onion .Stew them in a l ittle water for fifteen minutes.

Prepare a rich dressing as fo r poultry. Pour o ffall the water from the cucumbers

,add the dressing

and a tablespoon ful o f butter. Bake in a deepcasse role‘ fo r twenty minutes .

Cucumbers and OnionsSh ce three large cucumbers rather thick, and

dredge with flour. Put a tablespoonful of butte rin a frying pan

,heat and fry the cucumbe rs and one

l arge Sl iced onion until a pale brown. Place in thecasserole

,add a cup ful o f hot wate r and cook for

hal f an hou r. Rub together a tablespoonful o f butte r and a tablespoonful of flour. Add to the cucumbers

,sti r and cook for five minutes . Add a table

spoonful o f tomato catsup,salt and peppe r.

Wewill gowalk a little in the orchard, And thento dinner.

TAm NG OF THE SHREW.[29 ]

Curry of Lamb enCasserole

Put two cupfuls of diced cold lamb , a cupful ofdiced apples

,and a cup ful of chopped onions

which have been fried in butte r into casse role .Add two cupfuls of hot milk

,a p iece o f butte r the

size of an egg,a tablespoonful of fine curry pow

der,and a tablespoonful of flour

,with salt to taste .

Pour on the lamb In the casse role and let s immerfor hal f an hour in a moderately hot oven . Servewith plain rice .

Duck en CasseroleS immer a duck for an hour. Remove from thefire and joint. Fry brown in half a cupful of butte rin the casse role

,sp rinkle with two tablespoonfuls

of flour,and add salt to taste . Pour ove r them a

cup ful and a half of rich Stock, W Ith a small

minced onion in it,a sp rig o f thyme

,hal f a tea

spoonful o f lemon juice,and some finely-minced

parsley. Cover,and le t simmer slowly for hal f an

hour,and serve.

An you ’ll.

come to supper ton ight you may ;and you will not, come when you are next

preparedfor.

OTHELLO .[30

Duckling a la TurquePut a layer of Sl iced Spanish onions and some patso f butte r into a casse role

, Sprinkle with salt andpepper. Lay the duckling on this

,put i t into a

hot oven and let i t cook about three-quarters o f

an hour. Remove the duckling from the casse role,

pour in a glass ful of white wine or old Madei ra,

put it ove r the fire,le t it come to a boil

, and addhalf a p int of hot wate r or stock, and two f reshtomatoes peeled and Sl iced. Cook for half an hour

,

s train the gravy,and add two tablespoon fuls of

butte r. Return all to the casse role from which itis se rved on slices o f toast with sl iced oranges .

Duckling Pot RoastLine a deep casse role with two sl ices of bacon cutinto bits. Clean and truss two duck l ings, putthem in

,and add enough hot water to half cover

the bi rds . Add a sp rig of celery,and two of pars

ley. Place a narrow strip of bacon on each bird,

cove r close and set the casserole in a moderate ovenwhere the birds will cook Slowly for two hours.

Remove the ducklings,strain the sauce

,and reduce

it to one- th ird by boil ing. Thicken with brownedflour

,s immer fo r fifteen minutes

,add two table

spoonfuls o f currant jelly, and se rve with the duck.

The mustard is too hot a little, Why then thebeef and let the mustard rest.”

[31 ]

Duck RagoutJoint a domestic duck. Melt two tablespoon fulso f butte r in a casserole

,toss the p ieces o f duck

into it,sprinkle in a tablespoonful o f flour and f ry

a light brown . Add two cup fuls of stock,sti rring

it in smoothly,a sp rig o r two of parsley, a tea

spoonful o f lemo n juice,th ree chopped small

on ions,a teaspoonful o f currant jelly

,and a clove .

Pu t on the cover and let it simmer for thi rty minutes. Season to taste with sal t and peppe r

,and

se rve ho t .

Egg Plant en CasserolePare a medium sized egg plant

,cut into ‘half inch

cubes and put them into the casserole . Cover withboiling wate r

,containing a level teaspoonful of

salt,and let stand ’

for ten minutes . Pour off thewate r. Pare two onions chop coarse with a tablespoonful o i parsley and add to the egg plant

,to

gether with a teacupful of rice . Over all pourfour cupfuls o f boil ing wate r

,and set in hot oven

until cooked dry. Add butte r the size of an egg,

and hal f a cup ful o f strained cooked tomatoes .Sp rinkle with a few fine cracker c rumbs and bakefor fifteen minutes.

All covered dishes' Royal cheer I warran t

you Doubt not that.SHAKESPEARE .

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Eggs, BakedButte r a casse role

,break as many eggs as may be

needed into a sauce r,one by one, and as found

good Sl ip into the dish,without crowding. Pu t

a small p iece o f butter on each and sp rinkle withsal t and peppe r. Place in a well heated oven ,and bake until the whites a re set. I f the oven isp roperly heated it will take but a few minutes .

Eggs Baked in TomatoCut a Sl ice from the stem end of a firm tomato

,re

move some o f the pulp,set in a butte red ramekin

,

and Sp rinkle with salt and pepper. Drop one egginto this tomato cup

,sp rinkle with more salt and

peppe r,and place a little melted butte r on top of

both egg and tomato . P repare asmany o f these individual se rvings as may be required

,and bake in

a moderate oven until firm .

Eggs Baked with Sp inachLine six deep buttered ramekins with spinach purée

,drop an egg in each

,dust with cheese

,salt and

pepper. Add a tiny piece o f butte r and coverwith white sauce . Bake eight minutes .

Some food we had and some fresh water.

TEMPEST.[ 34 ]

Eggs, CreamedBoil s ix eggs hard and lay them in ice wate r top revent discoloration . Shell and cut them in .

sixths, whites and yolks together, keep ing the p iecesintact. Fill the casse role with the cut-up eggs.

Season a cupful of white sauce with pap rika, salt

and onion juice and pour over the eggs . Set ina hot oven for a few minutes to heat .

Eggs, Creamed, on ToastBoil six eggs twenty minutes . Put Six Slices o f

toast on a hot casse role,cover with a layer of

white sauce and whites o f eggs cut in Strips. Rubpart of the yolks through a Sieve on top . Repeatth is and finish with a layer Of sauce . Place in theoven for about three minutes . Garnish with parsley and serve .

Eggs in CreamSpread a good tablespoonful of butte r on the bottom Oi a Shallow casserole . Pour in a cupful o fcream

,salt and pepper

,and 'break six eggs into a

dish . Partly cook seve ral Slices of bacon , thenplace them on top of the eggs and bake for tenminutes . Serve hot.

What will you take for breakfast, sir'PICKWICK PAPERS.

135 1

Eggs in NestsB eat the whites of eggs very stiff , put in individualcasseroles

,and place the yolk o f the egg in the

cente r of the heap . Set in the oven for a fewminutes to b rown the whites .

A cupful o f bread crumbs, a quarte r o f a pound

of grated American cheese,a tablespoonful of but

te r,salt and pepper to taste . Ove r these pour a

cupful of boil ing milk,and the beaten yolks of

three eggs . When cool beat the whites o f theeggs stiff and st1r them in l igh tly. Bake aboutthi rty minutes in a rather shallow casse role in aslow oven . Se rve with a slice or two of bacon .

Eggs, ScallopedBoil four eggs hard .

‘Lay crushed cracke r c rumbsin the bottom o f a casse role

,and on top of these

a layer of the eggs sl iced . Season with butte r, peppe r and salt. Proceed with alte rnate layers o f

eggs and crumbs until the dish is full,mixing both

for the top laye r. Pour in a cupful of stock, andbrown in the oven .

If you love an addle egg as well as you love anidle head, you wou ld eat chickens i’ the shell.

TROILUs .

[ 36 ]

Eggs, Shirred in RamekinsFo r each ramekin take three tablespoonfu ls o fbread crumbs from the center o f a loaf and anequal quantity o f fine chopped cooked chickeno r ham. Add a few grains o f salt

,and cream or

b roth to make a thin batte r. Put half O f it intothe ramekin

,break in an egg

,and cove r it with

the rest of the batte r. Let it cook in a moderateoven until the egg is set. Serve in the ramekins .

Eggs, SpanishMince fine three onions and two cloves o f garlic .Fry these a light brown in hal f a cupful o f oliveo il. Add a can o f tomatoes and season sl ightlywith sage

,tabasco

,a p inch of mace

,a tablespoonful

of minced parsley and a teaspoonful o f brownsugar

,with salt to suit. Cut in small p ieces th ree

sl ices Of lean bacon and fry a little . Add the tomatoes and onions and cook for twenty minutes.

B utte r a casserole,and when tomatoes are done

pour them in . Drop in as many raw eggs asneeded . Sprinkle with grated Parmesan cheese .Cover and bake slowly for eight or ten minuteso r until eggs are set . Dust with parsley befo rese rving.

After I have cu t the egg i’ the middle and cu t

up the meat.LEAR.

[37 ]

Eggs, SultanaPut into a casse role the yolks of three eggs, twotablespoonfuls of chutney, two tablespoonfuls o f

o l ive oil,and beat well . B reak hal f a dozen eggs,

one at a time,into a cup and place carefully on the

sauce and set casse role in moderate oven until eggsare set . Serve in the same dish .

Eggs, SwissMelt three tablespoonfuls of butte r in a shallowcasserole . B reak into it s ix eggs . Cove r withthin sl ices of Swiss cheese

,and sp rinkle over a

l ittle salt and pepper. Bake in a moderate ovenuntil the eggs a re set and the cheese melted.

Eggs with CheeseBoil six eggs twenty minutes . Season a cupful o fcream sauce with paprika

,sal t and onion juice and

add a tablespoonful of grated cheese . Slice theeggs into a casserole

,pou r the c ream sauce over

the eggs,s i ft grated cheese upon the surface

,and

sprinkle over this some fine bread crumbs,dot with

bits o f butter, set in the oven and cook for fiveminutes.

I would rather live with cheese and garlic ina windmill. HENRY IV.

[38 ]

Eggs with KidneysS auté the kidneys until tender. Season

,cut up in

bits , and put a portion into individual casseroles .D rop one o r two eggs in each

,and set the dishes

in a hot oven for the eggs to set. Fill the dishwith a rich wine sauce

,flavored with a speck o f

nutmeg . While p ip ing hot,the casserole is set

upon a plate of c resses .

Eggs with PimentosButte r six ramekins. From three canned pimentoscut ou t Six stars

,and set one in the bottom of each

ramekin . Add a few drops of melted butter toeach . Cut the rest o f the p imentos into bits. Beatfour eggs

,add the p imento bits

,hal f a teaspoonful

o f sal t,and a dash o f paprika . Put three table

spoon fuls o f c ream into a ho t f rying pan,turn in

the'eggs , set over a moderate fire and sti r con

stantly . When slightly thickened, remove from thefire

,add two eggs slightly beaten with salt and

pepper to taste . Turn into the prepared ramekins,set the ramekins in a baking pan surrounded withboil ing wate r and cook in the oven until the egg isset. Remove the ramekins from the water, and

turn conten ts on rounds o f toast over which a littlecream or tomato sauce has been poured.

Dinners and suppers and sleeping hoursexcepted.”

[ 39 1

Eggs with PotatoesShell five hard boiled eggs

,and cut them into

sl ices, not too thin . M'

ash four medium sizedcooked potatoes

,and mix with a tablespoonful o f

butte r,and two tablespoonfuls of cream. Season

with salt,peppe r and a dash of nutmeg. Line the

bottom o f a butte red casse role with this , and placeon i t a layer of the sl iced egg. Scatte r over somechopped parsley

,and cover with a little white

sauce . Continue alte rnate layers Of potato , sauceand egg until the quantities are used . Let the lastlaye r be mashed potatoes , smooth over carefullywith a wet knife

,mark a neat patte rn on top

,brush

over w ith beaten egg,and bake in a moderate oven

for forty minutes. Deco rate with parsley.

Eggs with SausagePut a sl ice of garlic sausage in bottom of ramekin

,

and set in oven to heat through . B reak an egg ineach

,sprinkle with grated cheese and put back in

oven until the egg is set and the cheese melted.

My hunger’s gone; bu t even before, I was at

pai n t to sink forfood.CYMBELINE .

[40 ]

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FinnanHaddieSelect a medium sized fish

,taking care that it is

well-cured . Wash it well , trim o ff the fins , thetail

,and the bones at the head . Lay it in a butte red

casse role,sp rinkle with a l ittle salt and pepper,

pour in enough boiling wate r to cover it, and let itsimmer for ten minutes. Drain it from the wate r,return it to the casse role with the butte r, and cooki t fo r ten minutes in the oven . See that it isthoroughly cooked but not hardened .

Fish, CurriedMelt two tablespoonfuls o f butter in a casse role .Cut a good-s ized apple and two large onions intosmall pieces. Fry together in the butte r untilbrown

,sti r in two tablespoonfuls of flou r

,a table

spoonful o f curry powder,a tablespoonfu l o f chut

ney,the strained juice o f a lemon

,a teaspoonful

o f salt,and three cup fu ls ~ of fish stock . S immer

for an hour and add three cupfuls of cooked fishwhich has been put into the oven to set

,freed from

skin and bones . Arrange a cupful of boiled ricearound a shallow casse role

,turn the cu rry into the

cente r,and garnish with hal f a cupful Of Shrimps

heated in cream,and the quarte rs o f two hard

boiled eggs. Mashed potatoes may be used insteado f the rice . Se rve hot.

The beast, thefishes and the winged fowls.

[42]

Fish, ScallopedButter a baking dish . Line with a layer of coldbaked fish , a laye r of the dressing with which thefish was stuffed, and one o f butte red b read or

cracke r crumbs moistened with a white sauce,sweet

cream or milk. Season well and repeat these alternate layers until the dish is filled . Cove r the topwith well butte red crumbs and bake until b rown .

Fish S oufilé'BOil s ix good sized potatoes and run them througha sieve. While hot, mix with them three tablespoonfuls Of butter, salt and pap rika to taste, a teaspoonful of anchovy extract, a teaspoonful o fmustard

,half a cupful of thick cream, hal f a pound

o f cooked chopped fish,half a cupful o f bread

crumbs,three tablespoonfuls of chopped suet, a

teaspoonful o f chopped parsley, and the whiteso f s ix eggs beaten stifi’ . Mix well and pour into awell-butte red casse role ; sp rinkle the top of thesoufllé with browned bread crumbs, and spot withbutte r. Coo‘k in a moderate oven about fortyminutes . Serve at once .

Either atflesh orfish,A table full of welcome makes scarce one

COMEDY OF ERRORS.[43 ]

Fish withMashed PotatoLine a well -buttered casse role w i th well-seasonedmashed potatoes beaten l ight with an egg. Add tothe fish half its quantity o f b read crumbs andenough white sauce to make it quite moist. Beatwell . Season highly. Fill the space le ft in thepo tato with this mixture and bake in a ho t oven .Serve in the casse role .

Flounder au GratinClean and skin a large flounder. Sal t and peppe rboth Sides . Lay it in the cassero le , sprinkle in twochopped shallots

,and one tablespoonful of chopped

parsley. Add two tablespoonfuls o f butte r cut inbits

,hal f a cup ful of white w ine and half a cupful

Of bread crumbs . Cook it in oven for half an hour.

A good dinner sharpens wit,’

while it softensthe heart. DORAN .

[44 ]

Goose en CasseroleClean the goose and boil gently for an hour . Drainand wipe dry. Cook a large chopped onion inhal f a cupful o f sal t pork cubes until b rown . Addtwo cupfuls o f hot mashed potatoes

,salt and pepper

to tas te, a tablespoonful o f chopped parsley, and a

cup ful of cooked sausages cut in small bits . Mixthoroughly and stuff the goose with the mixture .Sew up . Lay it in the casserole and roast in a hotoven allowing twenty minutes to each pound. Mixhalf a cup ful o f vinegar with two tablespoonfulsof mustard

,and a tablespoonful of white peppe r.

Pour them ove r the goose 'and baste it frequently.

GuineaHen, BraisedDress and truss a guinea fowl . Melt a tablespoonful o f butte r in the casse role ; when hot, lay in thebi rd and turn on all Sides until l ightly browned .Add a sl iced carrot, a small onion , chopped fine ,a diced stalk o f cele ry, and a cup o f tomato juice .Cover closely and cook un til tende r. Salt l ightlyafte r it has cooked an hour.

Cover the table' serve in the meat and we willcome in .

M ERCHANT OF VENIC E.[45]

Haddock and MacaroniB reak a quarte r of a pound of macaroni into p iecesfrom one to one and a half inches long ; put theminto a pan o f boil ing salted wate r

,add a heap ing

tablespoonful of butter and boil until tender.Drain andwash the macaroni in cold wate r. Heata cupful o f white sauce in an earthen dish , sti r inthe flaked haddock without breaking the flakes

,

and season with salt and peppe r. Arrange a border of hot macaroni in a ho t casserole

,and pile the

fish and sauce in the middle . ' uarter three tomatoes

,cook them for a few minutes

,and arrange

them around the fish . Cut three gherkins intoshreds and place them in small heaps on the macaron i . Heat in the oven for a few minutes andserve ho t.

Haddock au GratinBoil a four pound haddock in salted water with twotablespoonfuls of butter

,the strained juice of a

lemon, and seasoning of salt and pepper. Whendone , remove the skin , put the fish into a butte redcasse role

,pour over it half a cup ful o f melted but

te r,with a dash of red pepper and lemon juice .

Cove r with half a cupful o f grated Parmesancheese and two tablespoonfuls o f buttered breadcrumbs, and brown in a hot oven .

Good meat, sir, is common ; that every churchafiords .

”

[46 ]

Halibut a laMinuteSelect a thick firm Sl ice of halibut

,season it with

salt and pepper,and roll i t in fl our. Place in a

greased casse role,cover with Sl ices of tomato

,also

seasoned,and bake until tender' f rom twenty to

thi rty minutes,acco rding to the thickness o f the

fish . Serve plain or with oyste r sauce .

HalibutM ajo r DomoPut eight nice p ieces of halibut into a casse role

,

season with salt and pepper,and add the ju ice of

hal f a lemon,and two tablespoonfuls of hot wate r .

Cove r and cook in the oven for five or Six minutes,until nearly half cooked . With a Cup ful of milkand cream mixed with butter and flour p reparea thick cream sauce . Let it boil for ten minutes,and add two tablespoonfuls o f butte r and a tablespoonful of grated Parmesan cheese . Pour it ‘ove rthe fish

,sp rinkle with bread crumbs and cook in

a moderate oven until b rowned . Put eight slicesof thin b roiled bacon on the baked fish

,and serve

hot in the casserole .

Sorrow of the saddest sort is subdued beforethe angu ish of appetite.

DORAN.[47 1

Halibut, ScallopedWash two pounds of halibut and dip in flour. Fryten minutes in hot butte r

,pick in small pieces,

removing bones and skin . Put into a greasedcasserole a layer of bread crumbs

,a layer of fish

with salt and pepper,and have a laye r Of b read

crumbs last. Add two cup fuls o f milk befo re thelast layer o f bread crumbs

,and dot with butte r.

Bake in a hot oven for twenty minutes.

Halibut S o uflléChOp a pound and a half of hal ibut fine . Add ateaspoonful of sal t

,a few specks Of cayenne

,hal f

a cupful o f thick whipped cream,and the whites

Of five eggs beaten stiff . Turn this into a wellbutte red casse role

,cover and steam for forty

minutes. Uncover and set in the oven for two orthree minutes to brown .

Halibut TimbalePut a pound and a hal f o f fresh hal ibut through ameat chopper

,add to i t a tablespoonful of chopped

parsley, a teaspoonful o f salt, a few grains o f redpepper, half a cup ful of whipped cream, and thewhites o f five eggs beaten stiff. Mix Care fullyand turn into a well-buttered casserole . Cove r

,

and steam steadily for half an hour. Serve withegg sauce .

Sir, you are very welcome to our home,

It must appear i n other ways than words .

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Hamburg SpaghettiPu t a can of tomatoes, a sl iced sweet green peppe r,a Sl iced onion

,a sp rig of parsley and a p int of wate r

into a stewpan and cook for half an hour, thenpress th rough a Sieve into a deep casse role . Adda teaspoonful o f sal t and two tablespoonfuls Ofbutter. Chop a pound o f round steak fine, add awell beaten egg

,two tablespoonfuls o f grated

bread crumbs,a tablespoonful of grated onion, hal f

a teaspoonful of paprika,and a dash o f sal t.

Divide into twelve portions and roll into balls .Heat a sp ider with a l ittle butter or bacon fat

,and

roll and brown the balls in this . D rain and putinto the sauce in the casserole . Cover and cooks lowly for three-quarters of an hour. In the meantime cook a package o f spaghetti in plenty Of boiling salted wate r for thirty minutes . Drain andrinse in cold wate r. When ready to se rve removethe meat balls carefully without b reaking. Turnin the spaghetti and hal f a cup ful o f Parmesancheese

,and mix all togethe r. Return the meat

balls, cover and put back in the oven until veryhot. Serve in the casserole .

Ham en Casserole, No . 1

Take a Sl ice o f ham about two inches thick,place

in a casse role and cover with milk. Bake in a slowoven until milk has soaked into the ham and untilthe ham is a l ight b rown on top . Add milk to thegrease and thicken with flou r for a gravy.

Feasts of reason , sir, andflows of sou l.P ICKWICK PAPERS.

[50 ]

Ham en Casserole, No. 2

Secure a Sl ice of ham abou t two inches th ick.D redge with flour and sauté in its own fat. B rowntwo halved onions in th is fat, also a carrot scrapedand sliced. P lace the meat in a casserole, coverwith the vegetab les , add a tu rnip pared and cut into small cubes . Add half a teaspoonful of peppe r

,

then pour on a cupful o f boil ing wate r. Cove r andcook for th ree hours in a moderate oven . Hal fan hour before the cooking is finished add a cupful o f strained canned tomatoes.

Ham SouflléMix a cup ful Of chopped boiled ham with a cupful Of white sauce

,a teaspoonful of onion juice ,

a teaspoonful of minced parsley, and salt andpeppe r to taste . While over the fire add the beatenyolks of two eggs . Cook for two minutes , removefrom the fire ‘ and fold in the stifily beaten whiteso f the eggs. Bake hal f an hour in a butteredcasserole.

I wash, wring, brew, bake, scour, dress meat,and drink.

MERRY WIVES.

Hash, FrenchGrind fine in a meat Chopper two cupfuls of coldbeef and a cupful o f onions. Chop fine a cupfulo f fresh mushrooms

,and cook all togethe r in a

casserole fo r half an hou r in enough water to cover .Salt and pepper to taste . Cook nearly dry

,cover

with mashed potatoes,and brown in the oven .

Serve in casserole .

Has enp ieflerJoint a young

,full-grown rabbit

,and le t it l ie in

cold salt wate r. Wipe dry and lard it w ith narrows trips o f salt pork. Sprinkle l ibe rally with blackpeppe r

,and fry to a fine brown in hot fat . Put

into a casse role,add half a dozen small white

onions,and a teaspoonful o f flour mixed with two

tablespoonfuls Of butte r. Add a cupful of waterand cook steadily for an hour in a slow oven . Adda tablespoonful o f currant jelly

,and a wineglassful

Of she rry. Cook fo r fifteen minutes more andserve hot.

Do not grudgeTo pick out treasures from an earthen pot.

G EORGE HERBERT.[52]

Herring, S tufledSplit Six large herrings up the back

,remove the

backbones and lay three open on a buttered casse role . Mix together a cup ful of b read crumbs

,a

tablespoonful of Chopped parsley,salt and pepper

to taste,a well beaten egg, and a tablespoonful of

butte r. Lay this on the split herrings,cover with

the other three,put a tablespoonful o f butte r on

top,sp rinkle with bread crumbs and bake in a hot

oven for twenty minutes. Se rve with parsley sauce .

Hot-PotCut three pounds o f the best end of neck Of lambor mutton into dainty pieces. Remove the fat

,

and put a layer o f them into a casserole or earthenpo t . Skin and sl ice three or four mutton kidneysvery thin and cove r lamb

,then put in a layer of

sl iced onions,about six oysters and four sliced

potatoes. Season each layer with pepper, salt andcurry powder

,i f l iked . Well moisten with cold

wate r to which the oyster l iquor has been added .Bake Slowly for about four hours, adding morewate r as needed . Serve in the casserole .

A hungry man is as slow at a joke as he is

at a favour. DORAN .[53 ]

Hungarian GoulashSlice and brown a good-Sized onion in hot fat

,put

in a pound and a half of lean veal cut in inch cubes ,sti r until slightly b rowned . Put the meat into acasserole

,add a p int of boil ing wate r and a tea

spoonful Of paprika,cover the dish and set to cook

in the oven for an hour . Add more fat to thefrying pan ; in it fry a dozen and a hal f potatoballs

, and a dozen small onions . When wellb rowned add to the casserole . Cook together fortwenty minutes or half an hour

,and add two tea

spoonfuls o i flour mixed to a paste with coldwater. Let cook in all about two hours

,season to

taste with salt and pepper,and se rve from the

casserole .India Curry

Take a pound and a half Of veal,hal f a cupful of

butter,two sl ic ed on ions

,and hal f a tablespoonful

Of curry powder. Brown the meat wi thout fat,

and cut into small p ieces . Fry the onions in thebutte r

,and add the meat and curry powder. Cover

the meat with boil ing water,and cook until tende r.

Line the casserole with boiled rice,turn in the stew

,

and put in the oven' a few minutes to set.

Anything thou wilt, Why then the mustardwithou t the beef .

”

[54]

Irish StewCut a neck o f mutton into p ieces and lay in acasserole with two sl iced onions

,a quart of boil ing

wate r, and a teaspoonful of thyme . Set in theoven for two or three hours . When it has cookedfor an hour

,add salt and peppe r to taste . Add Six

potatoes cut in quarters three-quarters o f an hourbefore the stew is done . Steam dumplings overwater for ten minutes without taking off the cove r.Take the meat from the pot and arrange on ashallow casserole ; add the yolks of two eggs to thel iqu id arid cook quickly. Strain over the meat

,

place the dumplings around the edge o f the meat,and se rve immediately.

Italian SpaghettiCook a cupful Of spaghetti in two and a hal f quartso f boiling salted wate r

,a tablespoonful of butter,

and an onion stuck with three cloves . Drain andremove the onion . Reheat in two cupfuls o f tomatosauce

,adding hal f a cup ful o f grated P armesan

cheese . Fry three chopped fresh mushrooms inbutte r for five minutes

,and add to the mixture .

Turn in the casserole, sprinkle with grated Parmesan cheese

,and brown sl ightly.

After a good dinner on e can forgive anybody,even one

’

s own relations .

OSCAR W ILDE.

Jambo layaCover the bottom of a casserole with sl ices o fbreakfast bacon

,joint a ch icken as fo r frying, salt

and pepper,dip in flour

,and lay on top o f bacon .

Over this pour a p int of uncooked rice,two l a rge

onions chopped fine,a quart of tomatoes

,and two

pods o f red pepper chopped fine . Fill the pan withwater and cook slowly two or three hours , addingwate r if

,it begins to dry. When ready to se rve sti r

in three or four tablespoonfuls of butte r. I fmushrooms are des i red

,they should be placed on ‘

the chicken .

K idney with OnionSkin th ree sheeps’ kidneys

,and sl ice them fine .

Season with salt and pepper. Peel six Spanishonions

,scoop ou t the centers and fill with the kid

neys . Place them in a shallow casserole , add a cupful and a hal f of b rown gravy

,and cook slowly for

about two hours . Serve ho t.

In the names of all the gods at once, uponwhat meat doth this our Caesar feed, that he isgrown so great.

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Lamb Chops en CasserolePut a teaspoonful o f butte r and one of lard into afrying pan. When hot

,sl ice in to it three onions

and let them brown . Remove onions and put ineight lamb loin chops

,cut an inch and a hal f thick

and trimmed of all fat. Sear on each s ide , and arrange in th e bottom of the casse role . Over th echops put first the onions that were fried , then twogood sized Sl iced tomatoes

,and three medium sized

new carrots cubed into inch p ieces. Add threegood Sized potatoes that have been cut into smallsquares and boiled for a short time in salted water.Pepper to taste

,and cover with the wate r in which

the potatoes were boiled. Pu t into the oven andcook for an hour. When ready to se rve pour offthe liquid

,thicken it to a gravy

,and retu rn i t to

the casserole .

Little TurkeysCut pork tenderloins lengthwise through themiddle . Fill with turkey dressing

,and pin together

with toothpicks. Bake for twenty ‘minutes in ashallow casserole in which there is enough waterto cover the bottom when baked . Make a gravyof the water left in the pan . Cover with Strips o fbacon five minutes before removing from the stove .Se rve in the casse role .

Lamb and green peas is good, bu t not good forthe lamb .

HENRY WHEELER SHAW.

[58]

Liver and MushroomsMelt a tablespoonful Of butte r and add a tablespoonful and a hal f of flour. B rown by slow cook~ing. Add salt and pepper and two cup f'uls ofwate r. Cook until as thick as c ream . Cut a poundo f calf’s l ive r into two inch cubes . Pour boil ingwate r ove r them and drain immediately. Dropthese into the brown sauce and cook Slowly ten ortwelve minutes . In the meantime peel some freshmush rooms and drop them into melted butte r tosimmer. Just before taking up the l ive r add themushrooms and serve in casse role .

Liver Jardini ereLard a large live r with strips o f fat salt pork.Put in the bottom o f a large casse role a carrot andthree young turnips cut into dice

,a handful of

green peas,a handful of green beans cut into short

lengths,and twelve tiny onions. Salt and pepper

the l ive r and lay it on the vegetables . Pour intwo cupfuls o f ho t wate r in which a tablespoonfulo f butter has been melted

,cove r closely and cook

from one to two hours in a moderate oven withoutop ening. Add a tablespoo nful of browned flou rwet with cold water

,cook for a minute and se rve

hot in casserole .

The dinner is the capital institu tion .

' RALPH WALDO EMERSON.[59 ]

Liver RollsCut up a quarte r o f a pound of bacon into dice .Peel six large fresh mushrooms

,cut into small

squares,and mix with the bacon

,a chopped shallot,

two tablespoonfuls o f b read crumbs,a teaspoonful

o f chopped parsley,pepper and salt

,and a dash

o f cayenne . Add a well -beaten egg. Spread thismixture ove r six slices of live r

,roll up

,and place

in shallow casserole,with a piece of fat on top o f

each . Cook in hot oven for twenty minutes, lettingthe outside get a brown color. Serve from thecasserole on squares o f toast . Decorate withparsley.

Lobster a la NewburgMelt two tablespoonfuls Of butte r and sti r into ittwo cupfuls o f lobste r meat cut in to small p ieces.

Canned lobste r can be used . Add salt to taste anda dash Of pap rika . Add three tablespoonfuls ofSherry and mix thoroughly. Sti r in the wellbeaten yolks of three eggs mixed with half a cup fulo f cream . Cook but do not boil

,sti rring constantly

until the mixture thickens and is hot. Turn intohot ramekins

,sprinkle sl ightly with cracke r

crumbs,and set in the oven for five minutes to

b rown . Send to the table p iping hot.

Of the self- importan t personages who dailycross our paths , perhaps the mos t importantcircumstance of their life is , that they have dinedevery day of it. DORAN .

[60 ]

MacaroniB reak hal f a pound Of macaroni into inch lengths

,

boil unti l tender in salted wate r. When clear andsoft, drain ; put into an earthen baking dish . Coverwith rich milk and mix with two well beateneggs, sal t and pepper to taste . Sp rinkle somegrated cheese ove r the top and bake fo r fifteenminutes in a hot oven .

Macaroni andHamB reak half a pound Of macaroni into inch lengths ;boil it tende r in hot salted wate r. Make a whitesauce o f a tablespoonful each of butte r and flourand a cup ful of milk

,put into this the macaron i

and a cup ful of boiled ham chopped fine and seasoned with a pinch o f dry mustard a l ittle redpeppe r

,add a beaten egg and turn the mixture into

a butte red casse role . Strew bread crumbs andgrated cheese over the top and bake , cove red , fo rhal f an hour

,then uncover and brown .

Thou’rt a scholar; let us therefore eat and

drink . TWELFTH NIGHT.

Macaroni en CasseroleB reak up enough macaroni into small p ieces to fil la cup . Throw it into briskly bo il ing water and cookfor twenty minutes. D rain well and cove r thebottom o f a butte red casserole . Sprinkle w ith saltand grated cheese and small cubes of butte r. Addanother layer o f macaroni and p roceed as beforeuntil the macaroni is used . Put plenty Of thegrated cheese and butter on top

,and pour in enough

milk to just cover the macaroni . Cook for hal fan hour in a moderate oven

,covered for ten min

utes,and uncovered for twenty minutes.

Macaroni, MilanaiseCook hal f a pound of macaroni in sal ted ' wate runtil tender. Drain . Add half a cupful of tomatosauce

,hal f a cupful o f finely minced ham

,a sl ice

o f minced bee f tongue,and a crushed garl ic bean .

Slightly brown hal f a can of mushrooms in a l ittlebutte r

,salt and pepper

,and add to the mixture .

Put all into'

a casserole,Sprinkle ve ry l ightly with

grated’ cheese,and brown in the Oven fo r five

minutes .

A good dinner, and company that please memightily .SAMUEL PEPYS .

Macaroni with CeleryBoil two cupfuls of diced celery in salt wate r tocover for fifteen minutes and drain . Cook themacaron i until tende r

,and put two cupfuls in alte r

nate layers with the cele ry into the casserole .Dissolve a tablespoonful o f flour in a l ittle coldmilk

,add suflicient milk to cover the mixture in

casse role . Dot gene rously with butter,and bake

fo r fo rty minutes.

Mackerel with TomatoesCook a medium sized mackerel in a covered earthen dish

,in the oven with a cupful of ho t wate r

,a

tablespoonful of butte r,salt and pepper

,a wine

glassful of sherry,a teaspoonful of chopped par

sley,the strained juice of hal f a lemon

,and a sl ice

o f onion . When ' cooked,remove the skin

,split

the fish open,and remove the bones. Butter a cas

se role,put in a laye r o f sl iced tomatoes

,a little sal t

and pepper,then a layer o f fish arid some tiny

pieces of butte r. Repeat this until the fish 1S used .Finally

,put a laye r o f s l iced tomatoeson top , pour

over the stock in which the fish was cooked, coverwith bread crumbs and small p ieces of butter .Cook in a moderate oven ' for twenty minutes.

Sp rinkle chopped parsley over the top and serveat once in casserole .

Feed me with food conven ient for me.

THE PROVERBS OF SOLOMON.[ 63 ]

Meat CasseroleCook hal f a cupful of rice with two cup fuls ofwate r until well done

,drain

,season with sal t and

pepper,and beat into it one egg. Line the s ides

and bottom of a casserole with the rice and set

aside to cool,rese rving a few tablespoonfuls o f

the rice to sp read over the top . Melt a tablespoonful of butter in a sauce pan

,add a tablespoonful

o f flour and a l ittle chopped onion . Mix well andbrown slightly. Add a cupful of wate r. Withthis put le ft-overs Of meat

,chopped coarsely

,and

pour the mixture into the rice mold . Sp read theremaining rice over the top and bake hal f an hourin a ho t oven

,covered ; then uncover and brown .

Meat PieLine a deep earthen pie plate with a rich piecrust. Cut cold roast bee f into small bits , and mixwith it three fresh tomatoes 'or half a can o f th em',two carrots

,one Chopped green pepper, and three

chopped onions . Put all in the p ie plate,sp rinkle

with flour,salt and a little pepper. Make a cover

to the pie,and bake in a moderate oven for forty

five minutes.

Look to the baked meats,good Angelica; spare

not for cost.”

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Mushrooms au ParmesanPeel and trim the mushrooms

,and soak them fo r

about an hour in o il,lemon juice

,sal t

,and peppe r,

then flour them and fry a l ittle . Have ready a

white sauce ; pour this over them, Sp rinkle thicklywith grated Parmesan cheese

,and brown in the

oven . Serve ve ry hot.

Mushrooms en CasseroleSelect large fresh mushrooms that need not bepeeled

,cut o ff the stalks

,and w ipe Off the thin

oute r skin with a wet cloth . Arrange in a doublelayer in a butte red casse role . Sprinkle sli ghtlywith powdered mace and place half a teaspoonfulof butter on each o f the mushrooms . Salt andpepper to taste . Bake for thi rty minutes in a

moderate oven,basting frequently with wate r and

butter . When done serve hot in the casserole withmaitre d’hOtel sauce .Mai tre d’hotel sauce :To a cup ful of drawn butter add the juice o f a lemon and a teaspoonful offin ely m inced p'arslety. Sp rinkle with sal t andcayenne to taste . Place on the fire and boil fo rabout three minutes.

Take a taste of my finding, and relish it withgood observance.

As ' OU LIKE IT .

[ 66 ]

Mushrooms, ScallopedPeel half a pound of mushrooms

,and scrape and

trim the stalks . I f very large,cut them in quarters .

Throw them into boiling wate r for a few minutes ,then drain and throw into cold water to whitenthem . D ry well . Sau té

'

in a tablespoonful of hotbutte r for three minutes ; when almost done, adda teaspoonful of flou r and a teaspoonful of choppedp arsley. Sti r and in three minutes add a cupfulo f boil ing wate r. Let all simmer gently for aboutten minutes . Add a teaspoonful of lemon juice ,hal f a teaspoonful o f s alt

,and a dash of pepper.

Remove from the fire and sti r in the yolk of an eggbeaten with two teaspoon fuls of water or sherrywine . H ave ready the greased ramekins, fill withthe mixture

,cover the top thoroughly with bread

crumbs,dot with butte r

,place on a baking sheet

in a quick oven until very hot throughout, thenSCI

'

VC.

I pray you , jest sir, as you sit at dinner.

COMEDY OF ERRORS.

[ 67]

Mutton Stew 'Black'Put eight or nine thickish sl ices from a cold saddleor loin of mutton in the casse role with plenty ofthe cold gravy and cover with wate r. Afte r anhour and a quarter in the oven add two choppedon ions

,a rounded tablespoonful of powdered all

spice,a little thickening

,black pepper and salt

,

and cook ten minutes . Add a large sliced pickledcucumber and cook five minutes more . Add a j illo f currant jelly to the gravy. I t may be se rvedfrom the casserole o r arranged on a hot dish .

Noodles and TomatoesGrind a pound o f steak fine

,add hal f a can of

tomatoes,and four good Sized onions chopped

fine . Cook all together un til tender ; add two cupfuls Of boiled noodles and a tablespoonful o fbutte r. Salt and pepper to taste . Cook for tenminutes

,turn into a casse role

, sprinkle over withcracker crumbs

,and brown in oven . Serve from

casse role .

Give thanks , sweet Kate, or else shall I

What’s this' mu tton'' TAM ING OF THE SHREW.

Noodles, ButteredIBoil two c'up fuls o f noodles fo r twenty minutes .Fry two cupfuls of b read crumbs in butter untill ight b rown . Put noodles in casse role with alte rnate laye rs o f bread crumbs

,placing the bread

crumbs on top . Cover with sweet cream and bakefor twenty minutes.

Onions au GratinS ix large onions of a size

,peel and cut sl ices from

the top s o f each . Remove part of the cen ters andchop fine . Soak hal f a cupful of b read crumbs andsqueeze ou t the wate r from them

,add the yolks of

two eggs,and hal f a pound of minced ham or ba

con . Mix all togethe r and season with salt andpepper. Stuff the onions with this , cover the topswith grated Parmesan cheese and bake in a shallowcasse role until brown .

Onions in CustardBoil hal f a dozen large onions in salted water untiltender. Scald a pint o f milk and add a tablespoonful o f flour made smooth with cold milk or water.When cool

,add a large tablespoonful o f butter, a

level teaspoonful of salt,a p inch o f cayenne , and

three well beaten eggs . Pour this custa rd over theonions in the baking dish , and place in a pan o fhot wate r in a hot oven for th irty minutes .

Onions can make even heirs and widows weep.

BENJAM IN FRANKLIN .[ 69 ]

Oyster Curry'Chop a Spanish onion and brown it in a tablespoonful Of butter

,add three tablespoonfuls of

curry powder,another tablespoonful o f butte r, a

chopped apple and a Cup ful o f hot wate r . S imme rfor an hour. Put a quart o f oysters

,thei r l iquo r

and a cup ful o f tomatoes into anothe r pan ove rthe fire . When the edges o f the oysters begin toruffle

,put the two mixtures together. Add a tea

spoonful o f salt,and thicken with two tablespoon

fuls of flour moistened with a little cold wate r.Boil for five minutes

,sti rring constantly. Serve

with plain boiled rice .

O yster PieLine a deep casse role with pie crust: Take a quarto f oysters

,and put a layer o f them on the bottom

o f the dish . Season with salt and pepper,and a

l ittle cele ry seed . Add a layer of sliced boiledpotatoes

,a layer o f pie crust cut up in bits

,and

another layer of oysters until the pan is nearly full .Add the liquid from the oyste rs. Cover w ith ap ie crust

,make several holes in the tOp , and bake

about an hour.

'

Why , then , the world is mine oysterWhich I with sword will open .

”

[70 ]

Oyster Potato BallsGrate six cold bo iled potatoes and mix with ateaspoonful of salt

,a teaspoonful o f pepper

,two

tablespoonfuls o f melted butte r, the well beatenyolks o f two eggs, and a tablespoonful of choppedparsley. D rain a quart o f oysters. Take a tablespoonful o f the mixture and shape into a round

,

flat cake . P lace an oyster on the cake,and cover

with another spoonful o f the mixture . Press theedges together. Continue making the balls untilall the potato mixture is used

,then place them in a

butte red casse role . Brush with melted butte r andbrown in a brisk oven . Garnish with parsley

,and

se rve in the casse role .

Oysters a la BelleRub togethe r two tablespoonfuls of butte r and twoOf flOur

,

'

add a cupful of oyste r liquon, hal f a teaSpoonful Of salt, a saltspoonful o f celery sal t, a

teaspoonful o f lemon juice , a speck of cayenne , theyolk of an egg and a tablespoonful o f she rry wine .Add two cup fuls o f oysters , a quarte r o f a cupfulo f chopped mushrooms , and pour all into casserole.Sprinkle some grated cracker crumbs on top and

bake in a moderate oven for twenty-five minutes .

[Ie had often eaten oysters , bu t had never hadenough .

WILLIAM SCHWENCK G ILBERT.[71 ]

Oysters and CornChop a pint of canned corn fine and add to it hal fa teaspoonful of salt

,a quarte r o f a teaspoonful

o f pepper,and half a cup ful o f thick cream . Drain

a pint of small oysters . Butte r small ramekins ,and in the bottom of each place a layer of com ,

a

layer of the oysters,and so on alte rnately. Add

a teaspoon ful Of melted butte r to each , and cove rw ith c racke r crumbs . Bake in a b risk oven fortwen ty minutes.

Oysters and MacaroniBreak enough macaroni into inch pieces to fill apin t cup . Put into a sauce pan and cover with boiling water. Keep at the boiling point until - tender' from twenty to thi rty minutes. Have ready apint of oysters

,a teaspoonful o f salt

,a sal tspoonful

o f pepper,and hal f a cupful of cream . Drain the

macaroni and put in to a buttered casse role,sp rinkle

ove r a l ittle salt and pepper,add dots o f butte r

and a little cream . Put in a layer o f the oystersand another o f the macaroni with more seasoning.Sprinkle cracker crumbs over the top , add bits o fbutter and more cream or rich milk

,i f necessary.

Cover the dish and bake until nearly done,then

uncover and brown .

Well,I promised you a dinner.

72

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Ox Joints, BraisedCut two oft- tails at joints

,parboil for five minutes .

Put hal f a cupful of diced bacon and a cupful o fsl iced onion into the frying pan , and fry slowly until Slightly browned . Dredge the ox- tail with flou rand sauté in the fat. Turn all

,

into a deep casse role,

salt and pepper to taste,add hal f a can of tomatoes,

and cove r 'with the b roth in which the tails wereboiled. Cover and cook in slow oven for threehours and a hal f. Remove the ox- tail

,strain the

sauce,and return ox-tail and sauce to oven to finish

cooking. Add hal f a cupful each of diced carrotsand turnips

,and twelve Paris ienne potatoes . As

soon as the vegetables are so ft, ,add a dash o f sherry

W ine .

Ox Tongue, BraisedCover a fresh tongue with boil ing wate r

,and cook

slowly for two~

hours . Remove the skin and roots.

Place in a deep casserole and surround with hal fa cupful each of diced carrots

,onions

,and celery

,

and a sp rig of parsley. Pour over four cup fuls ofsauce . Cove r and bake '

for two hours,turning once

or twice. Sauce : Brown two tablespoonfuls o fbutte r, add two tablespoonfuls of flour

,and sti r

togethe r until well b rowned . Add gradually fou rcupfuls of the water in which the tongue was

cooked. Season with salt and pepper,a teaspoon

ful o f Wo rcestershire sauce,and two tablespoon

fuls of current jelly. Se rve in the casserole .

j ust enough to boil the pot.WILLIAM COMBE.

Pancakes withMeringueMake French pancakes as follows :A cupful and ahalf o f flour

,a cup ful and a hal f o f rich milk

,two

eggs,a p inch o f sal t and a saltspoonful of sugar .

Mix into a smooth batte r,which should be very

thin . Fry on a buttered griddle,making small

cakes . They should be as thin as paper and verytender. Butte r the cakes Sl ightly as fried

,and

place in concentric rings in casserole until all thebatte r is used. Cover with a meringue made w iththe whites of four eggs beaten stiff

,with two table'

spoonfuls o f powdered sugar . Set in the oven fora few seconds to brown .

Partridge en CasseroleS inge

,

[

draw and trim two partridges with thei rwings ins ide . Fry a quarter of a pound of salt porkin a sp ider

,add a sl iced carrot

,an onion sliced, a

Sprig o f thyme , and season with salt and pepper .Put into a casse role with the partridges on top .Baste with the pork fat , and set in a hot oven tobrown

.Pour in a cupful of hot wate r, and a cup

ful of ho t celery sauce , and cook for half an hourlonger.

Keep the pot a bilin ’, sir, said Sam.

CHARLES DICKENs.

[75 ]

Peppers, BakedPlunge six l arge green peppers in hot fat a minuteto remove the skin . Remove the stem end and takeou t the seeds . Fry a large sliced onion in Oil o rbutte r

,and add some minced peppers . To hal f

a cup ful of this add a cupful of sausage meat,a

cupful of minced mushrooms and a l ittle tomatocatsup . Mix well and thicken with b read crumbs

,

salt,pepper

,and bind together with the yolks of

two eggs . Fill the peppers with this,lay on top of

thin slices of salt pork in casserole,add a speck o f

butte r to each,and bake for fifteen minutes. Be

fore se rving,pour a l ittle tomato sauce over all

,

sprinkle with Parmesan cheese,return to the

oven to melt the cheese .

Four woodcocks in a dish 'LOVE’S LABOR LOST.[76 ]

Philadelphia Pepper PotCover three pounds of honeycomb tripe and threepounds o f velvet tripe with hot wate r and boil foran hour. Pour o ff the wate r

,add fresh boiling

wate r and cook until the tripe is tender. In ano the r kettle boil a knuckle of veal slowly for threehours . Cut the lean meat and the tripe into inchand a hal f p ieces

,and return to the veal broth .

Pour into this kettle more than hal f of the tripeb roth

,add a few drops of kitchen bouquet

,and a

tablespoonful Of sweet marjo ram,summersavory,

and thyme . M ix the dried herbs well togetherand tie in a cloth before putting them in to theb roth . Put into the pot a few peppercorns

,a

minced red pepper,and salt to taste . Cut a pint

of potatoes into inch cubes,add light dumplings

no larger than a marble,drop into the boiling pot

,

and cook for thi rty minutes. This recipe shouldmake a gallon . Serve in p etites marmites .

Pigeons, PottedPrepare six p igeons as for baking. Put into thecasse role two tablespoonfuls of butter, a stalk ofdiced cele ry

,salt and pepper

,and half a cupful

of hot wate r. Stand the p igeons upright in thedish

,and lay on a few slices of salt pork cut very

thin . Cover and cook slowly for three hours, oruntil tender

,basting with melted' butter frequently.

Thicken the sauce remaining in pan with flour,and

se rve from the casse role on pieces of toast.Some pigeons , Davy , a couple of short legged

hens, a j oint of mu tton

Pork Chops en CasseroleCover the bottom o f casserole with a layer o f sl icedthin raw potatoes

,sprinkle lightly w ith flour

,a

quarter Of an onion minced finely,salt and pepper

,

and cover w ith milk. Lay on top of the potatoeslean pork chops

,and bake slowly in the oven for

about three-quarters of an hou r. When the chopsare brown

,turn them on the other Side .

Pork Chops in CreamMix two large chopped onions with a tablespoonful o f powdered sage . Take six pork chops, saltand peppe r

,and dredge with flour. Put the on ions

into the casse role,lay the chops on top , cover with

cream,and simmer in the oven for two hours.

Serve from the casse role .

Pork Tenderloins, S tufledSpl it po rk tenderloins almost th rough ; make a stuffing as for fowls

,using bread crumbs

,a seasoning

o f salt,pepper

,a l ittle thyme

,and grated onion

,

and two tablespoonfuls of melted butte r. Sp read athick layer o f this over one of the loins

,and place

the second on tOp . Tie firmly together in severalp laces. Put a little butte r into a frying-pan andbrown the meat in it on all sides. Remove tocasserole

,add two cupfuls of boiling wate r

,cover

and cook fo r an hour . Mix a tablespoonful ofbrowned flour with a l ittle cold wate r and use tothicken the gravy.

Let us en treat you stay till after dinner.

78 ]

Potatoes au GratinChop

,salt and peppe r s ix peeled baked potatoes

,

and mix with a cup ful of grated Parmesan cheese .Put into a buttered casse role

,and cover with

enough cream to moisten well . Sprinkle with abit of cayenne

,and bake slowly fo r th ree-quarte rs

of an hour. Remove from oven,sp rinkle l ibe rally

with cheese and return to oven for fifteen minutesto b rown .

Potatoes en SurpriseBake as many large potatoes as needed . Mincesome chipped beef and sauté in butter highly seasoned with garlic. B reak the potatoes open , placein casse role

,and force a generous tablespoonful o f

the chipped beef into each potato . Set in oven fo ra few minutes to Slightly b rown .

The dinner on the table; my father desiresyour worship’s company .”

[79 ]

Potatoes, S callopedPare and slice six medium potatoes . Put a laye rin to a butte red casserole , salt and p epper, andsp rinkle w ith flour. Do t over with a tablespoonfulo f butte r

,and repeat until all are used . Add warm

milk to cover and bake an hour and a half incovered casse role . Garnish with chopped parsley.

Pot au FeuPut a small soup bone and four pounds o f brisketo f beef into cold water and let come slowly to boiling point. Add a soup bouquet and a bay leaf .S immer slowly for three hours.

’ H alf an hour befo re se rving

,put in a large potato

,and an onion

stuck with a clove fo r each person . Salt and pepper to taste . When the potatoes . and onions are

done strain the soup . Cover p ieces o f toast withgrated Parmesan cheese

,and place one p iece in the

bottom of individual soup pots. Cut the meat inse rving sizes and p u t a piece of the meat, a , potatoand an onion in each pot

,and fill w i th the Strained

soup . Put on the covers and serve with toast.

Pray you , who does the wolf love'CORIOLANUS .

[80 ]

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Pot Roast with RaisinSauce

Sea r four pounds of rump steak on both sides inhot fat. Put into the casserole and cover with boiling water. Add a large onion

,a cupful and a hal f

of diced carrots,two tablespoonfuls of vinegar

,and

four cloves . S immer for four hours. B rown fourtablespoonfuls of butte r

,add two tablespoonfuls

of flour,a teaspoonful of sal t

,a dash of peppe r

,

and a cupful o f water. Cook,and when nearly

thick,add half a cupful of Sultana raisins and a

tablespoonful of lemon juice . Pour over the meatand se rve in the cassero’le .

' uails en CasseroleSalt and pepper six quails both inside and out.Melt two heaping tablespoonfuls of butte r in afrying pan

,and simmer a sl iced onion in this. Put

in the quails and brown all over. Turn all intoa casserole

,cover

,and bake in a moderate oven fo r

an hour. Lift ou t the quails and keep ho t . Drainthe fat from the pan , add a cup ful of hot wate r anda wineglassful o f port wine . S imme r fo r ten minutes

,and sti r in hal f a cupful of currant jelly. Re

turn the quails to oven for ten minutes,and add the

Strained juice of half a lemon .

I will eat and drink and sleep as sof t as captainshall.

ALL’S WELL THAT ENDS WELL.[82]

Ragout a la DeutschSlice and fry separately a pound of beef tenderloin

,

two kidneys,

and two medium sized potatoes .Place all in casserole . Brown a chopped greenpepper

,a tablespoonful of chopped parsley

,and

two tablespoonfuls of chopped chives in two tablespoonfuls o f butte r. Pour in two cupfuls of hotwate r

,and thicken with a tablespoonful of

browned flour. Season with salt and pepper,and

pour into casse role . Set in oven for fifteen minutes.

Rice and TomatoesBoil a cupfu l o f rice in a cup ful of hot salt wate r,until almost dry . Butte r the casse role

,put in a

layer of rice,and a layer of tomatoes , seasoning

each layer with salt,pepper

,and a chopped onion .

Dot with butte r,and repeat until a quart of toma

toes has been used . Cove r the top with a layer ofbread crumbs

,dot with butter and bake in a moder

ate oven for about an hour.

Rice Souff leBeat into a cupful o f white sauce a cupful o f boiledrice

,and the beaten yolks of three eggs. Season

with salt,and a dash of nutmeg. Fold in the whites

o f three eggs, and bake in a casserole fo r fifteenminutes

,keep ing the dish covered for ten minutes .

I must attend the duke at dinner.

[83 ]

Rice with CeleryTake a cup ful o f boiled rice and put a laye r in thebottom of casserole , sprinkle with salt, and do t overw ith a tablespoonful o f butter. Add a layer o fdiced cooked celery

,a large sl iced onion

,and cover

with the rest o f the rice . Put in a cupful of chickenbroth or enough to cover. Sprinkle with butte redcracker crumbs and bake in a moderate oven fortwenty-five minutes.

Salmi of GameBoil the game until tender and remove the meatfrom the bones. B reak the bones and boil with theskin . Melt two tablespoonfuls o f butter in a f rying pan

,add t wo sl iced onions, two stalks o f cele ry,

and two tablespoonfuls of chopped , lean h am .

Brown all together in the butter. Add two tableSpoonfuls of browned flour which h as been mixedwith a l ittle cold wate r

,a bay leaf, two cloves and

sal t and pepper to taste . Cook fo r five minutes.

Add the l iquor in which the game was boiled,also

the liquor from the crushed bones . Put in a dozenstoned olives

,six mushrooms cut in quarte rs, and

a dash o f sherry wine . Garnish with croutons .

There’s a partridge wing savedfor the fool will

eat no supper.

' MUCH ADO ABOUT NOTHING.[84 ]

M ix a tablespoon ful o f flour and '

two tablespoonfuls Of butte r

,add a cupful of hot milk

,and cook

un ti l creamy. Add a can of salmon,broken up

fine . Fill casse role with alte rnate layers of

c reamed salmon and two cupfuls of bo iled noodles .Sprinkle ove r with bread crumbs and bake forfifteen minutes. M'

acaroni may be used instead o fnoodles .

Place l ink sausagesw ithout separating in hot wate rand boil' for twenty minutes . Let cool in wate r inwhich they were cooked . Make a rich biscuitdough as soft as can be handled and wrap each linkin a thin laye r o f dough . Place in a hot butte redcasse role

,brush over with melted butte r, and bake

in a quick oven . Se rve hot with white sauce .

as adversaries do in’

Strive mightily,but eat and drink as friends .

THE SHREW.

[ 85 ]

Scallops en CasseroleMelt a tablespoonful of butte r in casserole , andput in six chopped mushrooms and two dozenscallops. Chop fine two large onions

,put them

into a frying pan with a tablespoon ful o f butte rand cook until a light brown . Sti r in a tablespoonful of flour

,mix for a few minutes over the fire

,

add a cup fu l o f hot wate r and the liquor from thescallops . Simmer for fifteen minutes

,sti rring in

the yolks of three eggs,one at a time

,Season to

taste with salt,pepper and a dash of red pepper.

Add the mixture to the callops and mushrooms,and cook for three minutes. Mix in hal f a cup fulof cream

,sp rinkle l ightly with cracke r crumbs and

set in hot oven to brown the top . Garnish with aSprig or two Of parsley.

Smelts au Gratin, withTomatoes

Clean and dry sixmedium sized smelts . Pu t into acasse role a layer o f grated bread crumbs

,on top

of which place a laye r of Sliced tomatoes. Cove rwith a layer of crumbs

,and season with salt

,pep

per and a few dots o f butter. Add the fish,and

Strew over them a deep laye r of c rumbs . Add saltand pepper and a libe ral tablespoonful o f butte rdotted on . Add a cupful of hot wate r

,and bake

for twenty minutes.

Many a time and oft I ha’ dined with him.

SHAKESPEARE.

Smelts, BakedNewportClean the smelts and remove thebackbone . Stuffwith a forcemeat made of bread crumbs

,chopped

fresh mushrooms,and minced oysters

,with pep

pe r,salt

,melted butte r and chopped onion . Fast

en the fish together with tooth-p icks,dip in melted

butte r,then in bread crumbs

,and again in melted

butte r . Arrange in a casse role and bake for hal fan hour . Garnish with parsley

,and serve from

the casse role .

Spaghetti with Eggs andCheese

Cook a quarte r o f a pound of spaghetti in fast boiling water until tende r

,then drain . Butte r an

earthenware dish,and put in a laye r of spaghetti ,

then a laye r o f sl iced hard boiled egg. Dust withsalt and pepper

,and repeat until the dish is full ,

ending with Spaghetti . Use four eggs altogether.Pour half a cupful of white sauce over this, andsprinkle two tablespoonfuls o f grated cheese ontop . Dot with a tablespoonfu l o f butte r and bakein a quick oven for fifteen minutes. Decorate withsl iced and chopped parsley.

She prayed him to take a little morsel to dine.

SIR THOMAS MALLORY .[87 ]

Spanish StewCut three pounds o f mutton into p ieces and brownon all sides in butter in a frying pan . Put i t all intoa deep casserole

,and add water enough to cove r.

Season with Salt,a teaspoonful o f cinnamon

,the

same of allsp ice and of grated nutmeg. Add atablespoonful of sugar

,one of vinegar

,and chil i

peppers to make hot or mild as may be p refe rred .Hal f an hour before se rving add a quart of tomatoes .

Squab en CasseroleClean s ix birds and dust l ightly with flour

,and

put into the casse role with a p iece of butte r twicethe size of an egg. Cook for twenty minutes . Cuthal f a pound of raw bacon into small bits and sautéwith a large sliced onion

,a dozen chopped mush

rooms,and a bunch o f chopped celery

,which h as

been parboiled in salted wate r. Add to the squabstwo cupfuls of hot wate r and two tablespoonfulsof sherry

,and simmer slowly for an hour. Mix

a tablespoonful of browned flou r with a l ittle coldwate r and thicken the gravy with this.

He was not taken well; he had not dined.

[88 ]

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Squirrels en CasseroleJoint two squi rrels and lay them in salted wate rfor half an hour. Cover the bottom Of a deep casserole with a layer o f chopped salt pork

,then a

laye r o f two chopped onions,a laye r o f Parisienne

potato balls . Season each layer with sal t,pepper

and pap rika . Pour in three quarts o f boil ing wate rand put on the cover. Cook for th ree hours . Adda can of mushrooms

,two tablespoon fuls of butte r

,

and thicken the gravy with two tablespoonfuls Offlour mixed with a little cold wate r. Cook for fiveminutes

,and se rve in the casse role .

Squirrel PieSkin and joint two small squi rrels

,wash in salt

water,dry and roll in flour. Sauté in pork fat

until sl ightly browned and place in butte red casserole . Add two cupfuls Of stock

,salt and peppe r

,

cover and cook in oven for two hours. Take fromthe oven

,thicken the gravy slightly with a table

spoonful of b rowned flour,and add two tablespoon

fuls of tomato catsup .

Sweetbread PrincessPrepare the sweetbreads as usual

,salt

,peppe r and

dredge with flour. Put a l iberal quantity of butte rinto the frying pan , heat and put the sweetb readsin this

,browning for fifteen minutes . Se rve on

artichoke bottoms .

Eat in measure and defy the doctor.

[90

Sweetbreads en CasseroleSoak four sweetbreads in warm water for twentyminutes

,and lift out into cold wate r for fifteen

minutes. D rain and remove the gristle and skin .Parboil fo r a few minutes then cool. S alt

,peppe r

,

and dredge with flou r. Lard with thin strip s ofsalt pork. Put into casse role

,pour over half a cup

ful of melted butte r and cover with thin sl ices ofsalt pork. Bake in a hot oven for hal f an hour covered

,then uncover for a few minutes . Baste fre

quently. Garnish with sp rigs of parsley and se rvein the casserole .

Sweet Potatoes enCasserole

Pare and cut the potatoes lengthwise about aquarte r of an inch thick. Steam for twenty minutes . Melt half a cup ful of butter in the casse role,put in a laye r of potatoes, sp rinkle thick withb rown sugar

,then another layer of potatoes

,sugar

them,and so on

,fill ing the pan. Dot with butte r,

and sp rinkle wih sugar and a l ittle salt. Add hal fa cup ful of hot water, cover the dish and coo-k ina moderate oven until soft. Afte r twenty minutes,remove the cover and b rown .

Wery good thing is a weal pie.

PICKWICK PAPERS.[91 ]

Sweet Potatoes withCheese

Pare and cut four sweet potatoes into thick sl ices .Place in a shallow pan

,cover with wate r and cook

until partly done . Drain, then place in layers in abuttered casserole . Between each laye r sp rinklesal t

,pepper

,a teaspoonful o f sugar

,and dot with

bits o f butter. When all is well packed,grate a

t hick layer of cheese over,pour in a cupful of milk

,

and bake until potatoes are tende r and the cheesehas formed a creamy crust.

Terrapin StewPut two live terrap in into boil ing wate r for twominutes. With a towel take the white skin fromthe feet

,neck and head . Put them back in to boil

ing water and cook until feet are tender. The timefor cooking depends upon the age Of the te rrap in ,some taking a few minutes while others take twohours. When done

,open the shell and remove the

meat. Place in a casserole and cover with boil ingwater. Add a little grated nutmeg

,salt and pep

per,and half a glass of dry Sherry. Boil until hal f

reduced then add a cupful o f thick cream,boil

,

and thicken with the yolks of two eggs mixed andbeaten with a quarter o f a cupful o f thick creamand an ounce of butte r. Sprinkle a few crackercrumbs over the top and put. in the oven to set.

What shall he have that killed the deerHis leather skin and horns to wear .

' As ' OU L IKE IT .

[ 92]

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Tomatoes, SpanishButte r a deep casse role . Put in a layer of crackerc rumbs

,then a layer of Sl iced peeled tomatoes, then

cracke r crumbs,and repeat until the dish is filled,

having cracker crumbs on top . Season with saltand pepper and a few specks of butte r . Pourcream to which a pinch o f soda h as been addedover the tomatoes

,and bake for fifteen minutes .

Tomato FarcieCut six large tomatoes in halves . Place them ina frying pan open side down in half an inch Of hotfat. Move them about until they are cooked alittle tender. Lift from the pan and place side byside in a shallow casserole . Pour around themfour tablespoonfuls o f olive Oil sp rinkled with a

medium Sized chopped onion,a tablespoonful o f

minced parsley,hal f a teaspoonful of salt

,and a

plenti ful sprinkling of pepper. Dust with crackercrumbs, and bake in a hot oven for twenty minutes.

The pot boils , friendship lives .

ANCIENT GREEK PROVERB .[94 ]

Tongue a la CaremeBoil a tongue in salt water until tender. Browna tablespoonful of flour in two tablespoonfuls o f

butte r,fry an onion in a tablespoonful of butte r,

and add to the flou r with a can o f tomatoes,a few

cloves,a p inch of allsp ice

,a bay leaf

,and cook

down . Strain through a gravy straine r into thestock the tongue was cooked in with the tongue

,

and let all simmer for two or three hours . Addhalf a cupful of chopped ol ives

,hal f a cupful of

raisins,a smal l bottle of capers

,and hal f a cupful

o f sherry. Mix all together and simmer in ovenfor fifteen minutes . Serve from the casserole .

Tripe ala Creo leCut honeycomb tripe in stripes two inches longby half an inch wide . B rown a chopped onion Intwo tablespoonfuls of butte r, add the tripe , hal f acupful o f tomato sauce , a teaspoonful of lemonjuice

,and sal t and pepper to season . Cook for

fifteen minutes in open casse role .

Who wan teth food andwill not say he wan ts it,Or can conceal his hunger till he furnish'PERICLES .

95 ]

Trout with PotatoesBoil a pound and a half trout in salted wate r untilcooked . When cold

,bone and flake i t

,and lay it

in a well -buttered casserole . Pour a cupful ofboil ing milk over the fish . Boil s ix medium sizedpotatoes

,mash them with two tablespoonfuls Of

butte r,half a cup-ful of cream

,and salt and pepper,

beat until ve ry l ight and white,and spread over

the fish . Smooth the surface and mark'

it in fancydesign . Place the casserole in a hot oven for tenminutes. Remove it f rom the oven

,beat up the

white o f an egg,Spread it over the potatoes , and

bake for fifteen minutes longer. Se rve hot.

Veal CollopsHave two pounds of veal cut in three-quarter inchslices. Cut in pieces for serving ‘ and into eachdraw one o r two fine bits of salt pork. Put fouror five tablespoonfuls of hot fat in frying pan andin this brown the veal . Place it in the casse roleand add an onion into which four cloves have beenp ressed

,a Sprig of parsley

,and boiling wate r su f

ficient to cover the veal . Chop a green peppe r andfry brown in butter, and add two or three peeledtomatoes cut in eighths

,and salt to taste . Add a

cupful o f mushroom caps,put these in the casse role

and cook in amoderate oven for an hour and a hal f .Thicken the gravy with flour mixed with coldwate r to a thin paste .

Better than old beef is tender veal.G EOFFREY CHAUCER.[ 96 ]

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