CASSEROLE COOKERY
Of lato Sydney women have taken very kindly to the casserole (states a writer in tho Sydney "Telegraph"). They find it a great convenience, especially when thoy havo a great deal to do, for food cooked in casserole requires no stirring or watching. It would bo advisable for women who have not already tried cooking en casserole to purchase a good stout green or brown eathenware covered dish,'guaranteed to stand any hut the fiercest heal. 'After being in use a little while a good casserole will stand almost anything. Mrs. Edgewortb David has casseroles she has used for many years that aro without even a crack. If the housewife only intends buying one casserole, it is as well to get a largo one. for the casserole is essentially a family dish. To ensuro the casserole lasting it is a good plan, before using it for tho first time, to put it in tho oven filled- with cold water and allow the water to come slowly to the boil. This hardens it. It is in the art of made-up dishes, the using up of scraps, and the obviating of the least waste, that the casserole comes in. There may he a certain amount of meat left on the mutton bone or another joint which has made its appearance more than once on tho table. The left meat is dry, gristly, and unappetising. There are sure, also, to he odd scraps of vegetables, perhaps scarps of cheese and bacon, not sufficient to make a dish by themselves. Put them all in tho casserole. All that is then heeded to make a savoury dinner is a good gravy._ _ There are three ways of furnishing the gravy. Any stock of sufficient richness, or gravy left over from the joint, will do, but poor, watery stock is by itself no use. A gravy may n " nli, d° T>y.fr?mg a few vegetables, principally- onions, carrots, and turnips,, in a little dripping for ten minutes. Then add stock and bring to the boil. Put in the casserole'and simmer till done. Then, and not until then, add the already cooked ingredients. Or a thick gravy may be made from one or'another of the various .meat extracts or soup powders. When tho gravy is mado, put in the other ingredients and heat slowly in the casseral*. . ■-~'♦ Tho groat point to remember is not to coolc the meat and other already cooked ingredients over and over again. If just heated, almost, not quite, to boiling point; tliey are both tasty and nourishing. If boiled over and over again, as in the. way with so many cooks when attempting mede-iip dishes, thev aro tasteless and indigestible. . All kinds of fresh meats intended to be' braised W stewed .are always best done in a casserole, as the full flavour is thoreby retained. The casserole is a labour-saving invention, as the food is served, in the same dish in which it is cooked.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/DOM19171227.2.3.3
Bibliographic details
Ngā taipitopito pukapuka
Dominion, Volume 11, Issue 79, 27 December 1917, Page 2
Word count
Tapeke kupu
492CASSEROLE COOKERY Dominion, Volume 11, Issue 79, 27 December 1917, Page 2
Using this item
Te whakamahi i tēnei tūemi
Stuff Ltd is the copyright owner for the Dominion. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.