News And Citizen

Food in Casserole.

Of course, all cooking in casserole is done in the oven. If one uses gas, it may seem an expensive method of cooking, but when one realizes how much can be done with the oven, the work may be planned to save every bit of heat. There are on the market small ovens which can be used on the little simmer burner at a very slight expense. The oven will save its price in a few weeks' gas bill.

There are small stone dishes which may be used to serve hot bits of any vegetable or meat and make most appetizing dishes. For example, if one has a tablespoonful or two of sweetbreads, mushrooms or fish of any kind, they may be put into a small ramekin, white sauce added, and covered with crumbs and browned when needed.

For a family of five, one may have something different in each dish, and each member of the family may be suited as to choice, provided they don't all want the same thing.

Tongue which has been corned, if cooked for several hours, with seasonings, a teaspoonful of Worcestershire sauce, a few drops of tabasco, half a cup of seeded raisins and a pint of beef stock, will be delicious and tender. The tongue may be removed to a platter and the sauce poured around it.

Steak may be browned and cooked with onions, tomato or mushrooms, giving a variety in serving it. We are prone to tire of certain ways of serving dishes, though we think it is the food itself of which we are tired.

Veal, though one of our expensive meats just now, may be used to add variety to the table, buying one slice from the leg, brown it well and place on a layer of carrots, turnip, onion and potato. Sprinkle with celery and pour over all the browned gravy, slightly thickened with flour. Bake slowly until tender.

A most delicious casserole dessert is baked bananas, which have a sauce of lemon butter and sugar poured over them. Serve with a half glass of currant jelly added ten minutes before serving.