"We can live without jriends, We can live without books. But civilized man Cannot live without cooks.' from the Kitchen of MarshallBlum \^ — f?6 vLBERT R MANN LI Cornell University Gift of Thomas Bass From Hi'iiw Rokin\^\, hy Edriii Evai San Fi-aruisco. 1912. CORNELL UNIVERSITY LIBRARY 8 Cornell University Library The original of tiiis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924090151618 CASSEROLE TWO HUNDRED RECIPES FOR COOKING IN CASSEROLES BY OLIVE M. HULSE "Human nature is made up of sentiment and hunger." — DOKAN. THE HOPEWELL PRESS NE HUNDRED TWENTY-TWO )UTH MICHIGAN AVENUE H I C A G O, U. S. A. COFYKIGHT I914 BY Olive M. Hulsb, R. R. DONMELLBY ft SONS COMPANY CHICAGO Preface rHE casserole deserves to be better known. The purpose of this book is to bring it into more general use by the successful hostess, •who is always ready to receive and apply new sug- gestions, and it is the wish of the author that it will meet nuith her hearty co-operation and ap- proval. To those who accepted "Salads" and "Des- serts" as helpful adjuncts to their culinary de- partments "Casseroles" is offered, and it is hoped it may be granted as gracious a reception. This book is the result of practical experience and close observation, and includes the favorite recipes of many famous modern chefs. Some of the recipes call for expensive materials, but the majority contain simple, inexpensive in- gredients which are quite as acceptable when carefully prepared and daintily served. [V] Casserole Lore THE origin of the casserole is rather obscure, but good authority has it that the dish gets its name from France. The utensils are mostly made of earthenware, which is a combina- tion of clay and flint, although some are developed in porcelain, and even in the finest kind of china. Until the last century earthenware was brought mostly from Holland; later the potteries of Eng- land began sending great quantities of it to foreign countries, and now our own American manufac- turers have turned their attention toward the prob- lem of lightening the work in the kitchen, and are meeting the demand for this fascinating ware with a supply of styles andsizes of these dishes second to no other in attractiveness and durability. The cooking en casserole craze has doubtless come to stay, for the modern housekeeper is no longer content to drift along vowing allegiance to the kitchen technique of her foremothers, but she studies the newest methods, learns what other women are doing, and informs herself as to the latest tools of her trade. When she comes to appreciate thoroughly the advantages of casserole cooking, she will be so impressed with its possibili- ties that she will consider it an indispensable part of her kitchen outfit and adopt all sorts of foods to fit the various utensils. [vii] Earthen dishes are developed in all sorts of quaint and curious shapes and sizes, and those should be purchased which are best suited in size to the needs of the family. The casserole enthusiast will avail herself of many different varieties as they have their indivi- dual usefulness; the deep oval casserole in which to cook a whole chicken, game salmi, or a few slices of veal; the shallow oval dishes for steaks, ham or souffles ; the round pots with ears or handles fqr vegetables or meat, or combinations of both; and the fiat dishes for braising and shirring. There are 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. Others larger for individual chicken pies, creamed and deviled dishes, au gratin, shirred egg, and mushroom dishes, all of which give to the simplest meal a little touch of elegance which it is not possible to attain with utensils improvised for these dishes. Casserole sounds formidable and expensive, but it is neither one. The price is within the reach of all. The most frugal housewife can have ufensils aplenty at a trivial cost, while the epicure may gratify his most luxurius taste in the more expen- sive wares, and in the handsome metal holders in which the casseroles are placed for serving. ( The keystone to the charm of casserole cooking is the economical features. It is a saver of time, fuel, labor and materials. [viii] Left-overs may be easily and quickly trans- formed into creamed or deviled dishes, scalloped dishes, and souffles, which are wholesome, savory, and sightly. The slow cooking process being em- ployed, the woman whose time is limited can pre- pare the dish, put it in the oven and go on about her other duties or pleasures, as it will require no attention. No time is lost in transferring to an- other dish, as it is both cooked and served in the casserole. Earthenware cooking is carried on at a compara- tively low temperature, which is a considerable fuel saver. In nearly all recipes the heat of the oven should be about 212 degrees Fahrenheit. The modern idea of economy in labor is well illus- trated in the fact that practically all of the meal is cooked in one utensil, eliminating the necessity for washing up a lot of extra pots and pans, and a grease splattered stove. But the crowning joy of casserole cooking is the saving of materials. The unreasoning belief that the most expensive products must necessarily be the best is largely responsible for the present high cost of living problems. Therefore, each woman who bears the burden of managing a household should analyze the condition, and determine if she herself is not partly to blame for the increasing living bills. You do not require tender meats for casserole cooking, so it is well to studiy the cheap cuts. The tougher the meat the more delicious the gravy, and [ix] the greater your achievement in transforming a plain food into a nutritious and pkasing dish. French and Italian cooks know better than any other nation the value of these cheap cuts. At any table d'hote place you find very inexpensive meats which have been converted to goodness by this method. Certain pieces of beef such as cuts from the round, shoulder, flank, brisket, chuck and rump, if cut according to correct methods are well adapted for casserole cooking. Before casseroling any meat, the first process is to cut it in pieces convenient for serving; flour, season, and brown it in a frying pan in the fat fried from salt pork. Transfer to casserole, put in the vegetables with white sauce, or a gravy made with a cup of water and the brown juice in the spider, or stock, if you have it. Pour it over the meat, cover tight, and put in oven until it bubbles, then turn down the gas and let it cook very slowly for two or three hours. If you have a good recipe for a stew or ragout, which you desire to cook in the oven instead of on direct heat, allow twice the time for it Nearly all vegetables are vastly more delicate cooked in the oven. When boiled in quantities of water much of the fine flavor is boiled away; while, if placed in a casserole with only enough water, stock, tomatoes or liquid of any kind to cover, the full flavor is preserved. The recipes given here will never fail, and the ambitious housewife will soon learn to evolve variations from them, such variations as may suit the kind and quantity of ingredients she has on hand. When the recipe calls for stock, hot water or milk can be used instead, and vice versa, stock of course being always preferred. When chicken is mentioned, veal may be substituted. In the dishes made of noodles, macaroni and spaghetti may nearly always be used. With a little originality and discrimination one may allow fancy to have some sway, and there is hardly a limit to what may be accomplished in culinary economics. Fashion has reverted to the old style of having very little upon the table. A few well-chosen courses, simply garnished and well served, make any home dinner a success. It is the religious duty of every housewife to accomplish the art of cooking. As a modern philosopher writes, "A man who would just as soon have uncooked chipped' beef, sour bread and tea for supper as to have delicious stuffed tomatoes, an egg souffle, or perfectly done chops, ought to be sentenced for life to an American plan hotel, where all meats and vegetables are steamed in the same pot, and where the waitress, having brought on your dose in little cold stone-china boats, goes away-way-ofif and never speaks to you again." Simplicity allied with good taste is the chief characteristic of the modern cuisine. Humanity is tired of complicated effort. There is a great deal of fuss and flutter in the world over nothing, and it is the kind of fuss that is becoming unfashionable. Fxil It has been reported that even the ruling monarchs of the world have rebelled against the agonizing, drawn-out meals. Why not? There is nothing more dreadful than the sight of food when one has appeased one's hunger. That is nature's clever device to keep us from becoming too greedy. The last word in the preparation of a meal is daintiness. A little care in its arrangement will more than pay for itself in added savor and enjoy- ment, and the extra care is worth the while for the pleasure attained. It has been the aim of the author to explain each recipe so completely that any one can readily un- derstand it. A careful application of the directions is all that is necessary to produce the results that have made many chefs and housewives famous. Olive M. Hulse. [xii] CASSEROLE A Word About Sauce Making MELT a tablespoonful of butter in a pan. Gradually sprinkle in two tablespoonfuls of flour, and stir constantly until tfie flour is smoothly blended with the butter. As soon as the sauce leaves the sides of the pan, add a pint of hot milk, stirring it briskly. Boil carefully from five 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 be made. When the butter and flour are allowed to brown, it is called a Brown Sauce, a few drops of essence of anchovy added makes an Anchovy Sauce ; chopped parsley for Parsley Sauce ; capers for Caper Sauce; add chopped hard-boiled eggs for Egg Sauce; always adding more butter if a richer sauce is needed. This foundation can be prepared before hand and easily added to when wanted. [1] Artichokes, Stuffed Parboil six artichokes long enough to remove the choke, throw them into cold water for five minutes, and put them to drain. Mince fine half a cupful of salt pork, and fry it a little with two tablespoonfuls of chopped shallots, add a pint of chopped mushrooms, a teaspoonful of minced parsley and simmer ten minutes. Blend with it a tablespoonful of flour, add a teaspoonful of but- ter, half a cupful of Chili sauce, salt, pepper and a speck of nutmeg. Fill the artichokes and tie them. Brown the outside with olive oil, place them 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 of each, and serve hot in the casserole. Asparagus in Ambush Cut off the tops of six light rolls, remove the crumb, place in casserole 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 butter cut in bits and rolled in flour, and the soft parts of two pounds of asparagus, which has been boiled and cut fine. Stir well and season to taste. Fill the rolls, put on the tops, and serve hot. Have you this spring eaten any 'sparagus yet? — Brome. [2] Bean-Pot Roast Cover two pounds of chuck steak with boiling water; place the cover on the bean-pot and let the meat cook in a moderate oven for two hours. Add a cupful each of diced carrots and potatoes, and half a cupful of sliced onions. Season with salt and pepper to taste, cook about an hour longer. Thicken the liquor in which the meat is cooked with two tablespoonfuls of flour, and serve from the bean-pot. Beans and Sausage Chop fine a pint of cooked green beans. Season with half a teaspoonful each of salt and pepper, and place a layer in the bottom of the casserole. Pour in a cupful of milk. Prick the casings of a pound of sausages, and lower them in a frying basket into a kettle of boiling water. Let stand ifor two iminutes, remove and dispose over the beans. Pour over a cupful of thick white sauce and the remainder of the beans, with a layer of cracker crumbs on top. Bake for fifteen minutes. // this be magic, let it he an art lawful as eating. — Winters Tale. [3] Beans, Baked Soak a pint of beans over night in plenty of water. Parboil for two hours in the morning, and pour off nearly all of the water. Peel and place a large onion in the bottom of the bean-pot. Pour the beans into the pot, and add a teaspoonful of salt, half a pound of salt pork, half a cupful of New Orleans molasses, and water enough to cover. Bake for at least six hours in a covered pot, add- ing water as the beans bake dry. Uncover and brown. Beef Roast, Creole Fashion Cut a quarter of a pound of fat salt pork into thin shreds. Chop fine an onion, a clove of garlic, two bay leaves, two sprigs each of thyme and parsley. Lard five pounds of the round of beef with the pork, rubbing the mixture of onion and spices into the meat, with plenty of salt and pepper. Quarter two large onions and put into the casserole with a tablespoonful of lard, and set the beef on them when browned. Cover and cook slowly until the meat is browned about ten minutes. Add two large onions chopped fine, and two turnips and five car- rots cut in inch cubes. Turn the meat and cook ten minutes more. Add enough boiling water to cover the meat or, better, the same amount of soup stock in which a glass of sherry or Madeira has been poured. Cook slowly for three hours or until tender. It may be served hot or cold. "Give zest and flavor to a mess of pottage." [4] Beef and Sausages Cut a pound and a half of beef into thin strips. Season two tablespoonfuls of flour with salt and pepper, toss the meat in this, place a teaspoon- ful of light bread stuffing in each strip, and fold it into rolls. Prick and divide three-quarters of a pound of sausages. Place a layer of sausage in a casserole, then the beef, then sausages again. Sprinkle in the remaining flour, and a tablespoon- ful of chopped parsley. Cover with hot water, put on the lid, and cook slowly for two hours and a half. Beef and Tomatoes Cut two pounds of beef, a bunch of celery, and four onions into small pieces, and put them into a frying-pan. Set on the stove and stir constantly until browned. Remove from the fire and put into a large casserole. Add a can of tomatoes, a quarter of a package of cooked macaroni, half a pound of grated cheese, a cupful of small mush- roonia, a tablespoonful of soy sauce, and salt and pepper to taste. Simmer in moderately hot oven for two hours, and serve from casserole. JFe fat all creatures to fat us. — Hamlet. [5] Beefettes Cut a pound and a half of tender round steak into pieces half an inch thick, six inches long and four inches wide. Place on each a large tablespoonful of bread stuffing. Roll up the beefettes and fasten with wooden toothpicks. Put a tablespoonful of butter and a cupful of water into a casserole with beefettes, and bake for forty minutes in a hot oven without cover. Baste often, and when done thick- en the gravy, and serve hot. Beefsteak a la Cuba Spread a pound and a half of steak out flat, and cover with a sliced onion, a sliced sweet pepper, half a cupful of tomatoes, and salt and pepper. Roll up and tie securely. Put a tablespoonful of suet and a tablespoonful of butter into a frying- pan. When piping hot, drop the steak into it and brown on all sides. Lift into a deep casserole. Pour a pint of water into the frying-pan, thicken with a tablespoonful of flour, and pour over the steak. Bake in moderate oven for an hour and a half. Add six whole medium sized potatoes, more water if needed, and cook for three-quarters of an hour longer. Serve in the casserole. He that would eat a good dinner, let him eat a good breakfast. — Old Proverb. [6] Beefsteak Braised Creole Fashion Melt a tablespoonful of lard in a deep casserole, and add six onions sliced. Lay on the onions a three-pound beefsteak, well seasoned with salt and pepper and dredged with flour. Cover, let it sim- mer for a few minutes, and turn the steak. Chop together a clove of garlic, three sprigs of parsley, two sprigs each of thyme and bay leaf, add two tablespoonfuls of vinegar, and pour this over the steak after three minutes. Turn the steak at three- minute intervals until it is thoroughly browned on both sides. Add a pint of water, enough to cover the steak, and let it simmer gently for two hours. Beefsteak en Casserole No. 1 Cut two pounds of round steak two inches thick into pieces two inches square. Sear in a frying- pan, and put them into the casserole with two tablespoonfuls each of diced carrots and turnips, a dozen small onions, and a pint of brown stock or boiling water. Cover and cook slowly in the oven for an hour and a half. Add salt and a little more water, and cook half an hour longer. Serve from the casserole. Dinner was made for eatin', not for talkin', — William Makepeace Thackeray. [7] Beefsteak en Casserole No. 2 Take two or three pounds of round steak. Cut in pieces convenient for serving, salt and pepper, and roll it in flour. Sear in hot fat. Have the casserole hot, add two cupfuls of canned toma- toes, an onion sliced, a carrot and a turnip, two stalks of celery, and half a teaspoonful of mixed spices. Pour a cupful of water into a spider, add a teaspoonful of kitchen bouquet and pour over the meat, cover tightly, and set in hot oven. As soon as the meat begins to cook turn the gas low and cook very slowly for two or three hours. Fifteen minutes before taking the casserolfe from the oven, add two cupfuls of Parisienne potatoes which have been parboiled for fifteen minutes. Beefsteak en Casserole a la Savarin Sear two pounds of sirloin or tenderloin on both sides in a frying-pan, turning frequently. Brown four l;ablespoonfuls of flour in half a cupful of melted butter, add a teaspoonful of salt, and a cupful and a half of hot water. Put in half a cup- ful each of balls cut from carrots and turnips, a dozen and a half small onions, and a dozen canned mushrooms. Put steak into the caSserole, and pour the sauce and vegetables over it. Let stand in a hot oven for about ten minutes, garnish with chopped parsley, and serve at once from the cas- serole. ' / am a great eater of beef. — Twelfth Night. [8] Beefsteak Pie with Potato Crust Cut a pound and a half of steak into pieces an inch square, fry until brown on all sides, turn in enough water to cover the meat, and stew until tender, Season well, add a speck of thyme and flour to thicken the gravy. For the crust use two cupfuls of flour, half a cupful of lard, a pinch of salt, three teaspoonfuls of baking powder, a cupful of cold mashed potatoes, and half a cupful of milk. Roll out half an inch thick, put over the top of baking dish in which you have placed the meat and gravy, and bake to a light brown. Beefsteak Pudding Cut a pound and a half of chuck steak into small pieces. Add three-quarters of a pound of ham cut thin. Fry a large onion until brown in a table- spoonful of butter, and add the beef and ham. Dissolve a tablespoonful of flour in a little cold water, and add sufficient boiling water to cover the meat. Season with salt, pepper, chopped parsley, and a tablespoonful of Worcestershire sauce. Simmer slowly for fifteen minutes, then add six diced potatoes. Cook twenty minutes longer. Line a deep casserole with biscuit dough, and pour in the mixture. Slice two hard boiled eggs and lay over the top. Cover with a thin crust of dough and bake for half an hour. Serve from the cas- serole. Let you and I, sir, go together and eat a beefsteak. — Samuel Johnson. [9] Beefsteak Smothered with Mushrooms Melt a tablespoonful of butter in a deep casserole and add six sliced onions. Lay on these a tender- loin of beef, well peppered and salted, and dredged with flour. Add a clove of garlic and two sprigs each of thylne and bay leaf, chopped together. Cook for half an hour, and add a can of mush- rooms with a pint of boiling water. Let it simmer an hour and a half. Pour in a glass of sherry or white wine and let it cook ten minutes. The steak can be smothered in truffles if preferred, using half a can instead of the mushrooms. Beefsteak Smothered with Tom^atoes Proceed as for Beefsteak smothered with Mush- rooms, but instead of adding the mushrooms and water, add half a can of tomatoes or six large fresh tomatoes sliced in their juice. Cook for an hour and a half, pour in a wine-glassful of sherry or white wine, if desired, cook for ten minutes, and serve. That all softening, overpowering knell, The tocsin of the soul — the dinner-bell. — Byron. [10] Beef Tenderloin with Mushrooms Cut a pound and a half of beef tenderloin into four slices. Trim, season, and flour them. Try out a tablespoonful of beef fat in a frying-pan, add a teaspoonful of butter, and fry the meat in this four minutes, turning often. Cover and let stand for three minutes more. Peel half a pound of fresh mushrooms, cut into small pieces and simmer in butter for fifteen minutes. Place the meat in the casserole. Put a teaspoonful of flour and a cupful of boiling water in the frying-pan, season to taste, and add the mushrooms. Pour the mushroom sauce over the meat, and cook in a hot oven for five minutes. Serve in the casserole. Beef Tongue Put a beef tongue into a kettle of boiling water. Add a teaspoonful of salt, a small onion, half a teaspoonful of peppercorns, six cloves, and three bay leaves. Cook slowly until tender. Take from the water and remove the skin. Put the tongue into a shallow casserole, surround it with tomato sauce, cover closely, and bake about an hour, bast- ing frequently. Add a can of mushrooms, and serve hot. Come let us four to dinner. — Henry VI. [11] Cabbage and Meat, Scalloped \ IBoil a head of cabbage in two waters. Drain, cool, and chop fine. Butter a casserole and sprinkle over with fine crumbs. On this put a layer of cab- bage, salt and pepper, and dot it with butter. Add more crumbs, and a layer of chopped corned beef. Continue in this way until the dish is full. Pour in a cupful of the water in which the corned beef was boiled, sprinkle crumbs on top, and over this grated cheese. Bake covered for half an hour, then uncover and brown. Serve in the casserole. Ham may be used instead of the corned beef. Cabbage with Bacon Chop half a large head of cabbage, stir into it a tablespoonful of flour, a teaspoonful of salt, a table- spoonful of butter, a dash of red pepper, and half a cupful of cold water. Put into a well-buttered casserole, lay moderately thin slices of bacon over it, and cover. Bake in a hot oven for an hour and a quarter. Good worts! good cabbage. — Merry Wives. [12] Calf's Liver en Casserole Soak a calf's liver in cold water for half an hour. Drain 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 butter and add to them a cupful of chopped ham, half a cupful of butter, a bay leaf, and a pinch of mace. Place in the cas- serole the liver, and fry a light brown. Pour over all two cupfuls of hot water, season well with salt and pepper, the juice of half a lemon, and a dash of paprika. Place in the oven and cook slowly for an hour and a half. Thicken the gravy with a tablespoonful of flour, add a tablespoonful of chopped parsley, and cook for another five min- utes. Serve from the casserole. Carrots a la Cyrano Take a dozen young sweet carrots, scrape, and boil until tender. Cut them lengthwise in halves, dip in thick honey, and place in a casserole with the bottom thinly covered with olive oil. Sprinkle with grated cheese and salt, place in a hot oven and brown for fifteen minutes. Brown sugar may be used in place of honey. Thou shall not die for lack of a dinner. — As You Like It. [13] Casserole Dinner Cut a pound and a half of round steak into pieces of serving size, season with salt, pepper and a little sifted flour, and place in a buttered casserole. Cover with a layer of sliced onions which have been parboiled for a few minutes. Add a layer of tomatoes, either fresh or canned, and more salt, pepper and flour. For the top layer use potatoes cut in quarters. Fill the dish with water, and bake slowly for two or three hours. Cauliflower with Cheese au Gratin Boil cauliflower in salted water until tender. Sep- arate into flowerets, and place them stem down- ward into ramekins. Melt three tablespoonfuls of butter, and cook in it three tablespoonfuls of flour, half a teaspoonful of salt, and a dash of paprika. Add a cupful and a half of milk, and stir until the sauce boils. Stir in a cupful of grated cheese, and pour a little of the sauce over the cauliflower in each ramekin. Stir a cupful of fine cracker crumbs into a third of a cupful of melted butter; sprinkle these over the cauliflower and sauce, and set the ramekins in oven to brown the crumbs. Serve in the ramekins. You Banbury Cheese. — Merry Wives, [14] Cheese Corn Souffle Stir a cupful of grated cheese into a cupful of white sauce. When blended add a cupful of canned corn. Put in the well-beaten yolks of three eggs, season to taste with salt and pepper, and add the whites of the eggs beaten stiff. Bake in a cas- serole for half an hour. Cheese Souffle Soak a pint of bread crumbs in a pint of milk for two hours. Rub through a colander, add a table- spoonful of melted butter, a dash of cayenne pep- per, a little salt, a cupful of grated cheese, and four eggs, beaten separately. Stir briskly, and turn at once into a buttered casserole. Cover and bake for fifteen minutes. Uncover and brown. Serve im- mediately. This puff falls quickly and should not be allowed to stand after baking. Art thou corned Why, my cheese, my digestion. — Troilus. [15] Cheshire Pork Pie Cut two or three pounds of lean fresh pork into strips two inches long and an inch wide. Take an equal weight of juicy apples, pared, cored and cut in slices. Line a deep casserole with puff paste, but in a layer of pork, then of apples covered with an ounce of white sugar, then pork, and proceed un- til the dish is full, seasoning each layer of pork with salt, pepper, and a speck of sage. Pour in half a pint of sweet cider and stick bits of butter over the top. Cover with thick strips of puff paste, brush the top with a beaten egg, and bake for an hour and a half. Chicken a la King Dice the white meat of two Jjoiled young chickens into a saucepan with a tablespoonful of butter, and salt to season), and let get warm ; add enough double cream to cover the meat, and cook slowly for ten or fifteen minutes;, stirring steadily. Add a dash of cayenne, a peeled chopped green pepper, and six diced fresh mushrooms which have been cooked in butter. Pour all into a buttered casserole, sprinkle with a few buttered cracker crumbs, and put in the oven to set. Garnish with slices of black truffles and serve. Sit down and feed, and welcome to our dinner. [16] Chicken and Corn Pudding Joint the chicken and simmer in a close-covered kettle until it begins to get tender. Remove to casserole, seasoning well with salt and pepper. Mix a can of corn with three well-beaten eggs and a pint of milk. Season with salt and pepper, and a dust of cayenne. Pour this mixture over the chicken, dredge with flour, dot with bits of butter, and bake in a moderate oven until a delicate brown. Make a gravy with the water in which the chicken was cooked, and serve. Chicken Baked in Milk Joint the chicken as for frying, put into a casserole, and cover with half milk and half cream. Salt and pepper to taste. Add a piece of butter the isize of a walnut, and cook until tender. Let me order you a snug little dinner. — Pickwick Papers. [17] Chicken and Oyster Pie Melt a teaspoonful of butter in a quart casserole, scattering bread crumbs over it. Add a layer of flaked chicken meat, then a layer of oysters well seasoned with salt and pepper. Alternate until the dish is full. Pour over the whole the strained oyster liquor, to which has been added an egg well beaten in a cupful of milk. Dot the top with a tablespoonful of butter, cover and bake for an hour in a moderate oven. Turkey can be used in the same way. Chicken and Sweetbreads Boil a three-pound chicken and three sweetbreads in salted water until tender. Joint the chicken. Add a cupful of blanched almonds, and a can of mushrooms. Rub together half a cupful of flour and half a cupful of butter, and add five cupfuls of cream. Pour over the chicken and sweetbreads, sprinkle with pepper and a tablespoonful of chopped parsley. Bake for half an hour in a cov- ered casserole. Oft he fed with good dinner. — Robert of Gloucester. [18] Chicken en Casserole Joint a three-pound chicken. Line a large cas- serole with slices of bacon, put in the chicken, season with salt and pepper and a large onion chopped fine. Arrange around the chicken three large tomatoes, quartered and peeled, three celery stalks, a cupful of mushrooms, and a bay leaf. Add two cupfuls of hot water, cover the casserole, place in the oven and let it cook gently for an hour and a half. Baste frequently. Remove the bay leaf, thicken the gravy with browned flour, leave all in the casserole, and serve hot. Chicken en Casserole No. 2. Joint the chicken. Salt and saute in butter in a fry- ing-pan until delicately browned. Put into cas- serole and sprinkle with flour. Put a tablespoonful of butter into the frying pan and saute a cupful each of carrot and potato balls, and a dozen and a half small onions. When browned add a pint of hot water and a can of mushrooms. Pour over the chicken, cover and let simmer slowly for an hour and a half. ^ little pot, and soon hot. — The Taming of the Shrew. [19] Chicken Livers and Chestnuts Drain and fry a pound of chicken livers in olive oil. Shell and boil a pint of chestnuts until tender, and put them through a meat chopper. Cover the bottom of the casserole with a layer of livers, then a layer of chestnuts, alternating until all are used. Rub together a tablespoonful of flour, and two tablespoonfuls of butter, add enough hot water to cover the mixture, salt and pepper to taste. Cover and bake for twenty minutes. Chicken Scalloped en Casserole Into the bottom of a casserole put a layer of stewed chicken which has been carefully boned, sprinkle with salt, pepper, bits of butter and some fine chopped ham, or omit the butter and use bacon instead of the ham. Cover with a thin layer of cracker crumbs, add another layer of chicken and continue until the dish is nearly full, finishing with cracker crumbs. Pour over a cup- ful of milk and a cupful of stock or hot water, cover, and cook in a moderate oven for half an hour. Prepare for dinner. — Lear. [20] Chicken Souffle Rub together a tablespoonful of 'flour and two of butter, add a cupful of milk, and cook in a double boiler until smooth. Season to taste, and put in a tablespoonful of bread crumbs. Add a pint of chopped chicken, a tablespoonful of chopped pars- ley, and the well-beaten yolks of three eggs. Fold in the stiffly beaten whites of eggs, put in buttered casserole, and bake for thirty-five minutes in slow oven. Veal can be used as well as chicken. Beef will answer, but if used, put in beef stock instead of milk. Chicken, Spanish Style Cut up a three pound chicken, boil until tender, and bone. Slice a dozen small onions and two green peppers, and fry in fat. Add a can of toma- toes, half a dozen chopped olives, and three cloves of garlic. Put all together with enough chicken broth to cover and simmer for fifteen minutes. iButter a casserole and put half a can of corn in the bottom. Put in the boned chicken with other in- gredients, and the remainder of the can of corn on top. Bake in the oven for twenty minutes. " // / like thee no worse after dinner I will not part with thee yet." ' ' [21] Chicken with Herbs Put four tablespoonfuls of butter into a frying pan, saute two medium sized onions in this. Joint and put in two young chickens and brown. Transfer them to a casserole. Season with salt and pepper and a dash of nutmeg. Brown four tablespoon- fuls of flour in half a cupful of butter, add a pint of stock, two tablespoonfuls of lean raw ham, a chopped carrot, a stalk of celery, two cloves, an onion, and a pinch of salt. Boil this sauce for fifteen minutes and turn it over the chicken. Cover the casserole, and cook in a moderate oven about an 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 slices. Chicken with Noodles Boil the chicken, remove from bones and cut into small dice. Boil the noodles for twenty minutes, and place in casserole with alternate layers of chicken. Thicken the broth to a cream with flour, season to taste, pour over the chicken and noodles. Sprinkle with cracker crumbs, and bake for fifteen minutes. li't near dinnertime? I would it were. [22] Chicken with Olives Joint the chicken and put into the casserole with three cupfuls of water, a chopped onion, and salt and pepper to taste. Cook slowly until tender. Lift out the chicken and drain and dry the pieces. Fry them in three tablespoonfuls of butter until they are brown. Stir a tablespoonful of flour into the casserole, add a pint of the broth in which the chicken was cooked, two dozen sliced olives, a tablespoonful of capers and a tablespoonful of onion juice. When quite smooth add the chicken and cook for ten minutes in hot oven. Chili Con Came Cut two pounds of lean beef into small pieces and dredge with flour. Brown a large onion in two tablespoonfuls of drippings, add the meat and slightly brown. Put the onion and meat into a soup kettle with a small can of tomatoes and two large green peppers fi'nely minced. Season to taste, cover with boiling water, and cook until tender. Parboil a cupful of kidney beans, which have been soaked over night, and add half of them to the stew. Mash the other half of the beans through a col- ander before adding to the mixture. Put all into the casserole, and serve, Mexican style. " /FAy muse you, sir? His dinnertime^ [23] Chipped Beef with Noodles Mix together a tablespoonful of butter and two tablespoonfuls of flour, add two cupfuls of hot milk, and cook until creamy. Add a cupful of chipped beef ground fine, and two cupfuls of boiled noodles. Turn into deep casserole, sprinkle over some cracker crumbs, and brown in oven for ten minutes. Clams, Scalloped Put six dozen clams in casserole, season with pep- per, and add two stalks of minced celery. Cut a piece or two of fat bacon into tiny bits, and mix thoroughly with the clams. Strew over the top a thin layer of cracker crumbs, and place a piece of butter the size of a walnut on top. Bake in the oven until brown. If you give me any conserves, give me con- serves of heef. — Taming of the Shrew. [24] Codfish, Baked Rub a shallow casserole dish with a clove of garlic. Put in a thick slice of cod, and add four tablespoon- f uls of olive oil. Put into the oven and when near- ly cooked, sprinkle in a tablespoonful of chopped capers, three chopped anchovies, a tablespoonful of chopped parsley, a tablespoonful of bread crumbs, with salt and pepper to taste. Divide a tablespoon- ful of butter into tiny bits, lay it on top, and return it to the oven to brown. Codfish, Scalloped Shred a cupful of codfish. Prepare a cupful of white sauce by cooking a tablespoonful of flour with one of butter, then adding a cupful of boiled milk and stirring until well cooked. Add the cod- fish to this and cook gently until the two are thor- oughly blended. Add a well beaten egg and cook until all the bubbles disappear. Add two or three fresh mushrooms chopped fine. Put into casserole between layers of bread crumbs. Brown in oven. / know you think to dine with me to-day. — Taming of the Shrew. [25] Codfish Souffle Mix together two tablespoonfuls of flour and two of melted butter, add a pinch of pepper. Stir in a cupful and a half of milk, and cook until boil- ing. Add a teaspoonful of onion juice, a table- spoonful of finely chopped parsley, a pound of freshened codfish picked into bits, and the beaten yolks of three eggs. Mix all together thoroughly, then fold in the whites of three eggs beaten dry. Bake in a buttered casserole in a moderate oven until firm in the center. Serve at once with a cream sauce. Corn Chowder Boil two eggs hard. Mix two cupfuls of corn, two cupfuls of cold diced potatoes, two cupfuls of white sauce, and two cupfuls of diced toasted bread in the casserole. Put in oven long enough to heat through well, cut the eggs over the top, and serve. Corn Pudding Grate ten ears of raw sweet corn. Add a quart of sweet milk, three eggs well beaten, a tablespoonful of butter, a teaspoonful of salt, and half a teaspoon- ful of black pepper. Mix well. Pour into a but- tered casserole, and cook for thirty minutes in a hot oven. Canned corn may be used. " The Gods sent not corn for the rich men only.' [26]- Cottage Pie Cover bottom of greased casserole with hot mashed potatoes, add a thick layer of roast beef cut in small pieces, seasoned with salt and pepper and a few drops of onion juice, and moistened with its own gravy. Cover with a thin layer of mashed potatoes, and bake in a hot oven long enough to heat through. Dot with butter and black pepper. Crab Flake Sublime Fry six sliced fresh mushrooms, and six slices of Virginia ham in a spider until brown. Remove the ham, add a pint of crab flakes to the mush- rooms, and pour in a pint of cream. Season with salt and cayenne pepper, and let boil for ten minutes. Beat the yolks of two eggs with two tablespoonfuls of sherry, and with it thicken the mixture. Pour all into casserole, sprinkle with some buttered cracker crumbs, and garnish with truffles. Lay the slices of ham on toast, divide the crab meat over same, and serve. " When roasted crabs hiss in the bowl, then rightly sings the staring owl." [27] Crabmeat h la Carmen Boil a good sized crab and remove the meat. Put two tablespoonfuls of olive oil into casserole, add the crabmeat, a chopped onion, and a teaspoonful of chopped parsley. Stir over the fire until hot. Add two tablespoonfuls of bread crumbs, a tea- spoonful of tarragon vinegar, two tablespoonfuls of chopped, cooked chicken, a tablespoonful of cream and three tablespoonfuls of hot water. Salt and pepper to taste. Fill individual ramekins with the mixture, pour over each some white sauce, and the sifted yolks of two hard-boiled eggs. Stand them in a pan containing a little boiling water, place in the oven for fifteen minutes, and serve immediately. Crabs, Devilled Mix a tablespoonful of fine bread crumbs with the yolks of two hard-boiled eggs, the juice of a lemon, half a teaspoonful of mustard, salt, pepper, and a dash of paprika, a cupful of drawn butter, and a cupful of crabmeat chopped fine. With the mixture fill large clam, scallop, or crab shells, which have been boiled and cleansed, or individual ramekins. Sprinkle another tablespoonful of fine bread crumbs over the tops, with tiny bits of butter. Bake for twenty minutes in moderately hot oven. " Le(s to supper, come, and drown consideration." [28] Cucumber Farcie Peel and halve lengthwise six large cucumbers, and remove the soft pulp and seeds. Cook in boil- ing salted water until tender, drain and fill the shells with cooked halibut broken into flakes and moistened with cream sauce. Sprinkle with bread crumbs, dot with bits of butter, and bake in a shallow casserole until delicately browned. Cucumber Pudding Cut six cucumbers fine with a medium sized onion. Stew them in a little water for fifteen minutes. Prepare a rich dressing as for poultry. Pour off all the water from the cucumbers, add the dressing and a tablespoonful of butter. Bake in a deep casserole for twenty minutes. Cucumbers and Onions Slice three large cucumbers rather thick, and dredge with flour. Put a tablespoonful of butter in a frying pan, heat and fry the cucumbers and one large sliced onion until a pale brown. Place in the casserole, add a cupful of hot water and cook for half an hour. Rub together a tablespoonful of but- ter and a tablespoonful of flour. Add to the cucum- bers, stir and cook for five minutes. Add a table- spoonful of tomato catsup, salt and pepper. We will go walk a little in the orchard. And then to dinner. — Taming of the Shrew. [29] Curry of Lamb en Casserole Put two cupfuls of diced cold lamb, a cupful of diced apples, and a cupful of chopped onions which have been fried in butter into casserole. Add two cupfuls of hot milk, a piece of butter 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 casserole and let simmer for half an hour in a moderately hot oven. Serve with plain rice. Duck en Casserole Simmer a duck for an hour. Remove from the fire and joint. Fry brown in half a cupful of butter in the casserole, sprinkle with two tablespoonfuls of flour, and add salt to taste. Pour over them a cupful and a half of rich stock, with a small minced onion in it, a sprig of thyme, half a tea- spoonful of lemon juice, and some finely-minced parsley. Cover, and let simmer slowly for half an hour, and serve. An you'll come to supper tonight you may; and you will not, come when you are next prepared jor. — Othello. [30] Duckling h la Turque Put a layer of sliced Spanish onions and some pats of butter into a casserole, sprinkle with salt and pepper. Lay the duckling on this, put it into a hot oven and let it cook about three-quarters of an hour. Remove the duckling f rorn the casserole, pour in a glassful of v^rhite wine or old Madeira, put it over the fire, let it come to a boil, and add half a pint of hot water or stock, and two fresh tomatoes peeled and slicpd. Cook for half an hour, strain the gravy, and add two tablespoonfuls of butter. Return all to the casserole from which it is served on slices of toast with sliced oranges. Duckling Pot Roast Line a deep casserole with two slices of bacon cut into bits. Clean and truss two ducklings, put them in, and add enough hot water to half cover the birds. Add a sprig of celery, and two of pars- ley. Place a narrow strip of bacon on each bird, cover close and set the casserole in a moderate oven where the birds will cook slowly for two hours. Remove the ducklings, strain the sauce, and reduce it to one-third by boiling. Thicken with browned flour, simmer for fifteen minutes, add two table- spoonfuls of currant jelly, and serve with the duck. " The mustard is too hot a little, — Why then the beef and let the mustard rest." [31] Duck Ragout Joint a domestic duck. Melt two tablespoonfuls of butter in a casserole, toss the pieces of duck into it, sprinkle ii^ a tablespoonful of flour and fry a light brown. Add two cupfuls of stock, stirring it in smoothly, a sprig or two of parsley, a tea- spoonful of lemon juice, three chopped small onions, a teaspoonful of currant jelly, and a clove. Put on the cover and let it simmer for thirty min- utes. Season to taste with salt and pepper, and serve hot. Egg Plant en Casserole Pare a medium sized egg plant, cut into half inch cubes and put them into the casserole. Cover witli boiling water, containing a level teaspoonful of salt, and let stand for ten minutes. Pour ofif the water. Pare two onions chop coarse v^^ith a table- spoonful of parsley and add to the egg plant, to- gether with a teacupful of rice. Over all pour four cupfuls of boiling water, and set in hot oven until cooked dry. Add butter the size of an egg, and half a cupful of strained cooked tomatoes. Sprinkle with a few fine cracker crumbs and bake for fifteen minutes. All covered dishes! Royal cheer I warrant you — Doubt not that. — Shakespeare. [32] Eggs h la Coquelicot Butter freely six ramekins, and line with sweet pimentos. Trim off all that goes over the edge of the ramekin, and break in an egg. Stand the ramekins in a pan with half an inch of boiling water in it, and poach them slowly in the oven till cooked. Turn out on round pieces of toast, and pour some cream sauce around them. Eggs a la Mornay With two tablespoonfuls of butter and a pint of rich milk, make a thick cream sauce. Let it boil a few minutes, and add four tablespoonfuls of grated Parmesan cheese. Season with salt and paprika. Stir until well melted. Poach six eggs, and put them into a fiat casserole, pour the sauce over them, sprinkle with a little grated cheese, and bake in a hot oven for about two minutes, until golden brown. Eggs au Gratin with Green Peppers Chop five hard boiled eggs, add half a cupful of minced ham. Line a buttered casserole with bread crumbs, and fill with alternate layers of eggs and white sauce to which has been added two minced and parboiled green peppers and a tablespoonful of chopped chives. Spread crumbs on top, dot w'ith butter, and bake ten minutes. " Anchovies and sack after supper." [33] Eggs, Baked Butter a casserole, break as many eggs as may be needed into a saucer, one by one, and as found good slip into the dish, without crowding. Put a small piece of butter on each and sprinkle with salt and pepper. Place in a well heated oven, and bake until the whites are set. If the oven is properly heated it will take but a few minutes. Eggs Baked in Tomato Cut a slice from the stem end of a firm tomato, re-- move some of the pulp, set in a buttered ramekin, and sprinkle with salt and pepper. Drop one egg into this tomato cup, sprinkle with more salt and pepper, and place a little melted butter on top of both egg and tomato. Prepare as many of these in- dividual servings as may be required, and bake in a moderate oven until firm. Eggs Baked with Spinach Line six deep buttered ramekins with spinach pu- ree, drop an egg in each, dust with cheese, salt and pepper. Add a tiny piece of butter and cover with white sauce. Bake eight minutes. Some food we had and some fresh water, — Tempest. [34] Eggs, Creamed Boil six eggs hard and lay them in ice water to prevent discoloration. Shell and cut them in, sixths, whites and yolks together, keeping the pieces intact. Fill the casserole with the cut-up eggs. Season a cupful of white sauce with paprika, salt and onion juice and pour over the eggs. Set in a hot oven for a few minutes to heat. Eggs, Creamed, on Toast Boil six eggs twenty minutes. Put six slices of toast on a hot casserole, cover with a layer of white sauce and whites of eggs cut in strips. Rub part of the yolks through a sieve on top. Repeat this and finish with a layer of sauce. Place in the oven for about three minutes. Garnish with pars- ley and serve. Eggs in Cream spread a good tablespoonful of butter on the bot- tom of a shallow casserole. Pour in a cupful of cream, salt and pepper, and break six eggs into a dish. Partly cook several slices of bacon, then place them on top of the eggs and bake for ten minutes. Serve hot. What will you take for breakfast, sir? Pickwick Papers. [35] Eggs in Nests Beat the whites of eggs very stiff, put in individual .casseroles, and place the yolk of the egg in the center of the heap. Set in the oven for a few minutes to brown the whites. Eggs Souffle A cupful of bread crumbs, a, quarter of a pound of grated American cheese, a tablespoonful of but- ter, salt and pepper to taste. Over these pour a cupful of boiling milk, and the beaten yolks of three eggs. When cool beat the whites of the eggs stiff and stir them in lightly. Bake about thirty minutes in a rather shallow casserole in a slow oven. Serve with a slice or two of bacon. Eggs, Scalloped Boil four eggs hard. Lay crushed cracker crumbs in the bottom of a casserole, and on top of these a layer of the eggs sliced. Season with butter, pep- per and salt. Proceed with alternate layers of eggs and crumbs until the dish is full, mixing both for the top layer. Pour in a cupful of stock, and brown in the oven. // you love an addle egg as well as you love an idle head, you would eat chickens i' the shell. — Troilus. [36] Eggs, Shirred in Ramekins For each ramekin take three tablespoonfuls of bread crumbs from the center of a loaf and an equal quantity of fine chopped cooked chicken or ham. Add a few grains of salt, and cream or broth to make a thin batter. Put half of it into the ramekin, break in an egg, and cover it with the rest of the batter. Let it cook in a moderate oven until the egg is set. Serve in the ramekins. Eggs, Spanish Mince fine three onions and two cloves of garlic. Fry these a light brown in half a cupful of olive oil. Add a can of tomatoes and season slightly with sage, tabasco, a pinch of mace, a tablespoonful of minced parsley and a teaspoonful of brown sugar, with salt to suit. Cut in small pieces three slices of lean bacon and fry a little. Add the toma- toes and onions and cook for twenty minutes. Eutter a casserole, and when tomatoes are done pour them in. Drop in as many raw eggs as needed. Sprinkle with grated Parmesan cheese. Cover and bake slowly for eight or ten minutes or until eggs are set. Dust with parsley before serving. After I have cut the egg i' the middle and cut up the meat. — Lear. [37] Eggs, Sultana Put into a casserole the yolks of three eggs, two tablespoonfuls of chutney, two tablespoonfuls of olive oil, and beat well. Break half a dozen eggs, one at a time, into a cup and place carefully on the sauce and set casserole in moderate oven until eggs are set. Serve in the same dish. Eggs, Swiss Melt three tablespoonfuls of butter in a shallow casserole. Break into it six eggs. Cover with thin slices of Swiss cheese, and sprinkle over a little salt and pepper. Bake in a moderate oven until the eggs are set and the cheese melted. Eggs with Cheese Boil six eggs twenty minutes. Season a cupful of cream sauce with paprika, salt and onion juice and add a tablespoonful of grated cheese. Slice the eggs into a casserole, pour the cream sauce over the eggs, sift grated cheese upon the surface, and sprinkle over this some fine bread crumbs, dot with bits of butter, set in the oven and cook for five minutes. I would rather live with cheese and garlic in a windmill. — Henry IV. [38] Eggs with Kidneys Saute the kidneys until tender. Season, cut up in bits, and put a portion into individual casseroles. Drop one or two eggs in each, and set the dishes in a hot oven for the eggs to set. Fill the dish with a rich wine sauce, flavored with a speck of nutmeg. While piping hot, the casserole is set upon a plate of cresses. Eggs with Pimentos Butter six ramekins. From three canned pimentos cut out six stars, and set one in the bottom of each ramekin. Add a few drops of melted butter to each. Cut the rest of the pimentos into bits. Beat four eggs, add the pimento bits, half a teaspoonful of salt, and a dash of paprika. Put three table- spoonfuls of cream into a hot frying pan, turn in the eggs, set over a moderate fire and stir con- stantly. When slightly thickened, remove from the fire, add two eggs slightly beaten with salt and pepper to taste. Turn into the prepared ramekins, set the ramekins in a baking pan surrounded with boiling water and cook in the oven until the egg is set. Remove the ramekins from the water, and turn contents on rounds of toast over which a little cream or tomato sauce has been poured. "Dinners and suppers and sleeping hours excepted." [39] Eggs with Potatoes Shell five hard boiled eggs, and cut them into slices, not too thin. Mash four medium sized cooked potatoes, and mix with a tablespoonful of butter, and two tablespoonfuls of cream. Season with salt, pepper and a dash of nutmeg. Line the bottom of a buttered casserole with this, and place on it a layer of the sliced egg. Scatter over some chopped parsley, and cover with a little white sauce. Continue alternate layers of potato, sauce and egg until the quantities are used. Let the last layer be mashed potatoes, smooth over carefully with a wet knife, mark a neat pattern on top, brush over with beaten egg, and bake in a moderate oven for forty minutes. Decorate with parsley. Eggs with Sausage Put a slice of garlic sausage in bottom of ramekin, and set in oven to heat through. Break an egg in each, sprinkle with grated cheese and put back in oven until the egg is set and the cheese melted. My hunger's gone; but even before, I was at point to sink for food. — Cymbeline. [40] Eggs with Shrimps Butter ramekins and break into each an egg; put into the oven and cook until set but not hardened. Put a cupful of gravy into a saucepan, and a table- spoonful of sherry wine, three tablespoonfuls of chopped cooked tongue, and a dozen and a half of shrimps. Simmer for ten minutes. Season with salt and pepper, add half a cupful of cream, and pour over the eggs. Dash on a little paprika and place a sprig of parsley in the center of each. English Cottage Pie Put a beef bone from a roast on to stew with cold water, a sliced onion, a sprig of parsley, a bit of celery and three cloves. Chop the left-over meat fine, add a scant teaspoonful of salt and a dash of pepper. Strain the stock and make a brown sauce with it, using two tablespoonfuls of butter and three of flour to a pint of liquid. Season with a tea- spoonful of Worcestershire sauce and put half of it into the bottom of the casserole. Add the meat and the rest of the sauce, and cover with seasoned mashed potatoes one inch deep. Bake until heated through and delicately browned. " Tis very sweet and fresh, sir. The fish was taken but this night. — Beaumont and Fletcher. [41] Finnan Haddie Select a medium sized fish, taking care that it is well-cured. Wash it well, trim off the fins, the tail, and the bones at the head. Lay it in a buttered casserole, sprinkle with a little salt and pepper, pour in enough boiling water to cover it, and let it simmer for ten minutes. Drain it from the water, return it to the casserole with the butter, and cook it for ten minutes in the oven. See that it is thoroughly cooked but not hardened. Fish, Curried Melt two tablespoonfuls of butter in a casserole. Cut a good-sized apple and two large onions into small pieces. Fry together in the butter until brown, stir in two tablespoonfuls of flour, a table- spoonful of curry powder, a tablespoonful of chut- ney, the strained juice of a lemon, a teaspoonful of salt, and three cupfuls of fish stock. Simmer for an hour and add three cupfuls of cooked fish which has been put into the oven to set, freed from skin and bones. Arrange a cupful of boiled rice around a shallow casserole, turn the curry into the center, and garnish with half a cupful of shrimps heated in cream, and the quarters of two hard- boiled eggs. Mashed potatoes may be used instead of the rice. Serve hot. The beast, the fishes and the winged fowls. [42] Fish, Scalloped Butter a baking dish. Line with a layer of cold baked fish, a layer of the dressing with which the fish was stuffed, and one of buttered bread or cracker crumbs moistened with a white sauce, sweet cream or milk. Season well and repeat these alter- nate layers until the dish is filled. Cover the top with well buttered crumbs and bake until brown. Fish Souffle Boil six good sized potatoes and run them through a sieve. While hot, mix with them three table- spoonfuls of butter, salt and paprika to taste, a tea- spoonful of anchovy extract, a teaspoonful of mustard, half a cupful of thick cream, half a pound of cooked chopped fish, half a cupful of bread crumbs, three tablespoonfuls of chopped suet, a teaspoonful of chopped parsley, and the whites of six eggs beaten stiff. Mix well and pour into a well-buttered casserole; sprinkle the top of the souffle with browned bread crumbs, and spot with butter. Cook in a moderate oven about forty minutes. Serve at once. Either at flesh or fish, A table full of welcome makes scarce one 'dainty dish. — Comedy of Errors. [43] Fish with Mashed Potato Line a well-buttered casserole with well-seasoned mashed potatoes beaten light with an egg. Add to the fish half its quantity of bread crumbs and enough white sauce to make it quite moist. Beat well. Season highly. Fill the space left in the potato with this mixture and bake in a hot oven. Serve in the casserole. Flounder au Gratin Clean and skin a large flounder. Salt and pepper both sides. Lay it in the casserole, sprinkle in two chopped shallots, and one tablespoonf ul of chopped parsley. Add two tablespoonfuls of butter cut in bits, half a cupful of white wine and half a cupful of bread crumbs. Cook it in oven for half an hour. A good dinner sharpens wft, while it softens the heart. — Doran. [44] Goose en Casserole Clean the goose and boil gently for an hour. Drain and wipe dry. Cook a large chopped onion in half a cupful of salt pork cubes until brown. Add two cupfuls of hot mashed potatoes, salt and pepper to taste, a tablespoonful of chopped parsley, and a cupful of cooked sausages cut in small bits. Mix thoroughly and stuff the goose with the mixture. Sew up. Lay it in the casserole and roast in a hot oven allowing twenty minutes to each pound. Mix half a cupful of vinegar with two tablespoonfuls of mustard, and a tablespoonful of white pepper. Pour them over the goose and baste it frequently. Guinea Hen, Braised Dress and truss a guinea fowl. Melt a tablespoon- ful of butter in the casserole ; when hot, lay in the bird and turn on all sides until lightly browned. Add a sliced carrot, a small onion, chopped fine, a diced stalk of celery, and a cup of tomato juice. Cover closely and cook until tender. Salt lightly after it has cooked an hour. Cover the table — serve in the meat and we will come in. — -^Merchant of Venice. [45] Haddock and Macaroni Break a quarter of a pound of macaroni into pieces from one to one and a half inches long; put them into a pan of boiling salted water, add a heaping tablespoonful of butter and boil until tender. Drain and wash the macaroni in cold water. Heat a cupful of white sauce in an earthen dish, stir in the flaked haddock without breaking the flakes, and season with salt and pepper. Arrange a bor- der of hot macaroni in a hot casserole, and pile the fish and sauce in the middle. Quarter three toma- toes, cook them for a few minutes, and arrange them around the fish. Cut three gherkins into shreds and place them in small heaps on the maca- roni. Heat in the oven for a few minutes and serve hot. Haddock au Gratin Boil a four pound haddock in salted water with two tablespoonfuls of butter, the strained juice of a lemon, and seasoning of salt and pepper. When done, remove the skin, put the fish into a buttered casserole, pour over it half a cupful of melted but- ter, with a dash of red pepper and lemon juice. Cover with half a cupful of grated Parmesan cheese and two tablespoonfuls of buttered bread crumbs, and brown in a hot oven. " Good meat, sir, is common; that every church affords." [46] Halibut a la Minute Select a thick firm slice of halibut, season it with salt and pepper, and roll it in flour. Place in a greased casserole, cover with slices of tomato, also seasoned, and bake until tender — from twenty to thirty minutes, according to the thickness of the fish. Serve plain or with oyster sauce. Halibut Major Domo Put eight nice pieces of halibut into a casserole, season with salt and pepper, and add the juice of half a lemon, and two tablespoonfuls of hot water. Cover and cook in the oven for five or six minutes, until nearly half cooked. With a cupful of milk and cream mixed with butter and flour prepare a thick cream sauce. Let it boil for ten minutes, and add two tablespoonfuls of butter and a table- spoonful of grated Parmesan cheese. Pour it over the fish, sprinkle with bread crumbs and cook in a moderate oven until browned. Put eight slices of thin .broiled bacon on the baked fish, and serve hot in the casserole. Sorrow of the saddest sort is subdued before the anguish of appetite. DORAN. [47] Halibut, Scalloped Wash two pounds of halibut and dip in flour. Fry ten minutes in hot butter, pick in small pieces, removing bones and skin. Put into a greased casserole a layer of bread crumbs, a layer of fish with salt and pepper, and have a layer of bread crumbs last. Add two cupfuls of milk before the last layer of bread crumbs, and dot with butter. Bake in a hot oven for twenty minutes. Halibut Souffle Chop a pound and a half of halibut fine. Add a teaspoonful of salt, a few specks of cayenne, half a cupful of thick whipped cream, and the whites of five eggs beaten stiff. Turn this into a well- buttered casserole, cover and steam for forty minutes. Uncover and set in the oven for two or three minutes to brown. Halibut Timbale Put a pound and a half of fresh halibut through a meat chopper, add to it a tablespoonful of chopped parsley, a teaspoonful of salt, a few grains of red pepper, half a cupful of whipped cream, and the whites of five eggs beaten stiff. Mix carefully and turn into a well-buttered casserole. Cover, and steam steadily for half an hour. Serve with egg sauce. " Sir, you are very welcome to our home. It must appear in other ways than words." [48] Ham and Eggs Chop or grind the trimmings of cold ham ; put a tablespoonful of butter into a saucepan and when melted stir in a level tablespoonful of flour, a tea- spoonful of vinegar, a dash of cayenne, and a fourth of a level teaspoonful of mustard. Let cook until thick and simmer a little. Stir in as much ham as . the seasoning will take up and simmer until heated, turn into casserole and make several depressions in the top. Into each hollow break an egg, dust with salt and set in the oven until the white of the egg is set. Serve in the casserole. Ham au Gratin Place a thick slice of ham in the casserole, peel several potatoes and put around the ham, cover with milk, about a pint or more. Bake slowly for an hour, or until the potatoes are done and the milk has evaporated, leaving a light brown skin over all. There's a very nice ham and a beautiful cold larded fowl. Shall I send 'em in, sir? — Pickwick Papers. [49] Hamburg Spaghetti Put a can of tomatoes, a sliced sweet green pepper, a sliced onion, a sprig of parsley and a pint of water into a stewpan and cook for half an hour, then press through a sieve into a deep casserole. Add a teaspoonful of salt and two tablespoonfuls of butter. Chop a pound of round steak fine, add a well beaten egg, two tablespoonfuls of grated bread crumbs, a tablespoonful of grated onion, half a teaspoonful of paprika, and a dash of salt. Divide into twelve portions and roll into balls. Heat a spider with a little butter or bacon fat, and roll and brown the balls in this. Drain and put into the sauce in the casserole. Cover and cook slowly for three-quarters of an hour. In the mean- time cook a package of spaghetti in plenty of boil- ^ ing salted water for thirty minutes. Drain and rinse in cold water. When ready to serve remove the meat balls carefully without breaking. Turn in the spaghetti and half a cupful of Parmesan cheese, and mix all together. Return the meat balls, cover and put back in the oven until very hot. Serve in the casserole. Ham en Casserole, No. 1 Take a slice of ham about two inches thick, place in a casserole and cover with milk. Bake in a slow oven until milk has soaked into the ham and until the ham is a light brown on top. Add milk to the grease and thicken with flour for a gravy. Feasts of reason, sir, and flows of soul. — Pickwick Papers. [50] Ham en Casserole, No. 2 Secure a slice of ham about two inches thick. Dredge with flour and saute in its own fat. Brown two halved onions in this fat, also a carrot scraped and sliced. Place the meat in a casserole, cover with the vegetables, add a turnip pared and cut in- to small cubes. Add half a teaspoonful of pepper, then pour on a cupful of boiling water. Cover and cook for three hours in a moderate oven. Half an hour before the cooking is finished add a cup- ful of strained canned tomatoes. Ham Souffli Mix a cupful of chopped boiled ham with a cup- ful of white sauce, a teaspoonful of onion juice, a teaspoonful of minced parsley, and salt and pepper to taste. While over the fire add the beaten yolks of two eggs. Cook for two minutes, remove from the fire and fold in the stiffly beaten whites of the eggs. Bake half an hour in a butte'red casserole. / wash, wring, brew, bake, scour, dress meat, and drink. — Merry Wives. [51] Hash, French Grind fine in a meat chopper two cupfuls of cold beef and a cupful of onions. Chop fine a cupful of fresh mushrooms, and cook all together in a casserole for half an hour 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. Hasenpfeffer Joint a young, full-grown rabbit, and let it lie in cold salt water. Wipe dry and lard it with narrow strips of salt pork. Sprinkle liberally with black pepper, and fry to a fine brown in hot fat. Put into a casserole, add half a dozen small white onions, and a teaspoonful of flour mixed with two tablespoonfuls of butter. Add a cupful of water and cook steadily for an hour in a slow oven. Add a tablespoonful of currant jelly, and a wineglassful of sherry. Cook for fifteen minutes more and serve hot. Do not grudge To pick out treasures from an earthen pot. — George Herbert. [52] Herring, Stuffed split six large herrings up the back, remove the backbones and lay three open on a buttered cas- serole. Mix together a cupful of bread crumbs, a tablespoonful of chopped parsley, salt and pepper to taste, a well beaten egg, and a tablespoonful of butter. Lay this on the split herrings, cover w^ith the other three, put a tablespoonful of butter on top, sprinkle with bread crumbs and bake in a hot oven for twenty minutes. Serve with parsley sauce. Hot-Pot Cut three pounds of the best end of neck of lamb or mutton into dainty pieces. Remove the fat, and put a layer of them into a casserole or earthen pot. Skin and slice three or four mutton kidneys very thin and cover lamb, then put in a layer of sliced onions, about six oysters and four sliced potatoes. Season each layer with pepper, salt and curry powder, if liked. Well moisten with cold water to which the oyster liquor has been added. Bake slowly for about four hours, adding more water as needed. Serve in the casserole. A hungry man is as slow at a joke as he is at a favour. — DORAN. [53] Hungarian Goulash Slice and brown a good-sized onion in hot fat, put in a pound and a half of lean veal cut in inch cubes, stir until slightly browned. Put the meat into a casserole, add a pint of boiling water and a tea- spoonful of paprika, cover the dish and set to cook in the oven for an hour. Add more fat to the frying pan; in it fry a dozen and a half potato balls, and a dozen small onions. When well browned add to the casserole. Cook together for twenty minutes or half an hour, and add two tea- spoonfuls of flour mixed to a paste with cold water. Let cook in all about two hours, season to taste with salt and pepper, and serve from the casserole. India Curry Tkke a pound and a half of veal, half a cupful of butter, two sliced onions, and half a tablespoonful of curry powder. Brown the meat without fat, and cut into small pieces. Fry the onions in the butter, and add the meat and curry powder. Cover the meat with boiling water, and cook until tender. 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 mustard without the beef." [54] Irish Stew Cut a neck of mutton into pieces and lay in a casserole with two sliced onions, a quart of boiling water, and a teaspoonful of thyme. Set in the oven for two or three hours. When it has cooked for an hour, add salt and pepper to taste. Add six potatoes cut in quarters three-quarters of an hour before the stew is done. Steam dumplings over water for ten minutes without taking off the cover. Take the meat from the pot and arrange on a shallow casserole ; add the yolks of two eggs to the liquid arid cook quickly. Strain over the meat, place the dumplings around the edge of the meat, and serve immediately. Italian Spaghetti Cook a cupful of spaghetti in two and a half quarts of boiling salted water, a tablespoonful of butter, and an onion stuck with three cloves. Drain and remove the onion. Reheat in two cupfuls of tomato sauce, adding half a cupful of grated Parmesan cheese. Fry three chopped fresh mushrooms in butter for five minutes, and add to the mixture. Turn in the casserole, sprinkle with grated Par- mesan cheese, and brown slightly. After a good dinner one can forgive anybody, even one's own relations. — Oscar Wilde. [55] Jambolaya Cover the bottom of a casserole with slices of breakfast bacon, joint a chicken as for frying, salt and pepper, dip in flour, and lay on top of bacon. Over this pour a pint of uncooked rice, two large ionions chopped fine, a quart of tomatoes, and two pods of red pepper chopped fine. Fill the pan with water and cook slowly two or three hours, adding water if.it begins to dry. When ready to serve stir in three or four tablespoonfuls of butter. If mushrooms are desired, they should be placed on ' the chicken. Kidney with Onion Skin three sheeps' kidneys, and slice them fine. Season with salt and pepper. Peel six Spanish onions, scoop out the centers and fill with the kid- neys. Place them in a shallow casserole, add a cup- ful and a half of brown gravy, and cook slowly for about two hours. Serve hot. " In the names of all the gods at once, upon what meat doth this our Caesar feed, that he is grown so great." [56] Kidney Saute en Casserole Split six kidneys, skin and roll them in flour. Fry half a pound of bacon until crisp. Take it from the frying pan and keep hot while you fry the kidneys. Cook for five minutes, add half a cupful of hot water, a tablespoonful of sherry, a dash of Worcestershire sauce, and thicken with browned flour rubbed smooth in cold water. When sauce is thick and brown, put the kidneys and bacon into a casserole, and pour the sauce over them. Garnish with sprigs of parsley. Kohlrabi au Gratin Peel and dice the kohlrabi and cook in boiling water until tender. Add salt when done. Place the vegetable in a shallow casserole, pour over a pint of rich cream sauce; sprinkle with grated cheese and set in the oven to melt the cheese. Serve in casserole. " You shall have the mustard or else you get no beef." [57] Lamb Chops en Casserole Put a teaspoonful of butter and one of lard into a frying pan. When hot, slice into it three onions and let them brown. Remove onions and put in eight lamb loin chops, cut an inch and a half thick and trimmed of all fat. Sear on each side, and ar- range in the bottom of the casserole. Over the chops put first the onions that were fried, then two good sized sliced tomatoes, and three medium sized new carrots cubed into inch pieces. Add three good sized potatoes that have been cut into small squares and boiled for a short time in salted water. Pepper to taste, and cover with the water in which the potatoes were boiled. Put into the oven and pook for an hour. When ready to serve pour off the liquid, thicken it to a gravy, and return it to the casserole. Little Turkeys Cut pork tenderloins lengthwise through the middle. Fill with turkey dressing, and pin together with toothpicks. Bake for twenty 'minutes in a shallow casserole in which there is enough water to cover the bottom when baked. Make a gravy of the water left in the pan. Cover with strips of bacon five minutes before removing from the stove. Serve in the casserole. Lamb and green peas is good, hut not good for the lamb. — Henry Wheeler Shaw. [58] Liver and Mushrooms Melt a tablespoonful of butter and add a table- spoonful and a half of flour. Brown by slow cook* ing. Add salt and pepper and two cupfuls of water. Cook until as thick as cream. Cut a pound of calf's liver into two inch cubes. Pour boiling water over them and drain immediately. Drop these into the brown sauce and cook slowly ten or twelve minutes. In the meantime peel some fresh mushrooms and drop them into melted butter to simmer. Just before taking up the liver add the mushrooms and serve in casserole. Liver Jardiniere Lard a large liver with strips of fat salt pork. Put in the bottom of a large casserole a carrot and three 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 liver and lay it on the vegetables. Pour in two cupfuls of hot water in which a tablespoonful of butter has been melted, cover closely and cook from one ta two hours in a moderate oven without opening. Add a tablespoonful of browned flour wet with cold water, cook for a minute and serve hot in casserole. The dinner is the capital institution. — Ralph Waldo Emerson. [59] Liver Rolls Cut up a quarter of 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 of bread crumbs, a teaspoonful of chopped parsley, pepper and salt, and a dash of cayenne. Add a well-beaten tgg. Spread this mixture over six slices of liver, roll up, and place in shallow casserole, with a piece of fat on top of each. Cook in hot oven for twenty minutes, letting the outside get a brown color. Serve from the casserole on squares of toast. Decorate with parsley. Lobster a la Newburg Melt two tablespoonfuls of butter and stir into it two cupfuls of lobster meat cut into small pieces. Canned lobster can be used. Add salt to taste and a dash of paprika. Add three tablespoonfuls of sherry and mix thoroughly. Stir in the well beaten yolks of three eggs mixed with half a cupful of cream. Cook but do not boil, stirring constantly until the mixture thickens and is hot. Turn into hot ramekins, sprinkle slightly with cracker crumbs, and set in the oven for five minutes to brown. Send to the table piping hot. Of the self-important personages who daily cross our paths, perhaps the most important circumstance of their life is, that they have dined every day of it. DORAN. [60] Macaroni Break half a pound of macaroni into inch lengths, boil until tender in salted water. When clear and soft, drain ; put into an earthen baking dish. Cover with rich milk and mix with two well beaten eggs, salt and pepper to taste. Sprinkle some grated cheese over the top and bake for fifteen minutes in a hot oven. Macaroni and Ham Break half a pound of macaroni into inch lengths; boil it tender in hot salted water. Make a white sauce of a tablespoonful each of butter and flour and a cupful of milk, put into this the macaroni and a cupful of boiled ham chopped fine and sea- soned with a pinch of dry mustard a little red pepper, add a beaten egg and turn the mixture into a buttered casserole. Strew bread crumbs and grated cheese over the top and bake, covered, for half an hour, then uncover and brown. Thou'rt a scholar; let us therefore eat and drink. — Twelfth Night. [61] Macaroni en Casserole Break up enough macaroni into small pieces to fill a cup. Throw it into briskly boiling water and cook for twenty minutes. Drain well and cover the bottom of a buttered casserole. Sprinkle with salt and grated cheese and small cubes of butter. Add another layer of macaroni and proceed as before until the macaroni is used. Put plenty of the grated cheese and butter on top, and pour in enough milk to just cover the macaroni. Cook for half an hour in a moderate oven, covered for ten min- utes, and uncovered for twenty minutes. Macaroni, Milanaise Cook half a pound of macaroni in salted water until tender. Drain. Add half a cupful of tomato sauce, half a cupful of finely minced ham, a slice of minced beef tongue, and a crushed garlic bean. Slightly brown half a can of mushrooms in a little butter, salt and pepper, and add to the mixture. Put all into a casserole, sprinkle very lightly with grated cheese, and brown in the oven for five minutes. A good dinner, and company that please me mightily. — Samuel Pepys. [62] Macaroni with Celery Boil two cupfuls of diced celery in salt water to cover for fifteen minutes and drain. Cook the macaroni until tender, and put two cupfuls in alter- nate layers with the celery into the casserole. Dissolve a tablespoonful of flour in a little cold milk, add sufficient milk to cover the mixture in casserole. Dot generously with butter, and bake for forty minutes. Mackerel with Tomatoes Cook a medium sized mackerel in a covered earth- en dish, in the oven with a cupful of hot water, a tablespoonful of butter, salt and pepper, a wine- glassful of sherry, a teaspoonful of chopped par- sley, the strained juice of half a lemon, and a slice of onion. When 'cooked, remove the skin, split the fish open, and remove the bones. Butter a cas- serole, put in a layer of sliced tomatoes, a little salt and pepper, then a layer of fish and some tiny pieces of butter. Repeat this until the fish is used. Finally, put a layer of sliced tomatoes oii top, pour over the stock in which the fish was cooked, cover with bread crumbs and small pieces, of butter. Cook in a moderate oven for twenty minutes. Sprinkle chopped parsley over the top and serve at once in casserole. Feed me with food convenient for me. — The Proverbs of Solomon. [63] Meat Casserole Cook half a cupful of rice with two cupfuls of water until well done, drain, season with salt and pepper, and beat into it one egg. Line the sides and bottom of a casserole with the rice and set aside to cool, reserving a few tablespoonfuls of the rice to spread over the top. Melt a tablespoon- ful of butter in a sauce pan, add a tablespoonful of flour and a little chopped onion. Mix well and brown slightly. Add a cupful of water. With this put left-overs of meat, chopped coarsely, and pour the mixture into the rice mold. Spread the remaining rice over the top and bake half an hour in a hot oven, covered; then uncover and brown. Meat Pie Line a deep earthen pie plate with a rich pie crust. Cut cold roast beef into small bits, and mix with it three fresh tomatoes (or half a can of them) , two carrots, one chopped green pepper, and three chopped onions. Put all in the pie plate, sprinkle 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." [64] Mock Fillet of Beef Cut a pound and a half of round steak into six parts. Pound into each piece with potato masher as much flour as it will take. Arrange in layers in a casserole into which has been put two slices of onion and two tablespoonfuls of canned toma- toes. Cover with boiling water. Cover, and set in the oven to simmer slowly for two hours. Mock Squab Carefully clean, wash and dry six lamb or veal hearts. Stuff with highly seasoned savory bread dressing, and close the slits with toothpicks. Dip the hearts in flour and fry a rich color in hot fat. Drain and put aside. Fry a sliced onion and a sliced green pepper in a little butter in a hot skillet. Put in the bottom of the casserole the stuffed hearts, a few thin slices of bacon, and a tablespoon- ful of chopped parsley. Cover with boiling water, add a teaspoonful of salt, cover and cook slowly until tender, basting with the liquor in the pan as it boils down. Food is sweet for being hunted for. — Latin Proverb. [65] Mushrooms au Parmesan Peel and trim the mushrooms, and soak them for about an hour in oil, lemon juice, salt, and pepper, then flour them and fry a little. Have ready a white sauce; pour this over them, sprinkle thickly with grated Parmesan cheese, and brown in the oven. Serve very hot. Mushrooms en Casserole Select large fresh mushrooms that need not be peeled, cut off the stalks, and wipe off the thin outer skin with a wet cloth. Arrange in a double layer in a buttered casserole. Sprinkle slightly with powdered mace and place half a teaspoonful of butter on each of the mushrooms. Salt and pepper to taste. Bake for thirty minutes in a moderate oven, basting frequently with water and butter. When done serve hot in the casserole with maitre d'hotel sauce. Maitre d'hotel sauce : To a cupful of drawn but- ter add the juice of a lemon and a teaspoonful of finely minced piarslefy. Sprinkle with salt and cayenne to taste. Place on the fire and boil for about three minutes. Take a taste of my finding, and relish it with good observance. — As You Like It. [66] Mushrooms, Scalloped Peel half a pound of mushrooms, and scrape and trim the stalks. If very large, cut them in quarters. Throw them into boiling water for a few minutes, then drain and throw into cold water to whiten them. Dry well. Saute'in a tablespoonful of hot butter for three minutes; when almost done, add a teaspoonful of flour and a teaspoonful of chopped parsley. Stir and in three minutes add a cupful of boiling water. Let all simmer gently for about ten minutes. Add a teaspoonful of lemon juice, half a teaspoonful of salt, and a dash of pepper. Remove from the fire and stir in the yolk of an egg beaten with two teaspoonfuls of water or sherry wine. Have ready the greased raipekins, fill with the mixture, cover the top thoroughly with bread crumbs, dot with butter, place on a baking sheet in a quick oven until very hot throughout, then serve. / pray you, jest sir, as you sit at dinner. — Comedy of Errors. [67] Mutton Stew {Black) Put eight or nine thickish slices from a cold saddle or loin of mutton in the casserole with plenty of the cold gravy and cover with water. After an hour and a quarter in the oven add two chopped onions, a rounded tablespoonful of powdered all- spice, a little thickening, black pepper and salt, and cook ten minutes. Add a large sliced pickled cucumber and cook five minutes more. Add a jill of currant jelly to the gravy. It may be served from the casserole or arranged on a hot dish. Noodles and Tomatoes Grind a pound of steak fine, add half a can of tomatoes!, and four good sized onions chopped fine. Cook all together until tender ; add two cup- fuls of boiled noodles and a tablespoonful of butter. Salt and pepper to taste. Cook for ten minutes, turn into a casserole, sprinkle over with cracker crumbs, and brown in oven. Serve from casserole. Give thanks, sweet Kate, or else shall I? What's this? mutton? — Taming of the Shrew. [68] Noodles, Buttered Boil two cupfuls of noodles for twenty minutes. Fry two cupfuls of bread crumbs in butter until light brown. Put noodles in casserole with alter- nate layers of bread crumbs, placing the bread crumbs on top. Cover with sweet cream and bake for twenty minutes. Onions au Gratin Six large onions of a size, peel and cut slices from the tops of each. Remove part of the centers and chop fine. Soak half a cupful of bread crumbs and squeeze out the water from them, add the yolks of two eggs, and half a pound of minced ham or ba- con. Mix all together and season with salt and pepper. Stuff the onions with this, cover the tops with grated Parmesan cheese and bake in a shallow ca:sserole until brown. Onions in Custard Boil half a dozen large onions in salted water until tender. Scald a pint of milk and add a tablespoon- ful of flour made smooth with cold milk or water. When cool, add a large tablespoonful of butter, a level teaspoonful of salt, a pinch of cayenne, and three well beaten eggs. Pour this custard over the onions in the baking dish, and place in a pan of hot water in a hot oven for thirty minutes. Onions can make even heirs and widows weep, , — Benjamin Franklin. [69] Oyster Curry Chop a Spanish onion and brown it in a table- spoonful of butter, add three tablespoonfuls of curry powder, another tablespoonful of butter, a chopped apple and a cupful of hot water. Simmer for an hour. Put a quart of oysters, their liquor and a cupful of tomatoes into another pan over the fire. When the edges of the oysters begin to ruffle, put the two mixtures together. Add a tea- spoonful of salt, and thicken with two tablespoon- fuls of flour moistened with a little cold water. Boil for five minutes, stirring constantly. Serve with plain boiled rice. Oyster Pie Line a deep casserole with pie crust.' Take a quart of oysters, and put a layer of them on the bottom of the dish. Season with salt and pepper, and a little celery seed. Add a layer of sliced boiled potatoes, a layer of pie crust cut up in bits, and another layer of oysters until the pan is nearly full. Add the liquid from the oysters. Cover with a pie crust, make several holes in the top, and bake about an hour. " Why, then, the world is mine oyster Which I with sword will open." [70] Oyster Potato Balls Grate six cold boiled potatoes and mix with a teaspoonful of salt, a teaspoonful of pepper, two tablespoonfuls of melted butter, the well beaten yolks of two eggs, and a tablespoonful of chopped parsley. Drain a quart of oysters. Take a table- spoonful of the mixture and shape into a round, flat cake. Place an oyster on the cake, and cover with another spoonful of the mixture. Press the edges together. Continue making the balls until all the potato mixture is used, then place them in a buttered casserole. Brush with melted butter and brown in a brisk oven. Garnish with parsley, and serve in the casserole. Oysters a la Belle Rub together two tablespoonfuls of butter and two of flour, add a cupful of oyster liquort, half a tea- spoonful of salt, a saltspoonful of celery salt, a teaspoonful of lemon juice, a speck of cayenne, the yolk of an egg and a tablespoonful of sherry wine. Add two cupfuls of oysters, a quarter of a cupful of chopped mushrooms, and pour all into casserole. Sprinkle some grated cracker crumbs on top and bake in a moderate oven for twenty-five minutes. He had often eaten oysters, but had never had enough. — William Schwenck Gilbert. [71] Oysters and Corn Chop a pint of canned corn fine and add to it half a teaspoonful of salt, a quarter of a teaspoonful of pepper, and half a cupful of thick cream. Drain a pint of small oysters. Butter small ramekins, and in the bottom of each place a layer of corn, a layer of the oysters, and so on alternately. Add a teaspoonful of melted butter to each, and cover with cracker crumbs. Bake in a brisk oven for twenty minutes. Oysters and Macaroni Break enough macaroni into inch pieces to fill a pint cup. Put into a sauce pan and cover with boil- ing water. Keep at the boiling point until ten- der — from twenty to thirty minutes. Have ready a pint of oysters, a teaspoonful of salt, a saltspoonful of pepper, and half a cupful of cream. Drain the macaroni and put into a buttered casserole, sprinkle over a little salt and pepper, add dots of butter and a little cream. Put in a layer of the oysters and another of the macaroni with more seasoning. Sprinkle cracker crumbs over the top, add bits of butter and more cream or rich milk, if necessary. Cover the dish and bake until nearly done, then uncover and brown. " Well, I promised you a dinner^' [72] Oysters, Baked Scald a quart of oysters in their liquor. When cool, cut each oyster in quarters. Melt two heaping tablespoonfuls of butter and stir into it two heap- ing tablespoonfuls of flour. Add gradually a cup- ful of milk and a cupful of cream. Stir until thick- ened, add a heaping tablespoonful of grated cheese, and season with salt and pepper to taste. Butter the casserole dish, half fill it with the oysters, fill up with the sauce, pour a little melted butter over, sprinkle some bread crumbs on the top, and bake in a moderate oven for ten minutes. Oysters, Scalloped Drain the liquor from a quart of oysters and wash them well. Butter a shallow casserole, and sprinkle it half an inch deep with crumbs. Put in half the oysters, and pour over them half a tablespoonful of melted butter, and half a table- spoonful of lemon juice mixed. Add another layer of crumbs, then the remaining oysters, and then the butter mixture again. Lastly, cover with crumbs, dot with pieces of butter and sprinkle with salt and pepper. Strain half a cupful of the oyster liquor and add it to as much cream. Heat and pour slowly over the oysters. Bake in a brisk oven for twenty minutes. Serve from the casserole. Four young oysters hurried up, All ready for the treat. — Charles Lutwidge Dodgson. [73] Ox Joints, Braised Cut two ox-tails at joints, parboil for five minutes. Put half a cupful of diced bacon and a cupful of sliced onion into the frying pan, and fry slowly un- til slightly browned. Dredge the ox-tail with flour and saute in the fat. Turn all into a deep casserole, salt and pepper to taste, add half a can of tomatoes, and cover with the broth in which the tails were boiled. Cover and cook in slow oven for three hours and a half. Remove the ox-tail, strain the sauce, and return ox-tail and sauce to oven to finish cooking. Add half a cupful each of diced carrots and turnips, and twelve Parisienne potatoes. As soon as the vegetables are soft, add a dash of sherry wine. Ox Tongue, Braised Cover a fresh tongue with boiling water, and cook slowly for two hours. Remove the skin and roots. Place in a deep casserole and surround with half a cupful each of diced carrots, onions, and celery, and a sprig of parsley. Pour over four cupfuls of sauce. Cover and bake for two hours, turning once or twice. Sauce: Brown two tablespoonfuls of butter, add two tablespoonfuls of flour, and stir together until well browned. Add gradually four cupfuls of the water in which the tongue was cooked. Season with salt and pepper, a teaspoon- ful of Worcestershire sauce, and two tablespoon- fuls of current jelly. Serve in the casserole. Just enough to boil the pot. — William Combe. [74] Pancakes with Meringue Make French pancakes as follows : A cupful and a half of flour, a cupful and a half of rich milk, two eggsi, a pinch of salt and a saltspoonful of sugar. Mix into a smooth batter, which should be very thin. Fry on a buttered griddle, making small cakes. They should be as thin as paper and very tender. Butter the cakes slightly as fried, and place in concentric rings in casserole until all the batter is used. Cover with a meringue made with the whites of four eggs beaten stiff, with two table- spoonfuls of powdered sugar. Set in the oven for a few seconds to brown. Partridge en Casserole Singe, draw and trim two partridges with their wings inside. Fry a quarter of a pound of salt pork in a spider, add a sliced carrot, an onion sliced, a sprig of thyme, and season with salt and pepper. Put into a casserole with the partridges on top. Baste with the pork fat, and set in a hot oven to brown. Pour in a cupful of hot water, and a cup- ful of hot celery sauce, and cook for half an hour longer. "Keep the pot a bilin', sir," said Sam. — Charles Dickens- [75] Peppers, Baked Plunge six large green peppers in hot fat a minute to remove the skin. Remove the stem end and take out the seeds. Fry a large sliced onion in oil or butter, and add some minced peppers. To half a cupful of this add a cupful of sausage meat, a cupful of minced mushrooms and a little tomato catsup. Mix well and thicken with bread 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 of butter to each, and bake for fifteen minutes. Be- fore serving, pour a little tomato sauce over all, sprinkle with Parmesan cheese, and return to the oven to melt the cheese. Four woodcocks in a dish! — Love's Labor Lost. [76] Philadelphia Pepper Pot Cover three pounds of honeycomb tripe and three pounds of velvet tripe with hot water and boil for an hour. Pour off the water, add fresh boiling water and cook until the tripe is tender. In an- other kettle boil a knuckle of veal slowly for three hours. Cut the lean meat and the tripe into inch and a half pieces, and return to the veal broth. Pour into this kettle more than half of the tripe broth, add a few drops of kitchen bouquet, and a tablespoonful of sweet marjoram, summersavory, and thyme. Mix the dried herbs well together and tie in a cloth before putting them into the broth. 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 thirty minutes. This recipe should make a gallon. Serve in p elites marmites. Pigeons, Potted Prepare six pigeons as for baking. Put into the casserole two tablespoonfuls of butter, a stalk of diced celery, salt and pepper, and half a cupful of hot water. Stand the pigeons upright in the dish, and lay on a few slices of salt pork cut very thin. Cover and cook slowly for three hours, or until tender, basting with melted butter frequently. Thicken the sauce remaining in pan with flour, and serve from the casserole on pieces of toast. " Some pigeons, Davy, a couple of short legged hens, a joint of mutton." .[77] Pork Chops en Casserole Cover the bottom of casserole with a layer of sliced thin raw potatoes, sprinkle lightly with flour, a quarter of an onion minced finely, salt and pepper, and cover with milk. Lay on top of the potatoes lean pork chops, and bake slowly in the oven for about three-quarters of an hour. When the chops are brown, turn them on the other side. Pork Chops in Cream Mix two large chopped onions with a tablespoon- ful of powdered sage. Take six pork chops, salt and pepper, and dredge with flour. Put the onions into the casserole, lay the chops on top, cover with cream, and simmer in the oven for two hours. Serve from the casserple. Pork Tenderloins, Stuffed Split pork tenderloins almost through ; make a stuf- fing as for fowls, using bread crumbs, a seasoning of salt, pepper, a little thyme, and grated onion, and two tablespoonfuls of melted butter. Spread a thick layer of this over one of the loins, and place the second on top. Tie firmly together in several places. Put a little butter into a frying-pan and brown the meat in it on all sides. Remove to casserole, add two cupfuls of boiling water, cover and cook for an hour. Mix a tablespoonful of browned flour with a little cold water and use to thicken the gravy. " Let us entreat you stay till after dinner." [78] Potatoes au Gratin Chop, salt and pepper six peeled baked potatoes, and mix with a cupful of grated Parmesan cheese. Put into a buttered casserole, and cover with enough cream to moisten well. Sprinkle with a bit of cayenne, and bake slowly for three-quarters of an hour. Remove from oven, sprinkle liberally with cheese and return to oven for fifteen minutes to brown. Potatoes en Surprise Bake as many large potatoes as needed. Mince some chipped beef and saute in butter highly sea- soned with garlic. Break the potatoes open, place in casserole, and force a generous tablespoonful of the chipped beef into each potato. Set in oven for a few minutes to slightly brown. " The dinner is on the table; my father desires your worship's company." [79] Potatoes, Scalloped Pare and slice six medium potatoes. Put a layer into a buttered casserole, salt and pepper, and sprinkle with flour. Dot over with a tablespoonful of butter, and repeat until all are used. Add warm milk to cover and bake an hour and a half in covered casserole. Garnish with chopped parsley. Pot au Feu Put a small soup bone and four pounds of brisket of beef into cold water and let come slowly to boil- ing point. Add a soup bouquet and a bay leaf. Simmer slowly for three hours. Half an hour be- fore serving, put in a large potato, and an onion stuck with a clove for each person. Salt and pep- per to taste. When the potatoes and onions are done strain the soup. Cover pieces of toast with grated Parmesan cheese, and place one piece in the bottom of individual soup pots. Cut the meat in serving sizes and put a piece of the meat, a potato and an onion in each pot, and fill with the strained soup. Put on the covers and serve with toast. Pray you, who does the wolf love? CORIOLANUS. [80] Pot Roast Brown both sides of a five pound chuck roast in hot fat. Put into the casserole with half a cupful of butter, a large onion stuck with four or five cloves, a tablespoonful of vinegar, three bay leaves, salt and pepper and a cupful of water. Cover and simmer in the oven for three hours, basting fre- quently, and keeping plenty of juice around the meat. About twenty minutes before serving, re- move the meat and strain the gravy. Return both to the casserole and add twelve small potatoes. Thicken the gravy with a tablespoonful of browned flour mixed with a little cold water, and cook until the potatoes are tender. Serve in the casserole. Pot Roast, Spiced Put into a casserole four pounds of larded brisket of beef which has been seared on both sides in hot fat. Dredge with flour, salt and pepper. Pour over this two cupfuls of tomatoes, two shredded onions, and two tablespoonfuls of mixed spices. Add a cupful of water and bake for three hours slowly. I am a great eater of beef and I believe that does harm to my wit. — Twelfth Night. [81] Pot Roast with Raisin Sauce Sear four pounds of rump steak on both sides in hot fat. Put into the casserole and cover with boil- ing water. Add a large onion, a cupful and a half of diced carrots, two tablespoonfuls of vinegar, and four cloves. Simmer for four hours. Brown four tablespoonfuls of butter, add two tablespoonfuls of flour, a teaspoonful of salt, a dash of pepper, and a cupful of water. Cook, and when nearly thick, add half a cupful of Sultana raisins and a tablespoonful of lemon juice. Pour over the meat and serve in the casserole. Quails en Casserole Salt and pepper six quails both inside and out. Melt two heaping tablespoonfuls of butter in a frying pan, and simmer a sliced onion in this. Put in the quails and brown all over. Turn all into a casserole, cover, and bake in a moderate oven for an hour. Lift out the quails and keep hot. Drain the fat from the pan, add a cupful of hot water and a wineglassful of port wine. Simmer for ten min- utes, and stir in half a cupful of currant jelly. Re- turn the quails to oven for ten minutes, and add the strained juice of half a lemon. / will eat and drink and sleep as soft as captain shall. — All's Well That Ends Well. [82] Ragout h la Deutsch Slice and fry separately a pound of beef tenderloin, two kidneys, and two medium sized potatoes. Place all in casserole. Brown a chopped green pepper, a tablespoonful of chopped parsley, and two tablespoonfuls of chopped chives in two table- spoonfuls of butter. Pour in two cupfuls of hot water, and thicken with a tablespoonful of browned flour. Season with salt and pepper, and pour into casserole. Set in oven for fifteen min- utes. Rice and Tomatoes Boil a cupful of rice in a cupful of hot salt water, until almost dry. Butter the casserole, put in a layer of rice, and a layer of tomatoes, seasoning each layer with salt, pepper, and a chopped onion. Dot with butter, and repeat until a quart of toma- toes has been used. Cover the top with a layer of bread crumbs, dot with butter and bake in a moder- ate oven for about an hour. Rice Souffle Beat into a cupful of white sauce a cupful of boiled rice, and the beaten yolks of three eggs. Season with salt, and a dash of nutmeg. Fold in the whites of three eggs, and bake in a casserole for fifteen minutes, keeping the dish covered for ten minutes. " / must attend the duke at dinner." [83] Rice with Celery Take a cupful of boiled rice and put a layer in the bottom of casserole, sprinkle with salt, and dot over with a tablespoonful of butter. Add a layer of diced cooked celery, a large sliced onion, and cover with the rest of the rice. Put in a cupful of chicken broth or enough to cover. Sprinkle with buttered cracker crumbs and bake in a moderate oven for twenty-five minutes. Salmi of Game Boil the game until tender and remove the meat from the bones. Break the bones and boil with the skin. Melt two tablespoonfuls of butter in a fry- ing pan, add two sliced onions, two stalks of celery, and two tablespoonfuls of chopped iean ham. Brown all together in the butter. Add two table- spoonfuls of browned flour which has been mixed with a little cold water, a bay leaf, two cloves and salt and pepper to taste. Cook for five minutes. Add the liquor in which the game was boiled, also the liquor from the crushed bones. Put in a dozen stoned olives, six mushrooms cut in quarters, and a dash of sherry wine. Garnish with croutons. There^s a partridge wing saved for the fool will eat no supper. — Much Ado About Nothing. [84] Salmon with Noodles Mile a tablespoonful of flour and two tablespoon- fuls of butter, add a cupful of hot milk, and cook until creamy. Add a can of salmon, broken up fine. Fill casserole with alternate layers of creamed salmon and two cupfuls of boiled noodles. Sprinkle over with bread crumbs and bake for fifteen minutes. Macaroni may be used instead of noodles. Sausage Rolls Place link sausages without separating in hot water and boil/'for twenty minutes. Let cool in water in which they were cooked. Make a rich biscuit dough as soft as can be handled and wrap each link in a thin layer of dough. Place in a hot buttered casserole, brush over with melted butter, and bake in a quick oven. Serve hot with white sauce. Do as adversaries do in law: Strive mightily, but eat and drink as friends. — Taming of the Shrew. [85] Scallops en Casserole Melt a tablespoonful of butter in casserole, and put in six chopped mushrooms and two dozen scallops. Chop fine two large onions, put them into a frying pan with a tablespoonful of butter and cook until a light brown. Stir in a tablespoon- ful of flour, mix for a few minutes over the fire, add a cupful of hot water and the liquor from the scallops. Simmer for fifteen minutes, stirring 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 half a cupful of cream, sprinkle lightly with cracker crumbs and set in hot oven to brown the top. Garnish with a sprig or two of parsley. Smelts au Gratin, with Tomatoes Clean and dry six medium sized smelts. Put into a casserole a layer of grated bread crumbs, on top of which place a layer of sliced tomatoes. Cover with a layer of crumbs, and season with salt, pep- per and a few dots of butter. Add the fish, and strew over them a deep layer of crumbs. Add salt and pepper and a liberal tablespoonful of butter dotted on. Add a cupful of hot water, and bake for twenty minutes. Many a time and oft I ha' dined with him. — Shakespeare. [86] Smelts, Baked Newport Clean the smelts and remove the backbone. Stuff with a forcemeat made of bread crumbs, chopped fresh mushrooms, and minced oysters, with pep- per, salt, melted butter and chopped onion. Fast- en the fish together with tooth-picks, dip in melted butter, then in bread crumbs, and again in melted butter. Arrange in a casserole and bake for half an hour. Garnish with parsley, and serve from the casserole. Spaghetti with Eggs and Cheese Cook a quarter of a pound of spaghetti in fast boil- ing water until tender, then drain. Butter an earthenware dish, and put in a layer of spaghetti, then a layer of sliced hard boiled egg. Dust with salt 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, and sprinkle two tablespoonfuls of grated cheese on top. Dot with a tablespoonful of butter and bake in a quick oven for fifteen minutes. Decorate with sliced and chopped parsley. She prayed him to take a little morsel to dine. — Sir Thomas Mallory. [87] Spanish Stew Cut three pounds of mutton into pieces and brown on all sides in butter in a frying pan. Put it all into a deep casserole, and add water enough to cover. Season with salt, a teaspoonful of cinnamon, the same of allspice and of grated nutmeg. Add a tablespoonful of sugar, one of vinegar, and chili peppers to make hot or mild as may be preferred. Half an hour before serving add a quart of to- matoes. Squab en Casserole Clean six birds and dust lightly with flour, and put into the casserole with a piece of butter twice the size of an egg. Cook for twenty minutes. Cut half a pound of raw bacon into small bits and saute with a large sliced onion, a dozen chopped mush- rooms, and a bunch of chopped celery, which has been parboiled in salted water. Add to the squabs two cupfuls of hot water and two tablespoonfuls of sherry, and simmer slowly for an hour. Mix a tablespoonful of browned flour with a little cold water and thicken the gravy with this. He was not taken well; he had not dined. [88] Squab Pie, Devonshire Put a layer of fresh pork cut in small pieces on the bottom of the casserole, then a layer of sliced onions, season with salt and pepper, then a layer of sliced raw potatoes, next a layer of sliced apples : repeat until the dish is full. Add hot water to cover. Cook in moderate oven for an hour, cov- ered. Remove cover, put a rich crust on, and bake until brown. Squash, Scalloped Grind the skin and meat of a young and tender yellow, crookneck squash after seeds have been removed, with four large onions. Stir together and season with salt, pepper and a pinch of sugar. Place a layer of the squash in the casserole, dot with a tablespoonful of butter, then a layer of bread crumbs with another tablespoonful of but- ter, over this another layer of squash, and so on, making the top layer of bread crumbs. Pour milk enough over this to cover, and over all this place slices of bacon. Cover the dish and bake for forty minutes. Uncover for a few minutes to brown slightly. He hath eaten me out of house and home. — Henry IV. [89] Squirrels en Casserole Joint two squirrels and lay them in salted water for half an hour. Cover the bottom of a deep cas- serole with a layer of chopped salt pork, then a layer of two chopped onions, a layer of Parisienne potato balls. Season each layer with salt, pepper and paprika. Pour in three quarts of boiling water and put on the cover. Cook for three hours. Add a can of mushrooms, two tablespoonfuls of butter, and thicken the gravy with two tablespoonfuls of flour mixed with a little cold water. Cook for five minutes, and serve in the casserole. Squirrel Pie Skin and joint two small squirrels, wash in salt water, dry and roll in flour. Saute in pork fat until slightly browned and place in buttered casse- role. Add two cupfuls of stock, salt and pepper, cover and cook in oven for two hours. Take from the oven, thicken the gravy slightly with a table- spoonful of browned flour, and add two tablespoon- fuls of tomato catsup. Sweetbread Princess Prepare the sweetbreads as usual, salt, pepper and dredge with flour. Put a liberal quantity of butter into th,e frying pan, heat and put the sweetbreads in this, browning for fifteen minutes. Serve on artichoke bottoms. " Eat in measure and defy the doctor." [90] Sweetbreads en Casserole Soak four sweetbreads in warm water for twenty minutes, and lift out into cold water for fifteen minutes. Drain and remove the gristle and skin. Parboil for a few minutes then cool. Salt, pepper, and dredge with flour. Lard with thin strips of salt pork. Put into casserole, pour over half a cup- ful of melted butter and cover with thin slices of salt pork. Bake in a hot oven for half an hour cov- ered, then uncover for a few minutes. Baste fre- quently. Garnish with sprigs of parsley and serve in the casserole. Sweet Potatoes en Casserole Pare and cut the potatoes lengthwise about a quarter of an inch thick. Steam for twenty min- utes. Melt half a cupful of butter in the casserole, put in a layer of potatoes, sprinkle thick with brown sugar, then another layer of potatoes, sugar them, and so on, filling the pan. Dot with butter, and sprinkle wih sugar and a little salt. Add half a cupful of hot water, cover the dish and cook in a moderate oven until soft. After twenty minutes, remove the cover and brown. Wery good thing is a weal pie. — Pickwick Papers. [91] Sweet Potatoes with Cheese Pare and cut four sweet potatoes into thick slices. Place in a shallow pan, cover with water and cook until partly done. Drain, then place in layers in a buttered casserole. Between each layer sprinkle salt, pepper, a teaspoonful of sugar, and dot with bits of butter. When all is well packed, grate a thick layer of cheese over, pour in a cupful of milk, and bake until potatoes are tender and the cheese has formed a creamy crust. Terrapin Stew Put two live terrapin into boiling water for two minutes. With a towel take the white skin from the feet, neck and head. Put them back into boil- ing water and cook until feet are tender. The time for cooking depends upon the age of the terrapin, some taking a few minutes while others take two hours. When done, open the shell and remove the meat. Place in a casserole and cover with boiling water. Add a little grated nutmeg, salt and pep- per, and half a glass of dry sherry. Boil until half reduced then add a cupful of thick cream, boil, and thicken with the yolks of two eggs mixed and beaten with a quarter of a cupful of thick cream and an ounce of butter. Sprinkle a few cracker crumbs over the top and put in the oven to set. What shall he have that killed the deer, His leather skin and horns to wear. — As You Like It. [92] Tomatoes, Baked Remove the skins from six large, even-sized toma- toes. Butter a casserole and slice the tomatoes into it. Sprinkle some pepper and salt over them, and a layer of grated cheese. Over that put some fine bread crumbs, and several small bits of butter. Bake from twenty minutes to half an hour in the oven. Tomatoes, Italian Stuffed Cut off the stem end of six large tomatoes, and take out the pulp and seeds. Fill the cavity with a mix- ture of cold boiled rice and stewed celery, mixed with some of the pulp and juice. Cover the top with breadcrumbs and grated Parmesan cheese, with a little minced parsley, and half a teaspoonful t)f olive oil. Put half a cupful of olive oil in a deep casserole, heat, and add the remaining juice of the tomatoes, strained, a couple of bay leaves, and a crushed clove. Set the tomatoes in, and bake in the oven for half an hour. Serve hot in the liquor in which they were cooked. // it please you to dine with us — yes to smell pork. — Merchant of Venice. [93] Tomatoes, Spanish Butter a deep casserole. Put in a layer of cracker crumbs, then a layer of sliced peeled tomatoes, then cracker crumbs, and repeat until the dish is filled, having cracker crumbs on top. Season with salt and pepper and a few specks of butter. Pour cream to which a pinch of soda has been added over the tomatoes, and bake for fifteen minutes. Tomato Farcie Cut six large tomatoes in halves. Place them in a frying pan open side down in half an inch of hot fat. Move them about until they are cooked a little tender. Lift from the pan and place side by side in a shallow casserole. Pour around them four tablespoonfuls of olive oil sprinkled with a medium sized chopped onion, a tablespoonful of minced parsley, half a teaspoonful of salt, and a plentiful sprinkling of pepper. Dust with cracker crumbs, and bake in a hot oven for twenty minutes. The pot boils, friendship lives. — Ancient Greek Proverb. [94] Tongue ii la Carkme Boil a tongue in salt water until tender. Brown a tablespoonful of flour in two tablespoonfuls of butter, fry an onion in a tablespoonful of butter, and add to the flour with a can of tomatoes, a few cloves, a pinch of allspice, a bay leaf, and cook down. Strain through a gravy strainer into the stock the tongue was cooked in with the tongue, and let all simmer for two or three hours. Add half a cupful of chopped olives, half a cupful of raisins, a small bottle of capers, and half a cupful of sherry. Mix all together and simmer in oven for fifteen minutes. Serve from the casserole. Tripe a la Creole Cut honeycomb tripe in stripes two inches long by half an inch wide. Brown a chopped onion in two tablespoonfuls of butter, add the tripe, half a cupful of tomato sauce, a teaspoonful of lemon juice, and salt and pepper to season. Cook for fifteen minutes in open casserole. Who wanteth food and will not say he wants it. Or can conceal his hunger till he famish? — Pericles. [95] Trout with Potatoes Boil a pound and a half trout in salted water until cooked. When cold, bone and flake it, and lay it in a well-buttered casserole. Pour a cupful of boiling milk over the fish. Boil six medium sized potatoes, mash them with two tablespoonfuls of butter, half a cupful of cream, and salt and pepper, beat until very light and white, and spread over the fish. Smooth the surface and mark it in fancy design. Place the casserole in a hot oven for ten minutes. Remove it from the oven, beat up the white of an egg, spread it over the potatoes, and bake for fifteen minutes longer. Serve hot. Veal Collops Have two pounds of veal cut in three-quarter" inch slices. Cut in pieces for serving' and into each draw one or two fine bits of salt pork. Put four or five tablespoonfuls of hot fat in frying pan and in this brown the veal. Place it in the casserole and add an onion into which four cloves have been pressed, a sprig of parsley, and boiling water suf- ficient to cover the veal. Chop a green pepper and fry brown in butter, and add two or three peeled tomatoes cut in eighths, and salt to taste. Add a cupful of mushroom capsi, put these in the casserole and cook in a moderate oven for an hour and a half. Thicken the gravy with flour mixed with cold water to a thin paste. Better than old beef is tender veal. — Geoffrey Chaucer. [96] Venison en Casserole Cut up two and a half pounds of venison into small pieces; put them into an earthenware jar, add a clove of garlic, a bay leaf, a dozen whole peppers, a pinch of salt, and a glassful of port wine. Let this stand for six hours. Drain the pieces of veni- son and dry them. Melt butter in the casserole, put in the venison, and fry for ten minutes. Add two tablespoonfuls of flour and mix well. Add three cupfuls of' stock, two glassfuls of port wine, halft a cupful of currant jelly and stir until it boils. Set to one side of the fire, add a bunch of herbs, a dozen tiny white onions, two pickled walnuts, and salt and pepper. Simmer for forty minutes. Ten minutes before serving add twelve mushrooms. Remove the herbs before serving in the casserole. " Some hae meat and canna eat An' some wad eat that want it. But we hae meat an' we can eat, Sae let the Lord be thankit." [97]