How to Cook in Casserole Dishes

Cut each of the cucumbers into two equal parts. Extract the pulp, and add to it the mustard seeds, currants, and chopped garlic. Fill the cavities with this mixture, and arrange...

6 quails 2 heaping tablespoonfuls (2 ozs.) butter ¼ pint (½ cup) red currant jelly ½ lemon ¼ lb. preserved cherries 1 wineglassful port wine ½ pint (1 cup) stock ½ orange rind S...

Stew the fruit, with sufficient sugar to sweeten, in a casserole. Mix the cornstarch to a smooth consistency with a little of the milk. Bring the rest of the milk to the boil, s...

Cook the onion in the salt pork fat. Melt the butter in a casserole, stir in the flour and seasoning, then add the milk very gradually and stir till boiling, allow to cook for f...

1 lb. chopped veal 1 heaping tablespoonful (1 oz.) butter 1 heaping tablespoonful (1 oz.) flour ¾ pint (1½ cups) gravy or stock Seasoning salt, pepper, lemon juice, and mace Toa...

Beat up the cream till stiff and stir into it the cheese; add the aspic jelly and the seasonings. Divide into china ramequins; when set, sprinkle over with a little chopped pars...

Beat together until smooth, then return the mixture to the shells, sprinkle over with the bread crumbs, put a tiny piece of butter on the top of each, and cover with the tops.

Another method is to pour away all the fat from the roasting dish, retaining the brown sediment, add to this one cupful of water, one teaspoonful of flour, half a teaspoonful of...

Formerly Cookery Editor, ‘The Ladies’ Home Journal’; Author of ‘Candies and Bonbons and How to Make Them’; ‘Canning, Preserving, and Pickling’; ‘The Thrift Cook Book’; ‘Salads,...

Cook the corn meal, either yellow or white, in the hot milk in a casserole until well thickened, stirring frequently; remove from the fire, add the salt, then beat in the yolks...