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Casserole Cookery (HE French more than any other)

HE French, more than any other nation, know the value of "smothered cooking," for such is cooking en casserole. This process develops the flavor of the many foods which are necessarily better if cooked by long, slow heat; and renders cheaper foods more palatable than many expensive ones. For this reason it would be worth the while of the American housekeeper to study the casserole method. Then, if she is thrifty, she will serve instead of expensive sirloin steak, rump steak en casserole at much less cost. Instead of roasting she will buy stewing meats at about half the price; instead of an untempting hash she will have some dainty, tasty viand (made from left-overs) in ramekins. And her family will in no wise suffer by her economy.

Casserole dishes, either of earthenware or of tempered glassware, are always pleasing, their quaint artistic shapes making even a very common article of food look interesting and attractive. All casserole and ramekin foods are served in the dishes in which they are cooked; so there is no loss of heat in transference. The ramekins, or little individual fire-proof baking dishes, should rest upon paper or linen doilies. 1 chicken