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Au Gratin Dishes En Casserole

Au gratin dishes, many of which are given in this book, are particularly adapted to the casserole. The mixtures of chicken, sweetbreads, fish, macaroni and vegetables may be entirely prepared, then placed in the casserole, topped with buttered crumbs, and cheese and placed in a hot oven (400 degrees-450 degrees F.) to brown.

The problem here is really more one of planning and marketing than of actual cooking. No roast leg of lamb or baked ham of course, no standing rib roast of beef, not often a whole watermelon. But it is possible to buy cuts of meat and to plan the other marketing so that to all intents and purposes these favorites may form part of the menu even for the smallest family. Moreover, many dishes which are too expensive to be served to a large and hungry family are often possible for a family of two.