CASSEROLE COOKERY.

Evening Star, Issue 18256, 21 April 1923, Page 9

CASSEROLE COOKERY.

(By Request.) Cockie-Lcokie.—Required : One fowl, two quarts of vegetable stock or water, two onions, six leeks, two carrots, two ounces of rice, bunch of thyme. _ parsley, and bay leaf, seasoning. Gut the fowl into small joints and the vegetables info dice. Well wash the leeks, remembering that there is often grit between the different layers, so that it needs very thorough cleansing. Trim "off all except about one and a-half inches of their green tops, saving the trimmings for Havering soups or stews. Wash the riee. Put the fowl, stock, and a little salt in a casserole, or pan. Bring to boiling point and skirn well. Their add the rice, vegetables, and herbs, and simmer all until the fowl is lender but not “ done to rags.” The time depends entirely on the age of the biid, am! may bo anything from three-quarters of an hour to two hours. Should the bird be done before the carrots and rice are cooked, lift out the joints, and then continue the simmering until the vegetables are soft. To serve, skim the broth, remove the herbs, season carefully, and put the pieces of fowl and leeks in a lint tureen. Pour in the broth ; add the parsley and anv seasoning needed. Servo with sippets of toast and plainly boiled or steamed potatoes. Herrings en Casserole.—Put the herrings into a casserole, and just cover with milk and water, flavored with a tablcopoonful of tomato c-auco. Cover, and cook in a slow oven.

Rolled Herrings—Cut off the heads, bone the. herrings, aqd fillet them. Rnifh each fillet over with margarine, tio round with string, or secure with wee skewers. Cook them in vinegar in a casserole in the oven. Keep tho rocs separately, dip in flour, and fry them. Drain the fillets, and servo them' with the roes on a very hot. dish, garneshed with fried parsley. Butter Bean Slew.—There is so much nourishment in haricot or butter beans that they can quite well be used occasionally as substitutes for meat. Required; Ono pint of butter beans, four ounces of fat bacon or pork, half a pound of onions, half a pound of tomatoes, water or vegetable stock to cover beans, half an ounce of flour to a pint of liquid, ono teaspoonful of powdered herbs, seasoning. Wash the beans, and put them in cold water to soak for twenty-four hours. Slice tho peeled onions, and place a layer of them in a casserole or stewing jar. Then put in layers- of beans, onions, sliced tomatoes, chopped pork, and seasoning. Four in sufficient of the water in. which the beans were soaked to cover them completely, adding more liquid if necessary. Twist a piece of greased paper over the top of tho jar, then put on tho lid, the aim being to prevent evaporation. Folato Chowder.—This is really a capital dish to choose if you want to make a little meat go a very long way. Required : Six good-sized potatoes, hall a pound of onions, half a pound of sausages or pork or bacon, ono ounce of fine oatmeal, one ounce of margarine or dripping, ono tablespoonful of chopped parsley, one pint of vegetable stock, ono pint of milk, salt, pepper. Wash, peel, and cut tho potatoes into largo dice, and chop tho peeled onion finely. Cut tho meat into small pieces, and fry it a light brown in a frying pan. Unless it yields sufficient fat when healed, add some of tho dripping. Take out tho meat, put tho onion into the fat, and fry that also. Put layers of potato, meat, onion, parsley, and seasoning into a casserole. Add tho' stock, and simmer all cither on the stove or in the oven for half an hour, lie sure the pan is covered. Meanwhile, heat the milk and dripping, stir into it tho oatmeal, mixed smoothly and thinly with cold liquid, and stir until boiling. Then, when thickened, add it to the contents of tho casserole, mix in gently, and simmer again until all the ingredients aro thoroughly cooked—probably about half an hour. Serve in the casserole, with sippets of toast or roughlybroken bits of stalo bread baked in the oven until they are brown and crisped. To Cure a Headache.—Almost every woman has known some headachy day in her life, and, sad to relate, many women have them frequently. The trouble usually results from an empty stomach or a disordered stomach. Massage will often relievo a headache if properly administered. Tho fact that massage is perfectly harmlbss and docs not embrace the giving of any drug is commendable.- Whore one is to 'bo given a massage to relieve headache, first choose a place that is free from all vexing noises -and disturbing factors. Relax every muscle of the body, particularly those' of tho neck. Tho eyes must Ire closed, and kept so, and the mind must think nothing. Tho one to do the massaging stands back of tho patient and places the lips of their fingers over the forehead. Begin with a fair pressure by stroking the forehead sidewise, moving both hands at tho same time, and continue tho stroke until the temples are reached. This treatment may be continued for leu minutes or longer as desired, but is almost always beneficial.