CASSEROLE COOKING.

King Country Chronicle, Volume XXXIII, Issue 4810, 14 July 1939, Page 3

CASSEROLE COOKING.

EASY AND ECONOMICAL DISHES This is an age when all laboursaving ideas are welcome, and casserole cooking is one of them. With meat and vegetables not only cooked together, but also served in the dish they are cooked in, a casserole saves fuel as well as washing-up. Salmon Casserole. Take 1 cupful macaroni, 2 cupfuls well seasoned white sauce, lh cupfuls flaked salmon, 2 cupfuls diced, cooked carrots, I cupful grated cheese. Break macaroni into small pieces and cook in boiling salted water for ten minutes, or until tender. Place half of it in bottom of a greased casserole, then pile all of the salmon on top and pour half of the white sauce over fish, Place carrots and remaining macaroni in layers on top and pour remaining white sauce over all. Sprinkle top

with cheese and bake in a moderate oven for forty-five minutes.

Casserole of Liver.

Take 21b liver, 1 cupful finely chopped tomatoes, h cupful diced carrots, a little bacon fat, 1 tablespoonful flour, 1 cupful water, seasoning.

Melt some fat in a pan. Put in the liver, cut into large dice, for a few minutes, to seal in the juice. Remove the meat and mix the flour to a paste with the fat and add the water, tomatoes and seasoning. Cook till the liquid thickens. Place the liver in a casserole mixed with the carrots. Pour over the contents of the frying-pan. Stew in a moderate oven for one and a quarter hours.

Casserole of Curried Vegetables

Cut six small cooked and peeled potatoes into thick slices. To these add two small cooked turnips, four small cooked carrots, all cut into dice-shaped pieces. Mince finely a small onion. Heat up an ounce of butter in a brown fireproof dish, add the onion and fry a nice brown. Then add half an ounce of flour and a quarter of an ounce of currypowder, fry and mix together, moisten with one pint of stock, and stir all together until it boils; then let it simmer. Now add the prepared vegetables, also some cooked French beans cut small. Season with salt and pepper, cover the dish, and stew gently for about twenty minutes. Remove the fat from the surface of the vegetables and send to table with a dish of plain boiled rice. The top of the vegetables may be garnished with chopped gherkins and pimentos.

Casserole of Tripe.

Take lib tripe, 3 onions, 1 pint white stock, 3 carrots, loz butter, seasoning.

Melt the butter in the casserole. Slice the onions and carrots and fry in the butter. Add the tripe, cut into neat squares. Pour in the stock and add seasoning, and cook for five hours. One gill of white wine added before serving greatly improves the flavour.