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°-450° F.) to brown.

Eggs Yorkshire -

1/2 cup fat 2 eggs, beaten 1 cup milk

1 cup pastry flour

1 teaspoon baking powder

1/2 teaspoon salt

4 hard or soft cooked eggs

Place casserole with fat in oven to melt. Remove fat to use in batter, leaving enough to grease casserole thoroughly. Return casserole to oven to heat. Beat eggs and milk thoroughly; add baking powder, flour, salt and fat and beat mixture until smooth. Cover bottom of casserole with layer of eggs (whole, halved, quartered or sliced). Pour in batter until casserole is about 2/3 full and place in hot oven (450° F.) for 15 minutes until mixture begins to expand and brown slightly, then reduce to 350° F. for 25 minutes. The batter should puff nicely during baking, making an attractive uneven broken surface. Serve at once from baking dish.

Salmon Casserole -

1 1-pound can salmon

1/3 cup milk

1/2 pound American cheese

2 cups prepared biscuit flour 3/4 cup milk

Flake salmon in casserole. Melt cheese in top of a double boiler; add 1/3 cup milk while stirring. Pour over salmon. Mix biscuit flour and 3/4 cup milk and make biscuits. Cut each in half and place around edge of casserole. Bake in hot oven (425° F.) until lightly browned.