It is sometimes advisable to cook turnips, parsnips, salsify, or chestnuts en casserole. In this case they should be prepared as for boiling, arranged in the casserole, covered with boiling stock, and cooked till tender, about three hours for the chestnuts and two for the vegetables. The latter should be cut in thin slices before cooking, and should be covered with beef stock, while the chestnuts should be cooked in chicken or veal stock.

Cooking Fruits En Casserole

A specialty of a well-known tea-room is old-fashioned red apple sauce, served with whipped cream. It is rich and of beautiful color, as, much unlike ordinary apple sauce as can be imagined. Inquiry brought forth the fact that it was baked in the bean-pot, sliced apples and sugar being put in alternately, a little water added, and the whole cooked at least eight hours in a slow oven or fireless cooker. Pears and peaches may be cooked in a similar way, only, instead of being sliced, they should be pared, halved and the seeds removed, and they should not be stirred during the cooking. The various dried fruits may also be baked to good advantage. They should be washed thoroughly, soaked over night in water to cover, the proper amount of sugar added, together with any desired flavoring, and the baking done very slowly, the time varying from three to six hours, according to the quantity. Figs need lemon juice and rind, and may be served half cold from the casserole with a decoration of marshmallows.

Various dishes well suited to casserole cookery will be found in the chapters on meats, fish, fruits and vegetables.