Smother the flavors and let them simmer, accumulating compound interest in their casserole safeholds.

- Uaint Tales.

THE French, more than any other nation, know the value of "smothered cooking," for such is cooking en casserole. This process develops the flavor of the many foods which are necessarily better if cooked by long, slow heat; and renders cheaper . foods more palatable than many expensive ones. For this reason it would be worth the while of the American housekeeper to study the casserole method. Then, if she is thrifty, she will serve instead of expensive sirloin steak, rump steak en casserole at much less cost. Instead of roasting she will buy stewing meats at about half the price; instead of an untempting hash she will have some dainty, tasty viand (made from left-overs) in ramekins. And her family will in no wise suffer by her economy.

Dainty Luncheon En Casserole. Courtesy of the Guernsey Earthenware Co.

Casserole dishes, either of earthenware or of tempered glassware, are always pleasing, their quaint artistic shapes making even a very common article of food look interesting and attractive. All casserole and ramekin foods are served in the dishes in which they are cooked; so there is no loss of heat in transference. The ramekins, or little individual fire-proof baking dishes, should rest upon paper or linen doilies.

Casserole Roast

3 or 4 pounds beef Slice of salt pork 1/4 carrot 1/4 turnip

1/4 onion

A few peppercorns Stalk of celery chopped 2 cups water or stock

For this roast select beef from the round or rump. Render out the pork; brown the meat on both sides in the fat. Chop the vegetables; put the meat in the casserole with the vegetables around it; add the water or stock and cook in a hot oven for three hours, basting occasionally. When done make a brown sauce, using the juice left in the casserole.

Casserole Hash

1/4 pound macaroni Butter

Grated cheese Cold chopped meat

Brown sauce or stock

Boil the macaroni; drain and put it in a buttered casserole with a little butter and grated cheese. Push the macaroni to the sides of the dish; fill the center with the meat, well seasoned and moistened with brown sauce or meat stock. Place in the oven until hot throughout and serve.

Baked Beans En Casserole

See Recipe In Chapter On "Meat Substitutes."

Macaroni In Ramekins

See recipe for Baked Macaroni with Cheese in chapter on "Meat Substitutes"; but bake in ramekins.

Rice In Ramekins

See recipe for Baked Rice in chapter on "Meat Substitutes"; but bake in ramekins.

Brown Fricassee Of Oysters

2 tablespoons butter 2 1/2 tablespoons flour 2 slices onion Sprig of parsley

1/2 cup oyster juice 1/4 cup cream 25 oysters Salt

Buttered bread crumbs

Scald the oysters in their own liquor and drain. Cook the flour in the butter; add the onion and brown; add parsley and oyster juice; cook until it thickens and add the cream. Add oysters and salt; pour into ramekins; cover with fine crumbs and brown in the oven.

Scalloped Oysters In Ramekins

Follow the recipe for Scalloped Oysters given in the chapter on "Fish": but use ramekins for baking.

Halibut Au Gratin

1 1/2 cups cooked halibut 3 hard boiled eggs

1 1/2 cups cream sauce 1 cup cracker crumbs

4 tablespoons butter

Pick the halibut into small pieces; crush the yolks of the eggs and chop the whites into small pieces. Stir fish and eggs into the hot cream sauce. Fill ramekins with the mixture; cover with crumbs and bits of butter and brown in the oven.

Salmon Au Gratin Prepare

The Same As Halibut Au Gratin

Eggs In Ramekins

Prepare the same as Halibut au Gratin.

In the bottom of each ramekin put a small piece of butter and a few fine bread crumbs; break an egg into each; season and bake until the egg is set.

Chicken In Ramekins

1 1/2 cups cold chicken 1 cup cream sauce

Few gratings of nutmeg Buttered bread crumbs

Mix the chicken thoroughly with the cream sauce; add the nutmeg and empty into buttered ramekins. Cover with buttered bread crumbs and bake until brown.

Cold beef, lamb and veal may be served in the same manner.