Читать книгу How to Cook in Casserole Dishes онлайн

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The casserole may be regarded as a labor-saving device, taking the place of a half-dozen pots and pans in the kitchen.

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(1) The initial cost of the utensils is very low, and if proper care is bestowed on them they may last as long as metal pans.

(2) All risk of metallic contamination is avoided. The ingredients may be put together in a casserole and allowed to stand for hours in it before cooking without spoiling in the very least degree. Its lining cannot scale, and in cooking the contents cannot become tainted or discolored.

(3) The ornamental appearance of casserole dishes simplifies the practice of serving the viands at table in the vessels in which they were cooked, so great a desideratum in cases where the prosperity of a dish depends upon its hot service. The troublesome process of re-dishing can in most cases be dispensed with. This is convenient as well as economical.

(4) Casseroles are readily cleaned on account of their perfectly hard and unbroken surfaces. It can easily be seen when casseroles are clean. They are sanitary, and food prepared in them is pure and sweet. They do not retain any taste whatever from previous cooking. Therefore the same utensils can be used for the most varying preparations.