How to Cook in Casserole Dishes (Illustrated Edition)

Résumé du livre

Marion Harris Neil was a prolific writer of cookery books during the early 20th century, cookery editor of The Ladies' Home Journal and a frequent contributor to Table Talk, a long-running home economics and cookery periodical. Many of her works provide recipes for specific manufactured products, including The Story of Crisco and the Ryzon Baking Book. This book on casserole cookery was first published by D Mackay, Philadelphia in 1912 and is reprinted from the Chambers British edition (undated). It contains a comprehensive range of recipes covering soup, fish, poultry and game, meat, vegetables, puddings, cakes and bread, sauces, preserves, invalid foods, and more, and is illustrated with photographs. Mrs Neil explains that the casserole may be regarded as a labor-saving device, taking the place of a half dozen pots and pans in the kitchen, and this method of cookery is also an economic way of preparing delicious meals as foods often too tough for ordinary cooking may be served in a nutritious and tender condition when cooked 'en casserole'.