Casserole Recipe Information
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
A casserole in your kitchen or kitchenette, makes meal planning
and preparation easy. It makes service in the dining room or living room, in
the patio or on a terrace, on back porch or garden flagstones a pleasure.
It takes the worry out of being a hostess because the food stays hot,
looks appetizing, tastes the way food should taste.
A stack of casseroles from the big three-quart models down to very
small individual-serving size, can give variety to the presentation of your
menus. In earthenware, glazed pottery, flameproof (that is, metal base
ware) pottery, and glass, these cooking-serving dishes may be kept
warm on an electric wired wheeled table or tray, or over canned heat,
a candle warmer, or an alcohol burner on the buffet table, insuring
the hot, flavorful dish which adds so much to any menu.
A pastry crust on the casserole, or a crisp, crusty pastry shell filled
with a casserole mixture, can take the place of bread in the menu.
Cutouts of pastry, biscuits, and strips of pastry baked on top of a
casserole add considerable food value to the dish. And while most of
my menus mention bread of some kind, it may certainly be omitted
in many casserole meals (as it is in some European countries, Norway
and Sweden for example), the nourishing bread topped casserole sup-
plying all that is needed in flavor and food value.