How to Cook in Casserole Dishes

"How to Cook in Casserole Dishes" by Marion Harris Neil is a culinary guide written in the early 20th century. This book focuses on the art of casserole cooking, exploring the various advantages of using earthenware dishes for preparing meals. It likely covers a wide range of recipes, emphasizing not only their practicality but also the delicious flavors that can be achieved through slow cooking methods. At the start of the book, the author introduces the concept of cooking en casserole, explaining its definition and the benefits it provides, such as economies of materials, time, and labor. Neil elaborates on the versatility of casserole dishes, noting improvements in their quality and affordability over time. She discusses various cooking techniques, including braising and pot roasting, and emphasizes the importance of even, moderate heat in achieving flavorful results. Additionally, the opening portion highlights the convenience of preparing and serving food directly from the casserole, promoting a more attractive and sanitary dining experience. (This is an automatically generated summary.)

Information on this author is scarce, but their work continues to inspire readers.