stew very gently until tender. Skin the tomatoes, break in halves, and
cook slowly to a pulp in a separate pan. Add these, with the lemon juice,
to the stew, and slightly thicken with a little wholemeal flour just
before serving.

IV.--CASSEROLE COOKERY.

Casserole is the French word for stew-pan. But "Casserole Cookery" is a
phrase used to denote cookery in earthenware pots. It commends itself
especially to food-reformers, as the slow cookery renders the food more
digestible, and the earthenware pots are easier to keep clean than the
ordinary saucepan. The food is served up in the pot in which it is cooked,
this being simply placed on a dish. A large pudding-basin covered with a
plate may be used in default of anything better. A clean white serviette
is generally pinned round this before it comes to table. Various
attractive-looking brown crocks are sold for the purpose. But anyone who
possesses the old-fashioned "beef-tea" jar needs nothing else. It is
important to ensure that a new casserole does not crack the first time of
using. To do this put the casserole into a large, clean saucepan, or pail,
full of clean cold water. Put over a fire or gas ring, and bring slowly to
the boil. Boil for 10 minutes and then stand aside to cool. Do not take
the casserole out until the water is cold.

1. FRENCH SOUP.

2 carrots, 1 turnip, 1 leek, 1 stick celery, 1/2 cabbage, 1 bay leaf, 2
cloves, 6 peppercorns, 3 qts. water.

Scrape and cut up carrots and turnip. Slice the leek, and cut celery into
dice. Shred the cabbage. Put into the jar with the water, and place in a
moderate oven, or on the top of a closed range. If it is necessary to use
a gas ring, turn very low and stand jar on an asbestos mat. Bring to the
boil slowly and then simmer for 2-1/2 hours.

2. HOT POT.

1 lb. potatoes, 2 carrots, 1 large onion, 1 turnip, 1/4 lb. mushrooms or
1/2 lb. tomatoes, 1 pint stock or water.

Wash, peel, and slice thickly the potatoes. Wash and scrape and slice the
carrots and turnip. Skin the tomatoes or mushrooms. Put in the jar in
alternate layers. Moisten with the stock or water. Cook as directed in
recipe 1 for 1-1/2 hours after it first begins to simmer.

3. STEWED APPLES.

Take hard, red apples. Wash, but do not peel or core. Put in jar with cold
water to reach half way up the apples. Cover closely and put in moderate
oven for 2 hours after it begins to simmer. At end of 1 hour, add sugar to
taste.

4.