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A practical manual on cooking in earthenware and fireproof pots describes the advantages of slow, covered baking and stewing, offers care and selection guidance for casseroles and holders, and explains techniques such as sealing and gentle heat application. The text emphasizes economy, sanitation, and attractive table presentation, and then supplies organized recipes and preparations spanning soups, fish, poultry and game, meats and cold meats, vegetables and salads, puddings and desserts, eggs and cheese, sauces, cakes and breads, pickles and preserves, invalid dishes, and other miscellaneous casserole uses.
In place of “whole peppers” read “peppercorns.”
In place of “okra” read “canned okra or diced vegetable marrow.”
In place of “squabs” read “pigeons.”
In place of “corn-starch” read “corn-flour.”
In place of “pumpkin” read “canned pumpkin.”
In place of “string-beans” read “French beans.”