“Since my daughter came back from driving an ambulance in France and from living in the various towns, she has not only brought back an international atmosphere with her but she is quite a Kitchen Red. She has revolutionized our whole culinary system.” “You strike terror to my soul. What can you mean?” I said with amusement. “Well, since she has returned she is keen for cutting down unnecessary effort and unnecessary processes and she thinks that the French have solved the simplifying of cookery by the use of the casserole or casserole system as I like to call it!” It is quite true that these fads are overdone, generally. But this is no fad, as it’s been popular for æons, and if it had not been, why should you not give it a trial? Because a thing can be used intemperately is no reason why it should not be attempted. We drink water, yet we don’t choke or drown ourselves very often. In these servant famine days where people either have none, one or a very depleted staff of them, processes must be cut down, handling of utensils must be decreased. Therefore, cooking in dishes that can be used on the table, and coming directly from the stove, cuts the use of one set of dishes, of washing the extra dishes, and as these utensils are of pottery or glass the ease with which they can be washed cuts this process in half. These casserole dishes are made in glazed pottery, white on the inside and you can buy them in pretty nearly every color, as far as the outside is concerned. Because of the heat-conducting attributes of pottery long and slow cooking is the result of their usage. This fact is, of course, their greatest asset, because slow cooking is necessary to bring out the best flavors and render food more digestible. Casserole cookery--after all with the French it means really a kind of dish. Adapted to our use as mentioned before, it is a system by which cooking is done (slowly in the casserole) in utensils usable on the table. Strictly speaking, casserole cookery is cooking done in the casserole. The French use the casserole for made-over dishes and have given the world a fund of dishes and ideas which have saved much money and besides given much pleasure. This, of course, is a culinary as well as an economic feat. And probably one of the best uses of the casserole is the fact that tough cuts of meat and cheaper grades of vegetables which are just as nutritious as the expensive are rendered delicious and appetizing by this slow casserole cooking. The appearance of these dishes is enough to stimulate the jaded palate. They come, too, with cases made in the different metals: copper, brass, iron and silver. The dish as it is taken from the stove is slipped into one of these open-work cases and gives quite a finish to the table. These holders, be it remembered, are not necessary, but for that reason they are alluring.