Excerpt from How to Cook in Casserole DishesThe cook who has been accustomed to the use of iron, granite, copper, aluminum, or other metal cook ing utensils will necessarily have Something to learn when adopting earthenware. It must be realized that it is a method of Slow cookery, and cannot be hurried. Before being used for the first time the vessels Should be soaked in cold water for some hours, as this will go far toward saving them from cracking on their first exposure to heat. There need be little risk of this if the heat be applied gradually, and this principle should always be observed, although as the utensils become seasoned by constant use the risk of accident is materially lessened. In many places garlic is considered indispensable the new dishes being rubbed with a clove of it, to prevent their cracking. Never place the vessels on the stove or within the oven without either water or fat in them. Never put a casserole roughly on a metal surface, especially if it is full or partly full.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.