Two Hundred Recipes for Cooking in Casseroles

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When originally published in 1914, the author said: "The casserole deserves to be better known. The purpose of this book is to bring it into more general use by the successful hostess, who is always ready to receive and apply new suggestions, and it is the wish of the author that it will meet with her hearty co-operation and approval."This book is the result of practical experience and close observation, and includes the favorite recipes of many famous modern chefs."Some of the recipes call for expensive materials, but the majority contain simple, inexpensive ingredients which are quite as acceptable when carefully prepared and daintily served.