Stone or earthenware cooking appliances are used to very great
advantage for various forms of preparing food. For the homely
_pot-au-feu_ the French housewife has used fireproof earthenware
dishes for generations, and does so today. But besides soups, various
savory dishes, and all sorts of stews are cooked in stoneware pots.
Indeed, so much has this form of cookery come into fashion that many
dishes are sent to table in the pots in which they are cooked. Cooking
in stoneware has no equal where slow cooking is aimed at, and there
are many dishes which one would do well to refrain from attempting
unless cooked in this fashion. These cooking pots are inexpensive,
and certain foods taste decidedly better if cooked in this way. For
braising, pot roasting, or stewing fruit and other articles which need
to be cooked slowly under close cover, the application of a moderate,
even heat produces far better results than if quick heat is applied.
For such cases the use of earthenware cooking pots is recommended.
[Illustration]
_Time Table for Cooking_