important to ensure that a new casserole does not crack the first time of
using. To do this put the casserole into a large, clean saucepan, or pail,
full of clean cold water. Put over a fire or gas ring, and bring slowly to
the boil. Boil for 10 minutes and then stand aside to cool. Do not take
the casserole out until the water is cold.


1. FRENCH SOUP.

2 carrots, 1 turnip, 1 leek, 1 stick celery, 1/2 cabbage, 1 bay leaf, 2
cloves, 6 peppercorns, 3 qts. water.

Scrape and cut up carrots and turnip. Slice the leek, and cut celery into
dice. Shred the cabbage. Put into the jar with the water, and place in a
moderate oven, or on the top of a closed range. If it is necessary to use
a gas ring, turn very low and stand jar on an asbestos mat. Bring to the
boil slowly and then simmer for 2-1/2 hours.


2. HOT POT.

1 lb. potatoes, 2 carrots, 1 large onion, 1 turnip, 1/4 lb. mushrooms or
1/2 lb. tomatoes, 1 pint stock or water.

Wash, peel, and slice thickly the potatoes. Wash and scrape and slice the
carrots and turnip. Skin the tomatoes or mushrooms. Put in the jar in
alternate layers. Moisten with the stock or water. Cook as directed in
recipe 1 for 1-1/2 hours after it first begins to simmer.