GLAZED ONIONS
10 medium-sized onions,
cup sugar.
2 tablespoons melted butter.
Peel the onions and boil whole in salted boiling water until
fairly tender, from 20 to 30 minutes. Mix the sugar and
butter together and spread over the sides and bottom of the
baking dish or pan. Drain the onions and place them in
the pan and bake in a moderate oven until brown, increasing
67
the heat toward the last. Water cooks out of the onions,
and the browning process is rather slow. When finished,
the onions should have a rich brown glaze.
Mix the cornstarch, the cold water, and the salt, place
over the fire, and stir constantly until thickened. Place
over steam until the cornstarch is thoroughly cooked — about
10 minutes. Add the sugar, lemon juice and rind, the butter,
and the beaten egg yolks. Cook for 1 or 2 minutes over
steam. Pour this mixture into a cooked pastry shell and
cover the filling with the meringue made by thoroughly
beating the egg whites and adding the sugar and a little
salt. Bake at a low tem^perature (250° F.) for 20 minutes;
then raise the temperature until the meringue is a light brown.
LEMON MERINGUE PIE
1 cup cold water.
^/i cup sugar.
3 tablespoons cornstarch.
3 egg 3^olks.
4 tablespoons lemon juice.
Grated rind of 3^ lemon,
1 tablespoon butter.
3 egg whites and 3 tablespoons
sugar.
3^ teaspoon salt
C.S. GOVERNMENT PRINTI.VO OFFICK
A
67
the heat toward the last. Water cooks out of the onions,
and the browning process is rather slow. When finished,
the onions should have a rich brown glaze.
Mix the cornstarch, the cold water, and the salt, place
over the fire, and stir constantly until thickened. Place
over steam until the cornstarch is thoroughly cooked — about
10 minutes. Add the sugar, lemon juice and rind, the butter,
and the beaten egg yolks. Cook for 1 or 2 minutes over
steam. Pour this mixture into a cooked pastry shell and
cover the filling with the meringue made by thoroughly
beating the egg whites and adding the sugar and a little
salt. Bake at a low temperature (250° F.) for 20 minutes;
then raise the temperature until the meringue is a Hght brown.
LEMON MERINGUE PIE
1 cup cold water.
^ cup sugar.
3 tablespoons cornstarch.
3 egg yolks✪ Lemon Meringue Pie.
4 tablespoons lemon juice.
Grated rind of lemon.
1 tablespoon butter.
3 egg whites and 3 tablespoons
sugar.
3^ teaspoon salt
U.S. GOVETfXMENT PRINTING OFFICE
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Page 41 · 3 recipe records on this page
Presented as published in 1926. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
GLAZED ONIONS
10 medium-sized onions, cup sugar. 2 tablespoons melted butter.
Peel the onions and boil whole in salted boiling water until fairly tender, from 20 to 30 minutes. Mix the sugar and butter together and spread over the sides and bottom of the baking dish or pan. Drain the onions and place them in the pan and bake in a moderate oven until brown, increasing
the heat toward the last. Water cooks out of the onions, and the browning process is rather slow. When finished, the onions should have a rich brown glaze.
Mix the cornstarch, the cold water, and the salt, place over the fire, and stir constantly until thickened. Place over steam until the cornstarch is thoroughly cooked — about 10 minutes. Add the sugar, lemon juice and rind, the butter, and the beaten egg yolks. Cook for 1 or 2 minutes over steam. Pour this mixture into a cooked pastry shell and cover the filling with the meringue made by thoroughly beating the egg whites and adding the sugar and a little salt. Bake at a low tem^perature (250° F.) for 20 minutes; then raise the temperature until the meringue is a light brown.
LEMON MERINGUE PIE
1 cup cold water.
^/i cup sugar.
3 tablespoons cornstarch.
3 egg 3^olks.
4 tablespoons lemon juice.
Grated rind of 3^ lemon,
1 tablespoon butter.
3 egg whites and 3 tablespoons
sugar. 3^ teaspoon salt
U.S. GOVERNMENT PRINTING OFFICE
A
the heat toward the last. Water cooks out of the onions, and the browning process is rather slow. When finished, the onions should have a rich brown glaze.
Mix the cornstarch, the cold water, and the salt, place over the fire, and stir constantly until thickened. Place over steam until the cornstarch is thoroughly cooked — about 10 minutes. Add the sugar, lemon juice and rind, the butter, and the beaten egg yolks. Cook for 1 or 2 minutes over steam. Pour this mixture into a cooked pastry shell and cover the filling with the meringue made by thoroughly beating the egg whites and adding the sugar and a little salt. Bake at a low temperature (250° F.) for 20 minutes; then raise the temperature until the meringue is a light brown.
LEMON MERINGUE PIE
1 cup cold water.
^ cup sugar.
3 tablespoons cornstarch.
3 egg yolks.
4 tablespoons lemon juice.
Grated rind of lemon.
1 tablespoon butter.
3 egg whites and 3 tablespoons
sugar. 3^ teaspoon salt
U.S. GOVETfXMENT PRINTING OFFICE
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Records on this page
Lemon Meringue PiePotato SaladGlazed Onions