Put the spinach in boiling water, salted, and after it has wilted cool it and wring it out, and chop fine with 1 small onion. Season to taste with salt and pepper. Soak the 2 rolls in milk, then press out the milk and cook the bread with the butter, and then mix it with the spinach. When cool add the yolks of the eggs, and 1 blanched and chopped sweetbread, or the same amount of chopped ham. Then add the beaten whites of the eggs, and put into a mold and boil for 1 hour. Ill VEGETABLES AROUND-THE- WORLD COOK BOOK Serve it with melted butter sauce, or with a mushroom sauce. This is enough for 8 or 10 persons. CREAMED ONIONS Onions, Salt and pepper, Cream sauce✪ Creamed Onions. Select onions of medium size. The white variety is milder than the red. Peel the onions, cover with boiling water, and let them stand 5 minutes, then drain; this makes them less rank in flavor. Boil the onions in a saucepan, add a teaspoon of salt, barely cover with water, and let them boil slowly until tender through and through. Unless the onions are very small this will require about an hour and a half. Serve them with a cream sauce. SCALLOPED ONIONS Onions, Fine bread-crumbs. Butter✪ Scalloped Onions. Boil the onions for 10 minutes in hot salted water, then drain this off, and cover with cold water, slightly salted. Bring quickly to a boil and cook until soft, but not until they break to pieces. Sprinkle the bottom of an earthenware baking-dish with fine bread-crumbs, moisten with some of the water in which the onions were cooked. Dot the surface with butter, and set aside until about 30 minutes before wanted for serving, then place them in the oven and cook. 112 AROUND-TIIE-WORLD COOK BOOK VEGETABLES STUFFED BERMUDAS Large Bermuda onions, 6 or 8, Minced cold chicken, Butter, Fine bread-crumbs. Salt and pepper. White sauce✪ Stuffed Bermudas. Peel and wash the onions and arrange them in a bake-dish ; cover with boiling water slightly salted. Cook for half an hour, or until a wire will easily pierce them. Transfer the dish to the table, and with a sharp thin blade extract the hearts of the onions without breaking the outer walls. Fill the cavity with forced meat made of minced cold chicken and fine bread-crumbs seasoned with pepper and salt, and moistened with melted butter. The forced meat should be very soft. Strew crumbs over the top, pour a rich white sauce into the dish until it almost touches the tops of the onions, cover, and bake for half an hour, then brown delicately. BAKED ONIONS Boil the onions in 2 waters, until well done; then drain. Butter a baking-dish and sprinkle bread-crumbs✪ Baked Onions over the bot- tom of it, then put in a layer of onions, seasoned with salt and pepper, bits of butter, and more bread-crumbs, covering the onions. Add another layer of onions, more bread-crumbs and sea- soning, and so continue until the dish is full. Then pour in enough sweet milk to thoroughly moisten the whole. Put bits of butter on top, and bake until brown. 113 VEGETABLES AROUND-THE- WORLD COOK BOOK BED CABBAGE GERMAN Red cabbage, 1, Sour apples, 4, Red peppers, small, 2, Cloves, whole, 12, Allspice, 12, Vinegar, 1 cup, Sugar, % cup. Lard, 2 tablespoons✪ Bed Cabbage. Cut the cabbage as for cold-slaw, and put it in a kettle with the lard, and also just enough water to cover. Add the apples peeled, quartered and cored, also the spices and sugar.

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Put the spinach in boiling water, salted, and after it has wilted cool it and wring it out, and chop fine with 1 small onion. Season to taste with salt and pepper. Soak the 2 rolls in milk, then press out the milk and cook the bread with the butter, and then mix it with the spinach. When cool add the yolks of the eggs, and 1 blanched and chopped sweetbread, or the same amount of chopped ham. Then add the beaten whites of the eggs, and put into a mold and boil for 1 hour. Serve it with melted butter sauce, or with a mushroom sauce. This is enough for 8 or 10 persons. CREAMED ONIONS Onions, Salt and pepper, Cream sauce. Select onions of medium size. The white variety is milder than the red. Peel the onions, cover with boiling water, and let them stand 5 minutes, then drain; this makes them less rank in flavor. Boil the onions in a saucepan, add a teaspoon of salt, barely cover with water, and let them boil slowly until tender through and through. Unless the onions are very small this will require about an hour and a half. Serve them with a cream sauce. SCALLOPED ONIONS Onions, Fine bread-crumbs. Butter. Boil the onions for 10 minutes in hot salted water, then drain this off, and cover with cold water, slightly salted. Bring quickly to a boil and cook until soft, but not until they break to pieces. Sprinkle the bottom of an earthenware baking-dish with fine bread-crumbs, moisten with some of the water in which the onions were cooked. Dot the surface with butter, and set aside until about 30 minutes before wanted for serving, then place them in the oven and cook. STUFFED BERMUDAS Large Bermuda onions, 6 or 8, Minced cold chicken, Butter, Fine bread-crumbs. Salt and pepper. White sauce. Peel and wash the onions and arrange them in a bake-dish ; cover with boiling water slightly salted. Cook for half an hour, or until a wire will easily pierce them. Transfer the dish to the table, and with a sharp thin blade extract the hearts of the onions without breaking the outer walls. Fill the cavity with forced meat made of minced cold chicken and fine bread-crumbs seasoned with pepper and salt, and moistened with melted butter. The forced meat should be very soft. Strew crumbs over the top, pour a rich white sauce into the dish until it almost touches the tops of the onions, cover, and bake for half an hour, then brown delicately. BAKED ONIONS Boil the onions in 2 waters, until well done; then drain. Butter a baking-dish and sprinkle bread-crumbs over the bottom of it, then put in a layer of onions, seasoned with salt and pepper, bits of butter, and more bread-crumbs, covering the onions. Add another layer of onions, more bread-crumbs and seasoning, and so continue until the dish is full. Then pour in enough sweet milk to thoroughly moisten the whole. Put bits of butter on top, and bake until brown. BED CABBAGE Red cabbage, 1, Sour apples, 4, Red peppers, small, 2, Cloves, whole, 12, Allspice, 12, Vinegar, 1 cup, Sugar, % cup. Lard, 2 tablespoons. Cut the cabbage as for cold-slaw, and put it in a kettle with the lard, and also just enough water to cover. Add the apples peeled, quartered and cored, also the spices and sugar.

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Creamed OnionsScalloped OnionsStuffed BermudasBaked OnionsBaked OnionsBed Cabbage

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