The art of cooking

Take them, when boiled from the water, and putting them into a vegetable dish, distribute over them two ounces of the butter, sprinkle over them the pepper and salt, and placing the vegetable dish into a moderate oven, let them bake for half an hour. Ten minutes before the onions will be done, put into a bowl the flour, and make it smooth with the stock. Five minutes before taking the onions from the oven, pour the mixed flour and stock over them, distribute over all the remainder of the butter in small pieces, and when the remaining five minutes expire, take the onions from the oven and serve at once. Notes — ^To fry onions they should first be skinned, then boiling water poured over them. Dry them in a towel, cut them into thin slices, and fry in hot butter. Onions are exceedingly indigestible, unless soaked for twelve hours before cooking. Fried onions can not therefore be recommended for dyspeptics. Lima Beans. — Take : one pint of shelled lima beans, two ounces of butter, one teaspoonful of salt, one teaspoonful of white pepper. Put the shelled beans into a bowl, and pour over them some boiling water. Leaving them in this water five minutes, take them out and drain them, and placing them in a saucepan of boiling water in which the salt has been dissolved, and allow them to boil for twenty minutes. When done pour them into a cullender and when thoroughly drained, pour them into a vegetable dish, sprinkle over them the pepper, and melting the butter, pour it also over them and serve. Note — Succotash may be made from the boiled lima beans by adding to them an equal quantity of boiled green com cut from the cob, and an equal quantity of milk and water seasoned with pepper, salt, and a lump of butter being poured over the mixture while warming. BOILED PARSNIPS. \ \ \ Cabbage H-la-Mode. — Provide: one head of cabbage, one-quarter pound of cold chicken, two ounces of cold pork, one-quarter pound of rice, three ounces of butter, one-half ounce of flour, one pint of brown stock, one teaspoonful of salt, one teaspoonful of pepper, one Bermuda onion. A close firm head of cabbage should be selected, and this well washed in cold water, after which it must be placed in a large saucepan of boiling water, and boiled over a brisk fire for fifteen minutes. At the end of this time take the cabbage from the water, place it upon a platter to cool a little, and while this is cooling, put into a chopping bowl and chop very finely the chicken and pork, chop the onion also and mix it with the meat, season all with the pepper and salt, wash well the rice and mix it with the pork, fowl and onion, open the leaves of the cabbage gently, and inserting this mixture between them, bind the cabbage around with a piece of twine, and melting in a large saucepan the butter, fry the cabbage in it until thoroughly brown. Mix the flour with a little of the stock in a bowl, and when the lumps are all beaten out, add the remainder of the stock. Pour this over the browned cabbage, and let all stew very slowly for three hours thereafter. When done, serve in a vegetable dish with the sauce poured around. 4 Note — Cold roast beef or lean roast mutton, may be substituted when chicken is not convenient. Parsnips. — Prepare : ten medium sized parsnips, three ounces of butter, three gills of milk, one tablespoonf ul of salt, one-half teaspoonful of pepper, one saltspoonful of grated nutmeg. Wash the parsnips as cleanly as possible in cold water, when they must be put into a saucepan of boiling water in which the salt has been dissolved. Boil them from half an hour to three*quarters of an hour, as their age and size may demand, and when boiled until tender take them from the water, one by one, rubbing each in a clean towel to remove the skin, which will have become loosened by boiling.