A text-book of cooking

J cupful milk J teaspoonful salt White pepper Peel the onions under water; then cook uncovered in a large quantity of boiling salted water ; change the water at the end of 5 minutes and again in 10 minutes ; cook until tender. Drain ; add milk and seasonings and cook until the milk is hot. Onions may also be served with White Sauce, or they may be scalloped, i.e. cut into quarters, placed in a baking dish, covered with White Sauce and buttered crumbs, and then browned in the oven. If onions are cooked uncovered in a large quantity of gently boiling water in a well-ventilated kitchen, not much odor is noticed. The fireless cooker, however, provides satisfactory means of cooking onions without the disagreeable odor. (See Lesson X, p. 45.) Place the onions in a large quantity of water and boil for 5 minutes. Then cook in the tireless cooker from 2 to 8 hours, according to the size and the age of the onions. What is the advantage of cooking in a large quantity of boiling water vegetables that have a strong flavor and odor ? What is the disadvantage ? Why should cabbage be soaked in water with the cut side down ? What is the price per pound of cabbage ? What is the weight of one cabbage of average size ? Give suggestions for selecting a cabbage. Why should onions be peeled under water ? What is the purpose of changing the water twice in cooking onions ? What is the price per quart of onions ? How many persons will one quart of onions serve ? REVIEW XH. — MEAL COOKING Cream of Tomato Soup Croutons Baked Custard See Review I, p. 41, for suggestions regarding the preparation of the lesson. LESSON LVI Salads (I) Preparation of a Salad. — A well-prepared salad is a good food. It is necessary, however, to prepare it so that it may be pleasing in appearance as well as in taste. The green vegetables used for salads should be crisp, cold, and dry when served. If several food materials are used, the flavors should blend. Have the salad dressing well seasoned, and its ingredients well proportioned. Add the dressing to a salad just before serving. SALADS 171 Lettuce. — Lettuce forms a part of almost all salads. It is often used as a bed for a salad, or as a border. For the latter purpose, it should be cut into strips with the scissors. Keep lettuce in a cold place ; separate the leaves, and place them in cold water until crisp and fresh. Wash and look over carefully to see that no insects cling to them. Shake the water from the leaves or swing them in a cheesecloth bag or a wire basket. Then place the bag or basket in the refrigerator to drain. The leaves may also be dried with a towel. FRENCH DRESSING Clove of garlic or J teaspoonful paprika Slice of onion 1 teaspoonful salt £ teaspoonful celery salt 6 tablespoonfuls olive oil 2 tablespoonfuls vinegar or lemon juice Rub a bowl with the clove of garlic or slice of onion. Add the remainder of the ingredients, and stir until well blended. More vinegar or lemon juice may be used, if desired. Chopped parsley or mint may be added. For Fruit Salads, the addition of 1 tablespoonful of sugar and 1 teaspoonful of lemon juice to the French Dressing recipe above makes a pleasing flavor. COLE SLAW 3 cupfuls shredded cabbage 1 teaspoonful sugar i teaspoonful salt 1 egg or 2 egg yolks \ teaspoonful mustard £ cupful milk Cayenne 2 teaspoonf uls butter \ cupful vinegar Heat the milk in a double boiler. Beat the eggs, add the dry ingredients. Then add the milk to them. Return the mixture to the double boiler and cook as a custard. (See General Directions for Mixing and Cooking Custards, p. 105.) Add the butter and vinegar, and at once strain over the cabbage. Set aside to cool. Serve cold. Explain why it is necessary to dry the salad materials before adding the salad dressing.