Cookery for every household

Peel the onions and scald them in boiling salted water for a few minutes. Then cut off the tops and remove the centre part from each. Skin the kidneys, season them with pepper and salt, and place one inside each onion. Sprinkle the breadcrumbs over, and put some of the butter in small pieces on the top. Melt the remainder of the utter in a baking tin or dish, place the stuffed onions on it, and bake in a moderate oven from 1| to 2 hours, basting frequently with the butter. When ready, lift the onions on to a hot dish and pour a little brown gravy round. 2427. Potato and Cheese Balls 4 potatoes. J lb. grated cheese. 2 yolks of eggs. Seasoning. A little flour. A little butter. Choose large potatoes and bake them in the oven. When ready, scoop out the pulp and rub it through a sieve. Mix it in a basin with most of the cheese and seasoning, and then bind together with the yolks of eggs. Form this mixture into balls and roll them lightly in flour. Melt some butter in a frying pan; when smoking hot, put in the balls and fry them to a pretty brown colour. Drain, serve them with a dish paper under them, and sprinkle the remainder of the cheese over. 2428. Potato and Cheese Mould | lb. cooked potatoes. 2 oz. grated cheese. 2 table-sp.milk or cream 1 oz. butter. 2 eggs. A few browned breadcrumbs. Pepper. Salt. Sieve the potatoes, and add to them the butter melted, the yolks of eggs, cheese, seasoning, and the milk or cream. Mix well together. Whip the whites to a stiff froth, and stir them in lightly to the other mixture. Grease a plain mould or basin, and line it with browned bread-crumbs. Three parts fill it with the mixture, and bake in a moderate oven about 30 minutes. Turn out on a hot dish, and serve at once. 2429. Potato and Sausage Croquettes Mashed potatoes. I A little flour. Cooked sausages. | Egg and bread-crumbs. Prepare some mashed potatoes the same as for Potato Balls (Recipe 542). Remove the skins from some cooked sausages and cut them in halves or quarters according to size. Cover these pieces with the potato mixture, forming them into neat little rolls with a little flour. Then egg and breadcrumb the rolls, and fry them in boiling fat, or bake them in a quick oven until nicely browned. Serve garnished with parsley. 2430. Potato and Tomato Savoury 1 lb. boiled or steamed potatoes. 1 tea-cupful white sauce 1 tea-cupful tomato puree. 1 lb. grated cheese. Seasoning. 2 table-sps. breadcrumbs. A little butter. Waxy potatoes are best for this dish ; in any case they should not be overcooked. Cut them in slices, and season them with pepper and salt. The tomato pur4e may be made either from tinned or from cooked fresh tomatoes by rubbing some through a fine wire sieve. Keep the puree as thick as possible ; do not use too much of the liquid from the tomatoes. Add this puree to a cupful of good white sauce, and heat them together over the fire. Then grease a pie dish or deep fireproof dish, and put a layer of the sliced potato at the bottom of it. Sprinkle this with grated cheese, and pour some of the sauce over. Then put in more potatoes and repeat until all is in. The last layer should be sauce. Cover with bread-crumbs, and put a few small pieces of butter on the top. Bake in a moderate oven until nicely browned. 2431. Sausage and Leeks