The Apsley cookery book

Use onions as near in size as possible, and pour boiling water on them (in a saucepan) and allow to simmer for one hour. Drain them well, and put them into another clean saucepan, and pour the following sauce over : Melt the butter in a saucepan, sprinkle in the flour, stirring all the time, then add the milk, slowly, and let it boil for five minutes ; add the grated cheese and pepper, and pour over the onions ; cover closely and cook gently for half an hour. Serve with a little chopped parsley over. 109. Onions Baked with Grated Cheese. Ingredients. Two pounds of Onions. I Two ounces of grated Cheese. Two ounces of Butter. | Pepper. Peel and slice the onions — the slices should be about half an inch thick — throw them into plenty of cold salted water and bring them quickly to boiling-point ; skim then, and let them boil gently for twenty minutes, Drain them carefully, and put them into a buttered baking-dish, add a little pepper, and break the remainder of the butter in bits and place it over the onions. Put them in a hot oven for a quarter of an hour. Now remove the dish from the oven and sprinkle the grated cheese over the onions — do this very quickly — return to the oven until the cheese is melted and slightly browned, which should be in ten minutes or less. Serve immediately. 110. Onions and Tomatoes (Baked). Ingredients. One pound of Onions. j One and a half ounces of Butter. Half a pound of Tomatoes. | Two ounces of Bread-crumbs. Pepper. Prepare the onions as in recipe, “ Onions baked with Grated Cheese.” Put the tomatoes in fast boiling water for a few seconds, when the skin can be removed easily. Slice them. Butter a baking-dish and put a layer of the onions at the bottom. Now place the tomatoes over them, and put the remainder of the onions on the top. Dust a very little pepper over each layer. Cover the onions with the bread-crumbs, and break up the remainder of the butter and place it over the dish. Bake for three-quarters of an hour in a hot oven. 111. Parsnip Fritters. Ingredients. Parsnips. | Batter. | Pepper. Wash and scrape the parsnips and throw them into plenty of boiling water. Skim them frequently during boiling. They will be tender in half an hour to an hour, according to size and age. Moderate-sized parsnips are most suitable for this dish. When they are quite tender, slice them either round or lengthwise, and dip them into frying batter. (See “ Batter for Frying.'”) The batter may be seasoned if liked. Fry them in either salad oil or Albene. (See “ Hints on Cooking.”) 112. Parsnips (Scalloped). Ingredients. A breakfastcupful of mashed Four ounces of Bread-crumbs. Parsnips. Pepper. One ounce of Butter. Boil the parsnips as in preceding recipe, and when quite tender drain them well and rub them through a sieve. Butter some scallops or one small French bakingdish. Throw in some bread-crumbs and shake out all that do not stick to the butter. Take half the butter and stir it into the mashed parsnips ; if they are not hot enough to melt the butter warm them on the stove or over the fire ; season them with pepper, and put them either in the scallops or the lit tle dish. Cover them with the bread-crumbs. Break up the remainder of the butter into little bits and put over the top. Brown in a hot oven. 113. Potatoes and Cheese. Ingredients.