How to cook vegetables

ONIONS. tumour in any part of the body. Be that as it may, however, it is quite certain that onions either boiled or raw are a wonderful remedy in skin diseases. A raw onion is also said to act beneficially upon the teeth by killing what is known as the toothache germ. Persons suffering from heart troubles are wise to eat freely of this vegetable, since it promotes pure blood, without which the heart cannot do its work properly. with a little butter, pepper, and salt. Spring onions are worth their weight in gold so far as their medicinal qualities are concerned. All the onion tribe, however, are of the same nature, including leeks, shallots garlic, and chives. Spanish Onions. These onions are remarkable for their size and have a less pronounced taste than the ordinary onions. Spanish onions possess demulcent properties, and when boiled in milk form an old-fashioned remedy for colds, called onion porridge, but it is doubtful whether the indigenous onion is not more suited for this purpose. Spanish onions grow to a large size, and have been known to weigh as much as 2} lbs. Large quantities are grown in Portugal, but attempts to acclimatize them in England have proved a failure, as they soon degenerate when grown in this country. Onions. Onions eaten the last thing at night are' a certain anti dote for sleeplessness. They may be taken in the form of onion porridge, or merely boiled in milk, Spanish onions, besides being served as a vegetable, boiled, baked, stewed, or farced, are used in salads, and they form an appropriate garniture for a number of dishes. (See recipes given for cooking onions.) Stuffed Onions. Choose onions of the same size, peel and blanch for io minutes. Then drain and take out the centre by means of a column cutter, and fill with a veal stuffing seasoned with fine herbs and a pinch of cayenne pepper. Place the onions thus stuffed in a vegetable saucepan, season with salt and pepper, a pinch of sugar. Cover the onions with slices of bacon, moisten with stock, and let simmer until quite cooked. Skim the fat from the stock, reduce with a little sherry or Madere, and add a few tablespoonsful of Espagnole sauce. Pour this sauce over the onions, previously dressed in a vegetable dish, and send to table. Stuffed Baked Onions. Peel and blanch 3 or 4 large onions, and boil them in salted water or stock till tender ; drain them and scoop out as much of the inside as possible without breaking the outer skin. Chop the extracted portion finely, mix this in a basin with 1 or 2 eggs (according to the size of the onions used), a dinnerroll freed from crust and previously soaked in milk, and about an ounce of butter. Some pieces of ham or tongue, if handy, may be chopped small and added. Stuff the onions with this, place them in a greased baking-tin or saute-pan, and bake in a quick oven. Dish up, pour over some well-reduced brown sauce, and serve hot. Braised Spanish Onion. 4 Spanish onions, 2 sheep’s kidneys, about a pint of brown gravy, salt and pepper. Wipe and skin the kidneys, cut them into small pieces, and season with salt and pepper. Peel the ONIONS. onions, scoop out the centre (ij inches across), fill with the kidney. Carefully place them in a saucepan, pour over the brown gravy, and simmer slowly for about 2 hours. Place on a hot dish, pour over the gravy, and serve hot.