Original White House Cookbook

Cook the same as boiled onions, and, when quite done, turn off all the water; add a teacupful of milk, a piece of butter the size of an egg, pepper and salt to taste, a tablespoonful of flour stirred to a cream ; let all boil up once and serve in a vegetable dish hot. ONIONS BAKED. Use the large Spanish onion, as best for this purpose; wash them clean, but do not peel, and put into a saucepan with slightly salted water ; boil an hour, replacing the water with more boiling hot as it evaporates ; turn off the water and lay the onions on a cloth to dry them well ; roll each VEGETABLES. one in a piece of buttered tissue paper, twisting it at the top to keep it on, and bake in a slow oven about an hour, or until tender all through ; peel them ; place in a deep dish and brown slightly, basting well with butter for fifteen minutes ; season with salt and pepper and pour some melted butter over them. FRIED ONIONS. Peel, slice and fry them brown in equal quantities of butter and lard or nice drippings ; cover until partly soft, remove the cover and brown them ; salt and pepper. SCALLOPED ONIONS. Take eight or ten onions of good size, slice them and boil until tender. Lay them in a baking-dish, put in bread crumbs, butter in small bits, pepper and salt, between each layer until the dish is full, putting bread crumbs last; add milk or cream until full. Bake twenty minutes or half an hour. A little onion is not an injurious article of food, as many believe. A judicious use of plants of the onion family is quite as important a factor in successful cookery as salt and pepper. When carefully concealed by manipulation in food, it affords zest and enjoyment to many who could not otherwise taste of it were its presence known. A great many successful compounds derive their excellence from the partly concealed flavor of the onion, which imparts a delicate appetizing aroma highly prized by epicures. CAULIFLOWER. When cleaned and washed, drop them into boiling water, into which you have put salt and a teaspoonful of flour, or a slice of bread; boil till tender; take off, drain and dish them; serve with a sauce spread over and made with melted butter, salt, pepper, grated nutmeg, chopped parsley and vinegar. Another way is to make a white sauce (see Sauces) and when the cauliflowers are dished as above, turn the white sauce over, and serve warm. They may also be served in the same way with a milk, cream, or tomato sauce, or with brown butter. It is a very good plan to loosen the leaves of a head of cauliflower and let lie, the top downward, in a pan of cold sa,lt water, to remove any insects that might be hidden between them. FRIED CAULIFLOWER. Boil the cauliflower till about half done. Mix two tablespoonfuls of flour with two yolks of eggs, then add water enough to make a rather thin paste; add salt to taste; the two whites are beaten till stiff, and then mixed with the yolks, flour and water. Dip each branch of the cauliflower into the mixture, and fry them in hot fat. When done, take them off with a skimmer, turn into a colander, dust salt all over and serve warm. Asparagus, celery, egg-plant, oyster-plant are all fine when fried in this manner. CABBAGE BOILED.