The Cook County cook book

BOILED OKRA. — The pods of okra are so sticky that especial care is needed to avoid breaking them while cleaning. They should be well washed before the stems are removed; then place them in boiling salted water, sufficient to cover, and boil until tender. They should boil very slowly, as rapid boiling will break them in pieces. It requires an hr. or more to cook this vegetable. When tender, throw the okra into the colander, and when drained, lay it in a dish. Heat together 2 tablespoons of butter, 1 tablespoon of vinegar, and a little salt and pepper; mix well, and pour the sauce over the okra in the dish. — Mrs. C. S. Raymond, 3225 Evanston Ave., Chicago, 111. ONIONS AND APPLES.— Put 1 tablespoon of butter in a frying-pan, and when melted put in 3 sliced onions, and 3 sliced apples; let fry slowly until browned, and serve on toast. — Mrs. Ida M. Seymour, 5126 Indiana Ave., Chicago, 111. BAKED ONIONS.— The large Spanish onions are far milder and more delicate than the usual winter varieties. Wash the onions clean, trim the bottoms, but do not peel, put into slightly salted water, and boil for 1 hr. If the onions are desired very mild, change the water twice during the time, replenishing with more boiling water. Having drained them well, take each onion separately, wipe it dry, and roll in a square of buttered tissue paper, twisting the paper at the top to keep it closed. Place the onions in a baking pan, and bake 1 hr. in a slow oven. When done, remove the papers, peel the onions, and place them in a serving dish; pour melted butter over them, pepper and salt, and serve. — Mrs. J. D. Sexton, 5715 Laflin St., Chicago, 111. CREAMED ONIONS.— Peel the onions, and boil 1 hr. in plenty of salted water. Drain well, and cut each onion into 4, 6, or any desired number of pieces, over which pour a cream sauce. — 'Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111. ONION DUMPLINGS.— 3 cups flour, 1 teaspoon salt, 3 teaspoons baking powder, 1 cup chopped suet, 1 cup chopped onions, mix thoroughly, then add enough cold water to mix stiff, steam 3 hrs., serve with hot roast beef, and brown gravy. — Mrs. Jennie M. Shaffer, 3914 Ellis Ave., Chicago, 111. FRIED ONIONS.— Peel the onions, and cut into thin slices; when a generous tablespoon of butter has slowly melted in a fryingpan, put the" onions in and let them simmer over a slow fire; stir them frequently, and serve when transparent and turning a golden brown. Fried onions can be served alone or as a garnish to heapedup mashed potatoes. They are saved from their extreme commonplaceness by being arranged in a gratin dish, not over an inch high, dusted with a sprinkling of crumbs or grated cheese, and placed for 3 or 4 minutes in the oven. — Mrs. C. S. Thompson, 3442 Union Ave., Chicago, 111. DUTCH ONION PIE.— Make a biscuit dough, line a pie tin, and slice in a good layer of onion, sprinkle with salt and pepper; put on top of this cured bacon or fat pork, and sprinkle with flour, and, lastly, add a little sweet cream. — Mrs. Alma Thornton, 3760 Rhodes Ave., Chicago, 111.