Wash and skin very large onions. Lay in cold water an hour. Parboil in boiling water half an hour. Drain, and while hot extract the hearts,taking care not to break the outer layers. Chop the inside thus obtained very fine, with a little cold bacon. Add bread crumbs, pepper, salt, and wet with two spoonfuls of cream. Bind with a well beaten egg and work into a smooth paste. Stuff the onions with this ; put into a dripping-pan with a very little hot water✪ Stuffed Onions, and simmer in the oven for an hour, basting often with melted butter. When done, take the onions up carefully, and arrange the open ends upper- most in a vegetable dish. Add tothe gravy in the drip- ping pan the juice of half a lemon, four tablespoonfuls of cream or milk, and a little browned flour wet with cold water. Boil up once, and pour over the onions. FRIED SWEET POTATOES. Prepare and fry the same as the white potatoes✪ Fried Sweet Potatoes. Or they can first be boiled half an hour, and then pared, cut and fried as directed, The latter is the best way. 80 DORA'S COOK BOOK. SCALDED LETTUCE. Wash the leaves clean’ and drain dry ; put pork drip, a few sliced onions, a cup of vinegar, a little salt and pepper into a skillet, drop in the lettuce; beat an egg thoroughly✪ Scalded Lettuce and pour it into the skillet just as the other ingredients; begin to simmer ; let scald, and serve at once. SATADS: 06) 40% In preparing the dressing, powder the hard boiled egg, _ by mashing with the back of a silver spoon (if raw eggs are used beat well and strain) ; add the seasoning, then the oil, a few drops at a time, and, lastly and gradually, the vinegar. Always use the freshest salad oil, or melted butter is a good substitute, and by some considered even more palatable, but when used it should be used last of all. In making chicken salad, use the oil off the water in which the chickens were boiled. It is much nicer to cut the meat with a knife instead of chopping, always re- moving bits of gristle, fat and skin. To crisp celery, let- tuce or salad, put in ice-water for two hours before serv- ing, pour the dressing over the chicken and celery, mixed and slightly salted ; toss up lightly with a silver fork, turn on a platter, form into an oval mound, garnish the top with slices of cold boiled eggs, and around the bottom with sprigs of celery, and set away in a cool place until needed, TOMATO SALAD. Take the skin, juice and seeds from nice fresh tomatoes, chop what remains with celery, and add a salad dressing. ORANGE SALAD. A very simple dish made out of tart oranges, some peeled and sliced, and some sliced unpeeled ; garnish with 81 82 DORA'S COOK BOOK. one teaspoonful of lemon juice, three teaspoonfuls of salad oil and a little cayenne pepper. The oil, lemon juice and pepper should be mixed in a dish and poured over the oranges. This is a nice dish with game or cold meat. SARDINE SALAD. Rub three sardines in a mortar with the yolks of three egos very hard boiled. Add equal quantities of vinegar, wine, and cream (about two table spoonfuls of each), a little cayenne pepper and nutmeg. Break up the remains of any cold fish with a fork, that it may be flakey ; spread a layer of the fish on a dish; strew over it some capers and thin slices of pickled gherkins, then thin slices of Bologna sausage, and on the top, neatly arranged sar- dines in halves, open the long way and the bones drawn out; if they are not dissolved stir up the cream you have made, pour it over the dish, and garnish with sliced eggs, a wreath of any fresh salad, and slices of lemon. CABBAGE SALAD. -

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Wash and skin very large onions. Lay in cold water an hour. Parboil in boiling water half an hour. Drain, and while hot extract the hearts,taking care not to break the outer layers. Chop the inside thus obtained very fine, with a little cold bacon. Add bread crumbs, pepper, salt, and wet with two spoonfuls of cream. Bind with a well beaten egg and work into a smooth paste. Stuff the onions with this ; put into a dripping-pan with a very little hot water, and simmer in the oven for an hour, basting often with melted butter. When done, take the onions up carefully, and arrange the open ends upper- most in a vegetable dish. Add tothe gravy in the drip- ping pan the juice of half a lemon, four tablespoonfuls of cream or milk, and a little browned flour wet with cold water. Boil up once, and pour over the onions. FRIED SWEET POTATOES. Prepare and fry the same as the white potatoes. Or they can first be boiled half an hour, and then pared, cut and fried as directed, The latter is the best way. 80 DORA'S COOK BOOK. SCALDED LETTUCE. Wash the leaves clean’ and drain dry ; put pork drip, a few sliced onions, a cup of vinegar, a little salt and pepper into a skillet, drop in the lettuce; beat an egg thoroughly and pour it into the skillet just as the other ingredients; begin to simmer ; let scald, and serve at once. SATADS: 06) 40% In preparing the dressing, powder the hard boiled egg, _ by mashing with the back of a silver spoon (if raw eggs are used beat well and strain) ; add the seasoning, then the oil, a few drops at a time, and, lastly and gradually, the vinegar. Always use the freshest salad oil, or melted butter is a good substitute, and by some considered even more palatable, but when used it should be used last of all. In making chicken salad, use the oil off the water in which the chickens were boiled. It is much nicer to cut the meat with a knife instead of chopping, always re- moving bits of gristle, fat and skin. To crisp celery, let- tuce or salad, put in ice-water for two hours before serv- ing, pour the dressing over the chicken and celery, mixed and slightly salted ; toss up lightly with a silver fork, turn on a platter, form into an oval mound, garnish the top with slices of cold boiled eggs, and around the bottom with sprigs of celery, and set away in a cool place until needed, TOMATO SALAD. Take the skin, juice and seeds from nice fresh tomatoes, chop what remains with celery, and add a salad dressing. ORANGE SALAD. A very simple dish made out of tart oranges, some peeled and sliced, and some sliced unpeeled ; garnish with 81 82 DORA'S COOK BOOK. one teaspoonful of lemon juice, three teaspoonfuls of salad oil and a little cayenne pepper. The oil, lemon juice and pepper should be mixed in a dish and poured over the oranges. This is a nice dish with game or cold meat. SARDINE SALAD. Rub three sardines in a mortar with the yolks of three egos very hard boiled. Add equal quantities of vinegar, wine, and cream (about two table spoonfuls of each), a little cayenne pepper and nutmeg. Break up the remains of any cold fish with a fork, that it may be flakey ; spread a layer of the fish on a dish; strew over it some capers and thin slices of pickled gherkins, then thin slices of Bologna sausage, and on the top, neatly arranged sar- dines in halves, open the long way and the bones drawn out; if they are not dissolved stir up the cream you have made, pour it over the dish, and garnish with sliced eggs, a wreath of any fresh salad, and slices of lemon. CABBAGE SALAD. -

Dora's cook book