Take the shells from the hard-boiled eggs, cut them in
two, and arrange them around the dish of beans with the
rounded sides up. Sprinkle over each piece of egg a little
of the chopped parsley, when the dish is ready for serving.
NOTES. — It is contended that the dried haricot beans cannot be
properly cooked through without breaking their skins ; but if the
above directions are strictly followed in the particularities of adding
cold water, and boiling rapidly, the result will be that the beans
are not only thoroughly cooked to their centres, but have preserved
their form unbroken.
The dried white bean in ordinary use may also be successfully
boiled in this way.
Boiled Onions. — Take six Spanish onions, one half tea-
spoonful of salt, two ounces of butter, one ounce of flour, one
half pint of milk, one gill of cream, one salt-spoonful of
pepper, one lump of soda the size of a pea✪ Boiled Onions.
The onions must first be skinned and allowed to stand all
night in water, which must have been poured over them
boiling, and in which the soda has been dissolved.
BAKED ONIONS. Ill
An hour before required for use, the onions should be put
into a sauce-pan, covered with cold water, put over the tire,
and when boiling, boiled for fifteen minutes. At the end of
this time the first water should be drained off, nearly all of
the salt sprinkled over them, and re-covering them with boil-
ing water, allow them to boil for half an hour longer.
While the onions are boiling, melt in a small sauce-pan
the butter, stir into it the flour, and by degrees the milk ;
and when this mixture boils, add to it the cream, and let all
cook together for two minutes, when it must be seasoned
with the pepper and remaining salt.
Take the onions from the water, when boiled, one by one,
with a draining spoon, pressing them against the side of the
sauce-pan in lifting them, that the water may be entirely
expressed. Place them in a vegetable dish, pour over them
the white sauce, and they are ready to serve.
Baked Onions. — Take six Spanish onions, three ounces
of butter, one half ounce of flour, one tea-cupful of brown
stock, one half table-spoonful of salt, one half tea-spoonful of
pepper, one lump of soda the size of a pea✪ Baked Onions.
Soak the onions over night in a preparation of boiling
water in which the soda has been dissolved, and an hour
before they are required to serve, place them in a sauce-
pan, cover them with cold water, place the sauce-pan upon
the fire, and when boiling let them continue to cook briskly
for fifteen minutes.
Take them when boiled from the water, and putting them
into a vegetable dish, distribute over them two ounces of the
butter, sprinkle over them the pepper and salt, and placing
the vegetable dish into a moderate oven, let them bake for
half an hour.
Ten minutes before the onions will be done, put into a bowl
the flour, and make it smooth with the stock. Five minutes
before taking the onions from the oven, pour the mixed flour
and stock over them, distribute over all the remainder of the
butter in small pieces, and when the remaining five minutes
expire, take the onions from the oven and serve at once.
112 VEGETABLES.
NOTES.— To fry onions, they should first be skinned, then boiling
water poured over them. Dry them in a towel, cut them into thin
slices, and fry in hot butter.
Page 78 · 2 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take the shells from the hard-boiled eggs, cut them in two, and arrange them around the dish of beans with the rounded sides up. Sprinkle over each piece of egg a little of the chopped parsley, when the dish is ready for serving.
NOTES. — It is contended that the dried haricot beans cannot be properly cooked through without breaking their skins ; but if the above directions are strictly followed in the particularities of adding cold water, and boiling rapidly, the result will be that the beans are not only thoroughly cooked to their centres, but have preserved their form unbroken.
The dried white bean in ordinary use may also be successfully boiled in this way.
Boiled Onions. — Take six Spanish onions, one half teaspoonful of salt, two ounces of butter, one ounce of flour, one half pint of milk, one gill of cream, one salt-spoonful of pepper, one lump of soda the size of a pea.
The onions must first be skinned and allowed to stand all night in water, which must have been poured over them boiling, and in which the soda has been dissolved.
BAKED ONIONS. Ill
An hour before required for use, the onions should be put into a sauce-pan, covered with cold water, put over the fire, and when boiling, boiled for fifteen minutes. At the end of this time the first water should be drained off, nearly all of the salt sprinkled over them, and re-covering them with boiling water, allow them to boil for half an hour longer.
While the onions are boiling, melt in a small sauce-pan the butter, stir into it the flour, and by degrees the milk ; and when this mixture boils, add to it the cream, and let all cook together for two minutes, when it must be seasoned with the pepper and remaining salt.
Take the onions from the water, when boiled, one by one, with a draining spoon, pressing them against the side of the sauce-pan in lifting them, that the water may be entirely expressed. Place them in a vegetable dish, pour over them the white sauce, and they are ready to serve.
Baked Onions. — Take six Spanish onions, three ounces of butter, one half ounce of flour, one tea-cupful of brown stock, one half table-spoonful of salt, one half tea-spoonful of pepper, one lump of soda the size of a pea.
Soak the onions over night in a preparation of boiling water in which the soda has been dissolved, and an hour before they are required to serve, place them in a saucepan, cover them with cold water, place the sauce-pan upon the fire, and when boiling let them continue to cook briskly for fifteen minutes.
Take them when boiled from the water, and putting them into a vegetable dish, distribute over them two ounces of the butter, sprinkle over them the pepper and salt, and placing the vegetable dish into a moderate oven, let them bake for half an hour.
Ten minutes before the onions will be done, put into a bowl the flour, and make it smooth with the stock. Five minutes before taking the onions from the oven, pour the mixed flour and stock over them, distribute over all the remainder of the butter in small pieces, and when the remaining five minutes expire, take the onions from the oven and serve at once.
NOTES.— To fry onions, they should first be skinned, then boiling water poured over them. Dry them in a towel, cut them into thin slices, and fry in hot butter.
Records on this page
Boiled OnionsBaked Onions