Peel medium-sized white onions and let them stand in cold water one hour; then put
them into boiling water, and boil fifteen minutes; pour out this water and put in more boil-
ing water, and cook till soft; then pour off the water and put in a little milk; season with
butter and salt, and let them cook in the milk about five minutes; thicken the gravy with
a little flour✪ To Boil Onions and water. This way of cooking will take away the strong taste of the onions
and make them tender outside as well as inside.
BAKED ONIONS. »
Peel large onions, and boil one hour in plenty of water, slightly salted. Butter a shallow
dish or a deep plate, and arrange the onions in it. Sprinkle with pepper and salt, put a
teaspoon of butter in the centre of each onion, and cover lightly with crumbs✪ Baked Onions. Bake slowly
one hour. Serve with cream sauce.
BOILED PARSNIPS.
If young, scrape before cooking. If old, pare carefully, and if large, split. Put into
boiling water, salted, and boil, if small and tender, from half to three-quarters of an hour.
If full grown, more than an hour. When tender, drain and slice lengthwise, butter well,
and serve very hot.
FRIED PARSNIPS.
Prepare as for boiled parsnips, cut in thick slices lengthwise. Dredge with flour, dip in
a batter and fry in hot dripping or lard✪ Fried Parsnips, turning when one side is brown. Drain off every
drop of fat; pepper and serve hot.
PARSNIP FRITTERS.
Boil tender, mash smooth and fine, picking out the woody bits. For three large pars-
nips allow two eggs, one cup of rich milk, one tablespoon of butter, one teaspoon of salt,
three tablespoons of flour✪ Parsnip Fritters. Beat the eggs light, stir in the mashed parsnips, beating hard,
then the butter and flour, next the milk, lastly the salt. Fry as fritters or as griddle cakes.
132 HOME DISSERTATIONS.
GREEN PEAS.
Green peas are unfit for eating after they become hard and yellowish; but they are better
nearly full grown than when very small and young. They should be laid in cold water as
soon as they are shelled. It will require about a half hour to boil them soft. When quite
done, drain them, mix with them a piece of butter and a little pepper. A little cream or
good milk added after they are drained and returned to the stew-pan and allowed to
simmer a few moments is liked by some. Peas may be greatly improved by boiling with
them two or three lumps of loaf-sugar.
BAKED POTATOES.
To bake potatoes quickly, pour boiling water over them and let them stand a minute or
so before putting them into the oven. The excellence of baked potatoes depends upon
eating them as soon as done, and not before. They are worthless till cooked, and dry
rapidly so soon as baked through.
BOILED POTATOES.
Page 117 · 6 recipe records on this page
Presented as published in 1891. 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
Peel medium-sized white onions and let them stand in cold water one hour; then put them into boiling water, and boil fifteen minutes; pour out this water and put in more boiling water, and cook till soft; then pour off the water and put in a little milk; season with butter and salt, and let them cook in the milk about five minutes; thicken the gravy with a little flour and water. This way of cooking will take away the strong taste of the onions and make them tender outside as well as inside.
BAKED ONIONS.
Peel large onions, and boil one hour in plenty of water, slightly salted. Butter a shallow dish or a deep plate, and arrange the onions in it. Sprinkle with pepper and salt, put a teaspoon of butter in the centre of each onion, and cover lightly with crumbs. Bake slowly one hour. Serve with cream sauce.
BOILED PARSNIPS.
If young, scrape before cooking. If old, pare carefully, and if large, split. Put into boiling water, salted, and boil, if small and tender, from half to three-quarters of an hour. If full grown, more than an hour. When tender, drain and slice lengthwise, butter well, and serve very hot.
FRIED PARSNIPS.
Prepare as for boiled parsnips, cut in thick slices lengthwise. Dredge with flour, dip in a batter and fry in hot dripping or lard, turning when one side is brown. Drain off every drop of fat; pepper and serve hot.
PARSNIP FRITTERS.
Boil tender, mash smooth and fine, picking out the woody bits. For three large parsnips allow two eggs, one cup of rich milk, one tablespoon of butter, one teaspoon of salt, three tablespoons of flour. Beat the eggs light, stir in the mashed parsnips, beating hard, then the butter and flour, next the milk, lastly the salt. Fry as fritters or as griddle cakes.
GREEN PEAS.
Green peas are unfit for eating after they become hard and yellowish; but they are better nearly full grown than when very small and young. They should be laid in cold water as soon as they are shelled. It will require about a half hour to boil them soft. When quite done, drain them, mix with them a piece of butter and a little pepper. A little cream or good milk added after they are drained and returned to the stew-pan and allowed to simmer a few moments is liked by some. Peas may be greatly improved by boiling with them two or three lumps of loaf-sugar.
BAKED POTATOES.
To bake potatoes quickly, pour boiling water over them and let them stand a minute or so before putting them into the oven. The excellence of baked potatoes depends upon eating them as soon as done, and not before. They are worthless till cooked, and dry rapidly so soon as baked through.
BOILED POTATOES.
Records on this page
Boiled ParsnipsTo Boil OnionsBaked OnionsFried ParsnipsFried ParsnipsParsnip Fritters