FRIED ONIONS — If the onions are large, cut them in quarters
first, then across in small pieces. The small ones may be cut in
rings; put them in a spider, with a little dripping, or salt pork fat✪ Fried Onions, to
keep them from sticking; cover for 10 minutes, to partly stew them,
then uncover and stir them until they are a nice yellowish brown.
Butter may be used in frying onions, if preferred, but anything fried
with butter must be closely watched, as it is more apt than other fat
to scorch.
SPANISH ONIONS, FRIED.— Heat 2 tablespoons butter in the
frying=pan till smoking hot; put in 2 lbs. Spanish onions, peeled and
sliced, add 1 teaspoon salt, a dash of cayenne and a little black pep,
pe✪ Spanish Onions, Friedr; cook until tender, stirring constantly; then serve on toast
Pour over them the gravy they form in cooking.
The onion belongs to the natural order Allium, which includes also the leek,
garlic and shallot. It is supposed to be a native of India, or Egypt, in both of
which it has been grown from very early times. In Egypt, it was an object of
worship. Of all the flavoring substances used in cookery, it is the most valuable,
next to salt. The onion possesses strong irritant and excitant properties, and ie
diuretic, expectorant and stimulating. It is believed to promote sleep, and 1h
usually considered very nutritious, but opinions differ on this point. They are not
suited to all stomachs, and some cannot eat them fried or roasted, while others
prefer them boiled, by which process they are deprived of their essential oil
Some authorities claim for them medicinal qualities of a high order, and advise
their more general use. The strong smell comes from a volatile oil, rich in
sulphur.
Sj)anish Onions are large, white, and delicate in odor and flavor. They can be
used to flavor other vegetables, or used as a salad when cut in thin shavings.
They can also be baked, boiled or fried, and served as a vegetable.
PARSNIPS.
BOILED — Wash and scrub well, and boil until tender in salted
VEGETABLES 239
water; tlien put them into cold water and the skins will easily rub
off. Then cut them up and serve in a bechamel or white sauce,
letting them steep in it a little while before serving. Time to hoil,
if small, ^ to 1 hour; if large 1 to 1| hours,
PARSNIP BALLS.— Boil as above and take off the skins; then
mash smooth, removing any tough fibre; add salt, pepper, a little
flour, and well-beaten egg✪ Parsnip Balls; form into balls, and fry in smoking hot
fat.
FRIED PARSNIPS. — Boil and skin as above; when cold, slice
them and saute in butter or salt pork fat. Season with salt and Dep-
per✪ Fried Parsnips, and serve hot.
STEWED PARSNIPS — Wash and scrape them clean, then cut
them in little pieces about ^ an inch square, put them in a kettle
with just sufficient water to cover them, with a trifle of salt and a lit-
tle pepper. When they are done, take off the cover, and let the
water they were boiled in evaporate, so that there will be none to
turn off, and they will brown a little; do not stir them until you
take them up; then add a generous piece of butter✪ Stewed Parsnips (remember the
old adage, "Fine words butter no parsnips"); stir lightly with a
fork, take them up into a hot vegetable dish, and
send to the table.
Page 183 · 5 recipe records on this page
Presented as published in 1902. 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
FRIED ONIONS — If the onions are large, cut them in quarters first, then across in small pieces. The small ones may be cut in rings; put them in a spider, with a little dripping, or salt pork fat, to keep them from sticking; cover for 10 minutes, to partly stew them, then uncover and stir them until they are a nice yellowish brown. Butter may be used in frying onions, if preferred, but anything fried with butter must be closely watched, as it is more apt than other fat to scorch.
SPANISH ONIONS, FRIED.— Heat 2 tablespoons butter in the frying-pan till smoking hot; put in 2 lbs. Spanish onions, peeled and sliced, add 1 teaspoon salt, a dash of cayenne and a little black pepper; cook until tender, stirring constantly; then serve on toast Pour over them the gravy they form in cooking.
The onion belongs to the natural order Allium, which includes also the leek, garlic and shallot. It is supposed to be a native of India, or Egypt, in both of which it has been grown from very early times. In Egypt, it was an object of worship. Of all the flavoring substances used in cookery, it is the most valuable, next to salt. The onion possesses strong irritant and excitant properties, and is diuretic, expectorant and stimulating. It is believed to promote sleep, and 1h usually considered very nutritious, but opinions differ on this point. They are not suited to all stomachs, and some cannot eat them fried or roasted, while others prefer them boiled, by which process they are deprived of their essential oil Some authorities claim for them medicinal qualities of a high order, and advise their more general use. The strong smell comes from a volatile oil, rich in sulphur.
Spanish Onions are large, white, and delicate in odor and flavor. They can be used to flavor other vegetables, or used as a salad when cut in thin shavings. They can also be baked, boiled or fried, and served as a vegetable.
PARSNIPS.
BOILED — Wash and scrub well, and boil until tender in salted
water; tlien put them into cold water and the skins will easily rub off. Then cut them up and serve in a bechamel or white sauce, letting them steep in it a little while before serving. Time to hoil, if small, ^ to 1 hour; if large 1 to 1| hours,
PARSNIP BALLS.— Boil as above and take off the skins; then mash smooth, removing any tough fibre; add salt, pepper, a little flour, and well-beaten egg; form into balls, and fry in smoking hot fat.
FRIED PARSNIPS. — Boil and skin as above; when cold, slice them and saute in butter or salt pork fat. Season with salt and Depper, and serve hot.
STEWED PARSNIPS — Wash and scrape them clean, then cut them in little pieces about ^ an inch square, put them in a kettle with just sufficient water to cover them, with a trifle of salt and a little pepper. When they are done, take off the cover, and let the water they were boiled in evaporate, so that there will be none to turn off, and they will brown a little; do not stir them until you take them up; then add a generous piece of butter (remember the old adage, "Fine words butter no parsnips"); stir lightly with a fork, take them up into a hot vegetable dish, and send to the table.
Records on this page
Fried OnionsSpanish Onions, FriedParsnip BallsFried ParsnipsStewed Parsnips