Pan-Pacific cook book

Parboil six large silver onions and scoop out part of the heart. With a sharp knife score lengthwise several large ears of corn and press the pulp out with the back of the knife. To a cup of pulp add two eggs, a tablespoon of thick cream, a teaspoon of melted butter and salt, paprika and sugar to taste. Fill the onions with the mixture, cover with grated Parmesan and bake until the custard is set. Serve with rich cream sauce (No. 123). 214. ONION TORTA— ITALIAN Slice very thin enough onions to fill two cups and simmer until tender in a quarter of a cup of butter. Make a batter of two beaten eggs, two tablespoons of flour, a cup of cream, a good pinch of salt, paprika and a pinch of nutmeg. Beat well and add the onions ; then turn into a round, shallow cake tin, which has been covered with a light crust, rolled thin. Sprinkle with grated parmesan and bake in a quick oven. 215. OYSTER PLANT— GENEVOISE Scrape and parboil two bunches of young oyster plants in acidulated boiling water. Drain and cut into inch lengths of the same thickness. Saute for a few moments in a little butter, then mix with a cup of hot tomato sauce, two tablespoons of grated Parmesan and salt and pepper to taste. 216. PEROG, CABBAGE PIE—RUSSIAN Roll out thin a light biscuit dough made of yeast and raised overnight and line a large, rather deep, greased pietin with it, reserving a piece for the top. Chop half of a small cabbage and an onion very fine ; add two chopped hard boiled eggs, salt and paprika. Place in a saucepan, cover and simmer until tender in a quarter of a cup of butter, shaking occasionally. If it is too moist sprinkle with a little flour and stir until it thickens ; then fill the pie, wet the edges, fit on the cover, pinch together, brush over with butter or milk and let stand in a warm place to rise a little ; then bake until a nice brown. 217. PETIT POIS AU LARD— FRENCH Shell three pounds of young peas. Cut into dice three slices of fat salt pork and fry in a saucepan until golden brown ; then stir in a heaping tablespoon of flour until slightly colored. Add a pint of boiling water, a little at a time, and stir until it thickens slightly; then add a small whole onion, slashed at the top, and a branch of parsley, and bring to a boil. Add peas and a pinch of sugar. Cover closely and cook until tender ; then season with salt and pepper. Cook very young new potatoes in the same way. 218. POTATOES, BATANGOS Beat into three cups of hot mashed potatoes two tablespoons of melted butter, a teaspoon of salt and the cream of a fresh cocoanut heated (No. 118). When light and creamy pile on a hot platter, sprinkle with the cocoanut meat and garnish with six eggs poached in oil. 219. POTATOES AND CHEESE—MEXICAN Beat the yolks of two eggs into a pint of rather stiff mashed potatoes, with a little salt and a pinch of chile powder ; then roll into balls as large as a peach. Have ready a thick paste made of grated Or chopped cheese and thick cream. Insert spoonfuls in the middle of the balls, close, roll in egg and bread crumbs and fry in deep fat. 220. POTATOES, DEVILED— GERMAN