Scientific cooking with scientific methods

Wash, pare, cut into quarters, parboil and drain; return to stewpan, cover with salted water, and cook until tender. Drain, mash and season with salt, pepper and butter. A good-sized white potato cooked with them will make them drier when they are mashed. Creamed Turnips. Wash, pare, cut into cubes, and cook until tender. Allow one cup of thin white sauce to three cups of turnip cubes. Turnip Cups. Wash, pare and cook in boiling salted water until tender, small turnips of uniform size. Drain, and with spoon remove the inside to form a cup. Dip each cup into cream sauce to give them a glazed appearance and also to season them. Fill them with cubes of boiled and seasoned carrots or peas. In either case the dish is more sightly if the peas or carrots are seasoned with salt, pepper and butter, from the fact that the color is better. Onions. The onion, garlic, leek, chives and shallot are of the same family as the lily. From the fact that the juices and odor of the onion are so strong, we want to soak them in water for some time before cooking, and change the water on them after the first ten minutes of cooking, and replenish the water with cold water with salt in it. They are wholesome, and considered good for the nerves. The common garden onion Ave have all the year. The Spanish, Bermuda and Texas silver-skin appear in the,mari^et during March. These onions are larger and more delicateiy flavored than our own onion. Garlic, chives and shallots are used in salads, and also for additional flavor for many dishes. Boiled Onions. Place onions in cold water to remove skins. Put to boil in plenty of salted water. Boil ten minutes, drain, cover again with salted water, and boil until tender, the time depending upon size of onion. They must be thoroughly done. A medium size will require about one hour. Drain and add a little milk or thin cream, cook a few moments, and season with butter, salt and pepper. The Large White Onions in Cream. Remove skins, cut into slices about one-fourth inch thick, and with the finger separate into rings. Soak one hour in cold water to cover, with a little salt thrown into it. Drain and cover with boiling water, and boil h'ard for five minutes. Drain again and cover with b'oiling water with a little salt in it, and cook until quite tender. Dress with a thin cream sauce, to which you add one-third cup of thick cream. This is fine with duck or fowl. Stuffed Onion. Use the large Bermuda onion when in season (or the Spanish). Remove the outside skin, and boil for ten minutes 'in salted water; drain, and return to the fire. Cook until tender, but not broken. Remove from the stewpan, drain, and slightly cool. Remove part of the center, and prepare stuffing with onion which you have removed chopped fine and mixed with bread crumbs, cold chopped chicken or lamb left over from the roast or boiled leg, one-half cup pecans, and moist- ened with tomato juice or cream, and two tablespoons butter. Mix all well together and refill onions. Sprinkle with buttered bread crumbs, place in buttered bakedish, and cook until well done and crumbs are browned. Fried Onion.