365 tasty dishes

Select medium-sized Spanish onions, trim off the roots without cutting, and do not remove the skin. Place in a saucepan, add just enough boiling water to cover and 1/2 of a teaspoonful of salt and simmer gently for one hour. Drain thoroughly, then wrap each separately in a piece of heavy white paper — glazed writing paper is best — place close together in a shallow, buttered pan and bake in a moderate oven from one hour to one hour and a half, according to size. Have ready a hot dish. Lift each carefully from its covering to the dish, pour round them a cupful of white sauce and sprinkle with a little finely-chopped parsley. 12.— Clam and Egg Scramble. Wash and scrub i dozen hard-shelled clams, put into a saucepan with J^ of a cupful of water, cover closely and cook until the shells open. Take out the clams and chop them fine; the liquor maybe set aside for other uses. Beat slightly 5 eggs, add the chopped clams and 4 tablespoonfuls of their liquor. Melt i tablespoonful of butter in the chafing dish, turn in the mixture and stir over hot water until cooked to a soft scramble. Dust with black pepper and serve quickly. 13.— Rice Souffli. Blend 3 tablespoonfuls each of sifted flour and butter in a clean saucepan ; then add i cup of milk ; place over the fire and stir constantly until the mixture thickens and is very smooth ; then add i cup of grated cheese and the yolks of 3 eggs beaten light. Season to taste with salt. Fold in the stifily beaten whites of the eggs. Have ready a buttered baking dish, lined bottom and sides with Hay. boiled rice. Into this turn the mixture, and bake in a rather slow oven twenty-five minutes. Serve as soon as taken from the oven, and without re-dishing. 14. — Maryland Chicken. Clean and cut into pieces as for a fricassee. Wipe each piece with a dry cloth, dip into slightly-beaten egg and roll in fine breadcrumbs. Arrange in a deep, buttered pan and place in a hot oven for three-quarters of an hour, basting three times with melted butter. Make a broth with the neck and tips of the wings. Into a clean saucepan put i tablespoonful of butter, i tablespoonful of flour, ^ of a teaspoonful of salt and a dash of white pepper. Stir until well mixed, add gradually i cupful of the broth, and when thickened add i sprig of parsley, ^ of a bay leaf, I sprig of thyme, i slice of onion and ^ of a green pepper. Simmer for ten minutes, strain into a double boiler or clean saucepan, add }^ of a cupful of liquor from a can of mushrooms, 2 tablespoonfuls of chopped mushrooms and more seasoning if necessary. While the chicken is being transferred to a hot platter mix together the beaten yolks of 2 eggs and }^ of a cupful of cream, and add to the sauce. Stir for a moment longer, then take quickly from the fire and add i tablespoonful of lemon juice. Pour round the chicken and garnish with sprigs of parsley and strips of crisply-fried bacon. 15. — Asparagus Toast. Cut cold, boiled asparagus into half-inch bits with a silver knife ; if the supply is plentiful only the tips need be used. For a pint, toast 6 or 8 thin slices of stale bread and keep warm. In a saucepan mix i tablespoonful of butter, i tablespoonful of flour, ^ of a teaspoonful of salt and ^ of a teaspoonful of white pepper. Stir in gradually i cupful of hot milk. When thick and smooth simmer for five minutes, then add the prepared asparagus and draw to the side of the fire, or stand over hot water until the asparagus is heated. Dip each slice of toast, for an instant, in slightly salted boiling water, spread on a hot platter and pour the contents of the saucepan over it. W May. z6, — Lobster Patties.