Baked Onions

Ingredients

• onions
• butter
• pepper
• salt

Method

1. 1

   Slice as for frying, season with butter, pepper and salt, bake in the oven one hour.

2. 2

   Must be tender.

3. 3

   Stir several times.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 64. The excerpt below is the record exactly as published.

butter, with a little mayonnaise. Mrs. William S. Cross. OICRA. Put the young and tender pods of long white okra in salted boiling water. Use a porcelain or tin lined saucepan (as iron discolors it) ; boil fifteen minutes ; take off stems and serve with butter, pepper, salt and vinegar if preferred ; or, after boiling, slice in rings and season with butter, dip in batter and fry. Season and serve. Or stew an equal quantity of to- vegetables. 103 matos and tender, sliced okra and one or two sliced green pep- pers, fifteen or twenty minutes. Season same with butter, pepper, salt, and serve. Mrs. Koepfli. BAKED ON TONS. Slice as for frying, season with butter, pepper and salt, bake in the oven one hour. Must be tender. Stir several times. Most delicate for weak stomachs. Mrs. M. A. Lewis. BOILED OYSTER PLANT. Scrape a bunch of tender oyster plant, putting the roots soon as scraped in cold water, to which a little vinegar has been added. Cut them in pieces, put them in a saucepan of boiling water over the fire and boil until tender; then drain. Add a tablespoon butter, cream enough to cover, seasoning of salt and pepper. Serve as soon as cream is hot. The cream may be omitted, a little flour added for thickening. Mrs. J G. Mossin. PARSNIPS "FRITTE.” Boil the parsnips till tender ; drain, sprinkle with salt and pepper, dip them into butter, then into flour, and then sprinkle with sugar. Melt two or three tablespoon fuls of dripping in a frying pan, put in the parsnips, and fry until browned on both sides. Mrs. H. W. O’Melveny. PARSNIPS “SAUTES.” Mash six or seven parsnips, sprinkle with salt and pepper, and stir in one tablespoonful of flour and one egg. Make them up into small round cakes and fry in dripping, turning occasionally, until browned on both sides. Mrs. H. W. O’Melveny. FRENCH PEAS. Little French peas ; cut bacon in small dice, a couple of cabbage leaves chopped up and cooked together. Miss Rose Newmark. GREEN PEAS BUTTERED. Put some fresh green peas into a saucepan with a lump of butter, a little salt and a small quantity of water, cover and 104 LANDMARKS CLUB COOK BOOK. boil over a quick fire until tender. Knead one ounce of butter with some flour; put it in with the peas, stir them till thickened, then put in four ounces of butter broken in little pieces, one-half teaspoonful of sugar and a small quantity of grated nutmeg. 1 urn the peas out on to a dish, garnish with sippets of fried bread, and serve. Mrs. M. J. Connell. STUBBED bell peppers. Take twelve large peppers; wash and cut off the stem end, saving the ends to be replaced when the peppers are stuffed ; remove the seed carefully, saving the seed of four. For the stuffing use one loaf of bread, removing the crust ; cut in small dice-like pieces and moisten with cold water ; mix with this three eggs well beaten, two tablespoons bujtter, salt and pep- per to taste ; chop two onions

Cook this with the app: pantry check, scaling, and the assistant.