Baked Onions

Ingredients

• large onions
• a little salt
• white pepper
• a little butter
• a little milk

Method

1. 1

   Wash, peel, and parboil onions, then place in a baking dish with salt, pepper, and butter.

2. 2

   Brown in oven for fifteen minutes and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 527. The excerpt below is the record exactly as published.

a little butter, browning nicely. Dandelions, — ^After parboiling with soda, boil with a piece of salt pork, omitting butter in dressing. Potatoes may be added about an hour before greens are done. Difierent greens are cooked as above or in different ways which are given. Cowslips make a fair substitute for dandelions but are rather insipid. Mustard is excel- lent, when tender, and should be cooked as above. Greens can be had through the season by sowing spinach, beets, and Swiss chard thickly in the garden beds, in a rich soil. They should be sown at intervals of two weeks a few at a time. The Swiss chard has quite large leaves and stalks, but they are crisp and tender if grown well. It lacks the delicious sweetness of the beet, but will be liked by any one fond of greens. Young beets are excellent eating, top and root. Where one has a garden, always sow the seed thickly and thin out when the plants become of sufficient size, using for greens, leaving those for winter use to mature in the rows. Spinach is a favorite old plant, and manv families would not think of bein^ without it. Lettuce is also good for greens, being very tender and rich in flavor. If dandelion seed is sown in the garden, in good soil, and care is given the plants, one will be surprised to see how great an improvement cultivation makes in it. The leaves will be larger and thicker, and as rich soil induces a vigorous growth and a quick one, they will be much crisper and more tender. Eg^ Plant. — Peel and slice one or two medium sized egg plants, put on in cold water, boil till tender, drain, mash fine, season with salt and pepper, and add beaten egg, and tablespoon flour ; fry in little cakes in butter or butter and lard in equal parts. Parsnips and Salsify or Oyster-plant may be cooked in same way. Boiled Hominy, — Soak quart ground hominy overnight, put over fire in tin pail, set in boiling water, with water enough to cover, boil gently for five hours, as it can not be hurried. After grains begin to soften on no account stir it. The water put in at first ought to be enough to finish it, but if it proves too little, add more carefully, as too much makes it too soft. Salt just before taking from the stove, as too early salting makes it dark. If properly done, the grains will stand out snowy and well done, but roimd and septate. 608 I VEGETABLES. jM^car^mi.— Macaroni is a food of very high nutritious value, being formed chiefly of the gluten, the most valuable part of the wheat from which the starch has been removed. Weight for weight, it may be regarded as not less valuable for flesh^making purposed in the animal economy than beef and mutton. Take spaghetti or thread macaroni. Do not wash. Have saucepan on fire half full of boiling water, with a heaping tablespoon of salt, add macaroni and boil till tender, about ten minutes, drain and cover with plenty of cold water. Let stand till cold, drain, dress with either some White, Brown or Tomato Sauce, reheat and serve ; or for Triple Macaroni. dress with a cup of each of the sauces and a cup of chopped cold ham, chicken or tongue, reheat and serve. Baked Onions^ — ^Wash, peel and parboil large onions, changing water, adding a little milk with last water ; when just tender, place in baking dish or jar, putting a little salt, white pepper

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