Baked Spanish Onions

Ingredients

• Select medium-sized Spanish onions
• 1/2 teaspoonful of salt

Method

1. 1

   Trim roots of onions, simmer in boiling water with salt for one hour.

2. 2

   Drain, wrap in paper, and bake in a buttered pan for 1 to 1.5 hours.

As published

This recipe was extracted from 365 tasty dishes (1906), page 20. The excerpt below is the record exactly as published.

t teaspoonful of salt and J^ of a tea- spoonful of white pepper, pour over them ^ of a pint of milk and bake in a hot oven un- til tender — about forty minutes. When half done add j4 of sl tablespoonful of butter. 6.— Vegetable Curry. Pour ^ pint of boiling water mixed with i tablespoonful curry powder into 2 tablespoon- fuls butter in which i large sliced onion has been fried, and add salt and lemon juice. After cooking this for five minutes add i pint of green peas, i turnip, 3 carrots and 3 po- tatoes, all having been separately cooked previously. Let them remain in the curry for ten minutes and serve all together. 7.— Spaghetti with Toast Points. To cook spaghetti in the Italian method — with sticks unbroken — is simple. The kettle, 71 inky* a large one, is well filled with salted water. While at a rapid boil the long sticks held to- gether in the hand are gradually lowered into the water; as they soften and bend they are coiled round until entirely submerged. From fifteen minutes to half an hour will be re- quired for cooking according to the thickness of the sticks and the quality of the wheat used. When tender the spaghetti should be drained in a colander and cold water poured through it to rinse off the loose starch. If to be kept for several hours or longer before being used it should be covered with cold water. When used it is drained and re- heated in a tomato, milk or brown sauce or a simple butter dressing; to any of these grated cheese may be added if desired, and toast points used as a garnish. 8. — Chicken with Cocoanut. Stew a chicken and remove the bones. Grate a cocoanut and cover it with water for ten minutes; strain it and add more water. This again should be strained through a bag of coarse cheesecloth and the rich liquor re- sulting (about a pint) added to the chicken. Cook slowly a few minutes and thicken with 72 2 tablespoonfuls of flour mixed smoothly in cold water, ^ teaspoonful salt and 3 tea- spoonfuls of turmeric powder. Let all cook up with the chicken, then lay it on a platter surrounded by boiled rice and covered partly by gravy. 9. — Rice Cups. Pick over and wash 2 cupfuls of rice. Drop into a kettle of boiling salted water and keep at a galloping boil for ten minutes then drain and turn into a double boiler. Add sufficient hot milk to cover and cook until the rice is tender and the milk entirely ab- sorbed. Pack into half a dozen buttered cups and set aside until next day. Turn them out and scoop out the centres leaving a half-inch wall. Brush with melted butter, place on a greased pan and stand in a hot oven until golden brown. Fill with aspara- gus tips which have been drained from the can, rinsed in cold water and heated over hot water with the addition of a little butter and a good seasoning of salt and pepper. 10. — Bean Curry. Soak and parboil i pint of small white beans. Put them in a two-quart bean pot. 73 May. Fry 4 large onions sliced thin in a tablespoon- ful of butter. When nicely browned add i tablespoonful of salt, i tablespoonful of curry powder, ^ teaspoonful of dry mustard, ^ of a teaspoonful of cayenne and i pint of water; pour over the beans, fill the pot with boiling water and bake ten hours. Replen- ish with boiling water as fast as the beans be- come dry. There should be a thick piquant gravy about the beans when done. Serve with boiled rice. II.— Baked Spanish Onions. Select medium-sized Spanish onions

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