Boiled Onions

Ingredients

• Onions
• cream
• salt
• pepper

Method

1. 1

   Skin onions and boil them.

2. 2

   Change water a few times to make them white and mild.

3. 3

   Dress with cream, salt, and pepper to taste.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 48. The excerpt below is the record exactly as published.

salt, pepper, walnut, cloves, vinegar, red currant jelly, flour. Put a red cabbage into a saucepan, having previously washed it well; just cover it with water; peel, halve and core 3 or 4 moderate-sized apples and add them to the cabbage with a piece of butter about the size of a walnut, salt, pepper and 3 or 4 cloves. Cook very gently over a slow fire for 3 hours. When ready to be served, add 1 dessertspoonful of vinegar, the same quantity of red currant jelly, and sufficient flour to thicken the sauce; pour over and send to table. Tomatoes (Baked) — Half dozen tomatoes, bread crumbs, pepper, salt and butter. Cut 3^ dozen tomatoes in halves, remove the pips, and fill the insides with a mixture of bread 104 White Ribbon Cook Book. crumbs, pepper and salt in due proportions; place a small piece of butter on each half tomato and lay them close together in a well-buttered tin; bake in a slow oven about )^ hour and serve. They may be eaten hot or cold. Tomatoes (StiiiFed) — Tomatoes, shallot, but- ter, bread crumbs, ham, parsley, sweet herbei, pepper, salt and toast. Dip some tomatoes in hot water, peel them, cut them in halves and remove the pips; rub a baking-sheet with shallot, butter it well, and lay the tomatoes in it, filling each half with the fol- lowing composition: Two parts bread crumbs, 1 part ham finely minced, and, according to taste, parsley and sweet herbs also finely minced, and pepper and salt. Put a small piece of butter on each half tomato, and bake them 15 minutes. Have ready some round pieces of buttered toast; on each of these put a half tomato, and serve. Tomatoes with Macaroni — Tomatoes, but- ter, pepper, salt, bay leaf, thyme, stock or gravy, macaroni. Cut up a quantity of tomatoes and remove from each the pips and watery substance; put them into a saucepan with a small piece of but- ter, pepper, salt, a bay leaf, and some thyme; add a few spoonfuls of either stock or gravy; keep stirring on the fire until they are reduced to a pulp, pass them through a hair sieve, and dress the macaroni with this sauce and plenty of Parmesan cheese freshly grated. Tomato Fritters — One quart stewed toma- toes, 1 egg, soda, flour, lard. ^ Use 1 quart stewed tomatoes, 1 egg, 1 small teaspoonful of soda; stir in flour enough to make a batter like that for griddle cakes. Have some lard very hot on the stove, drop the batter in, a spoonful at a time, and fry. Vegetables. 105 Tomatoes (Broiled) — Large, fresh tomatoes, butter, pepper, salt, sugar, an eggspoonful of made mustard. In buying tomatoes for broiling, be careful to select large and fresh ones. Do not pare them. Slice in pieces about ^ inch thick and broil them for a few minutes upon a gridiron; while they are broiling, prepare some hot butter in a cup, seasoning with pepper, salt, an eggspoonful of made mustard and a little sugar; when the tomatoes are finished, dip each piece into this, and then dish (the dish must be hot). If any of the seasoning remains, heat to the point of boil- ing and pour over the dish; serve immediately. This is a very nice dish if cooked well. Onions (Boiled) — Skin them thoroughly. Put them to boil; when they have boiled a few minutes, pour off the water and add clean, cold water, and then set them to boil again. Pour this away and add more cold water, when they may boil till done. This will make them white and clear and very mild in flavor. After they are done, pour off all the water and dress with a little cream

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