Creamed Onions

Ingredients

• 8 medium-sized onions
• 2 tablespoonfuls butter
• 1 1/2 tablespoonfuls flour
• 1 cupful milk
• 1/2 teaspoonful salt
• 1/2 teaspoonful pepper

Method

1. 1

   Peel onions and boil in salted water for 5 minutes.

2. 2

   Drain and cover with boiling water.

3. 3

   Cook until soft, drain, and break into small pieces.

4. 4

   Add to a sauce made by melting butter, adding flour, salt, and pepper.

5. 5

   Gradually stir in scalded milk until smooth and glossy.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 88. The excerpt below is the record exactly as published.

2 teaspoonfuls salt % cupful hot water Boil the sweet potatoes until tender. Cool and remove the skins. Cut in thin slices. Slice the ripe apples thinly, after paring and removing the cores, and arrange alternate layers of the apples and sweet potatoes in a buttered casserole. Sprinkle every layer Avith brown sugar, salt and dots of butter. After adding the last layer, which should be of potatoes, add the hot water and bake in a hot oven until the apples are cooked and the top is neatly browned. French Fried Potatoes Pare the potatoes, cut them in halves lengthwise, and then in pieces like the section of an orange. Let stand in cold water an hour or longer, th^n dry on a soft cloth. Fry in hot fat until a rich straw color on both sides and tender throughout. Drain on soft paper, sprinkle with salt and serve at once. The fat is hot enough to use when a small cube of bread browns in it in 20 seconds. Beets in Sour Sauce 12 small beets % tablespoonful cornstarch % cupful sugar % cupful vinegar 2 tablespoonfuls butter 184 THE FARM COOK AND EULE BOOK Wash beets and cook in boiling water until soft or use canned beets. Remove skins and cut beets in small cubes. Mix sugar and cornstarch, add vinegar and boil 5 minutes. Pour over beets and let stand on the back of the stove 30 minutes. Just before serving add the butter. Stuffed Cabbage Select a medium-sized head of cabbage and wash thoroughly. Separate the leaves and remove the center. Fasten into shape or tie in a piece of cheesecloth and steam or simmer until tender. Fill the center with cooked hamburg balls and surround with tomato sauce. Bessie's Potatoes 8 medium-sized potatoes 2 tablespoonfuls hot water 2 onions V2 teaspoonful salt 4 tablespoonfuls butter ^ teaspoonful pepper Wash, pare and quarter the potatoes. Make an incision in each potato and fill with onion. Put in a baking pan and pour the water and butter mixture over them. Cook in a hot oven, basting frequently. Creamed Onions 8 medium-sized onions 2 tablespoonfuls butter 1% tablespoonfuls flour 1 cupful milk

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