Creamed Onions

Ingredients

• a quart of medium sized onions
• enough milk to almost cover them
• Yz a tablespoonful of flour
• a lump of butter the size of an egg
• salt
• pepper

Method

1. 1

   Peel, wash, and boil onions until tender.

2. 2

   Drain off the water and add enough milk to almost cover them.

3. 3

   Season with salt and pepper, mix flour with butter, stir into the onions when the milk boils, and boil for a few minutes.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 58. The excerpt below is the record exactly as published.

Creamed Onions. Peel, wash and boil until tender, a quart of medium sized onions. When done, drain off the water and put in enough milk to almost cover them, season with salt and pepper, mix Yz a tablespoonful of flour with a lump of butter the size of an tgg, stir this into the onions, when the milk boils, and boil a few minutes. Fried Onions. Slice the onions fine and put in a frying pan containing about % a cupful of pork drippings, or butter and lard, equal parts, season with salt and pepper and fry to a nice brown ; stir frequently. Macaroni and Cheese. Boil macaroni in salt and water until tender, butter a pudding ^ dish and put in a layer of macaroni, ^, then layer of grated cheese, season with butter and pepper, then put in another layer of macaroni and so on Macaroni. Until the dish is nearly full; finish 96 Vegetables with a layer of cheese, put in enough milk to nearly cover all and bake forty minutes. Creamed Macaroni. Boil half a package of macaroni until tender, in slightly salted water. When done, drain and cut into two inch lengths and put in a pudding dish; pour over it a drawn butter sauce, and cover the top with rolled cracker, and bake for half an hour. Boiled Cauliflower. Trim and clean a head of nice white cauliflower and boil in salted water for one-half hour, take out and drain, break apart carefully and arrange in the dish in which it is to be served and pour over melted butter or a drawn butter sauce, season with pepper and salt if necessary. Cabbage cut in quarters, boiled and drained, is very nice prepared in The cauiitiower. ^i^e manner. Baked Cauliflower. Boil a head of cauliflower whole in salt and water; and when tender drain carefully and put in a dish that will fit into one which is suitable to put on the table; pour over it a drawn butter sauce, sprinkle a little grated cheese over all, baste with melted butter and bake to a nice brown and serve. Fried Egg Plant. Peel the plant and cut in slices about half an inch in thickness; sprinkle the slices with a little salt, and let it stand for an hour or two. Then dip first in beaten egg, then in cracker dust, and fry in hot butter; season with pepper and salt while frying. Serve at once. Baked Egg Plant. Cut an egg plant in halves, sea- son with salt and pepper; do not peel it, but cut the ends so it will stand; put in a baking pan, baste with butter, and bake about thirty minutes, using butter freely. Green Vegetables. All green vegetables should be boiled in salted water until done. If you do dot wish to Vegetables 97 The Cabbage. use them at once, put them in cold water and they will keep fresh in this way for several days; when ready for use, treat them as canned vegetables. Boiled Cabbage. Cut a cabbage into six or eight pieces and boil until tender in salted water; drain, put into the dish in which they are to be served, season with salt and pepper, and melted butter. Fried Cabbage. Fry three slices of fat salt pork to a crisp ; take out the pork ; have half a head of cabbage chopped fine, put it into the hot fat and cover closely; let cook a few minutes, then take rf)ff the cover and fry to a light brown, stirring often, so as to have the color uniform. Cabbage Cooked in Milk. Chop half a head of cabbage fine, put into a stew pan, cover with water, and boil until tender; then draw off the water, add milk to nearly cover the cabbage, add a lump of butter the size of an e.g

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