Escalloped Onions

Ingredients

• Slice some onions
• seasoned with salt
• seasoned with pepper
• seasoned with butter
• layers of onion and cracker crumbs
• moisten with milk

Method

1. 1

   Cook sliced onions in salted water until done.

2. 2

   Layer onions and seasoned cracker crumbs in a pudding dish, moisten with milk, and bake for 20 to 30 minutes.

As published

This recipe was extracted from The Rural cook book (1907), page 88. The excerpt below is the record exactly as published.

Escalloped Onions. — Slice some onions and cook in salted water until done, drain and put layers of onion and cracker crumbs seasoned with salt, pepper and butter in pudding dish; moisten with milk. Bake 20 to 30 minutes. Baked Split Peas.— Rub a large baking dish with onion. Turn into this a pint of split peas soaked until soft. Chop a large onion very fine and spread over the top of the peas with pepper and salt If you have left over gravy or stock pour it over the mixture. If not, cover with water, spreading over all bacon cut into the thinnest possible slices. Bake in the oven for two hours and add a little boiling water if the peas get too dry. French Fried Potatoes.— Old potatoes are better for this, .or the little yellowish potatoes that German cooks use for potato salad. These con- tain more gluten. Peel very thin and cut in long thin strips lengthwise. Let them stand in cold salted water for two or three hours. Drain and wipe dry; put into a wire basket and fry in very hot, deep fat until brown. Take out and lay on a piece of manila paper to absord the fat; dust with salt and serve. Another way to fry potatoes is to put a little olive oil tn a deep frying pan; when very hot add sliced cold boiled potatoes. Cover, and cook until a golden brown, turning once. Drain, put in a hot vege- table dish and sprinkle with salt, pepper and lemon juice. Still another way, that the French chef delights in, is to chop cold boiled potatoes, then season lightly with salt, pepper and onion juice. Put a couple of table- spoonfuls of olive oil or good drippings in the frying pan, turn in the potatoes, press into a solid cake and cook slowly until crusty and brown on the under side. Turn on to a hot platter, with the brown side upper- Potatoes au Gratin. — Peel and cut into dice half a dozen potatoes, crisp in cold water, then drain, and boil until tender. Drain the water off, put the potatoes in a baker, season with pepper

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