Onions

Ingredients

• Peel under cold water
• Add a teaspoonful of salt to every pint of water
• add butter
• pepper
• salt

Method

1. 1

   Peel under cold water.

2. 2

   Put in a saucepan, measure and put in enough boiling water to cover.

3. 3

   Add a teaspoonful of salt to every pint of water and simmer until tender, from one to three hours, according to size.

4. 4

   Drain off the water, put them in a hot vegetable dish, cover with cream sauce, or add butter, pepper, and salt to taste.

Nutrition per serving

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 15. The excerpt below is the record exactly as published.

onions — one teaspoonful to one pint. 5. Do not salt the water for vegetables that grow underground. C. The vegetable water, excepting from potatoes and dried peas and beans, should be saved for soups and sauces, as it contains most of the valuable mineral matter of the vegetable. 13.— STEWED TOMATOES. Wash, cover with boiling water and peel the tomatoes ; put them in a stew-pan (without water) and boil gently twenty minutes, stirring often to prevent burning. Season with butter, pepper and salt. Serve hot. 14._0NI0NS. Peel under cold water. Put in a saucepan, measure and put in enough boiling water to cover. Add a tea- spoonful of salt to every pint of water and simmer until tender, from one to three hours, according to size. Drain off the water, put them in a hot vegetable dish, cover with cream sauce, or add butter, pepper and salt to taste. 15— CABBAGE. Take off the outside leaves, cut in quarters and remove the core, leaving enough to hold the leaves together. Soak until crisp in cold water. Drain and place in a kettle, measure and put in enough water to cover. Add a teaspoonful of salt to every pint of water

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