Onions Au Gratin

Ingredients

• onions
• salt
• cream dressing
• grated cheese
• butter

Method

1. 1

   Boil onions until tender.

2. 2

   Salt to taste.

3. 3

   Pour off water, place in baking dish.

4. 4

   Cover with cream dressing.

5. 5

   Sprinkle with grated cheese.

6. 6

   Put lumps of butter on top and bake in a quick oven.

Nutrition per serving

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 110. The excerpt below is the record exactly as published.

butter, a teaspoonful of salt, a half teaspoonful of pepper, and the yolks of two raw eggs. When the potatoes are hot mash them through a colander, add the butter, salt, pepper, and a little nutmeg; then the raw yolks of the eggs; mix all together; then form into cakes two inches long and one inch wide, put them on a buttered tin, and brush them over the top with the white of ^gg\ put them in a moderate oven to brown delicately. THE NEW ANNIE DENNIS COOK BOOK 211 French Fried Potatoes Cut some cold boiled potatoes into small square blocks; shred half an onion finely, drop potatoes and onion into boiling lard and fry a light brown; drain on paper and serve in a very hot dish. Dust with powdered parsley before serving. Potato Scallops Boil some potatoes, slice them fine and put them into scallop shells which have been previously buttered and dusted with bread crumbs; fill the scallop shells only half full of potato ; then add some egg and cream beaten up together ; sprinkle the top with bread crumbs and bake in a quick oven. Potatoes With Ham Boil some potatoes, slice them quite thin, put them in a pan with a good sized piece of butter, and let them heat thoroughly, but not fry ; boil four eggs very hard and chop them fine, and chop fine about as much boiled ham as there is potato ; put all in a dish in layers, with a little salt, parsley and two cupfuls of cream, or sweet milk, cover the top with bread crumbs, cover the bread crumbs with small dots of butter, and bake a light brown. Scalloped Potatoes Slice cold boiled potatoes in a granite pan, season with salt and pepper; cover with bread crumbs and place lumps of butter on top ; then cover all with sweet milk; over the top dust a little salt and black pepper. Bake in a hot oven until brown. Potato Snow Press a dozen hot, nicely boiled potatoes through a wire sieve into a warm vegetable dish. Serve imme- diately with hot cream, seasoned with salt and white pepper, or with thickened gravy. 212 THE NEW ANNIE DENNIS COOK BOOK Potatoes Au Gratin Boil potatoes until tender. Put in a dish to cool. Make a cream sauce with a tablespoonful of butter, two tablespoonfuls of flour, and a cupful of sweet milk. Cook for a few minutes. Peel and cut the potatoes in small cubes, place in a baking-pan, pour the sauce over them, and grate enough cheese over the top to cover evenly. Put in oven and bake until the cheese melts. Creamed Potatoes Peel eight large potatoes, carefully removing all eyes and specks, boil quickly in salted water until perfectly done. Remove at once from the water, mash, put into a bowl with a quarter pound of butter, salt and pepper to taste and a gill of cream or sweet milk. With an egg beater whip to a cream, remove to hot dish and serve immediately. Irish Potatoes and Fresh Middling Meat Take four large potatoes. Peel and slice in thick slices. Leave in water over night. The next morning parboil the potatoes. Take six thick slices of fresh middling meat, salt and dip in flour. Put in hot frying 'pan. Cover and cook until thoroughly brown. Take the meat out and put potatoes in the grease and fry until a very light brown. Serve meat and potatoes together. Potato Souffle Put one cupful of mashed potatoes in a saucepan over the fire. Have ready the yolk of one egg^ beaten light, a large teaspoonful of cream, a teaspoonful of butter. Add these to the potato, stirring until smooth and light, whisk in the white of the egg, beaten stiff. Put the mixture in a buttered pudding dish and bake ten minutes. THE NEW ANNIE DENNIS COOK BOOK 213 Irish Potatoes Stuffed and Baked in Jackets Boil six large potatoes; cut each in half, remove the meat, taking care not to break the skins. Mash the potato, add a teaspoonful of butter, a tablespoon^ ful of mustard dressing, salt and pepper to taste, and two eggs; beat until smooth; return to the jackets, put the halves of each potato together, place in a hot oven ; let remain ten minutes, remove and serve on a napkin. Deviled Potatoes Bake large potatoes, cut in halves and scoop out the potatoes, leaving perfect shells. Season potatoes with butter, cream and salt. Beat until very light. Fill shells, dot with bits of butter; brown in a quick oven. SWEET POTATOES Sugared Potatoes Boil the potatoes. Peel and slice them rather thick. In the bottom of a baking dish put bits of butter, sprinkle sugar and put a layer of potato; then more butter, sugar and potato, until the pan is full. Let the top be strewed with sugar and bits of butter and pour over it a teacupful of water. Put it in the oven, and after it begins to cook, once or twice moisten the top with a httle butter and water to dissolve the sugar and prevent its drying on top of the potato. To Fry Sweet Potatoes Peel and slice the potatoes ; place in a pan and pour boiling salted water over them; let them stand for half an hour, or boil for about ten minutes. Take them out and dry them and fry in hot lard. Fried Sweet Potatoes Peel, slice, and throw into cold salted water for half an hour. Wipe dry, fry brown in boiling lard. Do not have the water too salty. 214 THE NEW ANNIE DENNIS COOK BOOK Baked Sweet Potatoes Wash the potatoes, place in the oven and bake slowly with a steady lire. Sweet Potatoes Boiled and Fried Parboil ; then peel, cut in pieces and fry in boiling lard. Baked Sweet Potatoes With Marshmallows Boil the potatoes, peel and mash. Beat two eggs with one cupful of sugar. Add a cupful of milk. Mix with the potatoes in a baking pan. Place in stove and cook until brown. When the potatoes are brown, cover them with marshmallows and continue baking until marshmallows are melted. ONIONS French Fried Onions Slice onions; separate the rings. Flour each ring and dip in sweet milk. Drop in boiling fat (or cook in a basket). Cook until a light brown, then place on brown paper until cool. Sprinkle with salt. Onions Au Gratin Boil onions until tender. Salt to taste. Pour off water, place in baking dish. Cover with cream dress- ing. Sprinkle with grated cheese

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