Stewed Onions

Ingredients

• a quart of chopped onions
• nearly a quart of water
• a teaspoonful of flour
• one of sugar
• season with salt
• a large slice of butter

Method

1. 1

   Peel and chop onions, stew in water until done.

2. 2

   Stir in flour and sugar, season, and add butter before serving.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 13. The excerpt below is the record exactly as published.

season with salt and black pepper. It is well to beat the corn in a wooden tray with a wooden beater. The butter and cream are put in and well mixed with the corn, and the whole then put in a dish and baked. Some cooks put eggs in their pudding, say four eggs to one dozen ears of corn. Some think it best not to boil the corn for this pudding. CUCUMBERS, STEWED. Peel the cucumbers, cut them up, and put them in a skillet in sufficient water to cover them. Cut up a silver onion and add for seasoning. When they are done mash them up, season with salt and black pepper, and JANE HAMILTON'S RECIPES add a slice of butter. They are about the consistency of cymblings. CYMBLINGS. First boil the cymblings until they are done, then mash them and pass them through a sieve; put them in a skillet with a pint of cream to about a quart of cym- blings, season with salt and black pepper, and let them stew until the cymblings are dry enough, say for about ten minutes. Stir in a large slice of butter and serve them up. 999 EGG-PLANT. Boil the egg-plant until it is done, or soft enough to mash it to a pulp; then take off the skin, mash it, season with salt and pepper, and make it into cakes about half an inch thick. Make a batter of two eggs, flour, and a little milk, dip the cakes in it, and put them in a frying-pan, which should be of the right heat, with plenty of lard in (60) JANE HAMILTON'S RECIPES it. Fry them to a light brown on one side, then turn and fry to a brown on the other. To bake egg-plant, after boiling and mash- ing it season with salt and black pepper and stir in a little cream and a good slice of butter in a dish of an ordinary size, also some grated stale bread. Cut it in slices a third of an inch thick, grate a little stale bread over them, season with salt and pep- per, and fry them. EGGS A LA CREAM. Rub a little flour and fresh butter together, add a little salt and pepper and one pint of cream, and one fried onion and parsley, cut up and stewed together two or three minutes. Take twelve hard-boiled eggs and cut in slices ; grate some stale bread, a little over a pint when grated ; put in a deep dish, taking a layer of crumbs and a layer of eggs until all are in the dish, a layer of crumbs on the top; season with pepper and salt; pour in on each layer the stewed cream; JANE HAMILTON'S RECIPES bake in the oven with a quick heat until a light brown. HOMINY, BOILED. Take. two quarts of hominy and pour on it four quarts of cold water the night before you intend boiling it, and let it soak until the next morning; or put it in soak six or eight hours before boiling it. Put it on to boil in an iron pot in the same water in which it has been soaked, adding eight quarts of cold water. When it commences to boil, or after it has boiled a few minutes, skim off the foam that rises to the top. Let the hominy boil for three and a half hours in a covered vessel. If it boils over and it should be necessary to add more water, the water that is added must be boiling. The above quantity of water is sufficient for boil- ing the hominy unless it boils over or the pot is left uncovered. It must not be al- lowed to stop boiling for one moment, or it will take longer than three hours and a (62) JANE HAMILTON'S RECIPES half; when the hominy is done it is almost dry. It should be taken out of the pot and beaten in a wooden tray with a strong wooden beater. It may be served up hot with an abundance of butter, or it may be put away to get cold for frying. When it is to be fried put it in an iron vessel and make hot; put in a slice of butter and salt sufficient to season; have a frying-pan heated with a sufficient quantity of lard in it, put in the hominy and fry to a light brown. Boiled hominy should be kept in a cool place. It will keep for four or five days in cool weather. Before the hominy is put to soak preparatory to boiling, it must be well washed in cold water. If al- lowed to stand for a few minutes in the water in which it is washed, the impurities will rise to the top, and may be easily poured off with the water. If the hominy is rather too stiff or dry, when you fry it put in some cream instead of butter. Cream put in the boiled hominy with the butter is very good. (63) JANE HAMILTON'S RECIPES MACARONI. Take half a pound of macaroni and soak it in cold water for half an hour. Boil it for about an hour, not longer. Then spread layers of macaroni in the dish with butter and grated cheese between. Also put in a little mustard and season highly with salt and black pepper. Put half a pound of cheese and six ounces of butter to half a pound of macaroni. Bake for about half an hour. Macaroni may be boiled in milk and served up without baking. 999 MUSHROOMS. Take the fresh-gathered mushrooms, re- move the stems, and peel off the top skin. Wash them and put them on to stew in a stewpan either brass- or porcelain-lined. Put very little water with them; let them stew for an hour or until they are entirely done, season with salt and black pepper, and put in plenty of butter. Another way of cooking mushrooms is to broil them. For (64) JANE HAMILTON'S RECIPES this purpose select the largest, peel them and take off the stem, put salt and pepper on them, and dip them in melted butter. Take them off the gridiron once or twice while they are broiling and dip them in butter. Take a silver spoon and stir up the mushrooms; if there is one amongst them that is not good, it will turn the spoon dark. 999 ONIONS, STEWED. Peel the onions (the silver onion is the best for every purpose), chop them up and put them in the skillet with nearly a quart of water to a quart of chopped onions ; stew them in a covered vessel for about half an hour or until they are done. When they are half done stir in a teaspoonful of flour and one of sugar

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