Stewed Onions

Ingredients

• 1.5 pints onion
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/2 saltspoon pepper

Method

1. 1

   Cut the onions in slices and boil in salted water for ten minutes; drain and return to the saucepan with the butter, salt, and pepper.

2. 2

   Cover and cook over a hot fire for five minutes; then cook slowly for thirty or forty minutes.

3. 3

   Drippings may be substituted for the butter if desired.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 61. The excerpt below is the record exactly as published.

1 teaspoon salt 1 tablespoon vinegar 3 pints water 2 tablespoons flour 1 cup cream sauce To prevent the roots from turning dark they must be dropped as soon as they are pared and cut into the mixture of flour, salt, water and vinegar. Wash and scrape the roots; cut them into slices about three inches long and drop them into the prepared water. Place the saucepan on the fire and cook for thirty minutes after it begins to boil. Drain and serve with white or cream sauce. 165 VEGETABLES "''"""' '"' * Family of Four BEETS Wash ttie beets, being careful not to break the skin; cover them with boiling water and boil until tender. Remove from the fire; drop into cold water and rub off the skins. Cut the beets into thin slices or chop them if not young; season with salt, butter and pepper and serve at once. PICKLED BEETS If beets are very old they will be better pickled in vinegar. Boil and slice them; cover with vinegar and let stand until cold. CREAMED CELERY Remove the leaves from the stalks of celery; scrape off all rusted or dark spots; cut into small pieces and drop in cold water. Have boiling water ready; put the celery into it, adding a half teaspoon of salt for every quart of water. Boil until tender, leav- ing the cover partly off; drain and rinse in cold water. Make a cream sauce; drop the celery into it; heat thoroughly and serve. BOILED ONIONS Peel the onions and cut off the roots ; drop each into cold water as soon as it is peeled. When all are ready, drain and put in a saucepan well covered with boiling water, adding a teaspoon of salt for every quart of water. BoU rapidly for ten minutes with the cover partly off; drain and return to the fire with fresh water. Simmer imtil tender; add pepper and butter and serve, or omit the butter and pepper and pour a cream sauce over the onions. STEWED ONIONS 11/2 pints onion Vi teaspoon salt 1 tablespoon butter 1/2 saltspoon pepper

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