Stewed Onions

Ingredients

• Select small ones of the same size
• add a cup of milk
• a piece of butter
• season with pepper
• season with salt

Method

1. 1

   Skin the onions and soak in cold water.

2. 2

   Boil until half done, then drain and cover with water.

3. 3

   When tender, add milk, butter, pepper, and salt.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 90. The excerpt below is the record exactly as published.

season with salt and pepper. Pour over them one cup each of sweet milk and boiling water, and bake in a hot oven. POTATO PUFFS. One cup of cold mashed potato, mix with one egg, shape and cook in boihng lard. POTATOES A LA PROVENCALE. Mash and pass through a sieve two pounds of potatoes, season with pepper and salt. Grate two ounces of Swiss cheese, pound it with enough butter to make a paste, add a gill of milk and a teaspoonful of chopped parsley; put this in a sautd pan, add the potatoes, mix all well together and stir until the mixture is a pale brown Serve as a pyramid. TIMBALE OF POTATOES. Boil, drain, wash and pass through, a fine sieve two quarts of Irish pota- toes, place in a saucepan with six ounces of butter, two whole eggs, the , VEGETABLES. 167 yolks of six eggs, salt, pepper, nutmeg, and a little sugar ; have a plain two- quart copper timbale mould, well buttered, and sprinkled with fresh bread- crumbs, and bits of butter on top ; bake for half an hour in a moderately hot oven ; before serving pass the blade of a knife between the potatoes and the mould, turn over carefully, and in a few minutes take the mould off and serve. POTATOES A L'ANGLAISE. Boil some potatoes very dry ; mash until perfectly smooth, season well with salt and pepper, warm them with an ounce of butter to every pound of potatoes, and a few spoonfuls of thick cream ; let them cool a little ; roll into balls, sprinkle over them some crushed vermicelli or macaroni, and fry them a light brown, QUIRLED POTATOES. Peel, boil, mash, and season a few mashed potatoes, then put them into a colander, pressing them through into the dish you wish to serve them in ; set in the oven and brown. POTATO CAKES. Two pounds of mashed potatoes, two tablespoonfuls of butter and a little salt, two pounds of flour, and milk enough to make a batter, one-half cup of yeast; set it to rise and when light bake in cakes size of a muffin. SWEET POTATOES SLICED. Steam until done, remove the skin carefully, cut them in longitudinal slices quarter of inch thick, and pour over each slice, as it is put into the dish, a sj-rup made of butter and sugar, equal parts and boiled together. —Mrs. A. F. Aikens. BAKED SWEET POTATOES. Wash and dry the potatoes, place them in the oven and bake until done. Very nice with roast pork or beef. FRIED SWEET POTATOES. Parboil the potatoes until nearly done. Slice and sprinkle with sugar. Fry in hot fat and send to the table hot. 168 TWENTIETH CENTURY HOME COOK BOOK. TOMATOES A LA CREME. Peel and slice fine ripe tomatoes, one quart of fresh ones or a pound can, stew until perfectly smooth, season with salt and pepper, and add a piece of butter the size of an egg ; just before taking from the fire, stir in one cup of cream, with a tablespoonful of flour stirred smooth in a part of it; do not let it boil after the flour is put in. Have ready in a dish pieces of toast, pour the tomatoes over this and serve. SCALLOPED TOMATOES. Select nice tomatoes good ripe, slice and cover a dish with them. Have ready some grated bread crumbs, seasoned with salt, pepper, butter and a very little sugar. Place alternate layers of the tomatoes and bread crumbs, having a layer of the crumbs on top. Bake for about one hour and a half. BAKED TOMATOES. Wash but do not peel them. Cut each in two parts (around the tomato) and take out the pulp and seeds. To six tomatoes, take half a pint of bread crumbs, one large onion finely chopped, one ounce of butter, and salt and pepper to taste. Fill the cells of each piece with this dressing ; put two halves together and tie with a thread. Put them in a pan with an ounce of butter and gill of water, and set them in a moderate oven ; bake them until they are soft. Cut off the threads and serve on a hot dish. — Mrs. Albert Conro. STEWED TOMATOES. After skinning the tomatoes cut them up and put in a stewpan and cook rather slowly for a few minutes. Season with salt, pepper and butter; sugar can be added if liked, also a small bit of onion, which gives a very nice flavor. Some prefer the stewed tomatoes thickened with bread crumbs, which, when used, must be added a short while before removing from the fire. FRIED TOMATOES. Peel the tomatoes by pouring hot water over them, cut in slices about one-half inch thick, dip each slice into white flour and into beaten eggs, sprinkle salt and pepper over each slice and fry in hot lard. These make a very pretty garnish. VEGETABLES. 169 BROILED TOMATOES. Take large, round tomatoes, wash and wipe dry, and put them on a gridiron over Hvely coals, the stem side down. When brown, turn them and let them cook till quite hot through. Place them on a hot dish and send quickly to the table, when each one may season for himself with salt, pepper and butter. BOILED ONIONS. After taking off the outer skin let them soak in cold water for a couple of hours, or longer if you like them mild ; let them be cooked in boiling water, which should be pretty strongly salted ; drain off the water as soon as they are almost done, then let them simmer in milk until quite tender ; add a good bit of butter, pepper and salt. —Mrs. P. L. BAKED ONIONS. Wash and skin very large onions ; parboil half an hour ; drain, push out the hearts, chopping them fine with a Httle bacon, add bread crumbs, season with pepper and salt, and moisten with a little cream. Fill the onions with this, put into a dripping pan with very little water, and cook until tender in a slow oven, basting often with melted butter. STUFFED SPANISH ONIONS. Parboil a Spanish onion, take out the center and fill with force-meat, cover with a thin slice of sweet, fat pork, sprinkle with a teaspoonful of salt and the same of sugar, add four teaspoonfuls of stock, cover closely and cook over a good fire. When tne onion is done remove the pork, strain and skim the gravy and pour it over and serve. The best force-meat is made of cold chicken, a shred of ham, a little chopped parsley, half a dozen mushrooms, all chopped well and mixed with a tablespoonful of butter, pepper and salt. Delicious. —Mrs E. A. B. STEWED ONIONS. Select small ones of the same size. Skin and throw into cold water. After an hour put on to boil ; when half done drain, again cover with water. When tender turn off the water and add a cup of milk, a piece of butter, and season with pepper

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