ONIONS
ONION AND POTATO MINCE
Pare and slice sufficient onions to measure one cupful. Parboil and then drain. Now place four tablespoons of fat in a frying pan and add the onions and one and a half cups of mashed potatoes. Turn constantly until well blended and then form into an omelet shape in a pan, and turn on a warm platter and serve with cream sauce.
ONIONS IN RAMEKINS
Peel and boil until tender one dozen medium-sized onions. Drain and then place in ramekins. Season and cover with cream sauce. Dust the top with a few breadcrumbs and then sprinkle with one teaspoon of grated cheese. Dust lightly with paprika and then bake for fifteen minutes in a moderate oven.
ONIONS FRIED IN b.u.t.tER
Pare and cook one dozen medium-sized onions until tender, taking care that they do not break. Drain and then cool, and when ready to prepare dip in batter and then fry in hot fat, and serve with Hollandaise sauce. How to prepare the batter:
Place in a bowl
Six tablespoons of water, Eight tablespoons of flour, One-half teaspoon of salt.
Beat to mix and then roll the onions in flour and then dip in a batter and fry until golden brown in hot fat.
FRENCH FRIED ONIONS
Peel large onions and then cut into one-half-inch slices. Fry until golden brown in hot fat and serve as a garnish with omelets, fish, cold meat, etc.
BAKED ONIONS
Large or Spanish onions are best for this dish. Peel the onions and then boil until tender, and then take care that the onion does not become soft. Lift and then cool, and carefully remove the centres.
Now prepare the following as a filling for four large or eight medium-sized onions.
Four tablespoons of grated cheese, Six tablespoons of fine bread crumbs, One teaspoon of salt, One teaspoon of paprika, Two teaspoons of finely minced parsley, One egg.
Mix thoroughly to blend and then fill the cavity of the onions, forming into a point or top one inch over the onion. Dust the onion lightly with flour and then place in a baking dish. Now baste onions with melted shortening and bake for twenty-five minutes in a moderate oven. Chop the onions which have been removed from the centres very fine and add to one cup of cream sauce with
One and one-half teaspoons of salt, One-half teaspoon of white pepper, Three tablespoons of parsley, One well-beaten egg.
Beat to mix thoroughly and then heat to the boiling point. Serve over the baked onions. This dish will replace meat for luncheon.
SWISS ONION AND POTATO PANCAKES
Peel and put two Spanish onions through the food chopper, using a fine knife. Place in a bowl and then pare and grate four medium-sized potatoes into a bowl and add
Three-quarters cup of milk, One egg, One tablespoon of syrup, One and one-half teaspoons of salt, One-half teaspoon of pepper, Seven-eighths cup of flour, Two level teaspoons of baking powder, Two level teaspoons of shortening.
Beat to mix and then fry like pancakes. Serve with parsley b.u.t.ter.
ONION CUSTARD
Chop sufficient onions to measure one-half cup. Parboil and then drain. Now place in a bowl
One and one-half cups of milk, Two eggs, One teaspoon of salt, One teaspoon of paprika, Two tablespoons of finely chopped parsley.
Beat to mix and then grease the custard cups. Add one-half cup of fine breadcrumbs to the prepared onions. Mix well and then divide into six cups. Pour the prepared custard on the top. Place the cups in a baking pan, add one quart of water and then place in a moderate oven and bake until firm in the centre, usually about twenty-five minutes. The water in the baking pan prevents the custards from cooking too fast. Serve in the cups or let stand for five minutes before taking from the mould and putting on a slice of toast.
PARSLEY b.u.t.tER
Two tablespoons of b.u.t.ter, Three tablespoons of finely minced parsley, One teaspoon of lemon juice.
Beat to a smooth paste and use. This dish will replace potatoes in the luncheon menu.
HAVANA BANANA PASTRY
Two cups of flour, One-half teaspoon of salt, Two teaspoons of baking powder, One tablespoon of sugar.
Place in a mixing bowl and sift to thoroughly mix. Now rub into the prepared flour eight tablespoons of shortening and then mix to a dough with one-half cup of ice-cold water. Roll the pastry on a slightly floured pastry board one-fourth inch thick; cut in oblongs three inches wide and six inches long. Peel the banana and lay on the pastry; sprinkle with
One teaspoon of brown sugar, Pinch of nutmeg, Pinch of cinnamon, One-half teaspoon of b.u.t.ter.
Brush the edges of the pastry with cold water and press firmly together, inclosing the banana. Lay on a well-greased and floured baking sheet, placing the side which was fastened together down. Brush with beaten egg and bake in a moderate oven for eighteen minutes.
Serve just as you would other pastries.
FRIED BANANAS
Peel the bananas and then cut into two; roll in flour and then dip in beaten egg and roll in fine crumbs. Fry until golden brown and serve with broiled steak or chops or chicken frica.s.see.
BANANA CUSTARD PIE
Pare and then rub through a fine sieve sufficient bananas to measure one cup. Place in a mixing bowl and add
One-half cup of sugar, Juice of one lemon, One-quarter teaspoon of grated rind of lemon.
Stir to mix and then add slowly, beating to mix
One cup of milk, Yolk of one egg, One whole egg, One-quarter teaspoon of nutmeg.
Beat to mix and then pour in a pie plate lined with plain pastry. Bake in a slow oven for twenty-five minutes and then cool. Use the white of egg and one-half gla.s.s of jelly for fruit whip.