Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-10-05
COOKING THE ONION.
Dozens of Ways of Preparing the
Vegetable for the Table.
HOW TO SERVE 1T WITH MEATS.
Used in Combination With Tomatoes, Gu.
cumbers and the Like.
ELLICE sERENRs USEFUL RECIPES
ksrwRITTKN FOR THE prsPArcut

ksrwR1TTEE FOR THE D1sPArcH.I
Last week L had something to say about
the much-abused onion. Ii the traducers of
this innocent vegetable are treated to dishes
prepared after the manner described below,
they will surely change their opinions:
EscALoPED ONIONS
Put to boil, in hard water, if possible. six or
eight medium-sized onions; when they have
boiled for a few minutes change the water. add
fresh cold water and boil rapidly till tender
which will be IN about one hour.
Drain in a oolander, separate the onions into
fakes. and place in a baking dish in alternate
layers with bread crumbs-ending with layer
of bread crumbs
Heat a cupfuI of cream, add lump OF butter.
season to taste, pour over the onions and bake
until lightly Drowned.
ONIONS AND TOMATOES.
Cut from the loaf slices of bread about half
an inch thick, spread generously with fresh
butter and lay in the bottom of q baking-dish.
Add layer Of onions and tomatoes, cut in
thin slices. season with salt and pepper; then
layer OF bread and butter, topped with onions
Cover with grated bread, season and dot
Bake in a slow oven for thirty minutes.
FRIED ONIONS.
Peel the onions, cut into thin, even slices,
and fry brown in hot butter.
Season with salt and pepper.
ONIONS WITH oALF's LIVER
Rinse piece of calfs liver with cold water,
wipe dry, cut in neat slices and dredge with
-four.
Cut three or four slices of sweet breakfast
oacon, trim neatly, and fry until the edges be-
gin to curl. when it may be taken from the pan
and put where it will keep warm
Cut some onions in thin slices and fry in tha
bacon drippings until brown.
Put the onions with the bacon
Lay the liver in the hot dripnines and add a
little lard, or more drippings, TO Keep the liver
Arrange the bacon and liver in alternate
slices, with here and there a spoonfuI OF
onions.
Add spoonful Of -four to the gravy in the
pan, pour In water, and when thick as rich
son to taste '-O0' -~
The pravv mav ha nonrad ova- .ha -oa.. -
sarvad in n rnras mas Oe poufeu o'er 1ne neA1 0r
ONION SANDWICH.
Suread good sweat braad witb fresb bpt4ar,
Law between the slices some mincad onion ~
mild flavor, sprinked with salt
IF tToubied with insn,nnis frv an oDior sa,d
wien at bedtime.
,,;oaJ 50iy o9 sanu~lcn IS mSoe from
snG nIecad bs4raaU seasoIeu h " .Aste
brea P Oe'"een Nnln ou'S VI Ou1eereu
OAe@u'
sLin obor- ,,yo ao7o- s-,,,- ,r1,i.. ,-;
dron them in,o boiiOo saifad 1tar cooI IONS
tender and drain.
Put in a stew pan pint of rich milk; when it
comes to the boil stir in two tablesDoonfuls OF
butter and one Of -four, mixed together.
Season with salt and pepper and simmer for
aIe" minutes
BAKED ONIONS STUFFED.
Select Spanish onions of uniform SIZE Cover
with plenty of water and boil rapidly tor near
ly an hour.
ing dish.
Scoop out the centers and fill with WELL
seasoned bread crumbs moistened with milk or
Dealen egg.
pieces OF butter. '"o "a -O' anu ''''''-'
Bake slowly for one hourin a moderate oven,
and serve with onion sauce,
-, -, 6
. 1A-'O ID Nr n
Select good pOrterhOuSe or SirIoIn steak,
three-quarters OF an inch thick. place on a
creased gridiron and broil for twelve minutes,
turning ilng IrequentIy.
lace on warm platter' adu lump Oh put
yer. SspIead IN DIS on the steak) season with
onions fred in hot bntter-nrsnarad SbiIa TSa
steak is brOiling.
TO STEW ONIONS BROWN
,.,-..-
layer; cover with rich beef gravy aud simmer
slowly 0, lor TWO hours.
1neY snoulu De perfectly tender and un-
DEoken-
Union SAUCE
Peel the onions, boil in plenty of water and
when quite tender turn into a coIander to
drain; then put in the saucepan, mash fine,
season with salt and pepper add melted butter
and some rich milk.
DREAMED ONIONS.
Use small white onions remove the skins and
throw into boiling water with little salt
81, Wnen tender GS drain mn, IN eolander return to
ter. ' p'- WIN pO0niui' u OuE
Shake gently for a few minutes. add IittIs
cream, dredge of flour and salt and pepper to
taste.