Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-09-13
ONIONS BY THE BARREL.

ONIONS BY THE BARREL.
A Physician Buys Them in That Way for
Family Use-Better Than Medicine for
Children-EIlice serena's Column Of
Useful Recipes.
WRITTEN FOR THE DISPATCH
A prominent physician was seen buying
barrel of onions, and being guyed about
his purchase, said: 81 always have boiled
onions for dinner for the benefit of my
children. I like onions, too. They are the
best medicine I know of for preventing
colds. Feed onions raw, boiled or baked
to the children three or four times week,
and they'll grow up healthy and strong.
No worms, no scarlatina no diptheria where
children eat plenty of onions"
Iappend recipe for onion soup:
Slice couple of Spanish onions, powder
them well with -four, and let them take
turn OF two in the frying pan with plenty of
butter. Before they begin to brown add wa
taste. Boil until the onions are tender and
serve over slices of bread or toast.
Following are some general recipes,
Ounce and Apply Jelly.
Take equal quantities of ounces and ap-
pies. Stew the fruit separately till tender,
strain the juice, mix and boil 20 minutes.
Add the sugar, which has been heated in
SLOW oven, and boil to jelly.
Fried Green Tomatoes.
Select large, round tomatoes, cut or both
ends and cut in slices, not too thin. Dredge
well with -four, season and fry brown in hot
butter. Garnish with fried onions
Delicate Pudding.
Spread thin slices of spongecake-stale
may be used-with siexed apple sauce or
apple jelly. Make in sandwich form, ar
range in deep dessert dish, and smother
with boiled custard. Keep in cool place
until ready to serve
Kippered Herring.
Put the herrings in a pan, pour over
enough boiling water to cover them; take
them out Immediately and put them skin
down in frying-pan. For two herrings put
half an ounce of butter and tablespoonful
of hot water into the pan and baste frequent
ly with it for 10 minutes, taking care that the
fire Is not strong enough to boil the f1sh-the
slower the cooking the better. Place on q
hot dish, spread a small piece of butter over
the fish, sprinkle lightly with pepper and
serve hot.
Celery on Toast. r-
Cut fresh, crisp celery in half inch pieces,
put into a stew pan, cover with boiling
water and add pinch of soda. Boil 80 min
utes, pour off the water and boil 30 minutes
longer. Turn it into a colander to drain,
then remove to the stew pan, add cream,
butter and seasoning. When quite hot pour
it over toasted bread and serve at once.
Following are some frugal dishes:
Cold Roast Beef With Potatoes.
Mash potatoes with hot milk add the yolk
of an egg, butter and seasoning. Slice the
cold beef and lay it at the bottom of baking
N1o1, oil 0r1fN
and beef gravy. Cover the whole with
thick paste of potato, making it to rise in the
center above the edge of the dish. Score the
crust in equal sizes and bake in the oven un-
til brown.
Apple Tart.
Cut the remains of cold apple tart into tri-
angular shapes and arrange in dessert
dish leaving the center to be filled with Gus
tard
Cold Pork.
Cut the pork into neat slices and arrange
on bed of apple sauce.
Cold Lamb.
Fry slices or chops of lamb in butter until
they are lightly Drowned and serve them on
a dish of spinach.
Potatoes and Spinach or Cabbage.
Moisten cold mashed potatoes with lit
tie white sauce. Take cold cabbage or spin
ach and chop either one very fine. Moisten
with brown gravy and place in layers in
tin mould Cover the top and put in a pan
of boiling water. When quite hot, turn out
and serve at once.
Cold Rice Pudding.
Remove the crust from cold rice pudding.
Pour over the pudding boiled custard, and
tuft with jelly or preserves.
Bubble and Squeak.
Cut into pieces convenient for frying, cold
roast or boiled beef; pepper, salt and fry
-6cv, 1or hot d,~osr
while the meat is draining have in readiness
q cabbage already boiled in two waters:
chop it small and put it in the frying-pan
with some butter. Add seasoning, and keep
stirring it that all may be equally done.
Remove from the fire and place in the CEN
ter ofa dish, and arrange the slices of meat
neatly around it.
Beef Risso1es.
Mince and season cold beef and flavor it
with mushroom or walnut catsup. Make
very thin paste of beef dripping, roll it out
in thin pieces about four inches square, in
close in each piece some of the mince, cut
neatly all round and fry in dripping light
brown.
Mash cold potatoes with minced onion,
salt, pepper and curry powder to taste: form
into smalbballs with egg and bread crumbs,
fry brown and serve with gravy favored
with curry powder.
Plain Rice Pudding.
Put into baking dish quart of new milk,
four tablespoonfuls of rice, washed and
picked, a tablespoonful of moist sugar, some
grated lemon peel, a piece of stick cinna-
mon and two or three pieces (smal) of cold
butter. Bake in a slow oven for three or
four hours.
Snow Cake.
Take the whites of two eggs beat well,
add one cupful of sugar, cupful and half
Of cornstarch, q half teaspoonful of soda,
teaspoonful of cream OF tartar, one tea
in a brisk oven and then test with a straw.
It may require a few minutes more.
Hints for the Household.
MEAT used for salad-whet1er of fish, flesh
or fowl, should not be minced but picked or
cut, not very fine.
In selecting mutton if the fat breaks easily
it is young. In good mutton the flesh is
rather dark-the rat white.
FAT may be used over and over again by
straining as long as it lasts.
THE best flour is the cheapest
TOMATOES contain one of the strongest
acids. They should never be cooked in tin.
FRESHNESS counts more with fish than
with any other kind of food. 49,
The best kettles for picking, as well as
for preserving, are those lined with por-
celain.
NEVER under any circumstance use tin in
connection with red fruits.
Boil or steam sweet corn ten to 15 minutes.
Long boiling renders it hard and destroys
the flavor.
ELLIoE SERENA.