The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1896-12-30

same of cold milk, stirring until the
mixture is like a thick cream; add to
the hot milk and keep stirring until
the mixture is smooth and thick; sea-
son with salt and pepper, and when
the sauce has boiled up once, pour over
the boiled onions and serve A little
chopped parsley sprInkled over the top
is always a nice flavoring with onions
Boiled onions Drowned in the oven
are decidedly good. When the onions
are nicely boiled but retain their shape,
arrange them in shallow buttered
baking dish, put bit of butter upon
each one, and dust with salt and pep
per- Sprinkle them lightly with sugar
and cover with a thin layer of fine
| bread crumbs and scatter tiny bits of
! butter over the crumbs. Put the dish
in hot oven long enough to brown
them thoroughly; serve in the same
| dish.
| For scalloped onions: Peel the onions
and boil them until tender; drain them
and cut into halves or quarters, accord
ing to the size of the onion. Place q
layer of the prepared onions In bak-
| ing dish, dust them with salt and pep
per, cover with a. layer of bread crumbs
and tiny bits of butter and put in an
other layer of onions and crumbs, all
ternating them until the dish is full,
having the crumbs for the top layer.
Pour over the whole half a cup Of
cream or rich milk and CRATE over the
crumbs a covering of cheese. Place in
a hot oven and bake about half am
hour. Onions are also very nice made
with layers of tomatoes and crumbs,
emitting the cheese and using the liq-
uid from the tomatoes in place of the
cream.
To prepare stuffed onions: The Span
ish or large-sized Bermuda onions are
best for this dish. Peel the onions and
from the stalk end take out the cen
ter of the onion Cover with boiling
sailed water and cook ten minutes.
Then lay the onions, opening down, up
on a clean cloth to absorb the water.
Make a stutfing in proportion of two
tablespoonful of chopped chicken or
ham to one spoonful of bread crumbs.
Chop fine the onion hearts that have
been removed and add to the other in
gradients with enc tablespoonful of
melted butter, salt, and pepper. Mois-
ten with little chicken stock. Fill
the onions with this mixture and place
them in baking pan containing wa
ter to the depth of one inch. Sprinkle
the onions with crumbs, cover the pan
and bake in a hot oven about an hour
or until the onions are tender though
still retaining their form. Remove the
cover long enough to brown the on
;obt Mr.
from the oven.
Another mode of preparing and serv-
ing stuffed onions is as follows: Secure
large onions and after peeling them
boil them slowly for one hour in plen-
ty of water. Let them dEain and then
remove the inside of the onion, leaving
thick wall. Fill the space with a
stutfing made of one cup of cold meat
chopped fine, or sausage meat may be
used. Add a few crumbs, half a cup
of cream, and one beaten egg. Season
With salt and cayenne pc per. Fill
the space In the onion with this mix
ture; place the onions in baking pan
in which there Is a little stock, half a
carrot, chopped, and a bay leaf
Sprinkle the onions with crumbs and
paper and bake until the onions are
tender basting them frequently with
the liquid in the pan. Place the on
ions on a platter and strain the liquid
in the pan over theiia. They may be
served with a cream sauce if prefer
red
Perhaps the easiest way to fry onions
is in a wire basket Peel the onions
and slice them, pour boiling water over
them and cook FIFTEEN minutes; then
turn them on clean cloth to drain.
Put a few of the onions in frying
basket and dip them in smoking hot
fat, and brown. Drain on brown pa
per and dust with salt and pepper.
Onions cooked in this manner are serv-
ed with liver and bacon.
Onions may be parboiled, cut into
thick slices and then freid in butter.
sliced apples being fried in the same
pan and both being served together,
laid upon slices of buttered toast. Lit
tie button onions often are parboiled
in milk, then "olled in flour, fried in
very hot fat, served by themselves,
garnished with parsley.
For baked onions: Peel large onions
and put them in a saucepan with plen-
ty of water; when the water com
mences to bubble turn it off and cover
the onions with fresh boiling water.
Salt the onions and let them cook slow
ly for three-quarters of an hour. But
ter deep earthen pie plate, place the
onions upon it, sprinkle them with salt
and pepper and lay piece of butter
upon each onion. Put little stock or
water in the plate and scatter crumbs
over the whole. Bake in a slow oven
about three-qEarters of an hour. Serve
these onions with cream dressing to
which has been added a teaspoonful of
chopped parsley.
Onions baked in milk: Select onions |
of uniform size; peel them, and partly |
cook them in plenty of boiling sailed |
water. Then drain the onions and |
place them in a buttered baking dish. |
Heat one pint of milk to boiling point, |
mix a teaspoonful of cornstarch with a |
little cold milk, and stir into the boil |
ing milk. Add a tablespoonful of but |
ter and salt and pepper. Beat two |
eggs light, and turn the hot mixture |
over them. Pour this into the dish |
with the onions and place in a mod |
crate oven, baking until the onions are
tender and the custard set. Serve |
the onions from the same dish they are