The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-12-21

in a hot oven aboutvan hour or until
the onions are tender though still re-
| tanning their form. Remove the cover
| long enough to brown the onions light
| ly before they are taken from the
| Gven
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 plenty
/ of water Let them drain and then re-
/ move the inside of the onion, leaving
/ thick wall. Fill the space with a
| stuffing made of one cup of cold meat
| chopped fine, or sausage meat may be
i used. Add a few crumbs, half a cup
! of cream, and one beaten egg. Season
with salt and cayenne pepper Fill the
/ space in the onion with this mixture;
| place the onions in baking pan in
which there is a little stock, half
! carrot chopped, and a bay leaf Sprin-
I kle the onions with crumbs and cover
them with sheet of buttered paper
! and bake until the onions are tender.
basting them frequently with the
liquid in the pan Place the onions on
! a platter and strain the liquid in the
/ pan over them. They may be served
! with a cream sauce if preferred.
Perhaps the easiest way to fry
onions is in wire basket. Peel the
onions and slice them, pour boiling
| water over them, and cook fifteen min
! utGS, IHen TURN ln6n1 Oh Il CREAM tAOlAt
to drain. Put q few of the onions in
/ frying basket and dip them in smoking
/ hot fat and brown. Drain on brown
paper 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 fried 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 rolled in -four, fried in
/ very hot fat, and served by themselves.
| garnished with parsley.
| For baked onions: Peel large onions
and put them in a saucepan with plen-
ty Of water; Whenethe water commences
to bubble turn it off and cover the
Onions with fresh boiling water. Salt
the onions and let them cook slowly for
three-quarters of an hour. Butter
! deep earthen pie plate, place the
| onions upon it, sprinkle them with
salt and pepper and lay piece of but
ter upon each onion. Put little stock
or water in the plate and scatter
crumbs over the whole Bake in a
slow oven about three-quarters 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
cock them in plenty Of boiling salted
water. Then drain the onions and
| place them in a buttered baking dish.
| Heat one pint of milk to boiling point,
/ mix a teaspoonfuI 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 moderate
/ f1on 11in n
der and the custard set. Serve the
| onions from the same dish they are
baked in and stick tiny sprigs OF par
sley into the custard, so a sprig can be
served with each. onion.
For brown onions for serving with
and gaInishing beefsteak: If the onions
| are large peel them and cut into thick
slices or quarters. Little onions may
be left whole. Soak the onions in cold
| water half an hour, drain this water
! off and pour over them small amount
of water, cover the pan and put over q
| slow fire and cook until the water has
| boiled away. Put a little butter in the
pan and lightly brown the onions; then
partly cover the onions with clean
| beef stock and season with salt and
pepper Cover the pan and cook until
| the onions are tender, though retaining
I their shape. Place a broiled steak on
| hot platter and arrange the onions
/ seasoned with butter, salt and pepper,
| pour the little gravy remaining in the
! pan over the meat, garnish with sprigs
! of parsley, and serve.
| Another mode of preparing onions
for garnishing roast meat and poultry
is: Peel one pint Of small white onions,
| cover them with water, cook ten min
utes, drain off this water and replenishs
with fresh boiling water and cook five
| minutes longer before turning them
| upon a sieve to drain. Melt some but
ter in a frying pan over moderate
fire, put in the onions and sprinkle
| them very lightly with sugar and Try
| them a light brown. rolling them
around with a fork 80 they will be
evenly colored Take the onions up
! with a wire spoon and put them In a
clean frying pan with two spoonfuls
of clear, rich soup jelly and one lump
! OF sugar. Place the pan over the fire
/ and let the onions cook a few moments,
turning the onions over in the liquid
stock so each part will be coated with
a rich. glossy covering. Place them
/ around on the meat dish.
What is a nicer. relish than these
same little onions picked? Peel the
onions and put them in strong brine
for thirty-six hours; then drain them
and let them lie in cold water over
night Again drain them and put in
jars, scattering among the onions
few whole cloves, a. stick Of cinnamon,
and a blade of mace. Put q small red
pepper in each jar Heat two quarts Of
/ vinegar to boiling, add half a cup of
brown sugar and turn over the onions.
If the vinegar loses it's strength or
shows any sign of mould, drain the
onions and rinse with water and then
cover the pickles with fresh hot vine
gar.
A very old remedy for q cold on the
chest is an onion poultice, which is
made by heating the onions and then
putting them in a muslin bag and bruiS
ing them. Lay the bag upon the chest
over night. Care should be taken
about getting in a draught when the
poultice is removed in the morning
An old recipe for onion cough syrup.
that Is excellent, is a. sfollows: Peel
five large onions and slice them. Put
the slices in saucepan, with one quart
OF good vinegar. Cover the pan and let
the contents boil slowly until the on
ions are very tender; then strain
through q cloth and extract all the
Juice Add one cup of graduated SUI
gar to the strained liquid. and again
! put over the fire and boil down to about
one-half. Bottle and seal If put in a
cool place this syrup will keep several
months The dose is from one to two
teaspoonfuls every two hours, accord
ing to the severity of the cough. 80
school Dresses.
The fret little frocks that demand at
! tention in the winter season are those
| for school wear. Even very small girls