Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-12-27

pain. Wrap the onion in heavy wet paper
and roast 1t as quickly as possible, covering
it with Goals If this method is practical;
in a very short time it will be tender and
the juice may be squeezed out into spoon
and while warm dropped into the ear.
All kinds of onions are recommended
dietetically in acne In fact, the much ira
duced onion is a blessing to mankind when
it receives discreet and considerate treat
ment.
Butter Spanish Onions.
Choose large Spanish onions, peel them
carefully so as to remove only the outer
thin skin; cut about an inch off the tops
and with sharp knife make a large hole
in the middle of each onion-or carefully
remove the hearts of the onions. Fill with
the following stuffing: Cut into small
square pieces some veal kidneys-others
may be used, but veal is preferable-cut
also into pieces some quantity OF the best
bacon, chop separately some parsley and
little suet; mix all together adding salt,
pepper and cayenne to suit the taste, some
mixed herbs and if desired a little curry
powder. When the onions are filled their
tops should be replaced and secured with
string or little wooden skewers. Put
them in buttered pan and bake slowly,
basting with melted butter When they
are thoroughly done, remove the string and
serve them on thick slices OF toast.
Stuffed Onions.
Remove the skin from six or eight large
onions; parboil and drain, then slip out the
hearts of each, leaving the firm shell. Chop
the inner portion; mix it with a little finely
minced bacon, a few bread crumbs, sea-
soning of salt and pepper and fill the
onions with the stuffing; put them in a
baking dish with a little hot water and
brown them nicely in the oven; or place
them in a saucepan with little good beer
stock, cover and simmer them few min
uteS. Serve very hot.
Onions au Gratin.
Boil three or four onions for one hour in
two quarts of sailed water. Then pour OF
the water and cut up the onions. Put them
into baking dish and pour over them half
a pint of cream sauce; cover with half a
cup of grated bread crumbs and dot these
with bits of butter. Place in quick oven
and bake for twenty minutes
Escalloped Onions.
Boil onions in sailed boiling water to
which a little milk has been added until
they are tender. Then drain, reserving the
liquid for making soup, and put the onions
into baking dish in alternate layers, with
bread crumbs salt, pepper and dash of
powdered sage. Dot each layer of crumbs
with bits of butter. Pour over the whole
a half a cup Of milk. Cover the top with
crumbs and bits of butter. Bake light
brown and serve very hot
Fried Apples and Onions.
Take twice as many tart apples as onions.
Slice the apples without pairing; also slice
the onions very fine and fry together in
butter, keeping the pan covered to hold the
steam, which will prevent burning. While
cooking sprinkle slightly with sugar to give
additional flavor to the dish.
Onions la Don Carlos.
Cut a thick slice from the root end of
Spanish onions and place them in boiling
water, sailed and parboil them; then throw
into cold water, dry and scoop out the in
sides; fill them with the following mixture:
Take equal parts mashed potatoes, sausage
meat and mix together with the yolk OF
egg. Stew them until done in good brown
gravy or broth and when done serve them
on thin slices of broled ham.
Onion Roast.
Select large onions of uniform size; do
not peel them, but roast them in their
"jackets;" then when tender remove the
skins and lay them in a heated, covered
dish and pour over them the following
sauce: Melt two level tablespoonfuls of but
ter in a saucepan, but do not let it color;
Stir into smooth paste the same quantity
of flour and then add cup of milk and stir
until the sauce is smooth and thlck; season
with salt and pepper to taste, teaspoon
full of minced parsley, a teaspoonful OF
lemon juice, and add just before removing
from the fire to serve one egg, slightly
beaten.
Roast Onions to Serve With Meat
Cakes.
Peel the onions and steam them for one
and one-half hours. Then place them in
baking pan with a little drippings and
sprinkle with salt and little sugar over
the top to make them glaze nicely. Bake
them in a quick oven until brown and then
serve them as a border around the meat
cakes Of collops.
Mashed Onions, soubise Style.
Peel a dozen onions, blanch and drain
them. Put them into saucepan with
enough chicken broth to cover them nicely.
Simmer them slowly until they are done,
but do not allow them to take color. Add
Gun of bechamel sauce and let 1t cook until
well reduced and thick, then rub the whole
through a sieve. Add little butter and
piece of chicken glaze, season to taste and
serve.
Ormaloo.
This is a German dish and is really an
onion pie. Slice six Spanish onions into
saucepan with enough butter added to fry
them a golden brown. Cover the pan and
when the onions are tender add a cup of
rich milk, or milk and cream in equal pro-
portions; one egg beaten ana stirred with
a tablespoonful of flour and little of the
cold milk. Season with half teaspoonful
of salt and eighth of a teaspoonful of pep
per. Have ready a deep baking plate lined
with plain pie crust turn in the onion mix
ture; cover the top with buttered bread
crumbs but no upper crust. Place in the
and brown the top nicely. Have the
crust well baked before filing it with the
onion mixture and then bake just long
enough to brown and make very hot for
serving.
Glazed Onions.
Peel small onions and put them in a
saucepan with little warmed butter; add
salt and very little sugar and pour over
little stock. Place them over a moderate
fire and cook slowly until they are quite
tender and the outside nicely Drowned; then
remove them to hot dish; make a brown
sauce with a little of the liquor, to serve
them with.
Onion Sauce.
Peel the required number Of white onions
and put them in a stewpan with cold water
and let come to boil; then pour the water
off; cover with boiling water and let SIM
mer five minutes then pour off the water
and renew again. If this is repeated several
times the onions will be quite mild in flavor.
Add little salt to each water. When the
onions are done drain them well and rub
through a sieve and add them tn a crao ~,