The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1905-04-07
MADE OF SPANISH ONIONS

along with the common or garden
variety, as rather vulgar vegeta-
bic.
Onione and even garlic are held il
contempt only in this country and in
England. In Continental countries it
is different, and one does not feel one.
self compelled to shun onions as ii
they were something to. be ashamed
of. u s
There need be no prejudice against
the silvery, shiny skinned Emp
onions of Spain and Bermuda. The
fruit dealers and grocers sell them
for lO¢s pound. Sometimes
there is only one in pound, But
such onions are Of the largest size and
more frequently the run three onions
to two pounds.
These onions have very delicate
flavor. In coois eAhem for the many
purposes described here they should
not be boiled. Put them into pan
and bake them, ,aking care to see that
they are not allowed to dry up. Baste
them trequentls
If the onion is eaten plain, salt and
pepper applied while it is baking
make the dish ready for the table.
But it is rather in its mbination
With other food thai the Spanish
genion is interesting. to seekers afte:
novel and varied results in cook
ing.
Take the Spanish onion, for in
stance, as means of creating supper
dishes that will prove tempting to
even the most jadcd appetite. In
the onion when the heart has been re-
moved place boiled chicken livers,
which may be broken into small pieces
Over this scatter grated red pepper
and bread crumbs.
Put the onions back into very hot
oven to brown. The part of the onions
taken out to make room for the
chicken livers should be placed owe,
them. Sss8
A boiled kidney put into the oniol'
and literally favored with grated red
pepper makes Delicious supper dish.
It should be served with a deviled
sauce of mustard and bread crumbs.
A thin slice of broiled ham is rolled
and put into the middle of the onion.
The part of the onion removed is chop
ped up and replaced over the ham and
is favored with black pepper.
Just before the onion is put into g
quick oven an egg is broken over it.
This covers the top and runs into the.
dish about the onion. When cooked
the combination has the taste Of 3
shirred egg and is a delicious dish.
A less complicated dish is made BY
cutting up hard boiled eggs, with the
heart of the onion mixed with Par
me san cheese and bread crumbs. This
stuffing is put into the onion, which
is then baked. In this way Spauisl.
onion is rendered delicate enough
even for woman's luncheon.
For another supper dish, one puts
rolled up strip of bacon into tht
centre of the onion and mashes with a
baked potato, the inside of the onion
Then that is about the bacon into a
little mound on top. A few minutes
in quick oven browns the top ap
petizingly.
o. s,crs, usually with a slice of ba-
con as they are served en- brochettc.
boiled salmon broken into very smal
bits and favored with chives, and
crab meat prepared as for dev;lled
crab all make delicious stuffing for
the baked onions.
Care must always be taken to Sc
lect no material for stuffing that is
too delicate to hold its own f1,-vor
against the flavor of the onion. One
plan to prevent the predominanee OF
the onion flavor is to keep the oni'n,
in the stove for only few minutes
after it has been filled. In this WY
the juices cf the onion do not have
a chance to permeate the stuffiag, 1t
merely add piqnant flavor.
Perhaps, after all, there is no MOI
satisfactory supper arrangement o. ''c
onion than combination oft with n
Welsh rarebit. When the dim'nn-
tive rarebit is ready, it is poured in
to the enion, bit of toast is laid over
The top and some of the cheese is
poured over that. There are few bet
ter dishes for supper, and none IS a
more iudi:ious accompaniment to
good, cold heer
The parts Of the onion not u''l z Il
after it is stuffed make deliciousiy
u