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

dainty womans ldhciiseenh alIboaghI
it can be used to vary the nd 8 plIy:
Of the dishes gener.lly offered N
these functions. sssss
When used ss1the iuncheons the
trea tment Of II hon IS different from
that employed len dishes for men,s;
appetities are question. After th6
onion has been baked, the top. should
be cut off at little more than haH its
height. Then scoop out the intes;of'
ieaying cuplike arrangements Sbich
will hold lunchadisbes and impart to
them an exhilarating favor Of onion.
But this flavor will never be strong
enough to cause some OF the disagree
able after effects of eating onions which
have come to make. them especially
unsuited to women's luncheons.
Crispy fried oysters fried in an
onion make nice fish course. or the
W otSi . iOuiCLlC u COOht0 Ill cream
serve the same purpose attractively.
Mushr ooms boiled in cream or broiled
also make delicious .stnffing for the
onions. a45..,.,.e,
I Sweetbreads are 3 little too delicate
in flavor tssbe put. inside onions for
even a few min utes; bnt the result. is
agreeable ifthe sweetbreads are cook
ed in cream and highly seasoned. II
there is danger of the onion flavor be-
coming too strong, a thin layer Of toast
may be put about the sweetbreads.
They do not need to be placed again
in the stove, but may be served i'm
mediately. t.,
Shrimps cooked In cream are deli
cious in the same way and so is cream
ed chicken. ~
The Spanish onion has many uses
as dinner dish and probably none is
better that the onion stuffed, with
meat. ys ~,
Chopped up beef or mutton, sufi-
GENTLY favored with pepper and fine
herbs, should be put into an onion
and baked until the juices have pen-
Eetrated the meat. Always in such
cases the Eonion before it is stuffed
should be raw enough not to become
overlooked while the chopped meat
| is baking.
Chopped Up. ham or corned beef
affords an excellent contrast. to the
flavor Of the onion, especially when
green peppers are added. The pep
per is chopped up and should be
sprinkled through all meat stnfings.
Rice or risotto favored with saffron
makes delicious stufing when meat
is not desired.
As dinner course the Spanish
onion is an excellent, variant Of the
vegetable course. The French al
ways flavor green peas with onions,
even when the peas are very young
and tender.
As receptacle for geen peas the
onions if large enough had best be cut
through the centre and make to form
two oblong bowls by removing the
centres and leaving shell half an
inch. When the peas are boiled until
tender they should be put into their
savory receptables and seasoned with
melted butter and pepper. The sea-
soning should, of course, be as moder-
ate as snch delicate vegetables require.
String beans are delicious served in
the same way.
Tue largest sized onions must be )
used for these, as well as for the other
vegetable dishes. s
An onien stuffed with baked potato
which is covered with Parmesan cheese
and Drowned in quick oven is 3 de.
licious dinner or lunch vegetable.
For salads the onion is, Of course,
used raw y 7s
Peel the outside skin Of an onionahd
take enough out Of the centre to make !
a m cup. : Thesn chop up celery with
parts of the onion and dress with i
mayonnaise. sauce that is not too |
thick.
More Spanish is stufipg made of
anchovies and redSpimentos served in
an onion cup with French dressing.
Cold shrimp and lobster also make 9
most delicious salad when placed in
the hollow onion.
Cucumbers, chopped, and tomatoes
cut into small squares de other salads
that receive an added sp'qgancy from
the onion receptgble when they are
pu', there and afioyad 70 stand long
enough TO absorb the flavor before
they are served.
Shrimp and lobster had st be put