The Baltimore County union. [volume] (Towsontown, Md.) 1865-1909, 1905-03-25
MADE OF SPANISH ONIONS.

along with the common or garden
variety, as rather vulgar vegetable.
Onions and even garlic are held in
contempt only in this country and in
England. In Continental countries
it is different, and one does not feel
oneself compelled to shun onions as if
they were something to be ashamed
of.
There need be no prejudice against
the silvery, shiny skinned, plump
onions of Spain and Bermuda. The
fruit dealers and grocers sell them for
10 cents pound. Sometimes there
is only one in a pound. But such
onions are of the largest size and
more frequently they run three onions
to two pounds.
These onions have very delicate
flavor. In cooking them for the
many purposes described here they
should not be boiled. Put them into
a pan and bake them, taking care
to see that they are not allowed to
dry up. Baste them frequently.
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 combination
with other food that the Spanish
onion is interesting to seekers after
novel and varied results in cooking.
Take the Spanish onion, for in
stance, as a means of creating
supper dishes that will prove tempt
ing to even the most jaded appetite.
In the onion when the heart has been
removed 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 to placed
over them.
A boiled kidney put into the onion
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 roll
ed and put into the middle of the
onion. The part of the onion re.
moved is chopped up and replaced
over the ham and is favo red with
black pepper.
Just before the onion is put into a
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 shir-
red egg and is delicious dish.
A less complicated dish is made by
cutting up hard boiled eggs, with the
heart of the onion mixed with Par
mesan cheese and bread crumbs. This
stuAing is put into the onion, which
is then baked. In this way Spanish
onion is rendered delicate enough
even for woman's luncheon.
For another supper dish, one puts
rolled up strip of bacon into the
centre of the onion and mashes, with
baked potato, the inside of the
onion. Then that is put about the
bacon into little mound on top.
A few minutes in quick oven browns
the top appetizingly.
Oysters, usually with slice of ba
con as they are served en- brochette
boiled salmon broken into very small
bits and favored with chives, ant
crab meat prepared as for devilled
crab all make delicious stuffing for the
baked onions.
Care must always be taken to Sc
1ect no material for stufing that is toe
delicate to hold its own flavor agains
the flavor Of the onion. One plan t
prevent the predominance of thu
onion flavor is to keep the onion il
the stove for only few minutes afte'
it has been filed. In this way th'
iuicesofthe onion do not have chance
to permeate the stufing, but merely
add a piquant flavor.
Perhaps, after all, there is no more
satisfactory supper arrangement Q
the onion than a combination of /
with a Welsh rarebit. When the
diminutive rarebit is ready, it i
poured into the onion, bit of toas
is laid over the top and some Of thu
cheese is poured over that. There
are few better dishes for supper, ant
none is more judicious accompani
ment to good, cold beer.
The parts of the onion not utilized
after it is stuffed make 6eliciously
appetizing sandwiches. The breat
should not be toasted, but cut yer.
thin and buttered before the onion
are laid on it.
The flavor of the onion adapts /
much more to men suppers than t
dainty women's luncheons, although
it can be used to vary the monoton,
of the dishes generally offered at thes
functions.
When used at the luncheons tn
treatment of the onion is different frou
that employed when dishes for men
appetities are in question. After tn
onion has been baked, the top shoul'
be cut off at little more than half it
height. Then scoop out the interio
leaving cuplike arrangement, whicl
will hold lunch dishes and impart t.
them an exhilarating flavor of onion
But this flavor will never be stronI
enough to cause some of the disagree
able after effects of eating onion
which have come to make them es
pecially unsuited to women's lunch
| cons.
Crispy fried oysters fried IN al
onion make nice fish course, or tn
oysters foulette or cooked in crear
serve the same purpose attractively
Mushrooms boiled in cream or broil
ed also make delicious stufirg fo
the onions.
Sweetbreads are little too delicat
in flavor to be put inside onions TO
even few minutes. but the result l