Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1907-05-02
erously about the onions when served.
STUFFED ONIONS.


These are delicious for an entrce or
make a substantial warm dish for sup
per or luncheon. For these you need the
large Spanish or Bermuda onions. Peel,
then slightly parbol, taking care they
do not get soft enough to lose their
shape with sharp knife take out the
heart of the onions and fill the vacancy
with dressing of moistenei bread
crumbs mingled with bits OF any cold
meat and plenty of seasoning. Fill as
fun as possible, then arrange in a baking
dish. Pour around them any meat
gravy or stock and bake. basting often.
If you lack gravy or stock. place on the
top Of each onion bit of butter, then
basic with hot water. Cover and bake
an hour in hot oven. Instead OF meat,
grated cheese may he combined with the
bread crumbs.
BAKED ONIONS FOR AN INVALID.
Prepared in this way onions, are served
frequently in sanatoriums, when onions
cooked In other ways are tabooed. Use
for this the large white or yellow onions.
DO not peel, but arrange in a baking
dish. still in their jackets. Bake until
they are thoroughly tender tho center
being steamed in It's own juices. When
ready to serve, remove the outer jacket
of skin, season with salt and pepper and
butter and serve very hot.
FRIED ONIONS.
As usually served. fried onions are a
delusion and snare, but cooked in tho
Konilworth ranch way it will be q rare
thing II they 20 begging. cut in slices
and soak IN milk ten minutes. Then Dip
In flour and immersc in boiling fat, hot
enough to brown Instantly. You can no,
keep the slices whole after thoy have
fried six or seven minutes. Take on,
with n skinner, lay on brown paper n
few moments to absorb every suspicion OF
fat and serve with steak or veal cut
lets. They will be firm and thoroughly
delicious.
ENGLISH MINT SAUCE
with mint springing fresh and tcndc,
by country streams. mint sauce with
lamb or mutton is altogether to be de-
sired Wash the leaves thoroughly and
mincc fine with silver knife, a gen.
erous handful. Moisten with half cur
each water and broth or consumme, ado
four tablespoonsfuls vinegar, one table
snoorful smear c,ir ,,.o,i a,,, sa,.,.o
MINT VINEGAR.
F,u loosely, q largo ,,outrod ho.+1
with thc min, lo,,ae pow +, ,.i,,,,a ;.
cork seouro1v md Lat I. ro,,,,~ Co.. .,.
or tbroo ueeke ,rbop ro,,r ocf .bo ,.ira
oar ipto aro,bor ho,.i.. o,,d loo- ,..i
cor,,cd ,,,til roo1od ,rbte is p roni,a
subs,itu. eor froeb n,.r, ,,.bo, two la,.a
GA, M, no oi,oi,,od
'oNSblP VINEGAR
An excellent vinegar is also made from
cowslips (prlmula). Put one quart Of tn
pips into jar with three pints whit,
wine vinegar. Cork tightly and let it re-
main for ten days strain. bottle an,
seal. An excellent addition are n few
sweet briar ;ips-three or four to tw,
cups of the liquid.
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