The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-09-20
Buttered Onions.

wives:
Buttered Onions.
Choose large Spanish onions, peel
them carefully so as to remove only
the outer skin. Cut about an inch off
the top, and with a sharp knife make
large hole in the middle of each
onion. Fill with a stufiing made as
follows: Cut chicken, veal, or other
cooked meat into small pieces. add half
the quantity of stale bread crumbs,
season with salt, paprika, and little
minced parsley. Add a tablespoonful
of melted butter, and mix thoroughly.
When all the onions are filed replace
the tops, securing them with tiny
skewers, put them in a buttered pan,
and bake slowly, bastiug frequently
with melted butter When they are
tender remove the skewers and serve
on hot buttered toast.
Green Onions with Eggs.
Boil six eggs until they are hard,
then throw them into cold water and
leave until they are cold. Remove the
shells and cut the eggs in slices. Pre-
pare and trim two punches of spring
onions, cut them I'M inch lengths, and
parboil for ten minutes in sailed wa
ter. Drain them, add one cupful of
white sauce made with one tablespoons
full of butter, one saltspoOnful Of pa
prika, one cupful of milk. Cover. and
let them cook until tender, adding the
eggs five minutes before removing from
the fire. Serve on toast.
Escalloped Onions.
Boil onions in half milk and half wa.
ter until they are tender. Then drain
and put the onions into a baking dish
in alternate layers with bread crumbs,
salt, pepper and a dash of powdered
summer savory. Dot each layer of
crumbs generously with bits of butter.
Pour over the whole half n cupful of
milk. Cover the top with buttered
crumbs, bake in quick oven, and
serve hot.
Stuffed Onions
Remove the skin from six or eight
large onions, parboil and drain. Then
slip cut the hearts, leaving firm wall.
Chop the portion removed, mix it with
a little minced sausage meat, some
bread crumbs. and salt and pepper to
season. Fill the onions with the mix
ture. put them in a baking dish with
a little hot water, and brown them
nicely in the oven.
Onion au Gratin.
Boil three or four onions for one
hour in two quarts of sailed water.
Then pour off the water and cut up
the onions. Put them into p baking
dish and pour over them one eupful of
cream sauce. Cover with half a cup
g 81 he a. thaga
with bits of butter. Place in a quick
oven and bake for twenty minutes.
German Kuchalupf.
Half-pound of butter, three table
spoons sugar, pinch of salt, rind of
lemon. cake of compressed yeast, dis
solved in cup of lukewarm water,
twelve ounces -four and two ounces
cornstarch. Stir half an hour. Put
into form with tube in center and let
rise until light Raisins may be added
if wished.
Cocoanut Soufie.
Bring a pint of milk to scalding and
stir into it a eupful of grated cocoa
mt. Set aside until told, add FIVE
eggs, beaten light, and one teaspoon
essence bitter almonds. Bake in pud-
ding dish and serve with sweetened
cream.
Baked Squash.
Peel. boil and mash two small
mash and when cold beat in two
tablespoons melted butter, two whipped
eggs. a Gill of cream and salt and pep
peT TO taste. Turn into a bake dish,
sprinkle with bread crumbs and bake
half an hour.
Carrot Pie.
Take two carrots for from three to
four pies, cook until tender, mash same
rs pumpkins. Take one egg to each
pie, one-half cup sugar, milk enough to
mix and spices to suit taste.