The Seattle star. [volume] (Seattle, Wash.) 1899-1947, 1913-05-19
ONION RECIPES, BY CAROLINE CoE.

phoric acid. phosphate OF lime
sulphur. Rlbumen. sugar. mueilage
and certain salts.
Onions are almost the best ner
/ vine known. No medicine. IL IL
claimed. Is 80 useful In cases OF
nervous prostration. and there "a
nothing else that viii relieve 40
quickly and tone up worn out
system. Onions are helpful In all
eases OF coughs. colds and lnflu-
onfa, aud II eaten regularly are
very good for tho complexion.
As laxative. AS a poultlce or
as sleep producer. the onion
works like n charm A drop ~ the
Juice win cure enrache. and per.
sistent application Is said to cure
deafness
ONION SOUP.
Chop mp n few onions. Fry In
butter. taking care that they do
not burn stir in three tablespoon.
ruls OF white haricot beans. add a
pinch OF grated nutmeg and rub
through sieve II the PURGE Ia
too thick add little stock. Serve
Win Cruutonh.
EscALLopEp ONIONS AND
TOMATOES.
Slice very thin haifdoxen
onions and place In cold water.
bring 10 boiling point and drain.
Line a baking dish with a layer
OF onions and layer OF tomatoes.
add small pieces OF butter. sprinkle
With salt and paprika Alternate
In this way until the dish n nearly
full Turn over II half pint OF
milk. sprinkllnE bread crumbs on
the top and bake for half an hour.
STUFFED ONIONS.
noll six smsli.sixed bermuda
oniona until they are slightly soft
but not tender enough 20 fall In
pieces. Carefully cut a small slice
off the top and dig out the center
portion OF the vegetable. Chop this
finely and add a Tablespoonful OF
butter. and a hal, tcaHpoonfui OF
salt. a BIT % paprlka. and a half Of
pimento chopped in small pieces
To these ingredients add two heap
Ing tabicapoonfuls OF bread crumbs
and return 20 onion shells. Dust
grated cheese over the tops and
bake one half hour. Serve with n
cream dressing made as for the
plain boiled onion.
ONIONS "iN sTuFATo."
Peel two pounds OF onions. and.
after soaking In cold water. place
IN saucepan and cover with good
broth. letting them cook slowly. II
young. one hour will suffice. II old.
two hours when soft, drain and
pu, them in n dish.
Melt two ounces OF butter In a
frying pan Add a spoonful % flour
aud three-quarters OF pint Of
broth. mixing well until Il hoila
Now season with salt and pepper
and pour the broth over the onions.
Servo hot.
ONION "FARcITE."
Roll six large onions for an hour
in their skins. After draining peel
and cut out their centers.
Meanwhile prepare the following
stuffing Chop up fine four ounces
of ham or tongue. odd grated bread.
some melted butter. one or two
tablespoonfuis Of cream, little salt
and pepper Mix we'll into n paste
and fiil the center OF the onions
with u. then put them into q FRY.
ing pan. sprinkle with butter and
grated bread. and cook with fire
above and below-or In the oven.
Just before serving pour Ala Parma
sauce over them. made "a follows:
Melt half n pound Of butter. add a
little flour. salt. pepper and grated
nutmeg: stir until thick Then stir
IN ono pint ~ cream and a little
chopped parsley. Heat for five min
utes
BOILED ONIONS.
Peel tho onions and put them
into warm. saltsd water. bringing
quickly to boiling point AZ soon
as they are tender drain quickly
and cover with slightly thickened
cream dressing. made 81 half milk
and half cream. To which n piece OF
butter IL added and sailed to taste.
when this comes TO n boil stir In
n tablespoonful OF flour. TO which
two tablespoonfuls OF water have
been added Turn this over the
onions and servo Immediately or
they viii quickly become dark and
soggy.
ONION DRESSING.
The oldfaahioned onion dress
ing. or stuffing as II was called by
our Puritan ancestors. is made by
using one loaf OF bread. upon which
hot water has been turned and then
squeezed quite dry In the hands.
add a half cup OF butter. one
onion the size Of an egg chopped
fine. a teaspoonful OF finely ground
sage, half teaspoonful OF black
pepper and half a teaspoonful OF
salts This IL the famous dross-
ing used by New England cooks for
stuffng turkey or goose. breast OF