Evening star. [volume] (Washington, D.C.) 1854-1972, 1918-11-08
knife. dish or hands is to rinse wsll b
strong tea .
To, Cook Young onionA )

hS yOuoSs 8Io6Q OuI0aS lu6k ~ . %
commonly served raw may also be
cooked in many appetizing ways. Take
the young onions, wash them in sailed
water. trim away the roots. but leave
several inches OF. the green tops, then
tie them again in small bundles. Put
them. still tied together, into boiling
water slightly sailed and cook until
tender; then drain them and lay them
on strips Of buttered toast and season
with salt. pepper and butter.
Dreamed Onions.
Take six medium sized onions. two
tablespoonfuls Of butter. two table,
fuls Of cream. the yolks Of two eggs,
half teaspoonful of salt and quar-
ter of a teaspoonful of pepper. Peel the
onions and cut them into slices about
them in sailed water for about fifteen
or twenty minutes and drain. Save the
water. Melt the butter in sauce
pan and stir the -four into it. then
stir into this paste a cup of the wa
ter in which the onions were boiled
and let it come to a boil to make
a smooth sauce. Add the salt and pep
per. Beat the yolks of the eggs. add
the cream and beat again. Take the
sauce from the fire, stir into 1t the
fire for a minute and stir briskly: do
not let it curdle- Put the onion slices
on pieces Of buttered Drowned toast
and pour the sauce over them
Sprinkle grated cheese on top if liked.
Serve hot.
Fried Onions zKW
for ten minutes, then dip in flour
and drop into boiling fat, deep enough
to cover them. When tender, take
out with SKINNER and lay on brown
paper to absorb the grease. Serve
with steak or veal outlets.
Onion Stew.
Take one dozen medium-sized
onions. wash and skin them and par
boil for fifteen minutes in plenty Of
water with little soda added; pour
Off this water and cover with boiling
water. Add three slices of bacon and
six potatoes which have been cut in
done. then add pepper and salt to
taste. Cover closely and stew for
ten minutes; add half cup of sweet
milk; let them come to a boil and
serve. If too thin, thicken with
little flour and water.
Plain Baked Onions.
Clean and trim the roots Off some
large onions. but do not peel. Set
in baking dish and bake until thor
oughly tender, the inside being
steamed in it's own juices. When
ready to serve remove the outside
layers of skin. season with salt, pep
per and butter and serve hot.
Peel and parboil some onions and
put them into a buttered earthenWare
pie plate and bake in hot oven until
tender, basting frequently with melted
butter. When done, serve with hot
white sauce.
Onions Baked in Ramekins.
Peel, cover with boiling sailed water
and cook until tender. Drain and chop.
Melt two heaping tablespoonful Of
butter in a saucepan: add two table,
spoonfuls of -four. stir until smooth,
then add salt and pepper to taste.
Gradually add one and one-half cups
of stock or milk. stir until boiling,
then add two tablespoonfuls of finely
chopped parsley and five tablespoon
fulS of breadcrumbs. Boil for eight
minutes: adj one egg we'll beaten and
the chopped onion. Cool and add the
stiff1y beaten whites of three eggs
Bake in buttcred ramekins for tAfenty
minutes in a moderate oven.
Scalloped Onions.
Boil some onions in sailed water for
forty-five minutes. then drain; cut in
quarters and arrange in a buttered
baking dish. Moisten we'll with white
sauce, cover with breadcrumbs and
dots ~ hntter a~d bake In moderate