Every evening, Wilmington daily commercial., 1919-01-11
That Useful Onion!
There in Every Cooks Opinion No Savory Dish With
An Onion
marrow feels perfectly soft when pierced

marrow feels perfectly soft when pierced.
Serve at once with sippets OF toast.
Makes delicious accompaniment to
fried bacon, ham or other fried toods,
or as a mcatless dish For n change,
try il made with sliced swcdes or turnlps.
ONION Ia CREME.
One pound OF not too large onions.
,hout "A pint Of vegetable stock.
Half an ounce OF corntlour.
Half q gill of milk.
A tcaspooniul OF chopped parsley
A soieeYed Of lemon-juce, or few
drops of vinegar Seasoning.
Peel the onions, place them whole in =
saucepsn with the stock and little salt.
Cover. and stew the onions till easily
nicrccd the time may he from three
quarters of an hour TO an hour and halt /,
according 90 the size and variety OF onion
used
Lift the onions on to q tireproof baking
dish Mix the contour smoothly with
the milk. pour il into the boiling onion
stock in the pan, and stir and cook gently
TIL thick and free from any raw taste
The smoothness and creamy consistency
az this sauce is the characteristic OF the
dish. hence It's name.
Season the same, strain II over the onion
and dust lightly with flnely-chopped
parsley
ONION sAurE.
About pound Of small onions
Two ounces oi margarine or bacon
dripping. Salt Cayenne.
Remove the outer, and at least one
other Of the outer coats of the onion.
Put them whole in the casserole or stew
ing Jar, or a saucepan, with the margarine
Cover closely, and cook on the fire or IN
moderately bet oven for about an hour,
OF till soft. Shake them about now and
then
Serve III the casserole, with Just the
houor from the pan. and a dust Of salt
and caycnnc II YOU like, slice the onions
first, they will then take less time 10 cook
through
Another way Of serving Is to stir with
the hquor one tcaspoonful of -four mixed
with two teaspoonfuls Of some bottled
sauce. such as Worcester, then boil il up
and serve with the onions.
ONION RoLY-PoLY.
-Four ounces each or -four, fine oatmeal.
and cold mashed potato.
Two ounces Of chopped suet
Ono pound Of onions.
one tcaspoonful each Of baking powder.
Salt Powdered herbs.
Wei mix the -four, oatmeal, suet, salt,
and baking powder Add and lightly
CrImble in the potato.
Mix 70 n stiff paste with cold water
Roll out on a Toured board 10 about a
quarters Of a inch thick, and IN an ootong
form
Skin and fn'y chop the onions. Mix
them with the CRIBS. and little salt and
hn
Nloisten the edges Of il and roll il up
a. for a Jam roly-poly Tie up in a clean
drI cloth. very securely. 1t the ends, but
not so tightly that the pastry has not
room 10 swell
Place in fast-hoiling water Boil stead
ily for two hours. then remove the cloth,
nut the pudding on 10 hot dish, and pour
some OF the gravy round
Strips Of pork or bacon can be laid over
the onion If you like, and sage busted over
Then little hot apple sauce served with
il Will make 4 specially savoury dinner
ONION soUFFLE.
One pound Of hot mashed potato
Half pint Of chopped stewed onions
and their liquor. One egg.
Hall an ounce OF grated cheese
salt Pepper.
See that the potato is free from Jumps.
Stir into them the onions and liquor =
half pint Of the two mixed together,
just as YOU scoop them out OF the pan.
Cool little. then add the yolk Of an
egg and the cheese Season well Beat
vigorously for a minute or so.
Beath the white Of the egg to very
stiff broth. This Is best done on plate
with clean knife Froth the white
well, but lightly. into the other mixture.
Turn into a creased pie-dish, bake in
quick oven for about hall an hour, or till
well pulled up and Drowned.