Perth Amboy evening news., 1923-10-18
Five Ways To
Prepare Onions
BY Sister Mary

Are you versed in the gentle art of
cooking onions? Or do you regard
them as the last vegetable to be con-
sidered when planning a meal?
Onions properly cooked are a truly
delicious vegetable worthy of a place
at the most perfectly appointed
table. They are the proper accom-
paniment to poultry and game, but
can be served with beef, steak or
roast, mutton, lamb or fish.
It's rather interesting to know
that this homely onion so obnoxious
to many persons was actually wor-
SHIPPED by the ancient Egyptians. It's
layer on layer of rings were regard
ed as the symbol of eternity.
Our great-grandmothers had great
faith in the healing properties of
onions for colds. Onion strip and
onion plasters were considered eff
cacious remedies.
Today we find in onions a cheap
and wholesome food, stimulating ap-
petites If used as a savory herb and
supplying valuable mineral salts If
used as vegetable.
If you have never tried French
fried onions you do not know what
a treat you have missed in the onion
form.
French Fried Onions
Large onions are preferable for
this dish. Peel onions under water.
Cut in thin slices about three-eighths
inch thick. Separate rings and drop
in milk. Let stand half an hour.
Drain from milk and dror into flour
seasoned with salt. Coat we'll with
flour and drop into deep hot fat. Fry
a golden brown and drain on heavy
brown paper.
Onion cream soup is delicious on
a cold autumn evening.
Onion Soup
One and one-half cups thlnly
sliced onion, 2 tablespoons minced
carrot. 2 tablespoons chopped celery
leaves, 1-3 cup butter, 2 tablespoons
flour, 4 cups water, 3 cups rich milk,
1 egg yolk, u teaspoon salt, II tea
spoon pepper, paprika.
Melt butter, add vegetables and
cook, stirring to prevent them from
changing color, for Is minutes. Add
water and simmer half an hour. Rub
through a fine strainer. Return to
| stew pan with milk. Add flour
| rubbed smooth with one tablespoon
butter and bring to the boiling point.
Stir in yolk of egg slightly beaten
with n tablespoon cream, season
with salt and pepper and cook, stir
ring vigorously for two minutes.
And the simplest way to cook on
ions is best of all. Perhaps the old
Egyptians cooked theirs this way on
heated stones.
Baked Onions
Rub onions clean with a dry soft
cloth. Do not peel or cut in any
way. Put in a shallow pan kept for
TIE purpose and bake an hour in
a moderate wen. Serve in the husks
with plenty Of butter, salt and pep
per.
Or the husks are removed in the
kitchen, the onions placed in a serv-
| Ing dish and seasoned before sending
to the table.
Scalloped onions and tomatoes
make an appetizing mixture very
much worth while.
ScaIloped Onions
Two cups fresh small onions, 3
tablespoons butter, 2 cups canned
tJmatoes and juice, x teaspoon salt,
1 teaspoon sugar, Il teaspoon pep
per, 4 tablespoons grated cheese.
Peel onions and slice about one
half inch tick. Fry in butter until
straw color. Season with salt, sugar
| and pepper and add tomatoes. Turn
inso a well buttered baking dish,
cover and bake as minutes in a mod
crate oven. Rer owe cover, sprinkle
with grated choose and return to a
hot oven to brown and melt the
cheese.
Two tablespoons grated cheese is
sometimes added to onion soup. Stir
in just before the egg yolk is added.
Stuffed Onions
Peel onions. Cook in boiling
slightly sailed water for 80 minutes.
Drain and remove center sections.
Turn sheels upside down to DOL and
dry. Chop centers and mix with an
equal amount of cooked rice or soft
bread crumbs. Add two tablespoons
grated cheese to one-half cup onion
and rice mixture. Moisten with milk.
Season with salt and pepper and fill
onion shells with mixture. Cover
with buttered crumbs and bake in a
moderate oven until onions are soft.
This makes a very attractive dish
if baked and served in a shallow
glass baking dish or deep glass pie
dish.
The onions can be baked and