New Britain herald., 1923-10-20

I As~tH
 Are san EsFssd in the gentle aFl af cooking aniaHsa Or da Eaa regard them as the last vegetable % be eohr sidsFed when plsHninE a neal
 Onions properly eaosed are iFulF delicious vegetable N0Fihg ef place al les most perfectly aRpainisd table, They are the proper accompaniment ia poultry and same, hat can he served sith heef, steak eF Teasi- ! mutton, lamb eF fish, It's rather interesting ts know that this hameiY anien so obnoxious ie many persons was actually gaFr shined hY the ancient Egyptians iis layer aH layer Of rings were re- gsrdsd as the symbol of eternity,
 Our sreat-grandmothefs had great faith in the healing properties Of one Ions for colds, Onion sirup and en- ien plasters were considered efiea' eiens remedies.
 Today We find in onions cheap and wholesome food, stimulating ar- netiiss if used as saEoFy herb and supplying valuable mineral salts if used as vegetable,
 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 drop into Hour seasoned with salt. Coat well with flour and drop into deep hot fat Fry a golden brown and drain on heavy brown paper.
 Onion cream soup Is delicious on n cold autumn evening.
 Onion soup
 One and one-half cups thinly sliced onion. :? tablespoons minced parsley. tablespoons finely chopped carrot, tablespoons chopped celery | leaves. i-3 cup butter. tablespoons hour. cups water. , cups rich milk, 1 egg yolk. E teaspoon salt. i-i tea spoon pepper. pnprika.
 Melt butter. add vegetables and | cook, stirring 10 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 one 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 y,- | heated stones.
 Baked Onions
 Rub onions clean with a dry soft cloth. Do not peel or cut in any way. Put in shallow pau kept for the purpose and bake an hour in a moderate oven. 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- ng dish and seasoned before sending 70 the table.
 Scalloped onions and tomatoes make an appetizing mixture very much worth while.
 Scalloped Onions
 Two cups fresh small onions, tablespoons butter, cups canned omatoes and juice, F teaspoon salt,
 teaspoon sugar, "A teaspoon pep 'er tablespoons grated cheese. E Peel onions and slice about one- lalf inch thick. Fry in butter until traw color. Season with salt, sugar nd pepper and add tomatoes. Turn oto well buttered baking dish, over and bake 45 minutes in a mod rate oven. Remove cover, sprinkle -ith grated cheese and return to ot oven to brown and meltS the heese.
 Two tablespoons grated cheese is ometlmes added to onion soup. Stir = I just before the egg yolk is added. t
 Stuffed Oniohs a Peel onions. Cook in boiling, tightly salted water for 30 minutes. rain and remove center sections. ( urn shells upside down to cool and t. ry. Chop centers and mix with an II 1ual amount of cooked rice or soft d read crumbs. Add two tablespoons d rated cheese to one-half cup onion ii nd rice mixture. Moisten with milk. s' eason with salt and pepper and Hh a lion shells with mixture. Cover U ith buttered crumbs and bake in q tolerate oven until onions arc soft i his makes a very attractive dish if lled and served in shallow glass 'c ,kins dish or deep glass pie dish. c' The onions can be baked and Y rved individually in ramekins. ' Copyright. 1928, NEA Service, Inc.) o' W