The Washington times., 1930-05-16
Onions a Spring Tonic

"a cup chopped Bermuda onion,
l cup boiling water, ls cup lemon
juice, u cup vinegar, ss cup su-
gar, "a cup finely shredded car
rot, "a teaspoon salt, Hs teaspoon
black pepper, 2 or 3 drops OF
green vegetable coloring, lettuce,
mayonnaise.
Dissolve the gelatin in cold wa
ter Pour boiling water over it
and mix we'll. When the liquid
has cooled add the vinegar, lem
on juice, sugar, pepper and salt.
Scrape the carrots and shred
them or chop fine. Peel the
onions and dice. Allow the gela-
tin to become slightly CONCEALED
and pour in the mixed carrots
and onions. Pour into small in
dividual molds and chill in Elec-
trolux.
Lamb Onion Pie-1 pound can
of mushrooms, 8 Bermuda on
ions, salt and pepper, 112 pounds
of breast of lamb, pastry.
Melt a tablespoon of fat in a
large frying pan and put the
pieces of lamb, cut in chop size,
in the pan and brown them on
both sides. When they are good
and brown, cover them with water
and add / onion sliced and allow
them to simmer for an hour. When
the water has become rich, dark
brown take out the meat and
thicken the water with a tea
spoon of flour mixed with a little
cold water. Blend the flour and
the hot sauce until they have
formed a smooth, rich gravy.
The onions, which have been
boiling while the meat cooked.
should now be added to the
gravy. along with the meat.
which is to be cut into small
pieces. and the mushrooms.
Turn the entire mixture into a
casserole and cover with good
pastry. Put into an Oriole oven
and bake at a 400-degree tenn
perature until the crust is brown.
Serve at once.
Caramelized Onions pound
of small onions, 4 tablespoons
fat, tablespoons brown sugar.
Peel the onions and pierce
them with a knife at the top
and bottom and then boil in
salted water until they are nearly
tender. Drain them we'll and
place them in frying pan with
the fat and sugar melted to-
gether. Cook gently. turning the
onions until caramelized.
Onion SOup-12 good-sized on
ions, / good-sized carrot, l tea
spoon salt. / tablespoon flour, 3
tablespoons melted fat, dash OF
paprika, u teaspoon finely
chopped parsley, pint rich
Chestnut Farms milk, l cup on
ion water. pepper to taste. crou-
tons and whipped cream.
Skin and scrape the onions
and the carrot. Cut them up
and cover with boiling water to
which the salt has been added.
Cook until they are very tender
and drain off the water, which
is to be kept. Mash the onions
and carrots with ricer. sprinkle
them with flour. add the melted
fat, paprika, parsley, milk, one
cup of onion water and pepper
to taste. Cook slowly. stirring
occasionally until the soup is
creamy. Serve with croutons and
whipped cream.
Scall0ped Onions and Pea
nuts-1l2 pounds of large onions.
l cup of chopped peanuts, p
cup of grated cheese, u teaspoon
Worcestershire sauce, ~ cups
Chestnut Farms milk. "a cup
fat, 3 tablespoons flour, salt,
pepper, paprika, bread crumbs.
Cut the onions in quarters and
cook them in salted water until
they are tender. reducing the
liquid to one-half cup. Add the
milk, flour and fat to this and
cook till the sauce thickens.
Add the pepper, paprika and
Worcestershire sauce. Take a
baking dish and put in the on
ions in layers with the White
sauce and chopped peanuts and
cheese. Finish with a layer of
bread crumbs and cook in q
hot oven until the crumbs are
Drowned.