Mrs. Maclurcan's cookery book

Mode. — Take freshly-boiled potatoes and mash them; add the butter and eggs (well beaten), then the flour ; mix altogether with a fork, roll out into thin cakes and bake in a quick oven. It is best not to handle the potatoes, but always use a fork ; a little sugar may be added if required for sweet. 367— BAKED ONIONS. Onions Pepper and salt Dripping Vegetables. Mode. — Peel and wash as many onions as are required ; place them in a baking tin, sprinkle a little salt, then put some dripping over them ; bake in a moderate oven for one hour and a-half to two hours. 368— BOILED ONIONS. Onions Water Salt White sauce Mode. — Peel and wash the onions ; to every pound of onions allow a teaspoonful of salt, put them into a saucepan and cover with cold water ; allow to boil until quite tender, and serve with white sauce. Some onions take longer to boil than others, according to the size, so it is always wise to try them with a fork before taking them up. 369— STUFFED ONIONS. 1 lb. large onion Pepper and salt J lb. cold beef (minced) Butter Mode. — Peel the onion, and with a sharp knife scoop out the centre without cutting through the bottom of the onion ; mince the beef, season with pepper and salt ; fill up the hole in the onion with the minced beef ; on top of each one put a good-sized piece of butter ; put them in a smart oven and bake for one hour. The onion you have cut out of the centre need not be wasted as you can use it next day, or for the next meal for onion soup, onion sauce or fried onions. 370— FRIED ONIONS. 4 good sized onions Pepper and salt Dripping. Mode. — Peel and slice the onions, sprinkle them with pepper and salt ; have your pan ready with plenty of boiling dripping ; put the onions into a frying basket, Vegetables. place the basket in the pan, keep sliaking it and allow them to fry for twenty minutes ; take the basket with the onions out and stand it on a soup plate ; either stand it in the oven or in front of the fire until all the fat has drained out. If you have not a frying basket do not use so much dripping, and pour it off before serving. 371— STEWED ONIONS. 4 onions 1 teaspoonful beef extract J pt. water Butter and flour. Mode. — Peel and cut the onions into about eight pieces each ; put them into a saucepan with the water and a little salt ; allow them to simmer slowly until the onions are cooked, then put in the extract of beef ; thicken with a little flour and butter. 372— TO BOIL CABBAGE. Cabbage Salt Boiling water Soda Mode. — Wash the cabbage and take away the outside leaves; cut it into four pieces, remove the stalks ; have ready a saucepan of boiling water, into which put a teaspoonful of salt and a pinch of carbonate of soda ; put the cabbage in and allow it to boil without the lid for twenty minutes ; strain in a colander ; chop up the cabbage and sprinkle a little pepper over it. Serve very hot. 373— BAKED TOMATOES. Tomatoes Pepper and salt Butter. Mode. — Wash and dry the tomatoes ; just cut away a small piece of skin on top ; place them in a buttered tin ; sprinkle each with a little pepper and salt, and place a piece of butter on each tomato ; bake in a sharp oven for twenty minutes. Vegetables. 374_BOILED TOMATOES. Tomatoes Pepper and salt.