OMELETTES (GERMAN). — Mix together a dessert-spoonful of
corn flour, a teaspoonful of wheaten flour, and two tablespoonfuls of cold
milk. Boil half a pint of milk with four or five lumps of sugar, stir it into
the flour, and let it get thick over the fire, then add two well-beaten eggs.
Melt half an ounce of butter, spread it over a couple of dishes, pour in the
omelettes, and bake in a hot oven for about ten minutes. When they are of
a nice golden brown colour, remove them from the oven, spread over half
of each a spoonful of strawberry jam✪ Omelettes (German), fold the other half over, cover with
sifted sugar, and serve.
OMELETTES (PLAIN). — Make a batter of eggs, milk, and a
small quantity of flour ; add chopped parsley, pepper, and salt✪ Omelettes (Plain). Fry in hot
butter to a fine yellow on both sides. Roll, or double it up, and serve.
They are best when quite hot.
OMELETTES (SWEET). — Mix eight eggs with a gill of cream,
a quarter of a pound of butter, and a little grated nutmeg ; sweeten to
taste✪ Omelettes (Sweet) ; fry in butter, sprinkle with white sugar, and serve.
ONION SOUP. — Slice two turnips and a couple of carrots, and
put them into two quarts of mutton broth ; when the vegetables are tender
strain the soup, and add half a dozen onions✪ Onion Soup, previously cut into slices and
fried to a nice brown ; simmer for three hours, skim, and serve.
ONIONS (ROAST). — Remove the outer skin, put before the fire,
and baste frequently with milk and butter✪ Onions (Roast). Garnish with beetroot and
mashed potatoes, and serve with cold butter.
ONIONS (SPANISH), To Pickle. — Cut them in slices and lay
them in salt and water for a day ; then put them to drain. Boil some
vinegar with a good quantity of spice, and pour it upon the onions, adding
a small piece of alum to each jar.
ONIONS (STEWED). — Peel the onions, sprinkle them with
flour, and fry them slowly to a fine brown, then stew them in broth for a
couple of hours, adding salt and pepper to taste.
ONIONS, To Grow. — Sow the seed on strong, well-manured,
deeply-dug ground, from the end of February to the end of April, keeping
them well thinned and free from weeds. The silver skinned, for pickling,
should be sown in May on a poor soil. The Lisbon is sown in August, to
draw for salad onions in the spring. The Tripoli and Rocca varieties are
sown in August, transplanted in spring, and drawn in the August following.
ONIONS, To Peel. — Onions may be peeled without causing un-
easiness to the eyes of the peeler, by immersing them in warm water during
the process ; and no smell will be left afterwards upon the hands. Or if
peeled before a fire, the spirit of the onion will not get to the eyes.
ONIONS, To Pickle. — Take two quarts of small silver-skinned
onions✪ Onions (Spanish), To Pickle and pour upon them some boiling hot strong salt and water, let them
remain in the brine for a couple of days, then drain them dry. Pour into a
saucepan sufficient white wine vinegar to well cover the pickles, and to each
quart add one ounce of sliced horse-radish, one ounce of black pepper, one
ounce of allspice, two ounces of mustard seed, and half an ounce of salt ;
boil together for half an hour, and pour upon the onions ; the vinegar
should be at least two inches above the vegetables. The pickle is mostly
added cold, but some persons prefer to use it boiling hot.
Page 156 · 8 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
OMELETTES (GERMAN). — Mix together a dessert-spoonful of corn flour, a teaspoonful of wheaten flour, and two tablespoonfuls of cold milk. Boil half a pint of milk with four or five lumps of sugar, stir it into the flour, and let it get thick over the fire, then add two well-beaten eggs. Melt half an ounce of butter, spread it over a couple of dishes, pour in the omelettes, and bake in a hot oven for about ten minutes. When they are of a nice golden brown colour, remove them from the oven, spread over half of each a spoonful of strawberry jam, fold the other half over, cover with sifted sugar, and serve.
OMELETTES (PLAIN). — Make a batter of eggs, milk, and a small quantity of flour ; add chopped parsley, pepper, and salt. Fry in hot butter to a fine yellow on both sides. Roll, or double it up, and serve. They are best when quite hot.
OMELETTES (SWEET). — Mix eight eggs with a gill of cream, a quarter of a pound of butter, and a little grated nutmeg ; sweeten to taste ; fry in butter, sprinkle with white sugar, and serve.
ONION SOUP. — Slice two turnips and a couple of carrots, and put them into two quarts of mutton broth ; when the vegetables are tender strain the soup, and add half a dozen onions, previously cut into slices and fried to a nice brown ; simmer for three hours, skim, and serve.
ONIONS (ROAST). — Remove the outer skin, put before the fire, and baste frequently with milk and butter. Garnish with beetroot and mashed potatoes, and serve with cold butter.
ONIONS (SPANISH), To Pickle. — Cut them in slices and lay them in salt and water for a day ; then put them to drain. Boil some vinegar with a good quantity of spice, and pour it upon the onions, adding a small piece of alum to each jar.
ONIONS (STEWED). — Peel the onions, sprinkle them with flour, and fry them slowly to a fine brown, then stew them in broth for a couple of hours, adding salt and pepper to taste.
ONIONS, To Grow. — Sow the seed on strong, well-manured, deeply-dug ground, from the end of February to the end of April, keeping them well thinned and free from weeds. The silver skinned, for pickling, should be sown in May on a poor soil. The Lisbon is sown in August, to draw for salad onions in the spring. The Tripoli and Rocca varieties are sown in August, transplanted in spring, and drawn in the August following.
ONIONS, To Peel. — Onions may be peeled without causing uneasiness to the eyes of the peeler, by immersing them in warm water during the process ; and no smell will be left afterwards upon the hands. Or if peeled before a fire, the spirit of the onion will not get to the eyes.
ONIONS, To Pickle. — Take two quarts of small silver-skinned onions and pour upon them some boiling hot strong salt and water, let them remain in the brine for a couple of days, then drain them dry. Pour into a saucepan sufficient white wine vinegar to well cover the pickles, and to each quart add one ounce of sliced horse-radish, one ounce of black pepper, one ounce of allspice, two ounces of mustard seed, and half an ounce of salt ; boil together for half an hour, and pour upon the onions ; the vinegar should be at least two inches above the vegetables. The pickle is mostly added cold, but some persons prefer to use it boiling hot.
Records on this page
Omelettes (German)Omelettes (Plain)Omelettes (Sweet)Onion SoupOnions (Roast)Onions (Spanish), To PickleOnions (Stewed)Onions, To Pickle