Boston Cooking-School cook book

Wash, trim, cook in boiling, salted water until tender (about 10 minutes). Drain, arrange on buttered toast. Pour on melted butter, seasoned with salt and pepper. ONIONS Put onions in cold water and remove skins while under water. Make two gashes on root end, and cook in boiling water 5 minutes. Drain, cover with boiling, salted water, and cook 20 to 45 minutes or until soft, but not broken. Drain, add small quantity of milk or cream, cook 5 minutes, and season with butter, salt, and pepper. Large onions may be cut in slices before boiling. Onions in Cream. Drain and cover with White Sauce (p. 191), made with milk or cream. Scalloped Onions. Cut boiled onions in quarters. Put in buttered baking dish, cover with White Sauce (p. 191), sprinkle with buttered cracker crumbs, and bake until crumbs are brown. If desired, sprinkle with grated cheese before pouring over sauce. CREAMED SILVERSKINS 3 cups small silver-skinned 1 cup thin cream onions 34 teaspoon salt Cook onions in boiling, salted water 15 minutes. Drain, add cream, cook in double boiler until soft, adding salt last 10 minutes _of cooking. BERMUDA SLICES BAKED IN CREAM Cut Bermuda onions in thin slices. Arrange in baking dish, pour on cream to cover. Bake in moderately slow oven (325°-F.) until soft. GLAZED ONIONS 3 cups small, silver-skinned 3 tablespoons butter onions 2 tablespoons sugar Cook onions in boiling, salted water 15 minutes. Drain and dry on cheesecloth. Melt butter, add sugar and onions. Cook 20 minutes or until browned, with asbestos mat under pan. STUFFED ONIONS Peel 6 large, flat onions. Steam or parboil 30 minutes, or until tender, in boiling, salted water. Turn upside down to cool. Remove part of centers, fill with sausage, grated cheese, or Chicken and Mushroom Filling. Place in baking dish with small amount of water. Sprinkle with buttered crumbs. Cover. Bake in moderate oven (350° F.) until soft, removing cover last 10 minutes. Chicken and Mushroom Filling 4 cup finely chopped, cooked Finely chopped onion, chicken removed from centers V4 cup finely chopped mushrooms Cream or melted butter to 1% cup soft, stale bread crumbs moisten Salt and pepper ONIONS FARCI 6 large Bermuda onions 6 thin slices fat salt pork Veal Forcemeat (p. 139) 1 teaspoon beef extract 1 cup Brown Stock (p. 144) Y4 tablespoon butter or Chicken Stock (p. 151) Salt and pepper Peel onions, remove part of inside. Cook 6 minutes in boiling, salted water. Drain, stuff with forcemeat, arrange in baking dish on pork slices. Pour stock around, bake in moderate oven (350° F.) until soft (about 35 minutes). Remove onions, strain stock, skim off all fat possible, add beef extract, butter, salt, and pepper to taste. Pour over onions. _ FRENCH FRIED ONIONS Peel Spanish onions, cut in 14-inch slices, and separate into rings. Dip in milk, drain, and dip in flour. Fry in deep fat (370° F.), drain on brown paper, and sprinkle with salt. ONION SOUFFLE 1 pound onions Salt and pepper 4 tablespoons butter 3 egg yolks, beaten until thick 44 cup water in which onions and lemon-colored were cooked 3 egg whites, beaten until stiff 1 cup cream 4 tablespoons flour Boil onions and rub through sieve. Melt butter, add flour, and pour on gradually onion water and cream. Add onion pulp and bring to boiling point. Season. Add to egg yolks. Cut and fold in egg whites. Turn into buttered baking dish and bake in moderately slow oven (325° F.) 25 minutes. Serve at once. FRIED ONIONS 4 medium-sized onions 11% tablespoons butter Salt Peel onions and cut in thin slices. Sauté in butter until brown. Turn occasionally with fork or shake pan that onions may not burn. Sprinkle with salt just before taking from fire. OYSTER PLANT (SALSIFY)