Twentieth century home cook book

Peel, then slice seven large onions, put on to parboil in water for a very few minutes, drain them through a colander or sieve, then plunge into cold water, press in a cloth in order to extract all the water ; then put into a stewpan with salt, mignonette pepper, little nutmeg and one spoonful of white broth ; then place on a slow fire to simmer slowly about thirty-five minutes (keep the stewpan covered), pour the onions into a pan and moisten with a small teacup of white sauce, and the same of cream. Reduce the puree huriedly over a quick fire, rub through a hair sieve onto a dish, then put into a pan. Just before using add one small teaspoonful of sugar. PUREE OF TURNIPS. Wash and cook about one dozen turnips, cutting them into small pieces, first drain them on a clean napkin, then put into a stewpan with two pieces of butter the size of a small egg, salt, and a pinch of sugar ; they should stew very slowly, turning them occasionally, being very careful that they do not change their color. When very nearly cooked add a very small cupful of Bechamel sauce ; stir the puree while on the fire, and reduce to a thick consistency ; lastly, add a teacup of rich cream, reduce the puree still more, then pass through a fine sieve, put into a small stewpan, and just before using heat it, adding a small spoonful of butter, and serve. PUREE OF CUCUMBERS. Chop fine two large slices of lean ham ; put it into a stewpan with a large slice of butter, few peppercorns, little nutmeg; add to this four cucumbers, trimmed and cut up ; place the stewpan on the fire, letting it cook slowly for twenty minutes ; then add one teacup of white sauce ; reduce the puree quickly over a brisk fire, and when about the consistency of paste, add to it half a pint of cream, and one small teaspoonful of sugar; reduce the puree five or six minutes longer over the fire ; then pass through a sieve, and put into a pan for use. PUREE OF MUSHROOMS. Clean a pottle of clean white button mushrooms ; chop, adding the juice of a lemon to keep them from turning black ; chop fine and put into a pan with a piece of butter size of an egg ; stir them on the fire a few minutes ; mix with this a small teacup of good white sauce ; reduce the puree, then add a good teacup of rich cream ; stir the puree over the fire again for about four minutes ; rub through a fine sieve on to a dish ; then put into a stewpan until needed. CHAPTER XIV. PLAIN FRITTERS. One pint of fresh sweet milk, two eggs, beaten separately, one-half teaspoonful of soda, one teaspoonful of cream of tartar (or use baking powder), add a little salt. Fry in hot lard ; drop in a crust of bread to soak the brown part of lard. BELL FRITTERS. Boil one pint of water in a kettle, add to it one tablespoonful of fresh butter, mix one pint of flour with cold water, making into a paste ; then pour boiling water over this, little at a time, keeping the paste smooth. Return it to the kettle and stir carefully to prevent lumping. Have well beaten, six eggs, then add to them a spoonful of the mixture at a time until it is all well mixed. Beat rapidly, in order that the eggs may not cook in lumps. When beaten very light, drop the fritters in the shape of an egg into boiling hot lard. To be eaten with molasses or maple syrup. DELICIOUS APPLE FRITTERS.