BAKED ONIONS.
Wash, but do not peel the onions. Boil i hour
in boiling water, slightly salt✪ Baked Onions, changing the water
twice in the time. When tender drain on a cloth,
and roll each in buttered tissue paper. Twist at
the top and bake an hour in a slow oven. Peel
and brown them. Serve with melted butter.
252 DOMESTIC GUIDE.
BAKED CABBAGE.
Cook as for boiled cabbage, after which drain
and set aside until cold. Chop fine and add:
Eggs 2 beaten.
Butter I table-spoonfuL
Pepper and salt.
Rich cream 3 table-spoonfuls✪ Baked Cabbage.
Stir well and bake in a buttered dish until brown.
Eat while hot.
BROWNED POTATOES.
Boil, and ^ of an hour before a roast of beef is
taken from the oven put them in the dripping-pan✪ Browned Potatoes,
after skimming off the fat from the gravy. Baste
them frequently, and when quite brown drain on a
sieve.
ESCALLOPED ONIONS.
Boil till tender 6 large onions. Afterwards sep-
arate them with a large spoon, and then place a
layer of onions and a layer of grated bread crumbs
alternately in a pudding dish. Season with pep-
per and salt to taste, and moisten with milk✪ Escalloped Onions. Put
in the oven to brown.
CRACKED WHEAT.
Stir 5 large heaping table-spoonfuls of the
crushed white wheat sold by grocers into a quart
of boiling water✪ Cracked Wheat, and set the tin pail holding it into
a pan of boiling water to boil 20 minutes. This
prevents it burning, and is a cheap and easy sub-
stitute for a farina kettle. Salt well, and when the
kernels swell and burst like pepper-corn it is done.
COOKING DIVISION. 283
Serve it plain to eat with meat and gravy like rice,
or add half a tea-spoonful of cinnamon, a pinch of
ground cloves, a handful of raisins or currants, and
half a cup of sugar when boiling, and you have a
savory breakfast dish. It may be served plain in
saucers, with a dust of cinnamon on the top, and
sugar and butter or cream, as German pan-cakes
are eaten.
EGGS.
BOILING EGGS.
Put the eggs in some vessel that can be closely
covered, and when the tea-kettle boils pour in wa-
ter enough to cover them✪ Boiling Eggs. Close the vessel and
put it on the back part of the stove, and let it re-
main 10 minutes. If you wish to be very exact,
use a thermometer, and keep the water for lo min-
utes at the temperature it was when poured
in. This process is far superior to the old,
of letting the eggs boil 3 or 4 minutes, as then the
white is cooked hard and the yolk not at all. This
way bobh are cooked alike.
POACHED EGGS.
Place a frying of salted boiling water on the fire
filled with as many small muffin-rings as it will
hold✪ Poached Eggs, boil them 3 minutes, remove the rings and
take up the eggs singly in a strainer. Serve on
half slices of nicely browned and buttered toast,
284 DOMESTIC GUIDE.
put a small piece of butter on each egg, pepper
slightly and garnish with spiigs of parsley. Serve
hot.
OMELET. ✪ Omelet
Page 96 · 9 recipe records on this page
Presented as published in 1882. 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
BAKED ONIONS. Wash, but do not peel the onions. Boil i hour in boiling water, slightly salt, changing the water twice in the time. When tender drain on a cloth, and roll each in buttered tissue paper. Twist at the top and bake an hour in a slow oven. Peel and brown them. Serve with melted butter.
BAKED CABBAGE.
Cook as for boiled cabbage, after which drain and set aside until cold. Chop fine and add:
Eggs 2 beaten.
Butter I table-spoonfuL
Pepper and salt.
Rich cream 3 table-spoonfuls.
Stir well and bake in a buttered dish until brown. Eat while hot.
BROWNED POTATOES. Boil, and ^ of an hour before a roast of beef is taken from the oven put them in the dripping-pan, after skimming off the fat from the gravy. Baste them frequently, and when quite brown drain on a sieve.
ESCALLOPED ONIONS.
Boil till tender 6 large onions. Afterwards separate them with a large spoon, and then place a layer of onions and a layer of grated bread crumbs alternately in a pudding dish. Season with pepper and salt to taste, and moisten with milk. Put in the oven to brown.
CRACKED WHEAT.
Stir 5 large heaping table-spoonfuls of the crushed white wheat sold by grocers into a quart of boiling water, and set the tin pail holding it into a pan of boiling water to boil 20 minutes. This prevents it burning, and is a cheap and easy substitute for a farina kettle. Salt well, and when the kernels swell and burst like pepper-corn it is done.
Serve it plain to eat with meat and gravy like rice, or add half a tea-spoonful of cinnamon, a pinch of ground cloves, a handful of raisins or currants, and half a cup of sugar when boiling, and you have a savory breakfast dish. It may be served plain in saucers, with a dust of cinnamon on the top, and sugar and butter or cream, as German pan-cakes are eaten.
EGGS.
BOILING EGGS.
Put the eggs in some vessel that can be closely covered, and when the tea-kettle boils pour in water enough to cover them. Close the vessel and put it on the back part of the stove, and let it remain 10 minutes. If you wish to be very exact, use a thermometer, and keep the water for lo minutes at the temperature it was when poured in. This process is far superior to the old, of letting the eggs boil 3 or 4 minutes, as then the white is cooked hard and the yolk not at all. This way both are cooked alike.
POACHED EGGS. Place a frying-pan of salted boiling water on the fire filled with as many small muffin-rings as it will hold, boil them 3 minutes, remove the rings and take up the eggs singly in a strainer. Serve on half slices of nicely browned and buttered toast,
put a small piece of butter on each egg, pepper
slightly and garnish with sprigs of parsley. Serve
hot.
OMELET.
Records on this page
Baked OnionsBaked CabbageBrowned PotatoesEscalloped OnionsCracked WheatBoiling EggsPoached EggsPoached EggsOmelet