European and American cuisine

Onions, Fried. — Cut 4 medium-sized Spanish or Bermuda onions into slices, season them with 1 even teaspoonful salt, Vt even teaspoonful pepper equally distributed ; mix 1 well-beaten egg with 3 tablespoonfuls milk, dip the onions in the egg and milk, roll them in flour, drop them into hot lard, and fry light brown ; then remove, lay them for a few minutes on paper ; when all are fried in this way, serve them on a hot dish with broiled or fried meat. Baked Onions. — Peel 6 medium-sized Spanish onions, place them in a saucepan over the fire, cover with boiling water, and cook 10 minutes ; remove and cool them in cold water. Drain and dry the onions, season with 1 even tablespoonf ul salt and Yt even teaspoonful pepper, place in a deep round pan not much larger than will hold the onions ; pour Yt pint of boiling milk in the pan, add 1 ounce butter, cover the onions with buttered paper, and bake in a medium-hot oven till done, basting frequently. Dress the onions on a hot dish and serve with roasted meat, turkey, ducks, or chickens. PURÉES, ETC. Purée of Dried Peas. — Soak 1 quart of well-washed dried peas in cold water, drain and place in a saucepan over the fire, cover with cold water, add 1 teaspoonful salt, and boil till tender ; drain off all the water, rub the peas through a sieve, mix them with 1 ounce butter, and if necessary add more salt. Pea purée is used for pea soup ; it is also served with sauerkraut Purée of Lentils, Stewed. — Place 1 quart well-washed lentils in a saucepan over the fire, corer with cold water, add 1 teaspoonf ul salt, and cook till tender ; then drain in a sieve. Fry 4 ounces fine-cut larding pork light brown, add 1 gill fine-chopped onion, cook 5 minutes ; add Y^ tablespoonf ul flour, stir and cook 3 min* utes ; add Y^ cupful vinegar and 1 cupful soup stock, cook 5 minutes ; season with Y* teaspoonf ul pepper, 1 teaspoonful sugar, and Yb teaspoonful salt, add the lentils, toss them for a few minuteSi and serve. Purée of Chestnuts. — Place 1 pound large chestnuts in a saucepan, cover with cold water, boil about 15 minutes ; drain, peel, and remove the skin ; return in a clean saucepan to the fire, cover with 1 quart chicken or veal broth, add Ys teaspoonful white pepper, 1 teaspoonful salt, 2 ounces butter, and 1 teaspoonful sugar ; cook until the chestnuts are soft, about 40 minutes; then rub them through a sieve, and use. Another way is to add 1 quart of milk to the chestnuts in place of broth. Chestnut iL I'Espagnole. — Boil 1 pound of chestnuts in water as in foregoing recipe ; skin, peel, and return them in saucepan to the fire, cover with 1 quart of soup stock ; add Ys tablespoonfol sugar, and cook till tender. Melt 1 tablespoonful butter, add Y2 tablespoonful flour, stir and cook 2 minutes ; add Ys bay leaf, 12 whole peppers, 1 even teaspoonful salt, Ys pint stock, Ys teaspoonful beef extract, cook 5 minutes (if too thick add a little more stock); strain the sauce into a clean saucepan, drain the chestnuts, put them in the sauce, and toss for 2 minutes over the fire ; then ersve.