Onions, as has been said elsewhere, should not be cooked with
other vegetables, nor should the kettle in which they are cooked be
used for other foods, as the odor of the onions clings tenaciously to
the kettle for a long time after using it for that vegetable. So many
people dislike onions, and others who like them do not eat them for
other reasons, that great care should be taken in this respect.
Remember the caution about using them in soups, when you are not
sure of the tastes of the partakers ; boil the onions separately, in the
oniowkettle, and add them, at the time of serving, to the soup of
those who like them.
When peeling and slicing onions, hold the hands under water
and they will not then affect the eyes. After peeling onions the
smell may be taken from the hands by rubbing them with celery.
It is said that after eating onions, the odor may be overcome by
eating a little parsley.
Onions, carrots and turnips should be cut across the fibre in
rings, instead of being split the other way, as they will then cook
tender more quickly. The rank flavor of onions may be relieved by
soaking them for an hour before cooking, in warm salt water.
PLAIN, BOILED ONIONS — Pour on boiling water, and take
off the skins (use those of medium size, as the largest ones can be
sliced for frying, and the smallest can be used for soups, if liked).
Boil them in salted water, changing it once or twice during the
process; when done soft, take them out with a fork, or drain them,
put in a vegetable dish, sprinkle on salt, pepper, and bits of butter,
which will be melted by the heat of the onions, and serve. Time to
boil, about | hour.
ONIONS A LA BORDEAUX.— Parboil medium sized onion✪ Plain Boiled Onionss,
then drain the water from them; put them in a kettle with butter the
size of an egg, a little salt, and use stock, gravy or water, to moisten
them; simmer them until tender, and the sauce is reduced; add the
juice of a lemon, and send to the table hot.
ONIONS WITH CREAM.— Skin the onions and cut them in
small pieces and put them into a sauce^pan with a piece of butter
and a little water, and let them cook thoroughly. Strain them and
put them back into the sauce-pan, with a piece of butter; when this
is melted, stir in a little flour, pepper and salt, and just before serv-
ing, a small quantity of cream✪ Onions with Cream. When this is added, the sauce must
on no account be allowed to reach boiling point. Milk can be used
in place of cream. Time, altogether, about ^^ hour.
238 VEGETABLES
ESCALLOPED ONIONS — Boil the onions till quite soft, chang-
ing the water twice. Butter a deep baking=dish, and put in a layer
of onions just pulled apart in bits, but not chopped; season with bits
of butter and a little salt; then add a layer of bread crumbs or
crushed crackers, season to taste, and moisten with milk✪ Escalloped Onions. Then put
in alternate layers of onions and crumbs, seasoning each layer, till
the dish is full; finish with the bread crumbs. Moisten the last layer
very thoroughly with milk; bake | hour in a hot oven.
Escalloped, No. 2. — Lay an onion, sliced, and fried brown in but-
ter, in the bottom of a baking=dish; put a layer of cold boiled rice
next, well moistened with an equal quantity of stewed tomatoes, and
cover the whole with a layer of crumbs, wet with milk. Set in the
oven till heated through and brown on top. The rice and tomatoes
should be previously seasoned.
Page 182 · 4 recipe records on this page
Presented as published in 1902. 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
Onions, as has been said elsewhere, should not be cooked with other vegetables, nor should the kettle in which they are cooked be used for other foods, as the odor of the onions clings tenaciously to the kettle for a long time after using it for that vegetable. So many people dislike onions, and others who like them do not eat them for other reasons, that great care should be taken in this respect. Remember the caution about using them in soups, when you are not sure of the tastes of the partakers ; boil the onions separately, in the onion-kettle, and add them, at the time of serving, to the soup of those who like them.
When peeling and slicing onions, hold the hands under water and they will not then affect the eyes. After peeling onions the smell may be taken from the hands by rubbing them with celery.
It is said that after eating onions, the odor may be overcome by eating a little parsley.
Onions, carrots and turnips should be cut across the fibre in rings, instead of being split the other way, as they will then cook tender more quickly. The rank flavor of onions may be relieved by soaking them for an hour before cooking, in warm salt water.
PLAIN, BOILED ONIONS — Pour on boiling water, and take off the skins (use those of medium size, as the largest ones can be sliced for frying, and the smallest can be used for soups, if liked). Boil them in salted water, changing it once or twice during the process; when done soft, take them out with a fork, or drain them, put in a vegetable dish, sprinkle on salt, pepper, and bits of butter, which will be melted by the heat of the onions, and serve. Time to boil, about | hour.
ONIONS A LA BORDEAUX.— Parboil medium sized onions, then drain the water from them; put them in a kettle with butter the size of an egg, a little salt, and use stock, gravy or water, to moisten them; simmer them until tender, and the sauce is reduced; add the juice of a lemon, and send to the table hot.
ONIONS WITH CREAM.— Skin the onions and cut them in small pieces and put them into a sauce-pan with a piece of butter and a little water, and let them cook thoroughly. Strain them and put them back into the sauce-pan, with a piece of butter; when this is melted, stir in a little flour, pepper and salt, and just before serving, a small quantity of cream. When this is added, the sauce must on no account be allowed to reach boiling point. Milk can be used in place of cream. Time, altogether, about ^^ hour.
ESCALLOPED ONIONS — Boil the onions till quite soft, changing the water twice. Butter a deep baking-dish, and put in a layer of onions just pulled apart in bits, but not chopped; season with bits of butter and a little salt; then add a layer of bread crumbs or crushed crackers, season to taste, and moisten with milk. Then put in alternate layers of onions and crumbs, seasoning each layer, till the dish is full; finish with the bread crumbs. Moisten the last layer very thoroughly with milk; bake | hour in a hot oven.
Escalloped, No. 2. — Lay an onion, sliced, and fried brown in butter, in the bottom of a baking-dish; put a layer of cold boiled rice next, well moistened with an equal quantity of stewed tomatoes, and cover the whole with a layer of crumbs, wet with milk. Set in the oven till heated through and brown on top. The rice and tomatoes should be previously seasoned.
Records on this page
Plain Boiled OnionsOnions a la BordeauxOnions with CreamEscalloped Onions