Lowney's cook book

Peel and parboil twelve medium-sized onions; drain; chop. Melt two tablespoons butter; add two tablespoons flour, one fourth teaspoon salt, one and one quarter cups cream, or chicken stock, four tablespoons soft bread crumbs, one tablespoon finely chopped parsley. Boil five minutes; add one egg well beaten and the chopped onion. Cool slightly; add the beaten whites of two eggs; add more seasoning if needed and bake in buttered ramekin dishes twenty minutes in a moderate oven. Serve immediately. Potato Croquettes Mix two cups hot mashed potato, two tablespoons butter, one teaspoon salt, one fourth teaspoon paprika, few grains of cayenne and celery salt, two teaspoons chopped parsley, few drops onion juice. Beat well; add two egg yolks; form into croquettes; dip in flour, egg, and crumbs; fry in deep fat; drain on brown paper and serve. These croquettes may be formed into the shape of a ball, then shaped like a cup, and filled with any creamed mixture; cover the top of cup with mashed potato. dip in crumbs, egg and crumbs, fry in deep fat. These are known as Surprise Croquettes. Stuffed Peppers Cut the tops from eight red or green peppers; remove seeds; cover with boiling water; leave standing five minutes. Fill with any of the following stuffings. Cover with buttered bread crumbs, arrange in baking dish, and bake one half hour. Tomato Stuffing for Peppers Mix one cup tomato pulp drained from juice, one half cup bread crumbs, and one cup stock ; add two tablespoons flour and two tablespoons butter which have been cooked together. Season with salt, cayenne, paprika and onion juice. Chicken Stuffing for Peppers Chicken Stuffing, prepared in the same way as Tomato Stuffing, substituting chicken for tomato. Rice or Macaroni Stuffing for Peppers Cook one cup rice or macaroni in chicken stock until tender; add one fourth cup onion finely chopped, two tablespoons red pepper finely chopped, two tablespoons melted butter, four tablespoons finely chopped mushrooms. Season with salt and pepper. In filling add more chicken stock or hot water if necessary. 154 lowney's cook book Rice Croquettes Cook one cup of rice in two cups of water or chicken stock in a double boiler until tender, and the liquid is absorbed. Season with salt, pepper and onion juice; add four tablespoons butter and two egg yolks. Cool, form in croquettes, dip in crumbs, egg and crumbs, and fry in deep fat. Rice and Tomato Croquettes Cook two tablespoons chopped onion in two tablespoons butter five minutes; add one tablespoon red pepper, sprig parsley, four cloves, and one and one half cups tomato; cook five minutes. Add one cup water or chicken stock, pour into double boiler, add one half cup washed rice, and cook until rice is tender and liquid absorbed. Season with salt, pepper and paprika; add two egg yolks and four tablespoons grated cheese. Shape, dip in crumbs, egg and crumbs, and fry in deep fat. Sweet Rice Croquettes Cook one cup rice in two cups milk in double boiler, until liquid is absorbed and rice is tender; add one fourth cup sugar and one half teaspoon salt. Cool, add two egg yolks, shape in form of nests, dip in crumbs, egg and crumbs, and fry in deep fat, hollow downward. Drain on brown paper; fill nests with cubes of jelly. Turkish Pilaf