The 1918 Fanny Farmer Cookbook

Boiled Onions

Put onions in cold water and remove skins while under water. Drain, put in a saucepan, and

cover with boiling salted water; boil five minutes, drain, and again cover with boiling salted

water. Cook one hour or until soft, but no broken. Drain, add a small quantity of milk, cook

five minutes, and season with butter, salt, and pepper.

Onions in Cream

Prepare and cook as Boiled Onions, changing the water twice during boiling; drain, and cover

with Cream or Thin White Sauce.

Scalloped Onions

Cut Boiled Onions in quarters. Put in a buttered baking−dish cover with White Sauce I,

sprinkle

with buttered cracker crumbs, and place on centre grate in oven to brown crumbs.

Glazed Onions

Peel small silver skinned onions, and cook in boiling water fifteen minutes. Drain, dry on

cheese−cloth, put in a buttered baking−dish, add highly seasoned brown stock to cover

bottom

of dish, sprinkle with sugar, and bake until soft, basting with stock in pan.

Fried Onions

Remove skins from four medium−sized onions. Cut in thin slices and put in a hot omelet pan

with one and one−half tablespoons butter. Cook until brown, occasionally shaking pan that

onions may not burn, or turn onions, using a fork. Sprinkle with salt one minute before taking

from fire.

French Fried Onions

Peel onions, cut in one−fourth inch slices, and separate into rings. Dip in milk, drain, and dip

flour. Fry in deep fat, drain on brown paper, and sprinkle with salt.

Chapter XIX − VEGETABLES

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