COOKING FOR 1968 Meals With Onions

Press, Volume CVIII, Issue 31724, 6 July 1968, Page 3

COOKING FOR 1968 Meals With Onions

(By CELIA TIMMS) Our grandmothers were great believers in the medicinal benefits of the onion. They used it as a remedy for whooping cough or any bad cough, and for sore throats. Research has been carried out in America which has proved that many of these beliefs are true. Most of us enjoy cooked pnions so perhaps this methods of baking them might be new to you. Cheese-Baked Onions Using as many onions as you require, choosing firm large ones, boil them whole until just tender. Drain and place in an ovenproof dish. Cut a cross in the top of each in the same way as one does when baking potatoes in their skins. Sprinkle each onion with a few drops of chutney or sauce and pepper and salt and then press about two tablespoons grated cheese into each cut top. Bake in a fairly hot oven (375 to 400) until the cheese is bubbly and brown—about 20 to 30 minutes. Onion Toast A traditional English dish from Hampshire also combines onions with cheese. This is Onion Toast, and for this

you fry the required number of onions after slicing them, until nicely browned. Spread thickly on hot buttered toast Season with salt and pepper and cover with thin slices of cheese which can be spread with a little mixed mustard. Bake in a hot oven (400 to 425) or under the grill until the cheese melts. Curry Onion Dumpling

If you are looking for a luncheon or supper dish that is just a little different I advise you to try these Curry Onion Dumplings. They very cleverly combine the flavour of liver, onion and curry and are very tasty. To serve four you will need:— 8 medium onions i cup chopped bacon 1 cup minced cooked liver 2oz finely chopped walnuts 1 apple 1 level teaspoon curry powder 2oz soft breadcrumbs 1 egg Salt Pepper Shortcrust pastry, about 12oz.

Method: Peel onions and cook in boiling salted water

for five minutes, then drain. Remove centres when cool, chop these and combine with the bacon, which has been sauted in its own fat; the liver, nuts, grated apple, curry powder and breadcrumbs.

Bind together with the beaten egg and season to taste. Fill (his mixture into the cavity in onions. Roll pastry thinly, cut into about sin squares. Place an onion in middle of each square, moisten edges and bring the four points up to the centre and press together. Brush with milk and bake on a greased tray in a hot oven (410) for 10 minutes then reduce heat to moderate (350) and continue cooking for a further 10 to 15 minutes. Serve hot.