THE RIGHT RECIPE

Evening Star, Issue 20422, 1 March 1930, Page 23

THE RIGHT RECIPE

THE MEN LIKE ONIONS. What should wo cooks do without onions? They are absolutely invaluable for all kinds of cookery. Besides being so useful for flavourishing dishes, they themselves can be served in a number of delicious ways which will be popular with tlie men of the family. Stuffed Onions.—-Required; Four large ' even-sized onions, about two ounces of chopped ham (or cold meat will do), the yolk of an egg. a little milk, breadcrumbs, salt and pepper. Boil the onions until tender without being broken. Drain them from the water and leave until cold. Then carefully remove the centres of ach onion and chop them finely, mix them with the chopped ham and season carefully to taste. Next add the beaten yolk with enough milk to make the mixture moist. Fill the space in the onions with the mixture, heaping it up neatly. Place them in a fireproof dish, pour a little milk in the dish, and put a small piece of butter or margarine on the top of each onion Bake for about twenty minutes. Sprinkle a few browned crumbs on the top of each and serve hot. Onion Ramekins.—Required: Four or more onions, about an ounce of margarine or good dripping, and the same of Hour, two tablespoonfuls of breadcrumbs, one tablospoonful of chopped parsley, the whites of two eggs, salt and pepper. Peel the onions and parboil them—that is, half cook them. Drain them from the water and chop. Melt the margarine, stir in the flour, then add the onions, crumbs, chopped parsley, and salt and butter. Cook the mixture for about five minutes, then stir the beaten whites of the eggs lightly in. Turn the mixture into wellgreased ramekin dishes and bake in a moderate oven for about half an hour. Onion Gruel.—A doctor tells me that often in the case of a bad cold more benefit is derived a basin of steaming hot onion gruel taken in bed than from many other so-called cold cures. It is quite simple to make. Peel and thickly slice a large onion, then boil it very thoroughly. Melt a generous lump of butter, mix a teaspoonful or more of flour smoothly into it, then pour the onion mixture on to them, stirring all the time. Pour all back into the pan and stir the gruel over the fire until it thickens. Season to taste and servo ” piping hot.” If liked the beaten yolk of an egg could be added: this, of course, makes it more nourishing. This should be taken as hot as possible, and last thing before the sufferer goes to sleep.