THE RIGHT RECIPE

Evening Star, Issue 21820, 8 September 1934, Page 22

THE RIGHT RECIPE

Do You Like Onions? Onions have a strong taste and odour, due to a volatile oil, rich iu sulphur, and it is owing to the presence of this oil that onions possess such marked medicinal qualities, being good for the blood, the nerves, and the stomach. But because of the richness of the oil they secrete they are often too much for livery persons to digest. This is how it comes about that some people always complain of sickness and headache after eating onions. Taken by those who can digest them easily, there is no doubt about their value as a food. Large Spanish onions are enjoyable if peeled, the centres scrooped out and tilled with sausage-meat or chopped ham, then baked in the oven for an hour. A thick gravy poured over them before serving adds to their attractiveness. Onions, too, can be sliced, dipped in batter, and friend a crisp brown. They are then eaten as a vegetable as an accompaniment to the meat course. _ Onions and eggs sound a queer mixture, but they can be very nice if served this way. The onions are cut in thick slices and dipped in batter, then fried crisply until brown. The eggs are fried and placed one on each slice. After this a tablespoonful of hot ketchup is placed over each egg, and they should be served at once. Economical Egg Pie. Put layers of hard-boiled eggs, cut in slices, into a- greased pie dish, in alternate layers with any cold left-over vegetables, cut up, and sprinkle with salt and pepper. Make a cheese sauce by melting two , tablespoonfuls butter in a saucepan, then blend in two tablespoonfuls dour and gradually add one cup milk. Stir until thick and smooth, season with salt and pepper, and, if liked, a little grated onion, add half a cup grated cheese, and mix well, then pour over eggs and vegetables. Sprinkle cheese on top and brown iu a moderately hot oven. Devilled Potatoes. Peel, boil, and mash the desired quantity of potatoes, having them as dry as possible. Add salt, pepper, and cayenne, making a rather high seasoning. Stir in a beaten egg,_ then dour the hands and shape the mixture into small cakes or balls. Dip these in dour and fry them in very hot lard or unsalted dripping until a nice brown. Dram from fat,- and pile high on a hot dish. They must be served while crisp and light. Stuffed Potatoes.

Scrub till quite clean as many large potatoes as are required, and bake them in a moderate oven. Before they are quite done cut a piece off and carefully scoop out some of the inside with a small spoon, being careful not to break the skin. Fill the space with seasoned mince or a good forcemeat stuffing. Replace the “ lid,” and finish baking. Stewed Celery.

You require a large head of celery. Trim ami cut the stalks into 3in lengths: tic in little bundles with tape, and parboil in boiling salted water for ton minutes. Grain. Line the bottom of a stewpan with slices of bacon, lay the celery on it (after removing the tapes), add a bunch of sweet herbs (or a seasoning of dried mixed herbs tied in a piece of muslin), 2 onions, pepper and salt, and enough stock to nearly

tender; lift it out carefully and place it on slices of hot buttered toast ; thicken the strained stock with browned flour, and pour a little over each portion of celery, cover all. Simmer till the celery is just