ONIONS AND PARSNIPS

New Zealand Times, Volume LXXVI, Issue 5229, 19 March 1904, Page 13

ONIONS AND PARSNIPS

Old Onions Boiled.—Peel, and allow to lie in cold water for an hour or two; then put on to cook in boiling water to which a level half-teaspoonful of soda has been added for each quart. As soon as tho onions begin to grow tender, pejur off tho soda water, riaso with boiling water, and put on to finish cooking in boiling salted water. Be sure to boil them -long enough to bo delicately tender to the heart. Any old winter onion will lose its rankness cooked in this way, but as they do riot equal iu flavour young summer onions they should be dressed, after draining, in' cream, or iu milk thickened with butter and ncur rubbed to a smooth paste. Season with sa.t and pepper.

Glazed Onions.—Melt one half-cupful of butter in a saucepan, "put in one dozen medium-sized white onions, and wove about until ail are well coated with butter; then sprinkle with a tablospooi.l'iul of sugar, just cover with strong soup-stock (salted), and simmer until the onions , are tender; then .unoovsi tho saucepan and Ist the stock bod] diowii to less than ono half-cupful. Glaze 1 onions should bo served in a hot covered dish as an accompaniment to a roast. Scalloped Onions.—This being properly a winter dish, boil as directed for winter onions. Butter a baking dish, cover the bottom .with small boiled onions or large ones halved, sp'iuklo with salt and popper, dot with cutter, and cover with soft breadcrumos; continue these layers until tho dish is full, ti.cn pour on enough mixed m'lK ana or-•am (in which blend ono tcaupvaatul of flour for each cupful) to more than moisten tho mass; cover with breadcrumbs moistened in melted butter, and bake to a rich brown. There she iltl to enough milk and cream used to make a generous sauce around tho onions when served. Baked Oi.ious.—Bo-i] as directed above until tender, place in a baking dish (crowding a little), season with rail and pepper, dot over generously wiuri butter, and baku until delicately browned. Vi :-a the onions Jack tho swonu.-.s rf lunuuei onions it is well to dusk a little sugar on those to bo baked. Onions may be peeled without shedding tears by taking .the precautions to cup them 'u water from time to time while peeling. Parsnips arc not good until after they have been frosted, and aro best in tho spring after being in the ground all winter.

Boiled Parsnips.—Wash, scrape, split them, and boil until tender, which will require from one to two-hours or more, according to the size and condition of the vegetable; add salt when half done. When perfectly tender, drain, dress with butter, popper and salt, and send to the table in a hot covered dish.

Fried Parsnips.—Slice lengthwise the halved boiled parsnips; dip each slice in melted butter, dust with pepper imcl salt, dredge with flour, and fry in ham or bacon drippings and butter in about equal proportions. If a very little sugar is molted with the butter in which tho slices are dipped, it supplies the proper vegetable sweetness when it is lacking. The flour-dredging may be omitted if preferred. Bo sure that parsnips have beeri boiled until perfectly tender for frying, and be careful to fry only to a rch brown.

Stewed Parsnips.—Wash, sorape and suce across the grain, as potatoes. Just c.ivi-i with boiling -water, adding one heaping tablespoonful of butter, and one tahlcspoonful of siiigar to a quart of the sliced vegetable. Stew, closely covered, until perfectly tender, when tho water should have quit© boiled away. Creamed Pamnips,—Prepare as in last recipe, adding one and one-half cupsfuil of mixed milk and cream (or one cupful of cream) in which one teaspoonful of flour has been blended; cook five minutes, and serve.

Parsnip Fritters.—Mash boiled pars nips fine (or, better still, those proparec. as stewed parsnips), and after seasoning, them add to one pint of the pulp one toaspoonful of flour and one well-boate.i egg; make inko little cakes, or male; into croquette shapes, dip in egg, roll*in crumbs, and fry in deep fat.