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Classic
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page 176
BAKED SWEET POTATOES.
Wash and scrape them, split them lengthwise. Steam or boil them until nearly
done. Drain, and put them in a baking-dish, placing over them lumps of butter,
pepper and salt; sprinkle thickly with sugar, and bake in the oven to a nice
brown.
Hubbard squash is nice cooked in the same manner.
ONIONS BOILED.
The white silver-skins are the best species. To boil them peel off the outsides,
cut off the ends, put them into cold water and into a stew-pan, and let them
scald two minutes; then turn off that water, pour on cold water, salted a
little, and boil slowly till tender, which will be in thirty or forty minutes,
according to their size; when done drain them quite dry, pour a little melted
butter over them, sprinkle them with pepper and salt and serve hot.
An excellent way to peel onions so as not to affect the eyes is to take a pan
full of water, and hold and peel them under the water.
ONIONS STEWED.
Cook the same as boiled onions, and when quite done turn off all the water: add
a teacupful of milk, a piece of butter the size of an egg, pepper and salt to
taste, a tablespoonful of flour stirred to a cream; let all boil up once and
serve in a vegetable dish, hot.
ONIONS BAKED.
Use the large Spanish onion, as best for this purpose; wash them clean, but do
not peel, and put into a sauce-pan, with slightly salted water; boil an hour,
replacing the water with more boiling hot as it evaporates; turn off the water,
and lay the onions on a cloth to dry them well; roll each one in a piece of
buttered tissue paper, twisting it at the top to keep it on, and bake in a slow
oven about an hour, or until tender all through; peel them; place in a deep
dish, and brown slightly, basting well with butter for fifteen minutes; season
with salt and pepper, and pour some melted butter over them.
FRIED ONIONS.
Peel, slice, and fry them brown in equal quantities of butter and lard or nice
drippings; cover until partly soft, remove the cover and brown them; salt and
pepper.
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