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Classic
Cook Books
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page 177
SCALLOPED ONIONS.
Take eight or ten onions of good size, slice them, and boil until tender. Lay
them in a baking-dish, put in bread-crumbs, butter in small bits, pepper and
salt, between each layer until the dish is full, putting bread-crumbs last; add
milk or cream until full. Bake twenty minutes or half an hour.
A little onion is not an injurious article of food, as many believe. A judicious
use of plants of the onion family is quite as important a factor in successful
cookery as salt and pepper. When carefully concealed by manipulation in food, it
affords zest and enjoyment to many who could not otherwise taste of it were its
presence known. A great many successful compounds derive their excellence from
the partly concealed flavor of the onion, which imparts a delicate appetizing
aroma highly prized by epicures.
CAULIFLOWER.
When cleaned and washed, drop them into boiling water, into which you have put
salt and a teaspoonful of flour, or a slice of bread; boil till tender; take
off, drain, and dish them; serve with a sauce spread over, and made with melted
butter, salt, pepper, grated nutmeg, chopped parsley, and vinegar.
Another way is to make a white sauce (see Sauces), and when the cauliflowers are
dished as above, turn the white sauce over, and serve warm. They may also be
served in the same way with milk, cream, or tomato sauce, or with brown butter.
It is a very good plan to loosen the leaves of a head of cauliflower, and let
lie, the top downward in a pan of cold salt water, to remove any insects that
might be hidden between them.
FRIED CAULIFLOWER.
Boil the cauliflowers till about half done. Mix two tablespoonfuls of flour with
two yolks of eggs, then add water enough to make a rather thin paste; add salt
to taste; the two whites are beaten till stiff, and then mixed with the yolks,
flour and water. Dip each branch of the cauliflowers into the mixture, and fry
them in hot fat. When done, take them off with a skimmer, turn into a colander,
dust salt all over, and serve warm. Asparagus, celery, egg-plant, oyster plant
are all fine when fired in this manner.
CABBAGE, BOILED.
Great care is requisite in cleaning a cabbage for boiling, as it frequently
harbors numerous insects. The large drum-head cabbage requires an hour to
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Classic
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