Bread And Onion Pudding

1/4 pound bread crumbs 1 teaspoon sage 1/2 pound onions

1/2 pint milk 1 ounce butter Pepper and salt

Put the bread crumbs in a bowl. Boil the milk, and pour it over them; cover with a plate, and let them stand for an hour. Slice the onions - they must be weighed after peeling. Throw them into cold water, and let them come to a boil as quickly as possible, letting them boil fast for three minutes, then drain the water from them. Chop them roughly, and add them to the milk and crumbs. Rub the sage between the fingers, and put it through a sieve, so that there will be no bits of stalk in it, add it with a seasoning of pepper to the other ingredients, melt the butter, and mix carefully into the pudding. It may be either baked for an hour in a moderate oven and served in the dish it was baked in, or steamed for two hours in a well buttered mold, and turned out.

Sage And Onions

2 pounds of onions 2 ounces of butter

2 teaspoons of powdered sage Pepper and salt

2 ounces of bread crumbs

Slice the onions, and boil them until tender, then drain and chop them, and add the butter, bread-crumbs and sage. The sage must be rubbed fine through the fingers, and then shaken through a sieve before it is measured, to insure there being no bits of stalks in it. Season the mixture with pepper and salt, and bake in a baking dish for about an hour.

Onions Au Gratin

5 small Spanish onions 4 ounces of grated cheese 2 ounces butter

1 tablespoon of flour 1/4 pint of milk or cream Pepper and salt

Use onions as near in size as possible, and pour boiling water on them in a saucepan, and allow to simmer for one hour. Drain them well, and put them into another clean saucepan, and pour the following sauce over: Melt the butter in a saucepan, sprinkle in the flour, stirring all the time, and then add the milk slowly, and let it boil five minutes; add the grated cheese, and seasoning, and pour over the onions; cover closely and cook gently for half an hour. Serve with a little chopped parsley.

Onions Baked With Grated Cheese

2 pounds of onions 2 ounces of butter

2 ounces of grated cheese Pepper and salt

Peel and slice the onions; the slices should be about half an inch thick. Throw them into plenty of cold, salted water, and bring them quickly to the boiling point; skim them, and let them boil for twenty minutes. Drain them carefully, and put them into a buttered baking dish, add a little pepper and salt, and break the remainder of the butter in bits, and place it over the onions. Put them in a hot oven for a quarter of an hour. Now remove the dish from the oven, and sprinkle the grated cheese over the onions - do this very quickly - return to the oven until the cheese is melted and slightly browned, which should be in ten minutes or less. Serve immediately.

The white onions are the most delicate and are therefore more suitable as a vegetable than the yellow or red variety.

Onions And Tomatoes

1 pound of onions 1/2 pound tomatoes

1/2 ounce butter

2 ounces bread crumbs

Pepper and salt

Prepare the onions as in recipe, "Onions Baked With Grated Cheese." Put the tomatoes in fast boiling water for a few seconds, when the skin can be removed easily. Slice them. Butter a baking dish, and put a layer of the onions at the bottom. Now place the tomatoes over them, and put the remainder of the onions on the top. Dust a very little pepper and salt over each layer.

Cover the onions with the bread crumbs, and break up the remainder of the butter, and place it over the dish. Bake for three-quarters of an hour in a hot oven.