This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
The onion is of value because of its agreeable flavor, its laxative properties, and because it contains antiscorbutic substances. It can be used raw, alone, and in salads and sandwiches, as well as cooked in a variety of ways. As a seasoning for other cooked dishes the onion is invaluable.
1 quart onions 3/4cup milk White pepper
2 tablespoons butter 1/4 teaspoon salt
Peel onions under cold water. Cook until tender in boiling water (45 to 60 minutes), changing the water at the end of 5 minutes, and again in 10 minutes. Drain, add milk, butter, and pepper, cook 15 minutes, and just before serving add salt. Serves 6.
Remove the outer skin from the onions and slice them evenly or chop fine. Fry in hot fat until slightly browned; stir carefully for they will brown unevenly.
2 tablespoons butter
3 tablespoons flour 1/2 teaspoon salt
1/4 teaspoon white pepper 1 1/2 cup milk
1 cup bread crumbs 1 tablespoon butter
Boil the onions till tender, changing water after 10 minutes, and again after second 10 minutes. When tender cut in slices, put into a buttered baking dish and pour over them a white sauce made of the butter, flour, salt, pepper, and milk. Cover with the buttered crumbs. Bake in a moderate oven until the crumbs are a golden brown, about 15 minutes. Serves 6 to 8. (See scalloped dishes).
1/2 teaspoon salt 1 1/2 cups cream 1 1/2 cups bread crumbs 1 1/2 tablespoons butter (for crumbs)
Cut the tops from the peppers. Remove the seeds. Make a white sauce of the butter, flour, onion juice, salt, and cream. Add the meat and fill the peppers with the mixture. Cover with buttered crumbs. Place peppers in a baking pan and cover the bottom of the pan with boiling water. Bake in a moderate oven 1/2 hour. Serve with tops for lids. Serves 6 to 10.
6 large Bermuda onions
6 tablespoons cooked meat(chopped)
1/2 teaspoon salt
3/4 cup buttered bread crumbs
1 tablespoon butter
Parboil onions till tender, changing water once or twice. Be careful to keep them from breaking. Remove water and cut out circular piece from top of each. Scoop out inside to form a cup. Chop one-half of the onion thus removed, add chopped meat, 1/2 cup soft bread crumbs, and seasonings. Fill onion cups with this mixture. Put in a baking pan and cover bottom of pan with boiling water. Bake 15 minutes, basting once or twice. Then cover tops with 1/4 cup buttered crumbs and return to oven to brown. Serve on circular pieces of toast. Serves 6.
Pecans or other nuts may be substituted for the meat in stuffed onions.