Onions And Apples

Put 1 tablespoon of butter in a frying-pan, and when melted put in 3 sliced onions, and 3 sliced apples; let fry slowly until browned, and serve on toast. - Mrs. Ida M. Seymour, 5126 Indiana Ave., Chicago, 111.

Baked Onions

The large Spanish onions are far milder and more delicate than the usual winter varieties. Wash the onions clean, trim the bottoms, but do not peel, put into slightly salted water, and boil for 1 hr. If the onions are desired very mild, change the water twice during the time, replenishing with more boiling water. Having drained them well, take each onion separately, wipe it dry, and roll in a square of buttered tissue paper, twisting the paper at the top to keep it closed. Place the onions in a baking pan, and bake 1 hr. in a slow oven. When done, remove the papers, peel the onions, and place them in a serving dish; pour melted butter over them, pepper and salt, and serve. - Mrs. J. D. Sexton, 5715 Laflin St., Chicago, 111.

Creamed Onions

Peel the onions, and boil 1 hr. in plenty of salted water. Drain well, and cut each onion into 4, 6, or any desired number of pieces, over which pour a cream sauce. - Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111.

Onion Dumplings

3 cups flour, 1 teaspoon salt, 3 tea- -spoons baking powder, 1 cup chopped suet, 1 cup chopped onions, mix thoroughly, then add enough cold water to mix stiff, steam 3 hrs., serve with hot roast beef, and brown gravy. - Mrs. Jennie M. Shaffer, 3914 Ellis Ave., Chicago, 111.

Fried Onions

Peel the onions, and cut into thin slices; when a generous tablespoon of butter has slowly melted in a frying-pan, put the onions in and let them simmer over a slow fire; stir them frequently, and serve when transparent and turning a golden brown. Fried onions can be served alone or as a garnish to heaped-up mashed potatoes. They are saved from their extreme common. placeness by being arranged in a gratin dish, not over an inch high, dusted with a sprinkling of crumbs or grated cheese, and placed for 3 or 4 minutes in the oven. - Mrs. C. S. Thompson, 3442 Union Ave., Chicago, 111.

Dutch Onion Pie

Make a biscuit dough, line a pie tin, and slice in a good layer of onion, sprinkle with salt and pepper; put on top of this cured bacon or fat pork, and sprinkle with flour, and, lastly, add a little sweet cream. - Mrs. Alma Thornton, 3760 Rhodes Ave., Chicago, 111.

Scalloped Onions

Slice and boil until tender 8 or 10 good-sized onions. Lay them in a baking-dish, put in bread crumbs, a little butter, pepper and salt, between each layer, until the dish is full, putting bread crumbs last; add milk or cream. Bake 20 or 30 minutes. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Stuffed Onions

Boil white onions in slightly salted water for 1 hr., changing the water twice. Lift them out, and scoop out a portion from the center. Fill the cavity with the dressing of 2 ta'blespoons of bread crumbs, 1 large teaspoon of grated cheese, a little cream, salt, pepper, and a little of the onion which has been scooped out. Wrap each onion in a piece of buttered tissue paper and twist the paper securely at the ends. Bake in a buttered pan in a moderate oven nearly 1 hr. Remove the paper, put into a deep dish, sprinkle over a little salt and pepper, and pour over melted butter. - Mrs. E. D. Kelley, Winnetka, 111.