Fried Onions

No. 991. - Peel three or four Onions, cut off the roots and stems slice them crosswise and with the finger detach the rings. Season with salt, flour them and mix them well together. Put them in a colander and shake off the superfluous flour. Then fry them in hot lard, and when they are nicely colored, drain them on a napkin and serve.

Smothered Onions

No. 992. - Peel half a dozen Onions, cut them in halves, trim oft the ends, slice them finely and put them in a saucepan with a piece of butter. Cover the saucepan and put them on a slow fire to simmer (stirring them occasionally) and when lightly colored drain off the butter and serve them as needed.

Glazed Onions

No. 993. - Peel two dozen small white Onions of equal size, and be careful not to cut the tops or roots too much, or they will come apart when they are being cooked. Put them in a flat saucepan with a piece of butter, season with salt and sprinkle them with a little powdered sugar. Moisten them, to cover, with broth (or water), put them on a brisk fire and when the moisture is half reduced, set them in a moderate oven, occasionally shaking them over. When the moisture is reduced to a glaze roll the Onions in it so as to glaze them evenly, and use them as needed.

Note. - When they are to be serve 1 with a sauce, dish up the Onions when they are cooked and glazed, and and to the glaze two soup-spoonfuls of Espagnole sauce, and one of gravy. Then let it boil slowly, skim off the grease, reduce it to its consistency and pour it over the Onions.

Stuffed Onions

No. 994. - Take half a dozen white Onions of equal size, peel them carefully, but do no not cut the end parts too deep. Parboil them for ten minutes in water lightly salted; to which add a piece of butter. Drain them, and then dry them on a napkin. When cool scoop out the center of each Onion and till them with a forced meat of veal of chicken, into which add some cooked fine herbs. Arrange the Onions in a buttered flat saucepan, close together, and season them with salt and a little sugar. Cover each Onion with a thin slice of fat pork, moisten them with broth, and set them on the fire. When it boils put on the cover and set the pan in a moderate oven. When cooked dish them up, strain the gravy in another saucepan and skim off the grease. Add three spoonfuls of Espagnole sauce to reduce it to its consistency, and serve it on the dish with the Onions.

Stuffed Onions, American Style

No. 995. - Prepare the Onions in the same manner as in No. 994, and when they are drained and cooled, scoop out the center of each one, which you will chop finely, and add enough of fresh bread crumbs to give a nice consistency. Also add two tablespoonfuls of fresh mushrooms finely chopped, two tablespoonfuls of cooked fine herbs, reduced with a little Espagnole sauce, and a little fine chopped parsley, and season with salt and pepper. Mix the whole well together and stuff the Onions with it. Arrange them in a buttered flat saucepan, sprinkle some bread crumbs over them, and put a small piece of butter on top of each one. Then bake them in a moderate oven until nicely browned.