Small Onions Baked For Garniture, Spanish Style

No. 1002. - Select two dozen small white Onions of equal size. Put them in a pan and bake them without peeling. When they are three-quarters done, peel and put them in a flat saucepan with half a wine-glassful of vinegar. Reduce this, and add a teaspoonful of mustard flour. Toss them over the fire for a few minutes, and add three spoonfuls of veal gravy and six of Espagnole sauce. Let them simmer slowly until cooked.

Onion Gravy

No. 1003. - Cut four Onions in halves and slice them finely. Then put them in a saucepan with a piece of butter, fry them lightly and add a pint of veal gravy. Season with salt and pepper, and when it is reduced to one-third, skim off the grease and strain the gravy through a towel.

Onion Gravy With Sage

No. 1004. - Chop three Onions finely with one dozen green sage leaves, and put them in a saucepan with a piece of butter. Cover the saucepan, and let them simmer slowly. When the Onions are nearly cooked (without being browned), add one pint of veal gravy, and when it is reduced to one-third skim off the grease and strain the gravy through a towel.

Note. - These gravies are used as an essence that is frequently added to the gravy of Roast Fowl or Game.

Onion Juice

No. 1005. - Peel the Onion and grate it with pressure on a grater into an earthern bowl, or slice the Onion finely, put it in a towel, and press the juice into an earthen bowl. This is used in making green salads, and is preferred by many who do not like raw Onions.

Onions Chopped, For Fine Herbs, Etc

No. 1006. - Onions should never be chopped (as would be implied by the term chop), but should be finely cut with a knife. When the Onions are peeled, cut them in halves, take one part and slice it finely without detaching the pieces; then slice it the same way crosswise; then cut straight down. In this way you can make the pieces of any desired size, and will always have them uniform and perfectly square. If chopped Onions are to be kept for some time, dip them in boiling water for one minute, then immerse them in cold water, drain them on a towel, and wring the moisture from them. In this manner, the Onions will remain white. If treated differently, they will soon turn black.

New Green Onions For Relish

No. 1007. - Remove the outer skin, trim off the tops, wash them in cold water, then drain and serve them plain, or slice them. Season with salt, pepper, vinegar and oil. Serve them in relish dishes, the same as cucumbers.

Onion Peelings, Their Use

No. 1008. - The Red Onion peeling is used for coloring Easter eggs. Wash the eggs clean and dry them with a towel, being careful not to crack them. Put them in a saucepan with plenty of the onion peeling, add cold water to cover them, and set them on the fire to boil slowly for ten minutes. Then take them off of the fire, and when cold, take them out. Wipe them with a towel, on which put a few drops of oil, and it will give them a glossy appearance.