Food recipes
Stuffed Onions
Stuffed Onions
Ingredients:
6 large onions
1 c. dried bread crumbs
2 Tb. butter
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. celery salt
1/4 c. milk
Directions:
Peel the onions and cook them in boiling salted water until almost
tender. Remove from the water and take out the inner portions of the
onions, leaving the outside layers in the shape of a cup. Chop the
portions of the onions which have been removed and mix with the bread
crumbs. Melt the butter, add to it the chopped onion, bread crumbs,
salt, pepper, and celery salt, and stir all together for a few minutes
over the flame. Add the milk, and if the 1/4 cupful is not sufficient to
make the stuffing moist, add more. Fill the onion shells with the
stuffing, place in a hot oven, and bake until brown. Serve immediately.
PARSNIPS AND THEIR PREPARATION
53. Parsnips are an important root vegetable, being closely allied to
carrots. They are used to a certain extent during the summer when they
are immature, but generally they are allowed to mature so that they may
be stored for use as a winter vegetable. Parsnips have an advantage over
many vegetables in that they have excellent keeping qualities and are
particularly hardy, being able to withstand considerable freezing and
thawing when they are left in the ground during the winter. However, as
they grow older, they develop a woody texture, as do beets and turnips,
and so at the end of the winter require longer cooking than at the
beginning.
54. In food value, parsnips are somewhat higher than other root
vegetables, containing a large amount of carbohydrate, which occurs in
the form of sugar. Although they are wholesome and nourishing, they have
a peculiar, sweetish flavor that is due to the volatile oil they contain
and is objectionable to some persons. Still, those who are fond of this
flavor find that parsnips afford an excellent opportunity to give
variety to the diet, for they may be prepared in a number of ways, most
of which are similar to the ways in which carrots are cooked.
55. In preparing parsnips for cooking, scrape them, if possible, instead
of peeling them, so as not to waste any of the edible material. Then,
too, try to obtain medium-sized parsnips, for they will be of much
better quality than the larger ones. If uneven sizes must be used, the
larger ones should be cut before being cooked, so that they will be
similar in size to the smaller ones and therefore cook in the same
length of time.
56. MASHED PARSNIPS.--A very simple way in which to prepare parsnips is
to mash them. Clean and scrape the desired number of parsnips and put
them to cook in sufficient boiling salted water to cover. Cook until
tender enough to be pierced with a fork, the length of time required to
Ingredients:
6 large onions
1 c. dried bread crumbs
2 Tb. butter
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. celery salt
1/4 c. milk
Directions:
Peel the onions and cook them in boiling salted water until almost
tender. Remove from the water and take out the inner portions of the
onions, leaving the outside layers in the shape of a cup. Chop the
portions of the onions which have been removed and mix with the bread
crumbs. Melt the butter, add to it the chopped onion, bread crumbs,
salt, pepper, and celery salt, and stir all together for a few minutes
over the flame. Add the milk, and if the 1/4 cupful is not sufficient to
make the stuffing moist, add more. Fill the onion shells with the
stuffing, place in a hot oven, and bake until brown. Serve immediately.
PARSNIPS AND THEIR PREPARATION
53. Parsnips are an important root vegetable, being closely allied to
carrots. They are used to a certain extent during the summer when they
are immature, but generally they are allowed to mature so that they may
be stored for use as a winter vegetable. Parsnips have an advantage over
many vegetables in that they have excellent keeping qualities and are
particularly hardy, being able to withstand considerable freezing and
thawing when they are left in the ground during the winter. However, as
they grow older, they develop a woody texture, as do beets and turnips,
and so at the end of the winter require longer cooking than at the
beginning.
54. In food value, parsnips are somewhat higher than other root
vegetables, containing a large amount of carbohydrate, which occurs in
the form of sugar. Although they are wholesome and nourishing, they have
a peculiar, sweetish flavor that is due to the volatile oil they contain
and is objectionable to some persons. Still, those who are fond of this
flavor find that parsnips afford an excellent opportunity to give
variety to the diet, for they may be prepared in a number of ways, most
of which are similar to the ways in which carrots are cooked.
55. In preparing parsnips for cooking, scrape them, if possible, instead
of peeling them, so as not to waste any of the edible material. Then,
too, try to obtain medium-sized parsnips, for they will be of much
better quality than the larger ones. If uneven sizes must be used, the
larger ones should be cut before being cooked, so that they will be
similar in size to the smaller ones and therefore cook in the same
length of time.
56. MASHED PARSNIPS.--A very simple way in which to prepare parsnips is
to mash them. Clean and scrape the desired number of parsnips and put
them to cook in sufficient boiling salted water to cover. Cook until
tender enough to be pierced with a fork, the length of time required to
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