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Show OMtlMS. Ton't overlook onions as a dinner vexi-tiiM. The choice Hpanlsh or Bermuda onions on-ions now in) market can he served In a variety of ways, both nourishing and delicious While we rat her eschew highly flavored vegetables as the weather wea-ther grows warmer, onions can be pre- f tared In such a way that the flavor s delicate and stimulating to the ap-pet ap-pet tte. When boiling onions keep the kettle ket-tle uncovered. BAKED 0IOg. - Allow one large onion for each person. per-son. VVIp with a clean cloth to remove re-move any mud. but do not peel. Put In an old pie pan or dripping pan that v ill not be used for other purposes Bake aa nour In a moderate oven bilp from skins, and serve with butter, salt and pepper. On tone prepared In this way are remarkably sweet and Inoffensive, po not put any water In th pan tor baking. Tt PPKII BAKKD OXIOftg. Kour onions, left -over veal, one-half teaspoon salt, one-fourth teaspoon pepper, pep-per, one teaspoon minced parsley, s'x ' tahleapoons suft bread crumbs. two tahieoons butter, one egg, buttered i ciumhs. f'arholl onions for 4i minutes. Drain I and let cool to handle. Cut a piece off th top of each onion and scoop out th Inside to form a cup. Chop the cnter of the onion and add a much chopped veal aa there Is onion. Heason with salt and pepper, add parsley, bread crumbs and butter. Mix well and add the egg unbeaten. Mix with a fork. Fill onion shell with mixture. Bake hklf an hour In a moderate mod-erate oven, basting every ten minutes with boiling water and a little butter. Kemove from oven, sprnkl with buttered but-tered erumr-a and brown quickly. Copyright, im, .V. K. A. Service |