Recipe: Baked Potatoes with Sage and Onion

  •  2 large POTATOES.
  •  6 onions.
  •  2 teaspoons sage.
  •  1 ounce bread crumbs.
  •  2 ounces butter.
  •  ½ teaspoon each salt and pepper.

Peel the POTATOES and cut them lengthways into slices about half an inch thick, place six of these slices in a baking tin or dish which has been well greased with one and a half ounces of the butter. In the meantime peel and boil the onions for a quarter of an hour in a little salted water, and the sage (tied in a piece of muslin) with them for the last five minutes. Chop the onions and sage and mix with the bread crumbs, salt, pepper and half an ounce of butter, and spread the mixture thickly over the slices of potato, and bake for one and a half or two hours.
Apple Sauce should be served with this dish and a rich gravy.

Recipe: Onion Custard

Chop sufficient onions to measure one-half cup. Parboil and then drain. Now place in a bowl

  • One and one-half cups of milk,
  • Two eggs,
  • One teaspoon of salt,
  • One teaspoon of paprika,
  • Two tablespoons of finely chopped parsley.

Beat to mix and then grease the custard cups. Add one-half cup of fine breadcrumbs to the prepared onions. Mix well and then divide into six cups. Pour the prepared custard on the top. Place the cups in a baking pan, add one quart of water and then place in a moderate oven and bake until firm in the centre, usually about twenty-five minutes. The water in the baking pan prevents the custards from cooking too fast. Serve in the cups or let stand for five minutes before taking from the mould and putting on a slice of toast.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Swiss Onion and Potato Pancakes

Peel and put two Spanish onions through the food chopper, using a fine knife. Place in a bowl and then pare and grate four medium-sized POTATOES into a bowl and add

  • Three-quarters cup of milk,
  • One egg,
  • One tablespoon of syrup,
  • One and one-half teaspoons of salt,
  • One-half teaspoon of pepper,
  • Seven-eighths cup of flour,
  • Two level teaspoons of baking powder,
  • Two level teaspoons of shortening.

Beat to mix and then fry like Pancakes. Serve with parsley butter.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: To Boil Onions

Take off the tops and tails, and the thin outer skin; but no more lest the onions should go to pieces. Lay them on the bottom of a pan which is broad enough to contain them without piling one on another; just cover them with water, and let them simmer slowly till they are tender all through, but not till they break.

Serve them up with melted butter.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Baked or Roasted Onions

Do not peel the onions, but put them in their natural state to roast on the hobs, turning them round to the fire occasionally, in order that they may be equally roasted all over and through; when they are well done, remove the outer skin, split them open, add a bit of butter, pepper and salt, and a few drops of vinegar.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Onions and Bacon

Shave off any brown rancid part from the bacon, and put it on to boil in plenty of cold water; when it is nearly done put in the peas with a good bunch of mint, and let all boil  together until the peas are done soft; then dish up the peas round the bacon.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Scalloped Onions

Take eight or ten onions of good size, slice them and boil until tender. Lay them in a baking-dish, put in bread crumbs, butter in small bits, pepper and salt, between each layer until the dish is full, putting bread crumbs last; add milk or cream until full. Bake twenty minutes or half an hour.

A little onion is not an injurious article of food, as many believe. A judicious use of plants of the onion family is quite as important a factor in successful cookery as salt and pepper. When carefully concealed by manipulation in food, it affords zest and enjoyment to many who could not otherwise taste of it were its presence known. A great many successful compounds derive their excellence from the partly concealed flavor of the onion, which imparts a delicate appetizing aroma highly prized by epicures.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)