Recipe: Onions in Potato Nests

  • 1 quart small white onions 1/8 teaspoon pepper
  • 1 tablespoon butter 1 tablespoon butter
  • 6 POTATOES ¼ cup hot milk
  • 1/3 teaspoon salt 1 tablespoon chopped parsley

Peel onions and cook in boiling salted water about one hour, or until tender; drain, and add butter. Pare, boil, and mash POTATOES, season with pepper and salt, add butter and hot milk, and beat until light; shape potato into small nests with a spoon, or force through a bag and a rose tube. Fill with onions and sprinkle with parsley.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Baked Onions

Large or Spanish onions are best for this dish. Peel the onions and then boil until tender, and then take care that the onion does not become soft. Lift and then cool, and carefully remove the centres. Now prepare the following as a filling for four large or eight medium-sized onions.

  • Four tablespoons of grated cheese,
  • Six tablespoons of fine bread crumbs,
  • One teaspoon of salt,
  • One teaspoon of paprika,
  • Two teaspoons of finely minced parsley,
  • One egg.

Mix thoroughly to blend and then fill the cavity of the onions, forming into a point or top one inch over the onion. Dust the onion lightly with flour and then place in a baking dish. Now baste onions with melted shortening and bake for twenty-five minutes in a moderate oven. Chop the onions which have been removed from the centres very fine and add to one cup of cream Sauce with

  • One and one-half teaspoons of salt,
  • One-half teaspoon of white pepper,
  • Three tablespoons of parsley,
  • One well-beaten egg.

Beat to mix thoroughly and then heat to the boiling point. Serve over the baked onions. This dish will replace meat for luncheon.

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

Recipe: Onions Fried Butter

Pare and cook one dozen medium-sized onions until tender, taking care that they do not break. Drain and then cool, and when ready to prepare dip in batter and then fry in hot fat, and serve with Hollandaise Sauce. How to prepare the batter:
Place in a bowl

  • Six tablespoons of water,
  • Eight tablespoons of flour,
  • One-half teaspoon of salt.

Beat to mix and then roll the onions in flour and then dip in a batter and fry until golden brown in hot fat.

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

Recipe: Stuffed Onions

When large onions can be secured, a very appetizing as well as attractive dish can be prepared by stuffing them and then baking them brown.

STUFFED ONIONS
(Sufficient to Serve Six)

  •  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

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.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Onions in Ramekins

Peel and boil until tender one dozen medium-sized onions. Drain and then place in ramekins. Season and cover with cream Sauce. Dust the top with a few breadcrumbs and then sprinkle with one teaspoon of grated cheese. Dust lightly with paprika and then bake for fifteen minutes in a moderate oven.

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

Recipe: Creamed Onions

cream Sauce added to onions makes a very appetizing dish. In fact, most persons prefer creamed onions to any other method of preparation.

CREAMED ONIONS
(Sufficient to Serve Six)

  •  1 pt. stewed onions
  •  3 Tb. butter
  •  3 Tb. flour
  •  1 tsp. salt
  •  Dash of pepper
  •  1-1/2 c. hot milk

Prepare the onions according to the directions given in Art. 49. When they are tender enough to be easily pierced with a fork, drain. Melt the butter, and add the flour, salt, pepper, and hot milk. Cook until the Sauce thickens, pour over the stewed onions, heat together for a few minutes, and serve.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)