THE VEGETABLE GARDEN 



DIRECTIONS FOR COOKING ONIONS 



May seem superfluous to the experienced cook, 

 but there are occasional points which may be new 

 even to an old and experienced housekeeper; it 

 may not be generally known, for instance, that 

 cooking fried onions in milk before frying them 

 renders them far more appetising and delicate. 

 This is an operation that must be undertaken with 

 a light hand and quick eye, as onions cooked in 

 milk burn very easily. 



In preparing onions for this manner of frying, 

 they are first peeled and sliced as in ordinary fry- 

 ing and then placed in the saute-pan with enough 

 water to cover, and cooked for a few moments, 

 when the water should be turned off and replaced 

 with an equal amount of milk and allowed to cook 

 till tender, when they are drained from the milk 

 and fried a delicate brown in hot butter. 



STUFFED SPANISH ONIONS 



These are a delicate and tasty form of serving this 

 odourous vegetable. To prepare, use the large Ber- 

 muda or Prizetaker onions. Peel the onions and 



scoop out from the top a portion of the centre. 



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