HISTORY AND COOKERY 87 



To bake Onions 

 Take any of the milder flavoured onions of good size 

 and, having removed the outer coats, boil them for 

 about forty-five minutes in water. Dry the onions with 

 a cloth, place them on a baking dish, surmount each with 

 a small piece of butter, cover with buttered paper, and 

 bake for an hour. Serve with Beurre fondu, or plain 

 butter. Season with salt and pepper. 



To steiv Onions, 



peel them and place them in stock (two quarts to six 

 large onions) seasoned with salt and pepper. Allow 

 to simmer until they are quite tender. Reduce the 

 stock, pour it over the onions, and serve. 



Onions and Cheese 



Take some large Spanish onions, skin them and boil 

 them until they are quite soft. Drain them in a 

 colander, and then pass them through a sieve. Place 

 the mashed onions in a pan together with (to each onion) 

 an ounce of butter, an ounce of grated cheese, and a 

 little pepper and salt. Allow the mixture to simmer for 

 a few minutes, stirring the while, and then serve. 



Instead of placing the pulped onions in a stewpan, 

 they may be placed with the butter, pepper and salt, 

 and a little stock or milk (two tablespoonfuls to each 

 onion) in a pie-dish, the cheese being grated over the 

 surface, and placed in the oven till baked a nice brown. 



To steiv Leeks, 



cut them into pieces three inches in length and place 

 them in boiling salted water for a few minutes. Drain 

 off the water and add a minimum of good stock. 

 Boil till quite tender, and serve. If the leeks be 

 removed from the pan before they are quite cooked, 



