FRENCH FRIED ONIONS

Peel large onions and then cut into one-half-inch slices.  Fry until golden brown in hot fat and serve as a garnish with omelets, fish, cold meat, etc.

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.

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.

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.