TO-DAY’S RECIPES

Sun (Auckland), Volume III, Issue 818, 12 November 1929, Page 4

TO-DAY’S RECIPES

S CREAMED ONIONS cj Take four medium-sized onions , =] pJ 3 02 of butter, loz of four, i-pint D] rO of milk, salt , pepper, toast. Peel Dj p] the onions and boil in salted water Ln n] until tender, about one hour. K r] Drain them on a sieve. Melt the Dj Dj butter in a pan, stir in the four, Qj Dj and blend well. Gradually add the Qj In milk, stir until boiling, season, add [“ Cj the onions cut in halves, and sim- {“ Dj mer for 15 minutes. Serve the fu ’ K onions on squares of toast, and rO [ Qj pour the cream over. p] i S POTATO CROQUETTES [}J I Get ready Ilb of sieved boiled G potato , and place in a saucepan Di with the beaten-up yolks of two Cn eggs, two ounces of butter , two Dj tablespoonfuls of cream or milk, a G little minced parsley, a pinch of Cn cinnamon, a dash of nutmeg, pepper and salt. Cook gently until the |jj mixture leaves the sides of the pan , pJ and then remove it from the fire. n 3 When cold break into small lumps, r(3 and dip each lump in egg (beaten rO up with a dessoi-tspoonful of hot Rj water), and then in dried crumbs. p] Fry in boiling fat. and serve eery H hot, garnished with fried parsley. H] a FRIED CELERY c] S Wash and brush the celery, cut- G s p] ting it into pieces 4 in long. Tie Dj . p] the celery into bundles, and put Cn ; }£j into a saucepan of boiling salted Cn Dj water to which a few drops of Cn Lrj vinegar or lemon juice has been Cn Lq added. Boil for 1U minutes , then Lrj drain and untie, and place on a H Dj cloth to dry. Toss the celery in pJ G four, then dip in egg and in fine rfl Qj bread crumbs, to which some grated rC 1 Parmcasan cheese has been mixed, rO 5{ also a little seasoning. Fry a p] 3 pretty golden colour in hot fat. nj qJ then drain. Serve in cross-bars on Dj rd a hot vegetable dish garnished with Dj : p] a little parsley.