with White Sauce and Buttered Crumbs, and then browned in the oven.
The stain and odor may be kept from the hands if onions are held under water when peeled.
If onions are cooked uncovered in a large quantity of gently boiling water in a well-ventilated kitchen, not much odor is noticed. The fireless cooker, however, provides satisfactory means of cooking onions without the disagreeable odor (see Lesson XXII). Place the onions in a large quantity of water and boil for 5 minutes. Then cook in the fireless cooker from 2 to 8 hours, according to the size and the age of the onions, and the type of cooker.
QUESTIONS
Compare the three methods of cooking cabbage given in this lesson. State the advantages and disadvantages of each.
Why should the core or thick stem of cabbage be used as food?
What is the price per pound of cabbage? What is the weight of one cabbage of average size? Give suggestions for selecting a cabbage.
Why should onions be peeled under water?
What is the purpose of changing the water twice in cooking onions?
Why is it advisable to save the water drained from onions and use it in soups and other foods?