- 12 medium sized onions
- 1 pint (2 cups) milk
- 2 tablespoonfuls fine tapioca
- 1 heaping tablespoonful (1 oz.) butter
- 1 tablespoonful chopped parsley
- Salt and pepper
Peel the onions and boil them till tender in boiling salted water. Drain and place them in a buttered casserole; pour in the milk mixed with the tapioca, then add the butter, parsley, salt and pepper. Bake in the oven for half an hour. Serve in the casserole.
BAKED PARSNIPS
- 6 parsnips
- Salt and pepper
- 4 ozs. (½ cup) melted butter
Peel and wash the parsnips and cut them in two lengthways. Steam them for one hour. Remove them from the fire, put them into a buttered earthenware dish, sprinkle with salt and pepper, pour the melted butter over them, and set in the oven to bake slowly till perfectly tender and brown.
BEANS WITH ONIONS
- 1 pint (2 cups) cooked beans
- 3 large chopped onions
- 2 ozs. (2 heaping tablespoonfuls) butter
- 1 oz. (1 heaping tablespoonful) flour
- Salt and pepper to taste
- ½ pint (1 cup) water or stock
Melt the butter in a fireproof dish, then fry the onion in it till a light brown color, sprinkle in the flour, salt and pepper, then stir in the cooked beans and the water or stock.
Bake till thoroughly hot and serve with roast meat.