GLAZED ONIONS
Boil onions in water until they are half cooked, then strain. Put them in the stew-pan with a piece of butter, a pinch of powdered sugar, salt, and a cupful of stock; let them finish cooking. The liquid will be reduced and the onions coloured. Young carrots are glazed in the same way.
SPINACH SOUFFLÉ
(Italian)
Boil some spinach in salted water. When cooked drain and chop it. There should be about 2 cupfuls when chopped.
Put into a saucepan on the fire 2 tablespoonsful of butter and 1½ level tablespoonsful of flour. When these are blended add the 2 cupfuls of spinach and one cup of cream. Cook five minutes, stirring carefully. Then mix into this the yolks of 3 eggs and remove the saucepan at once from the fire. When the mixture is cool stir into it the 3 whites of eggs, well beaten. Pour into a buttered soufflé dish, or individual dishes, and bake about twenty minutes in a moderate oven.