FRENCH-FRIED ONIONS
Onions are on my permitted list of foods and they are prepared for the table in many ways. The best way that I know of has been given the name of French-fried onions. I first ate onions in this form at the famous Grove Park Inn, Asheville, North Carolina, and have since introduced the dish on dining cars and into many private homes.
Take a Bermuda onion—any other large onion would do—cut it into slices through the rings so that each slice will be made up of a large number of whole rings. Then break the slices up into separate rings, drop these into a thin batter and fry them as you fry French-fried potatoes. Each ring looks like a little doughnut. I find that the dish is universally praised.
May I add a word in regard to radishes, of which I am very fond. The long White Icicle radish is, in my judgment, the best variety and I have found that butter added to the salt makes the radish a little more palatable.
LXVI
Will Irwin
HAM AND EGGS
Take a frying pan and some ham. Cook the ham in its own fat in the frying pan—cook until the ham is well dappled with golden brown, or until it is cooked enough. Then break some eggs. Take out the ham and put it on a hot platter, then put in the eggs. Baste them a bit with the hot ham fat. Put a cover on the pan and let the eggs cook in the hot pan with no fire. A minute or two will do—then serve the eggs with the ham and—oh, boy!
For the very best results use the best ham you can get and plenty of day old eggs.