A Handbook of Cookery for a Small House

the oven, over the top. _150. Boiled Onions and White Sauce_ Cut eight Spanish onions into rings. Put them into a saucepan three parts full of boiling water with a dessertspoonful of salt and boil for one hour. Strain into a cullender. Take two large tablespoonfuls of flour and mix smoothly with one and a half tablespoonfuls of butter. Add boiling milk to the paste, about half a pint, return it to the saucepan and stir till it boils; then turn the onions into the sauce and serve very hot. _151. Mushroom Rissoles_ Cut half a pound of fresh mushrooms into very small pieces. Put into a small enamelled saucepan with one slice of Spanish onion chopped very fine, a pinch of salt and a little pepper. Add a little meat juice and a teacup of water and stew gently until the mushrooms have absorbed all the moisture. Turn out into a plate and allow to cool. Prepare some light paste, cut out with a teacup into rounds, brush the rims of each round with a little milk. Put a small teaspoonful of the mushrooms into each and fold over into lozenge shape. Take the shelf out of the oven while it is hot and lay upon it a sheet of paper (white) which has been previously buttered. As soon as the butter has melted lay the rissoles on and bake in quick oven from fifteen to twenty minutes. To be eaten hot. _152. Stuffed Tomatoes_ Cut a thin slice off eight large tomatoes. Remove part of the inside with a teaspoon. Put half an ounce of fresh butter into a frying pan (must be fresh butter). Take one large rasher of bacon, fat and lean, and half a Spanish onion; chop very fine, add a pinch of mixed herbs, pepper and salt, and the inside of the tomatoes. Make the butter hot in the pan and place the tomatoes (the cut side downwards) in it and stand on the stove with the top on. Leave for one minute and a half. Turn them and place the stuffing in the