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The New Zealand Railways Magazine, Volume 15, Issue 3 (June 1, 1940)

Dietetic Tips

Dietetic Tips.

Onions.

Onions bring sleep and are especially valuable in war-time when nerve tension is apt to disturb the habit of sound sleep. The following is a simple supper dish:—

Thickly slice a pound of onions. Put them in a saucepan with a pint of water, a pinch of salt and a little butter. Let boil gently for rather more than half an hour. Serve with toasted wholemeal bread.

Fried onions on toast, besprinkled with grated cheese, is an appetising dish.

Mix four tablespoonsful of onions with a pound of mashed potatoes, stir in one egg and a cup of wholemeal breadcrumbs, add seasoning, shape the mixture into oval cakes, roll in crumbs and fry in hot fat.

Onion Soup.

Slice three large onions and fry them slowly until delicately browned. Turn the fried onions into a saucepan and add a quart of water, salt and pepper. Let simmer for half an hour. Take a little of the cooled soup liquor and beat up the yolk of an egg in it. Off the fire, stir this into the soup. Reheat without letting the soup boil. Have crisply toasted bread with this soup, input a few cubes of very dry toast in the soup. The addition of grated cheese makes a nutritious dish.

Onions added to potatoes which are being fried, boiled or baked will please “onion-lovers.”

page 59

Onion Gruel.

One large onion; 1½ tablespoons ordinary bran; I pint milk; pinch of salt.

Simmer for fifteen hours, and take as hot as possible just before bedtime.