The New Zealand Railways Magazine, Volume 12, Issue 8 (November 1, 1937)
Creamed Onions Espagnol.
Onions in Spanish fashion provide a splendid dish, easy to make and cheap. First peel enough onions and cook them till tender in good white stock, then drain and keep hot in a vegetable dish. Add a little milk to the stock and thicken it with cornflour blended with milk. Boil for a few minutes, add seasoning and a lump of butter. Pour the sauce over the onions and send to table sprinkled with chopped parsley. This can be served with thin brown or wholemeal bread.
French Onion Au Gratin.
Grease a pie-dish, then fill it with alternate layers of cooked onion, grated cheese, and white sauce. Season well and sprinkle the top with grated cheese. Bake in a sharp oven till nicely browned, then serve as quickly as possible.
Danish Onion En Casserole.
Put about a pound of small onions in a casserole with a little butter, then add pepper and salt, and cover closely. Cook very slowly until tender when touched with a fork. Shake the onions now and again during the cooking process to prevent sticking. Serve with a white sauce.
Norwegian Baked Onions.
Peel and slice thinly, say, four large onions, then line a pie-dish with breadcrumbs, put in a layer of onions, pepper and salt, and a little chopped parsley, and continue until the dish is full. Now pour over a teacupful of milk, cover with breadcrumbs, and a few pieces of butter here and there, and bake until nicely brown. Serve at once.
Breton Onions in Batter.
Take 2 small onions, 1 oz. dripping, 1 egg, ½ lb. flour,½ pint of milk, with pepper and salt to taste. Peel the onions and boil for an hour in salted water. Now strain and put into a fireproof dish with the dripping, and bake for thirty minutes. Put the flour and about a-quarter teaspoonful of salt into a bowl with the egg in the centre, then gradually stir in half of the milk. Beat well before adding the remainder of the milk. Pour the batter around the onions, then bake them for about three-quarters of an hour in a moderate oven. Serve quickly once they are cooked.
German Stuffed Onions.
Take three small onions, peel evenly so as not to damage the outer skin, then scoop out the core. Blanch them in water for five minutes. When blanched enough remove and fill up the cavities with minced kidney or sausagemeat. Now put in a piece of short paste over the hole to prevent the juice escaping, and bake in a tin containing some stock. Baste frequently to prevent burning. Remove when you can run a meat skewer through each onion and its contents.
Spanish Marrow Casserole.
Half pound tomatoes ⅓ lb. onions, 1 marrow, 1 teaspoon marmite, 1 oz. butter, salt and pepper to taste, 1 or 2 egg yolks. (Two green olives, garlic, green pepper and two tablespoons olive oil may also be added to procure the genuine Spanish flavour).
Slice the onions and tomatoes, mince the garlic and fry them slowly in the oil. Add the sliced green pepper, and the stoned chopped olives, the butter and half a cup of water. Peel the marrow, halve, remove the seeds and cut into pie pieces. Add these and let simmer gently for forty-five minutes. Strain off a little of the liquor, cool and blend with the beaten egg yolk. Return to the pan. Heat gently without boiling and serve.
The onions and tomatoes may be fried in the butter (2 ozs.) instead of the oil, and the olives, etc., included or eliminated, according to taste.
Cottage Cheese Croquettes.
One pound cheese, 3 eggs, 6 ozs. wholemeal breadcrumbs, 1 teaspoon ground almonds, milk to moisten, pinch of salt, sugar and ground nutmeg to taste, flour. Butter for frying. Cream the cheese with a little milk. Add the beaten eggs, seasonings, breadcrumbs, and sufficient flour to make a workable paste. Roll into pieces the size of a walnut, flatten these into little cakes, dip in flour, and fry brown in hot butter. Serve hot, garnished with parsley, or cold, with a salad.
1 cauliflower, carrot, turnip and onion, 4 oz. lima beans, chopped parsparsley, seasoning, sauce—curry or plain—flaky pastry.
Cook the vegetables until tender. Cut into dice and arrange in a pie-dish with the sauce poured over. Cover with pastry and bake in a hot oven until golden brown.