102 British Columbia Women’s Institutes

BAKED ONIONS :

Bake as a potato with skins left on. Serve with butter, pepper and salt.
This keeps in all the onion flavor.

CREAMED CARROTS AND ONIONS

1 large bunch carrots 2 tbsp flour
2 medium sized onions 2 tbsp butter
1 cup milk salt and pepper to taste

Prepare carrots and onions. Cut carrots in small pieces and slice onion.
Boil together until tender. Make a white sauce with the milk, flour and
butter. Add salt and pepper. Drain carrots and onions and stir into the
cream sauce. Serve hot.

ONION AND APPLE CASSEROLE

Peel and slice onions and apples. Butter a large baking dish. Alternate
layers of onions and apples. Leave enough space on top for pork chops
or sausage or spareribs. Cover dish and bake at least one hour. If you wish
to brown a little more, remove the cover for the last few minutes of
baking. I like to pre-cook the meat slightly to remove excess fat. I serve
this dish with either sweet or white baked potatoes.

FRIED PARSNIPS

Peel and place immediately in cold water to prevent discoloration. Slice
once in two, lengthwise; if larger, slice in quarters. Put into salted boiling
water, cook until tender. Drain and fry slowly at first one side, then the
other in butter to a golden brown.

PARSNIP PATTY CAKES

Boil parsnips until tender, remove skin. Mash pulp with butter, salt and
pepper. Shape into flat cakes. Sprinkle a little flour on each cake. Fry
to a golden brown.

BAKED CANNED CORN

Take 1 can of corn and pour in a shallow dish. Stir in a tablespoon of
flour. One well beaten egg. Add 1 pint of milk. Salt and pepper to taste.
Put a piece of butter the size of an egg in the centre and bake thirty
minutes over hot water or in a pan of hot water.

BRUSSEL SPROUTS WITH CELERY

Remove wilted leaves from 1 quart of sprouts. Soak in cold water until
crisp. Drain and cook uncovered in boiling salted water until tender, or
about 15 or 20 minutes. Drain. Wash celery, cut in thin slices crosswise
until you have about 142 cups. Melt 3 tablespoons butter and add celery.
Cook for about 3 minutes, tossing constantly.

Add 3 tablespoons of flour and stir until blended. Gradually add 1%
cups of milk and continue cooking for 5 minutes, stirring constantly. Add
the sprouts and season with salt and pepper. Serve immediately.