One teaspoon of grated onion.

Beat well to mix; now dip artichoke in flour; then shake to loosen
excess flour. Now dip in batter; fry golden brown.

ONIONS

ONION AND POTATO MINCE

Pare and slice sufficient onions to measure one cupful. Parboil and
then drain. Now place four tablespoons of fat in a frying pan and add
the onions and one and a half cups of mashed potatoes. Turn constantly
until well blended and then form into an omelet shape in a pan, and
turn on a warm platter and serve with cream sauce.

ONIONS IN RAMEKINS

Peel and boil until tender one dozen medium-sized onions. Drain and
then place in ramekins. Season and cover with cream sauce. Dust the
top with a few breadcrumbs and then sprinkle with one teaspoon of
grated cheese. Dust lightly with paprika and then bake for fifteen
minutes in a moderate oven.

ONIONS FRIED IN BUTTER

Pare and cook one dozen medium-sized onions until tender, taking care
that they do not break. Drain and then cool, and when ready to prepare
dip in batter and then fry in hot fat, and serve with Hollandaise
sauce. How to prepare the batter:

Place in a bowl

Six tablespoons of water,
Eight tablespoons of flour,
One-half teaspoon of salt.

Beat to mix and then roll the onions in flour and then dip in a batter
and fry until golden brown in hot fat.

FRENCH FRIED ONIONS

Peel large onions and then cut into one-half-inch slices. Fry until
golden brown in hot fat and serve as a garnish with omelets, fish,
cold meat, etc.

BAKED ONIONS

Large or Spanish onions are best for this dish. Peel the onions and
then boil until tender, and then take care that the onion does not
become soft. Lift and then cool, and carefully remove the centres.
Now prepare the following as a filling for four large or eight
medium-sized onions.

Four tablespoons of grated cheese,
Six tablespoons of fine bread crumbs,
One teaspoon of salt,
One teaspoon of paprika,
Two teaspoons of finely minced parsley,
One egg.

Mix thoroughly to blend and then fill the cavity of the onions,
forming into a point or top one inch over the onion. Dust the onion
lightly with flour and then place in a baking dish. Now baste onions
with melted shortening and bake for twenty-five minutes in a moderate
oven. Chop the onions which have been removed from the centres very
fine and add to one cup of cream sauce with

One and one-half teaspoons of salt,
One-half teaspoon of whit