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L. Gagnore cookbook, 1930-1940
Page 65
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smooth. Add milk gradually and stir until thoroughly blended. Cook until thick and smooth. Scalloped Onions Put onions in cold water and remove skins, while under water. Drain, put in a saucepan, and cover with boiling salted water. Cook until soft. Cut boiled onions in quarters. Put in a buttered baking dish, cover with white sauce and sprinkle with buttered cracker crumbs. Bake until onions are brown. Scalloped Tomatoes and Corn 1 c tomatoes 2 tbsp flour 1/2 c corn 1/4 tsp salt Onion juice 1/8 tsp pepper 2 tbsp. butter Strain the tomatoes and make a sauce of the juice, butter, flour
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smooth. Add milk gradually and stir until thoroughly blended. Cook until thick and smooth. Scalloped Onions Put onions in cold water and remove skins, while under water. Drain, put in a saucepan, and cover with boiling salted water. Cook until soft. Cut boiled onions in quarters. Put in a buttered baking dish, cover with white sauce and sprinkle with buttered cracker crumbs. Bake until onions are brown. Scalloped Tomatoes and Corn 1 c tomatoes 2 tbsp flour 1/2 c corn 1/4 tsp salt Onion juice 1/8 tsp pepper 2 tbsp. butter Strain the tomatoes and make a sauce of the juice, butter, flour
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