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Stuffed Onions

(Germany.) Parboil 6 large onions. Drain them, cut out the centres, and chop them with a cup of bread-crumbs, 6 mushrooms, 2 tablespoonfuls of sausage meat, 4 tablespoonfuls of capers, and 1 of gherkin pickles, minced parsley, salt, and pepper. Mix with 1/2 cup of stewed tomatoes, fill closely, and bake 20 minutes. Serve with a good white sauce.

CABBAGE (as cooked in Provence.).

Remove the outer leaves from 2 fine heads of cabbage, slice them, and parboil in salted water. Drain them, add salt, pepper, 2 ounces butter, parsley, thyme, a bayleaf, a clove, and garlic or chopped onion, and 1 pint of white stock. Cook for 1 hour, strain the stock and reduce it to half, pour over the cabbage, on thin slices of toast.

BAKED CABBAGE (as cooked in Normandy and Flanders.). Take off the outer leaves of a large head of cabbage. Scoop out the heart,--having first parboiled the cabbage,--stuff it with bread-crumbs or boiled rice, mixed with some bacon, cold minced mutton or veal or fish, herbs, onions, yolks of 2 eggs, and seasoning. Tie neatly, boil in stock or hot water 1 hour, strain the stock, and pour over, or make a good sauce; serve with potato croquettes.

ARTICHOKES (as cooked in Lyons.).

Trim 6 large artichokes, cut into quarters, and parboil 10 minutes in salted water. Drain, put them with 2 ounces butter, and fry them, add juice of a lemon, salt, pepper, a glass of white wine, and 1/2 cup of stock. When tender, arrange on toast, and pour sauce over all.

RICE (as cooked in Andalusia, Spain.).

Warm 1/2 pint of olive oil or butter, add 1/2 pound boiled rice, 1 1/2 pounds of chicken, cut into dice, onion, parsley, a pinch of saffron, and seasoning. In Spain, garlic is used, but it is not necessary. Cook 45 minutes, stir well, and arrange on a dish. Brown with a salamander, and squeeze a lemon over it before serving.

RICE. (A convent recipe from the Carmelites.) Wash and drain 1/2 pound of rice, cook it with plenty of salted water until tender. Drain again, let it dry, add 1/2 ounce of butter, a pinch of mixed herbs, salt, pepper, and the meat of a dried haddock which has been soaked, dried, and flaked. Mix and pour in a dish, cover with the whites of 3 boiled eggs, also the yolks, chopped fine, 1/2 cup of stock,--made from fish-bones,--and plenty of grated cheese. Bake 1/2 hour and serve, garnished with parsley.