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Onions in sieve Stock Photos and Images
RMBECN15–Man throwing onions in the air to clean them on Bazaar Road, Mattancherry, Cochin, Kerala, India
RMADTH1J–Home grown shallots and red onions being dried in an old sieve outside in late summer England August
RMC8J55R–Man shaking loose shallot skins off in a sieve outside his market shop in Bazaar Road, Mattancherry, Kerala, India
RM2CD9KFG–. Cassell's dictionary of cookery : containing about nine thousand recipes . hree hours to boil the peas; fortyminutes to stew the rice. Probable cost, Is. 4d.Sufficient for five or six persons. Cutcharee (anotherway).— Boil one poundof rice as if for curry. WTien it is done enough,mix with it three table-spoonfuls of split peaswhich have been soaked and lioiled till tendei-and pressed through a sieve. Put a piece ofbutter the size of a large egg into a saucepan,and, when hot, fry two large sliced onions in it.Mix these with the rice and peas, and add a goodseasoning of salt, cayenne, pounded
RM2CF5EPN–. Curious schools. you these little cooks de-light in their cookery. Teacher-. What do you need for it ? Mary Ann : Six potatoes, four onions, four ouncesof crushed tapioca, one pint and a half of milk, alsobutter, pepper and salt. It will make two quarts ofsoup and take one hour. Teacher : How do you make it ? Mary Ann: I wash and peel the potatoes and cuteach up into four pieces. I cut the onions up intopieces and throw them all into two quarts of boilingwater. Let them boil until soft—about three-quar-ters of an hour. Then rub the vegetables through acolander or wire sieve. Put them back to
RM2CE0CKF–. Northrup and Lyman Co.'s family recipe book and guide to health . In 6 weeks it will befit for use. Excellent. Worcester Sauce— 1 oz. cayenne pepper, 1qt. vinegar, 2 tablespoonsful soy, 3 cloves garlicpounded, 3 cloves shalots pounded, 5 anchoviesbruised fine. The whole to be well mixed andrubbed through a sieve. Keep for ten dayscorked up, and then bottle for use. Strain ornot as preferred. Chili Sauce.—36 ripe tomatoes, 6 large greenpeppers, 4 large onions ; cut the whole small, andboil until the mixture can be put through a cul-lender. When strained, add 1 tablespoon cinna-mon, 1 tablespo
RMRE5JG6–. Cranberries; : the national cranberry magazine. Cranberries. 1. Cook onions and cran- berries in water until soft. 2. Rub through food sieve. 3. Add remainder of ingred- ients and boil until thick. Pour into sterilized jars and seal. (Makes about 3 pints.) Serve with poultry, meat or on baked beans. Other berries may be substituted in the above recipe. Cranberry Apple Butter 1 pound dried apples 2 quarts water 2 quarts cranberries 6 cups sugar 1 teaspoon cinnamon '/j teaspoon cloves Vi teaspoon salt Grated rind and Juice of 1 lemon 1. Soak 1 pound dried apples in 2 quarts water for 1 hour. 2
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