FRIED ONIONS AND POTATOES

Another way of utilizing left-over cold boiled potatoes particularly relished by “Pennsylvania Germans,” whose liking for the humble onion is proverbial, is to fry onions with potatoes in a fry-pan containing a couple tablespoonfuls of sweet drippings and butter; when heated place a half dozen thinly sliced cold boiled potatoes, half the quantity of thinly sliced raw onions, well seasoned with pepper and salt, cover and steam for ten or fifteen minutes, when uncover and fry until light brown; serve at once.  Or the thinly-sliced onions, after skins have been removed, may be sliced thinly across the onion, placed in a fry-pan and partly covered with boiling water; stand on hot range and steam, closely covered, about fifteen minutes, or until onions are tender, then drain off water, should any remain, add a small tablespoonful of butter, salt and pepper to season, fry quickly a light brown; pan should be uncovered.  Serve at once with liver or bacon.  Onions are considered more wholesome prepared in this manner than if fried.

STEAMED ASPARAGUS (FINE)

Wash asparagus and cut off about an inch of the tough ends, scrape off thin skin.  Place pieces of asparagus tips (all in one direction) in the top part of perforated section of a double boiler.  Fill lower part of steamer with hot water and steam about three-quarters of an hour or less time, until tender.  The fine flavor of the vegetable is retained when steamed.  When cooked tender turn out on a hot platter and pour cream sauce over the tips, or the cream sauce may be served separately, or the asparagus may be served on freshly toasted slices of bread, over which the cream sauce should be poured.

“PASTURE” MUSHROOMS

All the members of the Landis family unanimously agreed in declaring the dish “Frau Schmidt” taught Sarah Landis to prepare from the delicious edible Fungi, known as “Pasture” mushrooms (gathered by Professor Schmidt from rich, wind-swept pastures early in the fall of the year until the coming of frost) were good enough to tickle the palate of an epicure.

Sarah Landis was very particular to use none unless pronounced edible mushrooms, and not poisonous toad-stools, by Professor Schmidt, who was a recognized authority.  Said the Professor, “The edible variety may be easily recognized by one having a knowledge of the vegetable.  The cap may be readily peeled, and the flesh of the ‘Pasture’ mushroom, when cut or broken, changes in color to a pale rose pink, and they possess many other distinctive features, easily recognized, when one has made a study of them.”

The following is the manner in which the mushrooms were prepared by Fran Schmidt: 

STEAMED MUSHROOMS.