The National Cook Book, 9th ed.

by Hannah Mary Peterson

BOILED ONIONS.

186. Peel them, and boil them in equal parts of milk and water. When they are tender, take them up, drain them, and add salt, pepper and butter to the taste.

Do not put salt in the water they are boiled in, as that will curdle the milk and cause a scum to settle on the onions.