Boiled Onions.
When new and tender, they will boil in one hour; but after the month of October, they will require two hours. Put them into water before peeling them, and they will not affect the eyes. Peel off all the dark skin, and put them in hot water, and boil as directed. If you have milk plenty, half an hour before they are done, turn a quart into the water in which they are boiling. This makes them white, and is said to prevent in a measure, the disagreeable odor which always follows their being eaten. Boil them in a porcelain kettle. Dish them whole, and season with a little pepper, salt, and butter.