ONION FLAVORING.
To prepare onion flavoring for a vegetable soup, peel a large onion, stick several cloves into it and bake until it is brown. This gives a peculiar and excellent flavor.
FRIED APPLES AND ONIONS.
Take one part onion to two parts apple. Slice the apples without paring, and slice the onions very thin. Fry together in butter, keeping the frying pan covered, to hold the steam which prevents burning. A very slight sprinkling of sugar seems to give an added flavor. Add just as it is to be taken up or else it will burn.
ONION OMELET.
Put a lump of butter or dripping in a frying pan, then put in sliced onions, salt and pepper, cook slowly until done, but not brown. Beat the eggs, allowing two for each person, pour in the frying pan, add a little salt and stir until set. Serve hot.
ONION PICKLES.
Choose small uniform onions; make a brine that will hold up an egg, and pour over the onions boiling hot. Let them lie in this twenty-four hours, then drain and wipe dry and put into bottles. Pour over them cold cider vinegar, seasoned with sliced horseradish, whole pepper and mace. Put in bottles and seal.
BAKED ONIONS.