Boil in milk and water until just done, then drain and put them in a buttered frying pan. Put a bit of butter, salt, and pepper on each one, and add a little of the water in which the onions have boiled. Brown them quickly and serve at once.
CREAM ONIONS.
Boil onions in two waters and drain; pour over them a little boiling milk and set over the fire, add butter, cream, salt and pepper and serve hot.
ESCALLOPED ONIONS.
Boil onions in salted water with a little milk until they are tender. Put a layer of onions in a baking dish, scatter bread crumbs over them, dot with butter, season with pepper and salt and a dash of powdered sage, repeat this until the dish is full, pour over a half-cup of cream or milk. Cover the top with bread crumbs dotted with butter. Bake a light brown and serve.
STUFFED ONIONS.
Boil onions one hour in slightly salted water, and remove the centers. Make a stuffing of minced liver or chicken in these proportions; to one pound of meat one third of a cupful of gravy milk or cream, one half-cupful of fine bread crumbs, one egg, pepper and salt and some of the onion taken from the centers, mix well and fill the onion shells, dust over a few bread crumbs, dot with butter and bake until brown. Put the remaining onion into a stew pan, with a tablespoonful of butter, a half-tablespoonful of flour, and after it boils up once, add a half-cup of milk, a teaspoonful of parsley, salt and pepper, boil up again, pour over onions and serve. This is a good second course after soup served with apple sauce.
PARSLEY.
Parsley is the prime favorite of the garnishes. Its pretty curled leaves are used to decorate fish flesh and fowl and many a vegetable. Either natural, minced or fried, it is an appetizing addition to many sauces, soups, dressings and salads.