Onions

Pare onions under water, to avoid their irritating effect on the eyes. They are so strong in flavour that they will bear an excess of water in cooking. Salt the water as directed in the General Directions for Cooking Vegetables. Four quarts of water may be used for cooking one quart of onions. Bring them to a boil in a cooker-pail, and put them into a hay-box for from two hours, for very tender, fresh onions, to eight hours or more. When done, drain them dry and add butter, pepper, and salt to taste and, if desired, a little cream of milk. If the onions are very large let them boil five minutes before putting them into the hay-box.

Boiled Potatoes

Scrub potatoes well with a small scrubbing-brush. Pare them, and if they are inclined to be black when cooked, let them stand an hour or more in cold water before cooking them. Cook them in a large amount of boiling salted water in a cooker-pail. When they have boiled one minute put them into the cooker for from one and one-half to three hours, depending upon their quantity, size, and age. New potatoes will not require so long to cook as old. Large potatoes cut into pieces will cook in one hour.

Creamy Potatoes

Wash and pare the potatoes and cut them into thin slices. Four medium-sized potatoes will make a quart when sliced. Put all the ingredients together in a small cooker-pail or pan, set this in a large cooker-pail of boiling water, and when it is steaming hot, put the small utensil directly over the heat until it boils. Replace it in the pail of boiling water and set it in the cooker for one hour.

Serves four or five persons.

Stewed Potatoes