Boiled Onions.
Put the onions in a saucepan with plenty of boiling water and cook for one hour. If milk be plentiful, pour off the water when the onions have been cooking for half an hour, and add just enough hot milk to cover them. Simmer for half an hour longer; then season with salt, pepper, and butter, and serve.
For half a dozen small onions use one tablespoonful of butter, one teaspoonful of salt, and one fourth of a teaspoonful of pepper.
Creamed Onions.
Boil three or four onions for one hour in two quarts of boiling water into which one teaspoonful of salt has been sprinkled. Pour off the water and cut up the onions. Put them in a hot dish and pour half a pint of cream sauce over them. Serve hot.
Onions au Gratin.
Prepare the creamed onions and put them in an escalop dish. Cover them with a gill of grated bread crumbs and dot with a teaspoonful of butter. Bake for twenty minutes in a quick oven.
Sliced Tomatoes.
Select smooth, ripe tomatoes. Drop them into boiling water for one minute, then into cold water. This will make the skin come off easily. Put them on a plate and in a cool place,—on the ice if possible. At serving time cut them in slices and place on a cold dish.