Six tablespoons of water,
Eight tablespoons of flour,
One-half teaspoon of salt.
Beat to mix and then roll the onions in flour and then dip in a batter and fry until golden brown in hot fat.
FRENCH FRIED ONIONS
Peel large onions and then cut into one-half-inch slices. Fry until golden brown in hot fat and serve as a garnish with omelets, fish, cold meat, etc.
BAKED ONIONS
Large or Spanish onions are best for this dish. Peel the onions and then boil until tender, and then take care that the onion does not become soft. Lift and then cool, and carefully remove the centres. Now prepare the following as a filling for four large or eight medium-sized onions.
Four tablespoons of grated cheese,