Spanish Onions.
First blanch them by putting them into cold water and bringing it to the boil.
Then throw away the water.
Rinse the onions, sprinkle some salt over them, and put them into fresh water.
Boil gently from two to three hours, until perfectly tender.
Drain them, and serve, if liked, with French, Italian or white sauce.
Spanish onions are sometimes boiled in stock, or milk which is afterwards used to make the sauce.
Celery.
Clean the celery thoroughly, and tie it in bundles.