STEWED ONIONS.
Peel young onions and put them into a covered saucepan; add salt, one cupful of cold water, flour mixed smoothly with soft butter to make a thin paste, and one tablespoonful of chopped parsley; stew them until they are thoroughly tender; serve them in a hot covered dish.
YOUNG ONIONS IN WHITE SAUCE.
Select the young onions with green tops, cutting off the coarse part of the top; boil until tender; drain; place in vegetable dish and sprinkle with pepper and salt; add teaspoonful of butter; have ready one pint of milk, scalded and thickened with heaping teaspoonful of flour blended with melted butter, boiled sufficiently to thoroughly cook flour. Pour over the onions and serve.
BAKED ONIONS.
Bermuda, or large Spanish, onions are the best for baking, although the ordinary white onion will do; set them without peeling in a large pan of salted water, to which add one cupful of milk; boil until tender; drain and remove skins, put in baking pan; sprinkle with salt and pepper; add a very little of the water they were boiled in, and set in oven to brown. Pour melted butter over them and serve.
FRIED ONIONS.
Peel large onions; slice them very thin in rounds; sprinkle them with salt and red pepper; brown them in boiling cocoa butter, or vegetable oil; cover the frying pan with a tin cover; set it on the range to steam until the onions are very tender; serve them heaped on a hot, shallow dish; garnish them thickly with sprigs of fresh parsley to neutralize the odor after they are eaten.
ONIONS IN MILK.
Peel small white onions; nearly fill a quart bottle; put in two tablespoonfuls of soft butter mixed to a paste with a tablespoonful of flour, one teaspoonful of salt, and one half teaspoonful of white pepper; pour in a pint of cold milk; cork the bottle; set it in a saucepan of cold water over the fire to boil an hour or more; serve it turned into a hot covered dish.