A once-despised vegetable which now takes rank as a highly-respectable edible upon good men's - and women's - tables. Delicate spinsters no longer faint at fumes of boiled onions, and finical housewives have forgotten the rusty joke about cooking onions in the middle of a ten-acre lot. There are ways of extracting the coarser flavor that once condemned them with dyspeptics. Cooks have learned that there is as much difference between a well-done and a parboiled onion as between half-cooked and mealy potatoes. Housewives and physicians now appreciate the nutritive values of the esculent bulb, and prize it for these as well as for the seasoning which nothing else supplies. Onion juice is indispensable to the flavor of ragouts and soups, and is obtained by grating, not chopping. The superiority of this mode of getting the essence of the vegetable can not be rightly estimated by one who has not tried it. Onion seasoning should be tasted, never seen.

Stewed Young Onions

Cut off the stalks, remove the skins and lay the onions in cold water for half an hour. Put them over the fire in hot, salted water and cook for twenty minutes. Drain off the water and return the onions to the fire with a cupful of hot milk, in which has been dissolved a bit of soda the size of a pea. Add a tablespoonful of flour and stew slowly until the sauce is like thick cream.

Boiled Onions

Peel and lay for an hour in cold water. Boil in two waters until tender. Drain, sprinkle with pepper and salt; put into a deep vegetable-dish and pour over them a great spoonful of melted butter.

Baked Onions (No. 1)

Peel the onions and boil for ten minutes. Drain, arrange in a greased pudding-dish, sprinkle with salt and pepper, and pour over all a white sauce, to which a beaten egg has been added. Sprinkle with fine crumbs, set in the oven and bake, covered, for twenty minutes, then uncover and brown.

Baked Onions (No. 2)

Cook tender in boiling water changed once after fifteen minutes;drain and arrange, side by side, in a baking-pan. Melt a tablespoonful of butter in a cupful of hot soup stock, season with salt and pepper and pour over the onions. Cook in a hot oven until the onions are brown, when they may be lifted with a perforated spoon and put into the dish in which they are to be served. Put the pan of gravy on top of the range, thicken the contents with browned flour and pour over the onions. Serve very hot.

Savory Onions

Select young onions for this dish Lay the onions in a saucepan with a very little salted water and simmer for ten minutes. Drain off the water; pour over the onions a small cupful of beef stock and cook for ten minutes longer. With a split spoon remove the onions to a hot dish, while you thicken the gravy left in the pan with a heaping teaspoonful of browned flour rubbed to a paste in the same quantity of butter. When you have a smooth brown sauce season it with a teaspoonful, each, of kitchen bouquet and tomato catsup, and salt and pepper to taste. Pour this sauce over the onions.

Stuffed Onions, Creamed

Boil eight large onions gently until quite tender, but not broken. Drain, and when cold, carefully remove the hearts or centers. Chop three of these hearts fine and mix with them a cupful of minced ham and season to taste. Moisten with rich cream and the beaten yolk of an egg. Fill the centers of the onions with the mixture, put a piece of butter in the top of each, set side by side, in a deep dish, pour a little milk about them and bake, covered, for twenty minutes. Then uncover, sprinkle with buttered crumbs and bake ten minutes longer. Serve hot.

Scalloped Onions

Parboil onions and drain. When cold, cut into bits. Put a thick layer of' these in the bottom of a greased pudding-dish, sprinkle with salt and pepper and dot with bits of butter. Cover with a very thin layer of crumbs moistened with milk. Put in more seasoned onions and more crumbs, and proceed in this way until the dish is full. Then pour in carefully a little cream, cover and bake for half an hour; uncover and brown.

Onion Custard

Cook the onions tender in two waters; drain, and lay in a deep pudding-dish. Thicken a pint of hot milk with a teaspoonful of corn-starch rubbed into two teaspoonfuls of butter and gradually pour this white sauce upon two beaten eggs. Season with pepper and salt and pour the mixture about the onions. Bake until the custard is set.