Peel one peck or more onions. Parboil in plenty of boiling water, with one-half teaspoon soda, for two minutes; drain. Add fresh water to cover, boil five minutes ; drain again. Add boiling water to cover generously, and boil an hour, or until quite soft. Have them well done, even though they lose shape. If water turns quite yellow, it is well to change it again. Drain well, and add three quarts Brown Almond Sauce. Or use three quarts White Sauce II, to which coarsely cut, well-roasted peanuts have been added.