Take care that the onions are carefully peeled; it is better to take off a skin too much than leave one that will shrivel; choose them of medium size; let them boil quite tender in well salted water - they will take about an hour if not large - and serve with white sauce or drawn butter.

Spring Onions, trimmed to leave about two inches of the green (making them four or five inches long), boiled about twenty-five minutes, and served as you would asparagus, are a delicate and delicious dish.