Boiled Onions

Remove the skins, put them on to cook in boiling salted water. After they have been cooking five minutes change the water, and change again after ten minutes' cooking; then boil till tender, drain, remove carefully to a hot dish, put a piece of butter in the center of each and a little pepper and salt. A little thick cream may be poured over them, or a cream sauce.

Roasted Onions

Boil the onions for ten minutes, drain them carefully and remove to a granite pan. Place a good-sized piece of butter on each one, put in a hot oven and cook till tender, baste with melted butter if necessary to prevent burning. Place on a hot dish and season with salt and pepper. Or use as a garnish. 6

Fried Onions

Cut in thin slices (it is best to use the young onions), and fry till brown and tender in butter, or fry until crisp six thin slices of salt, fat pork; put in the onions and cook. The pork gives them a delicious flavor. Season with salt and pepper.

Scalloped Onions

If the onions are large cut in quarters, boil, then put in a baking dish; cover with cream sauce and buttered crumbs. Bake till brown.

Stuffed Spanish Onions

Peel and cut out a part of the inside, parboil them for five minutes, drain, fill with any kind of force meat, mixed with one-third part of moistened bread crumbs. Season with salt, pepper and melted butter, cover the top with buttered crumbs; cook in the oven till tender.