That onions "have a feeding value superior to that of white turnips ''hardly reassures those of us who had classed them among our most nutritious vegetables until we see them tabulated as bearing ninety-one per cent. of water. The proportion of mucilage, pectose, and sugar is, however, four and one-eighth parts, and they have two per cent. of cellulose matter. They also contain a minute portion of sulphur, represented by their pungent odor. "The bulb is commonly regarded as a mere flavorer," writes an English analyst of its properties. In this capacity "no family should be without it," and as experience gratefully attests, the bulbs, when judiciously cooked, sit lightly upon the digestive organs.

BOILED ONIONS. Peel and lay them in cold water for half an hour; then boil tender in two waters, hot and salted. Drain, pepper and salt, and cover with a white sauce.

Young Onions (Stewed)

They should vary in size from a filbert to a hickory-nut. Cut off the stalks, skin, wash, and put over the fire in hot, salted water. Cook twenty minutes in this, drain, and return to the saucepan with a cupful of hot milk in which has been dissolved a tiny bit of soda. Stir in, presently, a tablespoonful of butter rolled in as much flour, and stew gently until the sauce thickens well.

Cooked thus, they are delicious and easily digested. Always boil onions in an open saucepan. The smell will be much less offensive than when cooked in a covered vessel. A bit of clean charcoal, tied in a rag, put into the first water, also lessens this nuisance, and a cupful of vinegar boiling beside them on the range is said further to mitigate it.

Baked Onions

A Norwegian Recipe.

Cook tender in two waters - the second salted and boiling. Drain well, pressing each onion in a coarse cloth, gently, not to break it, and when they are dry, lay all together, side by side, in a bake-pan. Pepper, salt, and butter, and add a cupful of stock. Brown in a quick oven ; take out the onions and keep them hot in a deep dish while you thicken the gravy left in the pan with browned flour. Pour over the onions, set in the oven for two minutes, and serve.

Bermuda Onions (Stuffed)

Peel large Bermuda or Spanish onions, and parboil them for ten minutes. Drain, and let them get perfectly cold. With a sharp knife dig out the centre from each and fill with a force-meat of minced meat, veal, ham, or chicken, well seasoned, and mixed with one-third as much fine crumbs. Season with salt and cayenne and a little butter. Set the stuffed onions close together in a dish, fill the interstices with crumbs, and scatter more over the top. Pour about them enough weak stock to keep them from burning - about an inch in the bottom of the dish will do - and cook, covered, half an hour. Uncover and brown lightly.

Onion-lovers will find this very palatable.