Boiled Onions

1 quart onions.

2 tablespoons butter 2 tablespoons flour.

1 1/3 cups water in which the onions were boiled 1/2 teaspoon salt.

Peel the onions under cold water and put to cook in boiling, salted water. Boil five minutes, drain and again cover with boiling, salted water. Cook uncovered until tender, taking care not to boil so rapidly that the onions are broken. Drain and reserve 1 1/3 cups of the water with which to make the dressing. Rub the butter and flour together and stir into it the warm liquid. Add additional salt, if desired. Turn this dressing over the onions and repeat a few moments.

Young Onions In Cream

Procure tender, young onions or scullions in as fresh condition as possible. Cut off the tops, leaving about one inch of the green. Remove the outer skin of the onion and cut off the root end. Cut into half-inch lengths and prepare and serve the same as Asparagus in Cream.

Stewed Onions

1 quart onions 3/4 cup milk.

2 tablespoons butter 1/4 teaspoon salt.

Peel the onions under cold water. Cook in boiling salted water, changing the water at the end of 5 minutes and again at the end of 10 minutes to remove the strong flavor. Cook uncovered until tender. Drain, add milk and butter, and cook 15 minutes.

Baked Onions

6 medium-sized onions.

1 teaspoon salt.

1 tablespoon butter.

Peel the onions and put to cook in boiling salted water. Boil 5 minutes, drain and again cover with boiling salted water. Cook uncovered until tender, taking care not to boil so rapidly that the onions are broken. Drain and place on a buttered pan and brush with the melted butter. Bake in a hot oven until nicely browned.

Stuffed Onions

Peel and parboil the desired number of onions. Remove centers from the root end with a fork. Soak stale bread in cold water. Press to remove excess of water. Season with melted butter, sage, salt and the centers of the onions which have been thoroughly chopped. Fill the onions with the stuffing, put a small piece of butter on each and place in the oven to finish baking, and to brown.

Onion Souffle

2 tablespoons butter 1 cup onion puree.

3 tablespoons flour 3 eggs j y2 cup hot milk y2 teaspoon salt '

Peel 6 or 8 medium sized onions. Quarter and put to cook in boiling salted water. As soon as tender, drain the water from them and put through a colander, thus making the onion puree. Mix the flour, salt and butter together and add the hot milk, stirring meanwhile. Cook until thickened, then add the onion puree, and lastly the well beaten eggs. Turn into an oiled baking dish, set in a pan of hot water and bake in a moderate oven one-half hour. Serve immediately.

Onions And Eggs In White Sauce

4 large Bermuda onions 3 tablespoons flour.

1 pint milk 4 hard boiled eggs.

2 tablespoons butter y2 teaspoon salt.

Cook the onions uncovered in boiling, salted water until tender. When done, drain off the liquid and cut the onions into fourths; cut the eggs also into fourths lengthwise of the egg. Arrange in a dish and pour the White Sauce over them.