168 * VEGETABLES.
them up and serve in a deep dish with melted butter, pepper and salt.
Raw Onions—Cut up in vinegar, pepper, salt and sugar, make a fine relish for any kind of meat.
Baked Onions.—4 or 5 onions, salt and water. Put the onions with their skins on into a sauce-pan of boiling water slightly salted, and let them boil quickly for 1 hour. Take them out, wipe them thoroughly, wrap each one in a piece of paper separately, and bake them in a moderate oven for 2 hours, or longer, should the onions be very large. They may be served in their skins and eaten with a piece of cold butter and a seasoning of pepper and salt, or they may be peeled and a good brown gravy poured over them. Boil 1 hour; bake 2 hours.
Stewed Onions.—5 or 6 onions, 1 pint of brolh or gravy. Peel the onions, taking care not to cut away too much of the tops or tails, or they would then fall to pieces ; put them into a stew-pan capable of holding them at the bottom without piling one on the top of the other; add the broth or gravy and simmer very gently until the onions are perfectly tender, dish them and pour the gravy around, and serve. Instead of using broth, onions may be stewed with a large piece of butter. They must be done very gradually over a slow fire or hot plate, and will produce plenty of gravy. To stew in gravy, 2 hours, or longer, if very large.
Burnt Onions for Gravies.—1-2 lb. onion, 1-2 pint water, 1-2 lb. moist sugar, 1-3 pint cider vinegar. Peel and chop the onions fine and put them into a (not tinned) stew-pan with the water; let them boil for 5 minutes, then add the sugar and simmer gently until the mixture becomes nearly black and throws out bubbles of smoke. Have ready the above proportion of boiling vinegar, strain the liquor gradually to it, and keep stirring with a wooden spoon until it is well incorporated, and when cold, bottle for use. With many the onion is a very great favorite, and is considered highly nutritive. It is thought to have come originally from India, through Egypt where it became an'object of worship, and thence transmitted over the world.
Onions are fried in butter or bacon grease after chopping them up.
Onions in Cellars—(Dr. Goot's Monthly).—Half dozen onions planted in the cellar, where they get even a little light, will do much toward absorbing and correcting the atmospheric impurities that are apt to lurk in such places.
A Good Way to Cook Onions.—Peel 1 dozen onions, put them in a kettle with water enough to cover them ; add a tablespoonful of salt, put them on the fire and boil until well done, but so you can