SOME ONIONS 69 



forty-five minutes in water. Dry the Onions with a 

 cloth, place them on a baking dish, surmount each with 

 a small piece of butter, cover with buttered paper, and 

 bake for an hour. Serve with beurre fondu, or plain 

 butter. Season with salt and pepper. 



To STEW ONIONS 



Peel them and place them in stock (two quarts to six 

 large Onions) seasoned with salt and pepper. Allow to 

 simmer until they are quite tender. Reduce the stock, 

 pour it over the Onions, and serve. 



ONIONS AND CHEESE 



Take some large Spanish Onions, skin them, and boil 

 them until they are quite soft. Drain them in a 

 colander, and then pass them through a sieve. Place 

 the mashed Onions in a pan together with (to each Onion) 

 an ounce of butter, an ounce of grated cheese, and a 

 little pepper and salt. Allow the mixture to simmer 

 for a few minutes, stirring the while, and then serve. 



Instead of placing the pulped Onions in a stewpan, 

 they may be placed with the butter, pepper, and salt, 

 and a little stock or milk (two tablespoonfuls to each 

 Onion) in a pie-dish, the cheese being grated over the 

 surface, and place in the oven till baked a nice brown. 



STUFFED ONIONS 



This is a recipe given by Mrs de Salis. 



Peel a couple of fair-sized Portugal Onions, parboil 

 and drain them ; scoop out the centre, but keeping the 

 Onions whole. Chop up the inside of the Onion with a 

 little meat and a little fat bacon ; add some bread- 

 crumbs, a sprig of parsley, and a small piece of lemon 

 peel, chopped fine ; add pepper and salt to taste ; then 



