O^^ION. 



125 



nutriment, and are tolerably wliolesome, especially if 

 boiled. Raw, they are not very digestible, and they are the 

 same if fried or roasted. Eating a few leaves of parsley 

 will destroy in a measure the unpleasant smell they im- 

 part to the breath. 



To boil. — Boil them twenty minutes in water with a lit- 

 tle salt; then pour off the water entirely. Then put in 

 equal parts of hot water and milk, or skimmed milk alone, 

 and boil them twenty minutes more. When they are done 

 through, take them up carefully with a skimmer ; let them 

 drain a little, and lay them into the dish. Put on butter, 

 pepper, and salt. Onions, like all other vegetables, need to 

 be slightly salted wJiile cooking or their sweetness will be 

 mostly lost. 



To pickle. — Select small silver-skins of equal size, peel 

 off til eir outer skin, and scald them three times with boil- 

 ing salt and water, allowing them to cool after each scald- 

 ing ; then put the onions into a pot, pour boiling vinegar 

 upon them, cover them closely, and place them aside for 

 use. They ought to be good pickles in two weeks. — Mrs, 

 Bliss. 



To make Onion Sauce. — ^Peel and cut into slices two 

 onions, put them into a stewpan with two tablespoonfuls of 

 butter ; set the pan on a slow fire, and let it stew until the 

 onions are reduced to a pulp, then stir in one tablespoon- 

 ful of flour and let it brown ; then add half a tumbler of 

 water, pouring it in a little at a time, and stirring contin- 

 ually. If the sauce is now too thick, add a little more 

 water, and salt it to your taste. — Mrs. Bliss. 



Allium Tuberosmn — Potato Onion. 



I cannot learn the origin of this species — it derives 

 its name from producing a cluster of bulbs or offsets 

 beneath the surface of the soil. There are two species. 



