THE ONION. 



219 



lias about it something that is both humorous and pathetic. 

 More enjoyable is sliced Onion and Cucumber, to those who 

 like such saladings, and in a paper on "Winter Vegetables," 

 read at this table by Mr. W. Iggulden some time since, that 

 able gardener had a good word to say in favour of sliced Onions 

 fried, served with beefsteak. I agreed with him more fully, 

 however, when he said that Onions well cooked and served con- 

 stituted a tempting dish, and I may add a very wholesome and 

 enjoyable one, especially when served up warm on a cold winter's 

 day. But howsoever served, whether whole or as nearly whole 

 as can be, the bulbs being of about half a pound weight, they 

 give a nice relish, with bread and butter, to a cold, hungry man. 

 But if you would seek for full instructions as to how properly to 

 cook and serve Onions, let me refer you to that admirable little 

 book, the "Art of preparing Vegetables for the Table," published 

 by Messrs. Sutton & Sons, of Beading, who seem to have been 

 imbued with the belief — one in which they are fully supported 

 by Mr. Iggulden — that whilst we can grow the finest and best 

 vegetables in the world, we are sadly deficient in the knowledge 

 of how to cook them. Hence their little book is a most useful 

 manual — one that should be not only in the hands of every house- 

 wife and cook, but also be used, and quite freely, by those pioneers 

 of better things in domestic economy, the County Council 

 cookery instructors. Thus we read that large Onions may be 

 melted down for a most delicate dish by simply trimming them 

 slightly, and putting them into a pot with a lump of butter, 

 keeping them on the hot plate or half over the fire for about a 

 couple of hours. By that time they will be melted (not stewed or 

 boiled) and be ready for the table. Then, when baked in an oven, 

 only the outer coats should be removed, leaving the secondary 

 coats to preserve the flavour. Boil the bulbs in salt and water 

 for half an hour, then drain them, wrap each in clean paper, 

 twist it up tightly, and bake them in a brisk oven for an hour, 

 testing them with a needle to see if soft and done. Served with 

 butter and condiments, or with a little gravy or Worcester sauce, 

 they are delicious. These are two methods, and for others obtain 

 the book. 



