Boiled Onions

To do away with any disagreeable odor peel onions under water. Put into boiling water and boil for 3 or 4 minutes, then drain. Pour over milk to cover in which a small pinch of soda has been dissolved, add a tablespoon of butter, and salt and pepper to taste. Cook in double boiler until tender, then prepare with white or butter sauce.

Stuffed Bermuda Onions

Large Bermuda onions, 6. Mineed chicken, 1 cup.

Soft bread crumbs, 1 cup. Melted butter.

Salt and pepper.

Peel onions and scoop out the centre. Parboil for 5 minutes, then turn upside down to drain. Mix chicken (meat may be used) and bread crumbs, moisten with butter and add seasoning. Fill onions heaping full and sprinkle the top with buttered bread crumbs. Place in a pan with an inch of water, cover and bake for 1 hour or until they are tender. Remove cover last 5 minutes to brown slightly.

Fried Onions

Spanish onions, 2. Salt, 1/2 teaspoon.

White pepper, a pinch. Flour.

Peel onions and slice into thin equal slices. Separate rings, season, roll gently in flour and plunge into deep, hot fat. Fry to a golden brown or about 5 minutes. Drain, season and serve piping hot.

Scalloped Onions

Boil onions in 2 waters, or once in water and then in milk, until tender. Sprinkle the bottom of a buttered baking dish with bread crumbs, put over this a layer of onions and repeat till dish is full, having crumbs on top. Moisten with some of the milk or water in which the onions were cooked. Dot over with bits of butter and bake about 30 minutes.

Baked Onion

Onions.

Butter, 2 large tablespoons. Flour, 2 tablespoons. Stock or milk, 1 1/2 cups.

Bread crumbs, 5 tablespoons. Eggs, 3.

Parsley, 2 tablespoons. Pepper and salt.

Peel onions, cook in boiling salted water till tender, drain and chop. Melt the butter, add the flour and stir until smooth, then add salt and pepper to taste. Gradually add stock or milk, stir until boiling, then add chopped parsley and bread crumbs. Boil for 8 minutes, add the egg, beaten, and the chopped onion. Cool and add the stiffly beaten whites of 3 eggs. Bake in a buttered dish for 20 minutes in a moderate oven.

German Stuffed Onions

Large onions, 6.

Bread crumbs, 1 cup.

Mushrooms, 6.

Sausage meat, 2 tablespoons.

Capers, 4 tablespoons.

Gherkins, 1 tablespoon.

Parsley.

Salt and pepper.

Stewed tomatoes, 1/2 cup.

Parboil the onions. Drain and cut out centres. Chop them with the mushrooms, sausage meat, capers, pickles and parsley, add bread crumbs, seasoning and tomatoes. Place in a pan with an inch of water. Fill onion shells and bake 20 minutes. Serve with a white sauce.