Baked Onions

Wash, but do not peel the onions; boil one hour in boiling water, slightly salt, changing the water twice in the time; when tender, drain on a cloth, and roll each in buttered tissue paper, twisted at the top, and bake an hour in a slow oven. Peel and brown them; serve with melted butter.

Boiled Onions

Skin them thoroughly. Put them to boil; when they have boiled a few minutes, pour off the water and add clean cold water, and then set them to boil again. Pour this away and add more cold water, when they may boil till done. This will make them white and clear, and very mild in flavor. After they are done, pour off all the water, and dress with a little cream, salt and pepper to taste.

Escalloped Onions

Boil till tender six large onions; afterward separate them with a large spoon; then place a layer of onions and a layer of grated breadcrumbs alternately in a pudding-dish; season with pepper and salt to taste; moisten with milk; put into the oven to brown.