ONIONS
BAKED ONIONS
Soak bread crumbs in cold milk one hour, then add the hot milk with butter melted in, beaten yolks, salt, pepper and onions. Mix thoroughly, then stir in very lightly the stiffly beaten whites, turn into a buttered baking dish and bake forty five minutes. Serve hot.
To remove the smell on the hands after peeling onions, hold the hands immediately under cold running water. Hold the paring knife there too.
BOILED ONIONS
Wash, remove outer skin, and put into cold salted water to boil till tender. When done, drain off the water, cut into pieces in the kettle with a spoon, add butter, salt and pepper.
Or leave them whole, making a cream dressing like that for new potatoes.
FRIED ONIONS
Wash, peel and slice the onions very thin, and put them into a hot frying pan containing butter. Stir them enough to keep from burning, and cook till browned. Lift from the pan with a skimmer to remove the melted butter, and season with salt and pepper.
RAW ONIONS
Wash, remove the outer skin and slice. Season with salt, pepper, and vinegar, if desired.
They may also be served with French dressing, and are fine with sliced cucumbers and tomatoes.