tile oil from the
eyes. A cup of vinegar boiling on the stove modifies the disagreeable
odor of onions cooking. Boil a frying pan in water with wood ashes,
potash, or soda in it to remove the odor and taste of onions. To rub
silver with lemon removes the onion taste from it. Leaves of parsley
eaten like cress with vinegar hide the odor of onions in the breath.
Onions to be eaten raw or cooked will lose their rank flavor if they are
pulled and thrown into salt water an hour before use. Two waters in
boiling accomplish the same purpose.

ONION FLAVORING.

To prepare onion flavoring for a vegetable soup, peel a large onion,
stick several cloves into it and bake until it is brown. This gives a
peculiar and excellent flavor.

FRIED APPLES AND ONIONS.

Take one part onion to two parts apple. Slice the apples without paring,
and slice the onions very thin. Fry together in butter, keeping the
frying pan covered, to hold the steam which prevents burning. A very
slight sprinkling of sugar seems to give an added flavor. Add just as it
is to be taken up or else it will burn.

ONION OMELET.

Put a lump of butter or dripping in a frying pan, then put in sliced
onions, salt and pepper, cook slowly until done, but not brown. Beat the
eggs, allowing two for each person, pour in the frying pan, add a little
salt and stir until set. Serve hot.

ONION PICKLES.

Choose small uniform onions; make a brine that will hold up an egg, and
pour over the onions boiling hot. Let them lie in this twenty-four
hours, then drain and wipe dry and put into bottles. Pour over them cold
cider vinegar, seasoned with sliced horseradish, whole pepper and mace.
Put in bottles and seal.

BAKED ONIONS.

Boil in milk and water until just done, then drain and put them in a
buttered frying pan. Put a bit of butter, salt, and pepper on each one,
and add a little of the water in which the onions have boiled. Brown
them quickly and serve at once.

CREAM ONIONS.

Boil onions in two waters and drain; pour over them a little boiling
milk and set over the fire, add butter, cream, salt and pepper and serve
hot.

ESCALLOPED ONIONS.

Boil onions in salted water with a little milk until they are tender.
Put a layer of onions in a baking dish, scatter bread crumbs over them,
dot with butter, season with pepper and salt and a dash of powdered
sage, repeat this until the dish is full, pour over a half-cup of cream
or milk. Cover the top with bre