s several
times. Served hot. They should be a nice brown.

BAKED SWEET POTATOES.

Wash and scrape them, split them lengthwise. Steam or boil them until
nearly done. Drain, and put them in a baking dish, placing over them
lumps of butter, pepper and salt; sprinkle thickly with sugar, and
bake in the oven to a nice brown.

Hubbard squash is nice cooked in the same manner.

ONIONS BOILED.

The white silver-skins are the best species. To boil them peel off the
outside, cut off the ends, put them into cold water, and into a
stewpan and let them scald two minutes; then turn off that water, pour
on cold water salted a little, and boil slowly till tender, which will
be in thirty or forty minutes, according to their size; when done
drain them quite dry, pour a little melted butter over them, sprinkle
them with pepper and salt and serve hot.

An excellent way to peel onions so as not to affect the eyes is to
take a pan _full_ of water and hold and peel them under the water.

ONIONS STEWED.

Cook the same as boiled onions, and, when quite done, turn off all the
water; add a teacupful of milk, a piece of butter the size of an egg,
pepper and salt to taste, a tablespoonful of flour stirred to a cream;
let all boil up once and serve in a vegetable dish hot.

ONIONS BAKED.

Use the large Spanish onion, as best for this purpose; wash them
clean, but do not peel, and put into a saucepan with slightly salted
water; boil an hour, replacing the water with more boiling hot as it
evaporates; turn off the water and lay the onions on a cloth to dry
them well; roll each one in a piece of buttered tissue paper, twisting
it at the top to keep it on, and bake in a slow oven about an hour, or
until tender all through; peel them; place in a deep dish and brown
slightly, basting well with butter for fifteen minutes; season with
salt and pepper and pour some melted butter over them.

FRIED ONIONS.

Peel, slice and fry them brown in equal quantities of butter and lard
or nice drippings; cover until partly soft, remove the cover and brown
them; salt and pepper.

SCALLOPED ONIONS.

Take eight or ten onions of good size, slice them and boil until
tender. Lay them in a baking-dish, put in bread crumbs, butter in
small bits, pepper and salt, between each layer until the dish is
full, putting bread crumbs last; add milk or cream until full. Bake
twenty minutes or half an hour.

A little onion is not an injurious article of fo