om the onion is served with it. A still better way
when an oven is not wanted is to bake them. Put them in a dripping-pan
in the oven without removing peel or stalk. Bake at least four hours in
a moderate oven. It will burn and blacken outside, which is of no
consequence. Keep it turned so that the darkening may not go deeper one
side than the other. When quite tender (but do not try it until it
begins to shrink, or you will let out the juices), so that a
knitting-needle will run through it, take it out of the oven, strip off
three or four skins, remove root and stalk, and place the onion, without
breaking it, on a dish; put a piece of butter as large as an egg, with a
saltspoonful of salt and a quarter one of pepper worked in it, on the
onion; cover it, and put in the oven till the butter melts, and serve
very hot.

_Stuffed Spanish Onion._--Parboil a Spanish onion; then drop it into
ice-water; take out the centre and fill it with force-meat; cover with a
thin slice of sweet fat pork; sprinkle with a teaspoonful of salt and
the same of sugar; add four tablespoonfuls of stock, cover closely, and
cook over a good fire. When the onion is tender, take it up, remove the
pork, strain and skim the gravy, pour it over, and serve. The best
force-meat for the stuffing is made of cold chicken, a shred of boiled
ham, a little chopped parsley, half a dozen mushrooms, all chopped well
and mixed with a tablespoonful of butter and pepper and salt.

_Potatoes a la Provencale._--Mash and pass through a wire sieve two
pounds of potatoes; season with pepper and salt. Grate two ounces of
Gruyere (Swiss) cheese, pound it with enough butter to make a paste, add
a gill of milk and a teaspoonful of chopped parsley; put this in a saute
pan, add the potato, mix all well, and stir until the mass is pale
brown; serve as a pyramid.

_Milanese Potatoes._--Bake large potatoes till just tender; cut off the
tops, which keep. Scoop out the potatoes, but do not break the skin.
Mash the inside with butter, pepper, salt, and grated Parmesan; about a
teaspoonful of butter and cheese to each will be the right proportion.
Beat the potato mixture with a fork for a minute to make it light,
refill the skins, put on the covers, and heat them in the oven.

_Scalloped Potatoes._--Mash two pounds of potatoes with milk, and pass
through a sieve; add three ounces of butter melted, two ounces of grated
Parmesan cheese, and a little pepper and salt. Fill shells with