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ONIONS, BAKED (to be served with Roast Mutton, etc.)

Peel three or four medium-sized Spanish onions, and boil them in salted water for a quarter of an hour, then throw them into cold water for half an hour. Drain them well, cut them into slices half an inch in thickness, place them in a single layer in a well-buttered tin, and bake them in a quick oven, basting them occasionally with butter, until they are tender and lightly browned. Serve on a hot dish. Probable cost, 6d. Sufficient for six or seven persons.