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Some Kitchen Kinks: Onions

Boiled Onions in White Sauce.

Peel the onions and cut off the roots, dropping into cold water as fast as they are peeled. Drain from the cold water and put in a stewpan with boiling water to cover generously. Add a teaspoonful of salt for each quart of water. Boil rapidly for ten minutes, with the cover partially off the saucepan. Drain off the water and cover the onion with . hot sweet milk (a quart of onions will require a pint of milk). Simmer for half an hour. Beat together one tablespoonful of butter and one level tablespoonful of flour. Add one teaspoonful of salt and one-fourth of a teaspoonful of white pepper.

Gradually beat in about half a cupful of the milk in which the onions are cooking. When smooth, stir the mixture into the onions and milk. Let the dish cook ten minutes longer and serve.

Stewed Onions.

Cut the onions in slices and boil in salted water for ten minutes. Drain well and return to the stewpan.

For a quart and a half of onion, measured before it was boiled, add two tablespoonfuls of butter, one teaspoonful of salt, and one-fourth of a teaspoonful of pepper. Cover the stewpan and cook over a hot fire for five minutes, shaking the pan to prevent the onion from browning. Set the stewpan back where the contents will cook slowly for forty minutes.

Drippings may be substituted for the butter, but, of course, the dish will not be so delicate in flavor.