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Onions

Peel, cover with boiling salted water. Change water every ten minutes until tender. Drain, and add milk to cover. Reheat, season with butter, salt and pepper; or serve with white sauce; or scallop with white sauce and crumbs; or stuff. When boiled, remove hearts, and fill the space with finely chopped peppers. Surround with white sauce. Bake, and baste with butter.

Salsify, or Oyster Plant Scrape, wash, and cook until tender. Drain, mash, season, and sauté in butter; or cut in inch lengths, dip in fritter batter, and fry in deep fat.