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Onions, Burnt (for Gravies)

IN- GREDIENTS.-lb. of onions, pint of water, lb. of moist sugar, pint of vinegar.

AVERAGE COST, 4d.

Peel and chop the onions fine, and put them into a stewpan (not tinned), with the water; let them boil for 5 minutes, then add the sugar, and simmer gently until the mixture becomes nearly black and throws out bubbles of smoke. Have ready the above proportion of boiling vinegar, strain the liquor gradually to it, and keep stirring with a wooden spoon until it is well incorporated. When cold, bottle for use.

TIME-Altogether, 1 hour.

Onions, Pickled. (A very Simple and exceedingly Good Method.)-INGREDI- ENTS.-Pickling onions; to each quart of vinegar, 2 teaspoonfuls of allspice, 2 teaspoonfuls of whole black pepper. ONIONS, PICKLED.

Have the onions gathered when quite dry and ripe and, with the fingers, take off the thin outside skin; then, with a silver knife (steel should not be used, as it spoils the colour of the onions), remove one more skin, when the onion will look quite clear, Have ready some very dry bottles or jars and, as fast as they are peeled, put them in.

Pour over sufficient cold vinegar to cover them, with pepper and allspice in the above proportions, taking care that each jar has its share of the latter ingredients. Tie down with bladder and put them in a dry place, and in a fortnight they will be fit for use. This is a most simple recipe and very delicious, the onions being nice and crisp. They should be eaten within 6 or 8 months after being done, as the onions are liable to become soft.

SEASONABLE from the middle of July to the end of August.