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Onions, Spanish, Stewed

INGREDIENTS for dish for 8 persons.-5 or 6 Spanish onions, 1 pint of good broth or gravy.

AVERAGE COST, 1s.

Peel the onions, taking care not to cut away too much of the tops or tails, or they would then fall to pieces; put them into a stewpan capable of holding them at the bottom without piling them one on the top of another; add the broth or gravy and simmer very gently until the onions are perfectly tender. Dish them, pour the gravy round, and serve. Instead of using broth, Spanish onions may be stewed with a large piece of butter: they must be done very gradually over a slow fire or hot-plate, and will produce plenty of gravy.

TIME. To stew in gravy, 2 hours, or longer if very large.

SEASONABLE from September to January.

Note.-Stewed Spanish onions are a favourite accompaniment to roast shoulder of mutton.

Orange Brandy. (Excellent.)-IN- GREDIENTS. To every gallon of brandy allow pint of Seville orange-juice, 1 lb. of loaf sugar.

To bring out the full flavour of the orangepeel, rub a few lumps of the sugar on 2 or 3 unpared oranges and put these lumps to the rest. Mix the brandy with the orangejuice, strained, the rinds of 6 of the oranges, ORANGE BASKET. pared very thin, and the sugar. Let all stand in a closely-covered jar for about 3 days, stirring it 3 or 4 times a-day. When clear, it should be bottled and closely corked for a year; it will then be ready for se, but will keep any length of time. This is a most excellent stomachic when taken pure in small quantities; or, as the strength of the brandy is very little deteriorated by the other ingredients, it may be dinted with water.

TIME. To be stirred every day for 3 days.

SEASONABLE. - Make this in March.

ORANGE FRITTERS.