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Burnt Onions

Peel one-half pound of onions, place in a saucepan with a breakfast cupful of water, and cook for five minutes. Add eight ounces of moist sugar and simmer gently until the mixture is almost black. Pour in one gill of boiling vinegar, stirring well with a wooden spoon, and it is then ready for use. It may be poured into bottles and kept if required.