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Onion Garnish for Fricassee

Cut off a thin slice from both ends of two dozen large onions, put them into one quart of boiling water and blanch for ten minutes. Take them out, drain, and when they are cold, remove the yellow and first white skins; put them in a saucepan with two breakfast cupfuls of water, and a teaspoonful each of salt and sugar; boil slowly until done; remove and drain, and they are ready for use. They should be put into the fricassee at least five minutes before serving.