Then there is a way to make an onion salad, that sets you to wondering
why you never heard of it before. Have the Spanish onions, and soak
them four or five hours, after peeling, in cold water, changing the
water every hour, or even oftener, if your time isn't too precious.
Then slice and chop them, but not to the mussy stage. Freeze them, not
too hard, but so they will be crisp and cold. Meanwhile, prepare a
dressing of two-thirds oil to one-third vinegar, with salt and pepper
to taste, and pour over them. Serve immediately. But don't forget the
garnish, which naturally suggests itself--parsley, to be sure, and
plenty of it. With this salad? Well, we will suppose it is making its
début in your household at an after-theatre snack. So have with it
toasted water crackers, a bit of Swiss cheese, a smoked herring or
two. And beer, of course.