Take off the tops and tails, and the thin outer skin; but no more lest
the onions should go to pieces. Lay them on the bottom of a pan which
is broad enough to contain them without piling one on another; just
cover them with water, and let them simmer slowly till they are tender
all through, but not till they break.
Serve them up with melted butter.
TO ROAST ONIONS.--Onions are best when parboiled before roasting. Take
large onions, place them on a hot hearth and roast them before the
fire in their skins, turning them as they require it. Then peel them,
send them to table whole, and eat them with butter and salt.
TO FRY ONIONS.--Peel, slice them, and fry them brown in butter or nice
dripping.
Onions should be kept in a very dry place, as dampness injures them.