Young onions should always be cooked in this way. Top, tail, and skin
them, lay them in cold water half an hour or more, then put into a
saucepan with hot water enough to cover them. When half done, throw off
all the water, except a small teacupful—less, if your mess be small;
add a like quantity of milk, a great spoonful of butter, with pepper
and salt to taste. Stew gently until tender, and turn into a deep dish.
If the onions are strong and large, boil in three waters, throwing away
all of the first and second, and reserving a very little of the third
to mix with the milk.
It ought to be more generally known that the disagreeable odor left by
any of the onion family upon the breath may be removed by chewing and
swallowing a few grains of roasted coffee. No more nutritious vegetable
ever finds its way to our tables, and it is greatly to be regretted
that the unpleasant result just named should deter so many from
eating it. It is especially beneficial to brain-workers and nervous
invalids—the very people who are least likely to taste it.