There is no better manner of cooking onions than as follows: Put them
into salted boiling water, with a little milk added, and boil them until
tender (no longer). Then place them in a baking-pan with a little
pepper, salt, and butter over the top of each, and a very little of the
water in which they were boiled in the bottom of the pan. Brown them
quickly in the oven, and serve very hot. They may be served alone in a
vegetable-dish, or as a garnish around beef, calf’s heart, etc.