Pare onions under water, to avoid their irritating effect on the eyes.
They are so strong in flavour that they will bear an excess of water in
cooking. Salt the water as directed in the General Directions for
Cooking Vegetables. Four quarts of water may be used for cooking one
quart of onions. Bring them to a boil in a cooker-pail, and put them
into a hay-box for from two hours, for very tender, fresh onions, to
eight hours or more. When done, drain them dry and add butter, pepper,
and salt to taste and, if desired, a little cream of milk. If the onions
are very large let them boil five minutes before putting them into the
hay-box.