Miss Corson's practical American cookery and household management

The best native onions for boiling are the white ones, but the red variety may be cooked in the same way ; peel the onions without trimming off the roots and tops closely enough to cause them to break apart, put them over the fire in plenty of salted boiling water for ten minutes ; then pour off the water, replace it with milk, season the onions palatably with salt, pepper, and butter, and stew them gently until they are tender ; then serve them hot. SPANISH ONIONS FRIED. Peel and slice two pounds of Spanish onions, put them into a frying-pan containing two heaping tablespoonfuls of butter made smoking hot over the fire, season them with a teaspoonful of salt and a quarter of a saltspoonful of pepper, dust them very lightly with a little cayenne-pepper, and stir them over the fire until they are tender; as soon as they are tender, serve them on toast, pouring over them the gravy they yield in cooking. SCALLOPED ONIONS. Peel two pounds of Spanish onions, or any large white variety ; put them over the fire in sufficient boiling water to cover them, with a teaspoonful of salt, and boil them until tender. Meantime grate an equal quantity of bread-crumbs, and just moisten them with cold milk. When the onions are tender, pull them apart with two forks, and put them into a buttered earthen baking-dish in layers with the moistened bread-crumbs ; season each layer Ughtly with salt and pepper; let the top layer be of bread-crumbs; put a tablespoonful of butter over it in small pieces, and place the dish in a hot oven until the bread-crumbs are brown ; then serve it hot at once. BOILED LEEKS. Use young green leeks or the new green onions which are marketed in the spring ; carefully wash them in salted cold v;ater, trim away the roots and the broken or wilted tops, tie them again in small bunches and put them over the fire in salted boiling water ; boil small onions ten minutes, leeks twenty minutes, and then drain them. Have ready a slice cf dry toast for each bunch, and a tablespoonful of butter melted with a saltspoonful of salt and a quarter of a saltspoonful of pepper ; lay the leeks on the toast, pour the melted butter over them, and serve them hot. BOILED SQUASH. Peel a large squash or two small ones, cut them in pieces about an inch square, put them over the fire in salted boiling water, and boil them until they are tender; meantime, for three pints of squash mix together over the fire a tablespoonful each of butter and flour, and stir them until they are brown ; then gradually add a pint of boiling water and a high seasoning of salt and pepper ; when this sauce boils, set it aside until the squash is done ; after the squash is drained from the water in which it was boiled, put it into the hot brown sauce, and serve it at once. Or, simply mash the boiled squash through a colander, heat it with salt, pepper, and butter, and serve it. BAKED TELLOW SQUASH.