Onions.
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.