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.
Boil the onions, putting them into boiling salted water, with a little milk added, until tender; drain, and put them into a stew-pan, with a white sauce made as directed for cauliflowers. Let them simmer a few moments. Serve with the sauce poured over.
String, and cut each bean crosswise into two or three pieces. Put them, with a little pork, into _boiling_ water, and when boiled tender drain them. Put into a stew-pan a cupful of cream, a small piece of butter rubbed in an even tea-spoonful of flour, pepper, and salt. When hot, add the beans (say one pint), and stew them a few moments before serving.
STRING-BEANS IN SALAD (see _Salads_, page 226).
Put a pint of the shelled beans into boiling water slightly salted, adding two or three slices of onion. When tender, drain them. Put butter the size of an egg into a heated saucepan, and when it is hot add an even table-spoonful of minced onions, which cook well; then put in the beans; add enough water (or, better, stock) to keep them moist. Keep them at the side of the fire about a quarter of an hour, as it takes them some time to soak; just before taking them out, add a small handful of minced parsley. Do not cook them much after adding the parsley, as that spoils its color.
Put a pint of the shelled beans into just enough boiling salted water to cover them, and boil them tender; then drain off the water; add a cupful of boiling milk (or, better, cream), a little piece of butter, pepper, and salt. Let the beans simmer a minute in the milk before serving.
Cut the celery into pieces three or four inches long; boil them tender in salted water; drain them. Make a batter in the proportion of two eggs to a cupful of rich milk; mix flour, or fine bread or cracker crumbs, enough to give it consistence; roll the pieces of celery in it, and fry them to a light-brown in hot lard. Serve very hot. Celery can also be cooked as asparagus, boiled tender, and served with a white sauce.