Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

them, and they are ready for use. _Onions à la Crème.--(With Cream.)_--Only small white onions are prepared _à la crème_. Have water and a little salt on the fire, and drop two dozen small white onions into it at the first boil. When cooked, drain, and wipe them dry carefully, in order not to bruise them. Set a saucepan on the fire with about two ounces of butter in it, and when melted put the onions in, stirring gently for two or three minutes, then turn about a gill of cream in, little by little, stirring the while, and as soon as the whole is in take from the fire, salt to taste, and serve hot. _Glazed._--Peel a dozen of middling-sized onions and put them in a saucepan with four ounces of butter, and set them on a slow fire; stir occasionally till they are about three-quarters done, when add about two ounces of powdered sugar, stir now and then and finish the cooking. When done and well browned all around, add one or two tablespoonfuls of good meat-gravy, keep a few minutes on a rather brisk fire in order to reduce the sauce, but keep stirring and use. Onions prepared that way are excellent, and generally used to decorate meat. _Stewed._--Clean a quart of small onions, throw them in boiling water, add two sprigs of parsley, one of thyme, a clove, a bay-leaf, a little piece of nutmeg, a clove of garlic, salt, and pepper; boil twenty minutes, drain the onions only, and throw away the seasonings. Put two ounces of butter in a stewpan on a good fire, and when melted sprinkle in it a teaspoonful of flour; then add the onions, cover with half broth and half white wine, boil gently till well cooked and the sauce reduced, serve warm. It is a very wholesome dish. _Parsnips.--Sautées._--Scrape, wash, drain, and put about two quarts of parsnips in a saucepan with cold water and a little salt, set on the fire and boil till done, then drain. Cut the parsnips in slices, put two ounces of butter in