BAKED ONIONS—­Put six large onions into a saucepan of water, or water and milk in equal proportions, add salt and pepper and boil until tender.  When done so they can be easily mashed work them up with butter to the consistency of paste, cover with breadcrumbs, and bake in a moderate oven.  If preferred they may be boiled whole, put in a baking dish covered with butter and breadcrumbs, then baked.

FRIED ONIONS—­Peel and slice into even rounds four medium-sized onions.  Place them first in milk then in flour, fry in very hot fat for eight minutes.  Remove them carefully and lay on a cloth to dry.  Place a folded napkin on a dish, lay the onions on, and serve very hot.  Garnish with fried parsley.

GLAZED ONIONS—­Peel the onions and place in a saucepan with a little warmed butter, add sugar and salt to taste, pour over a little stock.  Place over a moderate fire and cook slowly till quite tender and the outside brown.  Remove and serve on a dish.  A little of the liquor, thickened with flour, may be served as a sauce.

FRIED SPANISH ONIONS—­Peel and slice two pounds of Spanish onions.  Place them in a hot frying-pan, containing two heaping tablespoonfuls of butter, add salt and pepper.

BOILED OYSTER PLANT—­Scrape a bunch of oyster plants, dropping into cold water to which a little vinegar has been added.  Cut in small pieces and boil in salted water until tender.  Season with butter, pepper and cream.  Cream may be omitted if desired.

BROILED POTATOES—­Peel a half dozen medium-sized cooked potatoes, halve them and lay upon a dish, seasoning with a pinch of salt, and pour over them two tablespoons of butter and roll them thoroughly in it.  Then arrange them on a double broiler, and broil over a moderate fire for three minutes on each side.  Serve in a folded napkin on a hot dish.

PARSNIP FRITTERS—­Peel and boil some parsnips until tender, then drain thoroughly and mash, mixing in with them two beaten eggs, salt to taste, and sufficient flour to bind them stiffly.  Divide and mold the mixture into small round cakes with floured hands.  Put a large piece of butter into a stewpan, place on the fire and let it boil.  Then put in the cakes and fry to a nice golden brown color.  Take out and drain them, and serve on a napkin spread over a hot dish, with a garnish of fried parsley.

MASHED PARSNIPS—­Wash and scrape some parsnips, cut in pieces lengthwise, put them in a saucepan with boiling water, a little salt and a small lump of drippings.  Boil till tender, remove and place in a colander to drain, and press all the waste out of them.  Mash them till quite smooth with a wooden spoon, put them in a saucepan with a tablespoonful of milk or a small lump of butter, and a little salt and pepper; stir over the fire until thoroughly hot again, turn out on to a dish, and serve immediately.

POTATO BALLS—­Mash thoroughly a pound of boiled potatoes and rub them through a wire sieve.  Mix in a quarter of a pound of grated ham, a little chopped parsley, and a small onion chopped very fine, together with a small quantity of grated nutmeg, and the beaten yolks of two eggs.  Roll this mixture into balls of equal size, then roll in flour and egg-breadcrumbs, and fry in dripping or brown them in the oven, and serve on a hot dish.