16. ONIONS.

If onions are peeled in the open air they will not affect the eyes. Only
the Spanish onions are pleasant as a vegetable. The English onion is too
strong for most people.

Steam medium-sized onions from 45 mins. to 1 hour. Serve with white sauce,
flavoured with a very little mace or nutmeg, if liked. For baked onions,
first steam for 30 minutes and then bake for 30 minutes. Put nutter or
butter on each onion. Cook until brown. Onions for frying should be sliced
and floured. Fry for 5 or 6 minutes in very little fat. This is best done
in a covered stew-pan. Drain on kitchen paper.


17. PARSNIPS.

Steam. Cold steamed parsnips are nice fried. Sprinkle with chopped
parsley, and serve.


18. POTATOES.

Scrub well and steam, either with or without peeling. If peeled, this
should be done very thinly, as the greater part of the valuable potash
salts lie just under the skin.

BAKED.--Moderate-sized potatoes take from 45 to 60 minutes. If peeled
before baking, cut in halves and put on a greased tin with a little