A clinging flavor penetrates ray life My onion is imperfectness: I cleave To nature's blunders, evanescent types Which sages banish from Utopia.

Slice the onions, and put them into a stewpan with the flour and butter; place the pan near the fire, stir well as the butter melts, till the onions become a rich brown colour, and add, by degrees, a little water or gravy till the mixture is of the consistency of cream.

Always set your fish on to boil in hot water, hot from the teakettle, adding salt and a dash of vinegar to keep the meat firm; an onion, a head of celery and parsley roots are always an acceptable flavor to any kind of boiled fish, no matter what kind of sauce you intend to serve with the fish.

A little finely chopped spring onion or chives and parsley would be an improvement to both soups.

Put into a stewpan the butter with an onion chopped fine; add the gravy, ale, and 1/2 a teaspoonful of flour to thicken; season with pepper and salt, and stir these ingredients over the fire until the onion is a rich brown.

With many, the onion is a very great favourite, and is considered an extremely nutritive vegetable.

Care must be taken that the onions are not greasy: they should be quite dry, but not burnt. Time.5 minutes to fry the onions, 10 minutes to fry the fowl.

Stewed Spanish onions are a favourite accompaniment to roast shoulder of mutton.