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BOILED ONIONS

(Vegetables) - (The International Jewish Cook Book)







Peel the onions and cut off the roots; drop each into cold water as soon
as it is peeled. When all are ready, drain and put in a saucepan well
covered with boiling water, adding a teaspoon of salt for every quart of
water. Boil rapidly for ten minutes with the cover partly off; drain and
return to the fire with fresh water. Simmer until tender; add pepper and
butter and serve, or omit the butter and pepper and pour a cream sauce
over the onions.











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