Onions Fried

Ingredients

• salt
• pepper

Directions

1. Prepare as for boiling, slice and put into a stew-pan with a lit- tle boiling w^ater; cover closely, and let them steam fifteen or twenty minutes; remove the cover that the water may all evapo- rate, and, at the same time add a good sized piece of butter, salt and pepper, and let them fry brown, stirring often to prevent their burning. Serve hot.

2. MRS. A. Y. EAWSON.

3. Scrape the parsnips clean and boil until tender; if not very large an hour will be long enough to cook them; then cut in slices lengthw'ise, and have ready a hot frying-pan well buttered, and fry a light brown. Spread a little butter on each slice after it is done, if desired.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.