Onion Porridge

Take a Spanish onion as big as you can procure, peel and split it into quarters, and put these into a small stewpan with a pint of water, a pat of butter, and a little salt; boil gently for half an hour; add a pinch of pepper, and eat the porridge just before retiring to bed.

This is also an excellent remedy for colds, and was imparted to me by a jolly, warm-hearted Yorkshire farmer.