Onion juice.—This essence is most useful for flavouring. Remove the outer skin, and grate the onion with a coarse grater; wring it through a clean cloth, extracting every drop of juice. Or, pound the onions in a mortar with very little water, then strain off and bottle in closely stoppered bottles. A little garlic is a great improvement. If in a hurry, halve the onion, and partly scoop, partly press the juice out with a strong plated spoon, from the half.