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Escalloped Onions

(Vaughan’s Vegetable Cook Book)







Boil onions in salted water with a little milk until they are tender.

Put a layer of onions in a baking dish, scatter bread crumbs over them,

dot with butter, season with pepper and salt and a dash of powdered

sage, repeat this until the dish is full, pour over a half-cup of cream

or milk. Cover the top with bread crumbs dotted with butter. Bake a

light brown and serve.











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