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SCALLOPED ONIONS(Vegetables) - (The International Jewish Cook Book)
Cut boiled onions into quarters; put them in a baking dish and mix well
with cream sauce; cover with bread crumbs and bits of butter and place
in the oven until the crumbs are browned.
Escalloped OnionsBoil 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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