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SPANISH ONION RAREBIT

(Vegetables) - (The International Jewish Cook Book)







Boil two large onions until very soft, drain, chop, and return to the
saucepan with a small piece of butter. Add milk, salt, pepper, a dash of
tabasco sauce, one teaspoon of prepared mustard; one-half cup of grated
cheese. Stir until of the consistency of custard.











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