Cream-baked Onions


MRS. J. S. THOM.



Pare as many good-sized onions as required and cover with boiling water,

boil for ten minutes, then drain. Cover again with boiling water to

which add one half teaspoon of salt, and cook till tender. Drain

carefully and put the onions in a baking dish, place on each a teaspoon

of butter, add pepper and salt to taste, then fill the dish half full of

milk and cover with a layer of fine bread-crumbs. Bake till a delicate

brown.



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