Onions
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe | |
Directions
Peel under cold water; parboil for five minutes in boiling water and drain; add enough boiling water to cover and cook for one hour.
Drain and serve with with butter, salt and pepper, or White Sauce NO #1, Bread Sauce or Bechamel Sauce. BAKED: For this use large ones, parboil water for five minutes, dry carefully; wrap each one buttered paper, lay in a baking pan and cook in a hot oven until they be pierced with straw.
Source: Good Medal Flour Cook Book, Published by Washburn-Crosby Co.
1910.
Brought to you and your via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 08-21-95