Onions

Yield: 1 servings

Measure Ingredient
1 Recipe

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

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