1 cup milk 1/2 tablespn. chopped onion
3/4 cup fine cut celery 1/2 teaspn. salt
Simmer onion and celery in butter without browning. Beat eggs and mix all ingredients. Turn into custard cups; bake in pan of water, covered, until egg is set; after standing a few minutes, turn out of cups on to individual dishes. Serve with ripe olives and wafers or as a garnish to meat dish. May turn on to broiled rounds of trumese.
2 cups fine sliced onion 2 eggs a little fine sliced celery 2 tablespns. cream salt
Cook onions in very little water until tender; drain slightly, add celery and other ingredients. Bake in custard cups or individual souffle dishes until firm in center. Unmold on to platter or chop tray and surround with green peas in cream sauce. Onions may be rubbed through colander after cooking.