Select large, even sized smooth white onions. Cut stem end in two a little above the middle of onion. Season to taste. Bake with little water in pan. When tender remove centers, fill with dressing made of dry bread crumbs, chopped meat, season with pepper and salt; moisten with sweet cream and one beaten egg. On top of each put small pieces of butter. Return to oven and brown nicely. Serve hot on individual plates garnished with lettuce leaf and olives. - Mrs. Dermont, Williams, Ariz.

Stuffed Onions

Select large onions, peel, parboil, remove heart and fill with equal parts moistened bread crumbs, chopped cold beef or chicken, season well, put in buttered baking dish, then cover. Bake one hour. - Mrs. J. S. Irwine, Williams, Ariz.