Beans With Onions

1 pint (2 cups) cooked beans 3 large chopped onions 2 ozs. (2 heaping table-spoonfuls) butter.

1 oz. (1 heaping tablespoonful) flour Salt and pepper to taste 1/2 pint (1 cup) water or stock.

Melt the butter in a fireproof dish, then fry the onion in it till a light brown color, sprinkle in the flour, salt and pepper, then stir in the cooked beans and the water or stock.

Bake till thoroughly hot and serve with roast meat.

Braised Onions

4 Spanish onions 2 sheep's kidneys.

1 cupful (1/2 pint) brown gravy Salt and pepper to taste.

Wipe and skin the kidneys, then slice them finely, and season with salt and pepper to taste. Peel the onions, scoop out the center portion, and fill with the kidneys. Place them in a casserole, add the gravy, and cook slowly for about two hours. Serve hot.