Baked Onions

Take as many onions of an even size as desired. Wipe the dirt off with a cloth but do not wash or remove any skin. Bake about 1 hour and remove outer skin and serve. They can be seasoned all together, or individually, with butter and salt and pepper.

Stuffed Onions

Take large onions, boil until partly done; drain and carefully remove the hearts. Chop these with bits of cold meat; add bread crumbs, 1 beaten egg, 1 spoonful cream, salt and pepper. Fill the onions with this; place them in a stewpan with a little water and simmer 1/2 hour. Add to the juice a little flour mixed smooth with milk and a little lemon juice.

Scalloped Onions

Boil small onions until tender; drain and place in a buttered baking dish in alternate layers with bread crumbs; season with salt, pepper and butter, and partly cover with milk or cream. Bake 1/2 hour.