Creamed Onions

Remove skins, slice onions; cook until tender and drain. Pour over the onions a sauce made of 1 cup sweet milk, 1 tablespoonful of flour mixed with salt and pepper to taste. E. F. H.

Stuffed Spanish Onions

Peel the onions under water and scoop out from the top a portion of the center. Parboil five minutes and then turn upsidedown to drain. Make a stuffing of the chopped onion taken from the centers, soft-ened bread crumbs, salt, pepper and a generous amount of butter. Fill the onions heaping full and sprinkle the top with buttered crumbs. Cover and cook till tender, almost an hour, in a pan containing a small quantity of water. Let them brown a very little before taking from the oven. A. B. C.

Escalloped Onions

Peel and boil in salted water. Drain and put into a baker, a layer of onions, bits of butter, and a sauce made of 1 tablespoonful of flour and 1/2 cup of cream. Then another layer of onions until dish is full, sprinkle the top with bread crumbs and bits of butter. Bake in a slow oven nearly 1 hour, have enough milk to nearly cover.

Mrs. A. H. Secrist.