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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

VEGETABLES

BAKED ONIONS
 

 Onions are delicate and delicious cooked thus: Cover 6 large ones with boiling water; boil 10 minutes, drain and cover again with boiling water; add 1/2 teaspoonful of salt and boil till tender but firm. Drain, put in a baking dish, sprinkle with salt, put a lump of butter on each and cover with rich milk; give a heavy sprinkling with bread crumbs and bake till a light brown. The milk can be heated before put in the baker, requiring less heat in the baker than if put in cold.

Sister Mary Wampler, Dayton, Va.