Evening Republican, Volume 16, Number 268, Rensselaer, Jasper County, 8 November 1912 — Yeung Onions on Toast. [ARTICLE]

Yeung Onions on Toast.

—Clean the onions, —then —tie —in bunches and cook in boiling water slightly salted until tender; drain off the water, cut the strings and place six onions on pieces of toasted bread. Trim the green tops neatly. After the toast is placed on the platter pour over just sufficient hot water to slightly moisten. Dissolve a teaspoonful of beef extract in one cupful of hot water, then add It gradually to one tablespoonful of butter melted and mixed with one tablespoonful of flour, as Is done for a cream Bauce; stir ufitil creamy, adding more hot water if too thick. Some flours thicken more than others. Season with Balt and pepper and pour over the onions.