Evening Republican, Volume 17, Number 206, Rensselaer, Jasper County, 29 August 1913 — Boiled Onions In White Sauce. [ARTICLE]

Boiled Onions In White Sauce.

Peel the onions and cut ofl the roots, dropping Into cold water as fast as they are peeled. Drain from the cold water and put in a stewpan with boiling water to cover generously. Add a teaspoqnful of salt for each quart of water. Boil rapidly for ten minutes, with the cover partially- off the saucepan. Drain off the water and cover the onions with hot sweet milk (a quart of onions will require a pint of milk). Simmer for half an hour. Add one teaspoonful of white pepper. Gradually beat in about half a cupful of milk in which the onions are cooking. When smooth stir the mixture into the onions and milk. Let the dish cook ten minutes longer and serve. , ,