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Creamed Onions

Remove the skins from one dozen medium-sized onions, under water - to prevent the odor from penetrating the fingers-or grease the fingers before beginning to peel them. Drain, place them in a sauce-pan, and cover with cold water; bring quickly to the boilingpoint and boil five minutes. Drain and cover with boiling salted water; let cook uncovered until tender (about one hour), but not broken. Prepare a thin cream sauce made as follows: