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Stuffed Onions

Boil six large onions without peeling for one hour.

Drain, remove the skins, and with a sharp knife cut out the centre of each. Mix two tablespoonfuls of finely chopped cooked ham or tongue with a half cup of bread crumbs ; pour over this one tablespoonful of melted butter, one tablespoonful of cream, a half teaspoonful of salt, and a dash of pepper. Fill the onions with this mixture, place them in a baking-pan, baste them with melted butter, dust them with bread crumbs, and bake in a slow oven one hour. Serve with cream sauce poured over them.

This is one of the most delightful ways of cooking onions, and they may be served with poultry, roasted or braised, or as a garnish for hot beef à la mode.