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Onion Fritters

For this select as large green onions as possible, trim and cut them six inches long. Place in a saucepan, cover with equal quantities of hot milk and stock, add salt, pepper, I bay leaf, I blade of mace and I sprig of thyme and simmer for fifteen minutes or until barely tender. Drain and when cold dip each into a warm, thick white sauce made with 2 tablespoonfuls of flour to I cupful of milk, lay on a buttered platter and set aside until cold. Roll in finely-sifted bread crumbs, dip into slightly-beaten egg and roll again in the crumbs. Fry golden brown in deep, smoking hot fat. If desired, fritter batter may be used in place of the sauce and the crumbling omitted.