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Scalloped Onions

Peel I dozen white onions of moderate size and boil in salted water until tender, changing the water two or three times, according to the delicacy of flavor desired. Prepare I cupful of white sauce using I tablespoonful of butter, I heaping tablespoonful of flour, 1/2 of a teaspoonful of salt, 14 of a teaspoonful of white pepper and I cupful of milk. Drain the onions, turn them into a buttered baking dish, pour over them the white sauce and cover them with 1/3 of a cupful of fine dried bread crumbs mixed with I teaspoonful of melted butter and a dash of salt. Bake in a hot oven until the crumbs are browned.