Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

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Boiled Onions (Cover the onions with boiling)

Cover the onions with boiling water. Add salt and boil three minutes. Cook two hours or longer, using one hot radiator. Drain; season with salt, pepper and butter; or serve with cream sauce.

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