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Stuffed Onions

Select one large dry onion for each person. Boil in plenty of water, uncovered, until about half done. When cool enough to handle, remove part of / are the centers, leaving a shell. Season the inside of each onion with salt and pepper. Chop the part removed and add to it the following mixture, the proportion being sufficient to fill about six onions.

Mix together the chopped onion centers, one cupful cold cooked oats, one-fourth cupful grated cheese, half a cupful dry crumbs (cornmeal breadcrumbs are good), one teaspooniul sage, one teaspoonful Worcestershire sauce, one cupful white sauce, and salt and pepper to taste. Stuff the onions, sprinkle the top with grated cheese or oiled crumbs and bake in a moderate oven half an hour.

Serve plain or with white sauce poured over them. A little left-over meat or fish may be used in place of the crumbs if on hand.