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Stuffed Onions

6 medium to large onions

½ cup milk

½ cup chopped ham or

Pepper chopped green pepper

½ teaspoon salt

½ cup soft bread-crums

1 tablespoon fat

Fine dry bread-crums

Remove a slice from the top of each onion and parboil the onions until almost tender. Drain and remove the centers, making six little cups. Chop the onion that was scooped out and combine with it the ham and soft crums. Add seasoning and refill the onion cups. Place them in a baking-dish, cover with crums, add the milk, and bake until tender.