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Baked Onions

Boil as directed in the preceding recipe, without peeling, and bake one hour, basting frequently with butter. When done, take them up carefully, peel, and lay them in the serving dish, which should be placed where it will keep warm. Set the pan upon the top of the stove, add to it a cup of milk, and, when this boils, stir in a tablespoon of flour wet with a little cold milk. When the whole is creamy, add salt and pepper, and more butter, if desired; pour the sauce over the onions and serve.