Baked Onions
Baked onions are rather unusual, although a most palatable dish. Use only the large white onions. Parboil them in water, then turn off the water and cook ten minutes in milk. Set the onions close together in the baking dish in which you will send them to the table. Thicken the milk left in the saucepan with a lump of butter rolled in flour and seasoned to taste. Pour over the onions until the dish is full. Sprinkle salted and peppered cracker crumbs over the top and bake covered, for fifteen minutes. Then remove the cover and brown.