"No, indeed! They don't burn a bit! Look at these!" said Mildred, delighted to find the opportunity to impart some of her newly acquired knowledge. "Well, what else did you help Aunt Bettina to make?" "These nice stuffed onions. It was fun to make them, even though I don't like onions. I ground up the dry bread that Aunt Bettina keeps in the jar by the stove." "Well, you can tell Mother Polly that Aunt Bettina will make a good cook of you yet!" For dinner that night they had: Rolled Stuffed Steak
Potatoes au Gratin
Stuffed Onions Sour Cream Biscuits Sliced Bananas Coffee
Currant Jelly Cream
BETTINA'S RECIPES (All measurements are level) Stuffed Onions (Four portions) 4 onions ½ C-bread crumbs 1 T-tomato pulp 1 T-butter 1 t-parsley 1 T-pimento 1 egg-yolk ¼ C-cooked celery ½ t-salt Wash and peel the onions. Cook for ten minutes in boiling water. Rinse with cold water to make them firm. Push out the centers. Place the onions in a wellbuttered baking pan and fill each onion with filling. Place in a moderate oven for twenty minutes. Filling Mix the crumbs, tomato pulp, butter, parsley, pimento, salt, egg yolks and celery. Cook for one minute. Fill each onion case carefully with the mixture. Then pour the following sauce about the onions before placing them in the oven: White Sauce (Four portions) 2 T-butter 2 T-flour ¼ t-salt 1/ t-paprika 6 1 C-milk
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