Onions au Gratin
Blanch (by placing in boiling water) 1 lb. of onions, then divide them into quarters and boil in milk and water until tender. Cut them up, moisten them with some of the liquid in which they were boiled, mash them smoothly, add a cupful of cream, or one of milk enriched with the yolk of an egg, pepper and salt. Place the purée in a fireproof dish, which has been buttered, strew some grated cheese over, and sprinkle a little melted butter over all. Bake until hot throughout, and until the top is coloured.
It is worthy of note that where grated cheese is mentioned, it is quite unnecessary to buy Parmesan for the purpose. Any dry ends of cheese, grated, will serve.