"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 Currant Jelly
Sliced Bananas Cream
Coffee
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 well-buttered baking pan and fill each onion with filling. Place in a moderate oven for twenty minutes.
Filling