Stuffed Onions (Two portions)
2 large Spanish onions
3 T-soft bread crumbs
1 t-egg
½ t-chopped parsley
½ t-salt
2 t-melted butter
½ t-celery salt
¼ C-milk
Cook the whole onions in boiling water until tender, but not broken. When the fork pierces them easily, drain off the water and rinse in cold water. This makes them firm for stuffing.
Remove the centers carefully. Add the removed portion, chopped fine, to the crumbs, egg, parsley, salt, butter and celery salt. Mix thoroughly. Fill the holes with the mixture. Place the onions in a small pan. Sprinkle the salt over the onion and pour over it the milk. Bake in a moderate oven for twenty minutes.
Orange Tapioca (Two portions)
4 T-orange juice
2 t-lemon juice
5 T-sugar
2/3 C-boiling water
2 T-powdered tapioca
¼ t-salt
1 orange
Stir the tapioca into the orange and lemon juice. Add the sugar and salt. Let it stand for three minutes while boiling the water. Add the water. Place directly over the fire. Stir constantly and cook till thick (about three minutes). Peel the orange and break apart in sections. Line a glass serving dish with it and pour the tapioca over the sections. Serve cold with whipped cream.
Whipped Cream
1/3 C-thick cream
2 T-sugar
½ t-lemon extract
½ t-vanilla extract
Place the cream in a round-bottomed, chilled bowl. Beat until thick and fluffy. Add the sugar, lemon and vanilla. Mix well. Pile lightly on the orange tapioca and serve very cold.