Beat to mix and then grease the custard cups. Add one-half cup of fine breadcrumbs to the prepared onions. Mix well and then divide into six cups. Pour the prepared custard on the top. Place the cups in a baking pan, add one quart of water and then place in a moderate oven and bake until firm in the centre, usually about twenty-five minutes. The water in the baking pan prevents the custards from cooking too fast. Serve in the cups or let stand for five minutes before taking from the mould and putting on a slice of toast.
PARSLEY BUTTER
Two tablespoons of butter,
Three tablespoons of finely minced parsley,
One teaspoon of lemon juice.
Beat to a smooth paste and use. This dish will replace potatoes in the luncheon menu.
HAVANA BANANA PASTRY
Two cups of flour,
One-half teaspoon of salt,