6 medium-sized onions. ½ cup peanuts, ground. 1 cup thin white sauce, made with 1 tablespoon flour, 1 tablespoon butter, and 1 cup milk.
Cook the skinned onions in boiling water until tender. Drain and slice with a sharp knife. Place the onions in layers in a greased baking dish, cover each layer with the cream sauce and the peanuts, and continue until all ingredients are used. Cover the top with buttered crumbs and bake in a moderate oven (350°F.) until golden brown. Serve from the baking dish.
Fruits
Fried Apples and Bacon
Select about six good tart apples. Peel them. Cut them in 1-inch cubes. Fry the bacon in a heavy skillet. As soon as the slices of bacon are crisp, remove and drain them on clean brown paper and keep in a warm place. Leave about one-fourth cup bacon fat in the skillet and fill it with apples. Sprinkle on 3 tablespoons of sugar. Apples fried this way require a little more sugar than ordinary fried apples. Cover the apples. Cook slowly until tender. Then remove the cover and turn apples gently, so the pieces will keep their shape. Let them brown lightly. They are then almost transparent. Place them on a hot platter, and surround them with the crisp bacon.
Scalloped Apples
Pare, core, and slice tart apples, preferably those of a kind that will hold their shape when cooked. Place a layer of the sliced apples in a baking dish, sprinkle with sugar, dot with butter, or pour on a little melted butter. Put in another layer of apples and keep on until the dish is heaping full. Press the apples down and put in as many as possible. Cover the dish and cook the apples slowly for 1 to 1½ hours in a 300°F. (slow) oven. Fifteen minutes before the apples are to be served, remove the cover and spread buttered bread crumbs over the top. Return to the oven and let the crumbs become golden brown and crisp. The apples themselves will be in whole pieces and almost transparent. Some kinds will be pink in color. Scalloped apples are good served hot with main course of dinner or supper.
Salads
Cabbage and Carrot Salad
Use equal parts of grated carrots and finely shredded cabbage. Mix the carrots and cabbage together with salad dressing until well blended. Serve on crisp lettuce.