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Recipes from The Inglenook Cookbook
by The Sisters of the Brethren Church (1906)

VEGETABLES

SCALLOPED ONIONS

Parboil 12 sliced onions. Prepare cracker or bread crumbs enough to make a layer of crumbs and of onions, putting crumbs first, and on the top adding butter, salt, and pepper to season. And last pour over 1 pint of milk and bake.

Sister W. J. Swigari, Huntingdon, Pa.

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