The following recipe for Stuffed Onions is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book will be one of the many bonus items included in the next edition of the waterproof SurvivalBlog Archive USB stick. This special 15th Anniversary Edition USB stick should be available for sale in the third week of January, 2021. The 14th Edition sold out quickly, so place a reminder in your calendar, if you want one.
- 6 medium to large onions
- 1/2 cup chopped ham or chopped green pepper
- 1/2 cup soft bread-crums
- Fine dry bread-crums
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 tablespoon fat
- Remove a slice from the top of each onion and parboil the onions until almost tender.
- Drain and remove the centers, making six little cups.
- Chop the onion that was scooped out and combine with it the ham and soft crums.
- Add seasoning and refill the onion cups.
- Place them in a baking-dish, cover with crums, add the milk, and bake uniil tender.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!