Ohion Sauce. —Boil five small white onions until tender, then chop fine. Boil a cupful of milk, add a piece of butter, with popper and salt to taste. Stir in the minced onion with a small spoonful of flour moistened with milk.
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Globe, Volume XXII, Issue 2021, 16 August 1880, Page 4
Word Count
42Page 4 Advertisements Column 1 Globe, Volume XXII, Issue 2021, 16 August 1880, Page 4
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