_Cream of Pea Soup
Croutons
Stuffed Eggs, Tartare Sauce
Baked Bananas
Potato Fluff
*Onions Stuffed with Nuts
Apple Salad
Coffee_
_*Onions Stuffed with Nuts_--2 large Spanish onions, or 6 good-sized
Bermuda onions, 1 cup boiled rice, 1 cup chopped English walnut meats,
mixed with 1 teaspoon salt, 1 saltspoon pepper, and 1 raw egg.
Put onions, without peeling into a saucepan of boiling water; add half
the salt and boil for 1/2 an hour. Drain and dry. Remove outside skin,
and with handle of a teaspoon, take out center, saving it for the
sauce. Mix nuts, rice, seasoning and egg; fill this into onions; stand
them in baking pan, brush with melted Crisco and bake in moderate
oven for 1/2 hour. Chop very fine the portion that you have taken from
center, press it through a sieve, add this pulp to a cup of tartare
sauce and pour it into a sauceboat. Serve onions on platter; pass the
sauce.