Creamed Onions

(Serves Six)

1 pt. stewed onions 3 Tb. butter 3 Tb. flour 1 tsp. salt Dash of pepper 1-1/2 c. hot milk

Prepare the onions according to the directions given in Art. 49. When they are tender enough to be easily pierced with a fork, drain. Melt the butter, and add the flour, salt, pepper, and hot milk. Cook until the sauce thickens, pour over the stewed onions, heat together for a few minutes, and serve.