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M. J. Delaney cookbook, 1933
Page 148
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adding flour and blending well and then adding milk, pepper, and salt. Into a buttered baking dish place a layer of corn, a layer of corn, a layer of cream sauce and a layer of buttered crumbs. Repeat until all is used. Bake in a moderate oven (350 degrees) 1/2 hour. Baked Onion with Rice and Nuts 4 good-sized onions 1 cupful cooked rice 1/4 " chopped, unblanched almonds 1/4 " pecans 1 egg, slightly beaten Pepper and salt to taste.
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adding flour and blending well and then adding milk, pepper, and salt. Into a buttered baking dish place a layer of corn, a layer of corn, a layer of cream sauce and a layer of buttered crumbs. Repeat until all is used. Bake in a moderate oven (350 degrees) 1/2 hour. Baked Onion with Rice and Nuts 4 good-sized onions 1 cupful cooked rice 1/4 " chopped, unblanched almonds 1/4 " pecans 1 egg, slightly beaten Pepper and salt to taste.
Szathmary Culinary Manuscripts and Cookbooks
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