2 large Spanish onions
1/2 pint of milk
1/2 cup of flour, or little more
1/3 teaspoon salt
Peel onions and sift flour and salt into a bowl. Cut onions into slices about 1/4 inch thick. Separate the rings and soak in milk; then lift and drop into flour and salt. When floured, drop into deep fat, heated to temperature of 380 degrees. If you do not have a thermometer, test heat of fat with a cube of bread. When it browns in 60 seconds, the fat is the right temperature. When the onions are cooked to a golden brown, remove and drain on unglazed paper to absorb fat; then serve. Serves 4.
Source: Be An Artist At the Gas Range: Successful Recipes By the Mystery Chef, copyright 1935 by Longmans, Green & Co.