Clumsy is unlikely to have these ingredients with him, but this sounds tasty to me.
From: “Woman’s Day Collector’s Cook Book (revised and enlarged)Published by: Simon and Schuster, New YorkSBN: 671-21986-3FRANKFURTERS AND CREAMED ONIONS 2 packages white-sauce mixMilk (whole)1/4 teaspoon marjoram2 cans (1 pound each) white onions, drained1 pound frankfurters, sliced2 tablespoons sherry (optional) Prepare white-sauce mix with milk as directed on package.Add next 3 ingredients.Simmer, covered, about 10 minutes.Add sherry, if desired.Makes 4 to 6 servings. Notes from me. Making white-sauce at home is even simpler than buying it. White Sauce (For the recipe above, double this. One pound of frankfurters is a lot of meat.) 1 cup whole milk2 tablespoons all-purpose flour2 tablespoons butter1 teaspoon salt1/2 teaspoon black pepper (At the most. I usually use just a 1/4 teaspoon.)Melt the butter over low heat (less than 1/3 of the dial).When the butter is melted, add the flour and stir until smooth.Raise the heat to about 1/2 the dial and cook the flour for about a minute. This gets rid of the “flour” taste. Add the milk, and whatever it is that you’re creaming, and heat, stirring constantly, until it begins to bubble and the sauce thickens. Anything creamed is best when served over hot buttered toast.