The Morris County chronicle. [volume] (Morristown, N.J.) 1877-1915, 1879-12-26
HOW to Keep OnIons,


Onions are best kept in a we'll venti-
lated building secure from moisture. by
being placed on shelvings or racks
twelve inches apart, one over the other,
with suitable passage ways between.
The onions are placed on these shelves
about eight inches thick, and kept as
near the freezing point as possible DUR
ing the cold weather, and as cold and
dry as possible before that time. They
may be kept in dry airy cellar in the
same i1l manner. Slight freezing does not
hurt them. Indeed they may be frozen
and remain so all winter, if kept dark
and not allowed to freeze and thaw
alternately. They should not, however,
be handled until they are thawed out
naturally, and without exposure to
light Another and successful way of
keeping them, when they are not to be
marketed until spring, is just at the
time the ground is ready to freeze, ito
hill them in narrow ridges, say three
feet wide, and as high as they may be
nicely piled on the surface. Put downs a
thick layer Of straw, on these place the
onions, perfectly dry, piling as directed.
but not more than thirty bushels in a
ridge. Cover all over thiekly with dry
straw and with earth about eight inches
thick, and well smoothed and pressed
down When freezing weather does
not follow, it will be better that venti-
lation be left at each end, by leaving the
straw exposed, but so no damp can en-
ter. Also it will be better that twist
of hay, the thickness of Il mans arm,
extend from the ground to the peak of
the pile. at the center. When really
freezing weather occurs, cover with q
| little more earth, and when the whole
issso frozen that the onions are supposed
to be well chilled. cover with litter to
keep the frost in. In the spring do not
open until the whole is found naturally
.thaWed. If wanted early, a lot of heat
ing manure may be laid over the earth
until the frost is drawn out of the pile
naturally. In handling, when placing
either in bins or ridges, do not rub off
tile outer or dry scales more than can be
helped. They are a natural protection
to bhe onion - Prairie FdY7laer.
st$s SALAD Dressings.
Three eggs, one tablespoonful of
sugar, oil, mustard, scant, and salt. and
one cup of vinegar, and one cup of milk.
Beat the eggs and add The other ingre-
dients; then stir all together over
IL keGtIe OI DOlI1ug .WdGSI 10 bllICku6SS Vi
boiled custard. This will keep good
two weeks in 4 closed bottle if kept in
"a cool place. Another recipe: One
tablespoonful of mustard, one of sugar.
one tablespoonful Of salt, one-tenth Of
teaspoonful of cayenne pepper, and
the yolks of three uncooked eggs. Put
the mixture in an eaFthen dish and set
on ice; stir with u wooden or silver
spoon until it is all well mixed, then
add, very gradually, one bottle of table
oil. Stir until very light; then stir IN
half cup of vinegar. One cup Of
whipped cream is great addition to it;
stir in the last thing. Be sure that you
stir evenly, and one way all the time.
This is enough for four quarts of salad.
French dressing: Six tablespoonfuls
of oil, two tablespoonfnls of vinegar,
one saltspoonful Of pepper, two salt
spoonfuls of salt, few drops of onion
Juice can be obtained by rubbing the
onion on CRATER. This is enough for
one large head of lettuce. Wash the let
tnce, and let it stand one hour in ice
water; then cut it up and sprinkle the
dressing over it.