St. Landry democrat., 1881-10-15
Onions.

The onion stands pre-eminent as
Table vegetable. Apart from its flavor
IL possesses medicinal virtues of a
marked character. When eaten in
moderation it stimulates the circulatory
system and the secretions, and the con-
saquent increase Of the saliva and the
gastric lu &c promotes digestion. The
large red variety is an excellent diu-
retlc, and two or three small white
onions are recommended by BucSland
to be eaten raw as q remedy for insom-
MA. They are slightly tonic, and to Il
certain degree nutritious. Since cook
ing deprives them of some of their
volatile oil, and a little parsley dipped
in vinegar and eaten after them partly
overcomes the odor they impart to the
breath, surely their virtues may plead
Tor their more fire. luent use, especially
as an adjunct to other articles Of food.
Mild and sweet ia their native Orient,
they are smaller and more pungent as
they are transplanted to colder re-
gions. The onions of Valencia and
Bermuda surpass our own in sweetness
and Succulence; but we have many
excellent sorts. which bear local names,
given in accordance with their size,
flavor and season. A few may be
mentioned in such general terms as
will serve to distinguish them in pur-
chasing.
The yellow onion is mild in flavor and
an excellent keeper. A rather large,
ight-red onion, streaked with green is
juicy and sweet, but, because less solid
than some other sorts. does not keep so
well; dark-red variety, large and
strongly favored, keeps well, and is re-
markab:e for its diuretic properties.
The small, white picking onions are
true silverskins, sown late in the spring
in rather poor soil in order to dwarf
them; the mature silverskin or large
white onion is one OF the best varieties
now in favor. The small! silver-skins
make the incest pickles when they have
been cooked for five minutes in sailed
boiling water, and then thrown into
cold water for half an hour, while the
vinegar to be used with them is being
sealded with spices; they are strained
from the water when quite cold, placed
in glass or earthen Jars, and covered
with the scaldlng vinegar; after re-
naming for twenty-four hours the vim
egar is again scalded and poured again
upon the onions. when the jar contain
ing them is tightly closed from the air.
A soup made from onions is regarded
by the French as an excellent restora-
tive in debility of the digestive organs.
It is made by frying golden brown half
a-dozen sliced onions ia sufficient butter
to prevent burning, with teaspoon!ul
of sugar; two quarts of clear soup are
next added to the onions, together with
q bouquet OF sweet herbs and paiata
BILE seasoning of salt and pepper; these
ingredients are allowed to simmer
gently together for about quarter of
an hour while some slices of bread are
being toasted and placed in the soup
tureen; the bouquet of herbs is then
removed, and the broth and onions
poured upon the bread, when the soup
is served hot
Two other preparations of onions may
be mentioned as excellent. One of
onions and eggs is made by peeling and
cutting Valencia onions in slices about
quarter of an inch thick, seasoning
them with salt and pepper, frying them
until tender, without burning, in but
ter; they are then transferred to hot
dish with a skinner, lemon is
squeezed over them, and half a dozen
poached eggs are laid upon them. A
German dish of onions and cheese is
made by placing half-inch slices of large
onions in a buttered baking dish, sea-
soning them with pepper aud salt, and
cooking them just tender in hot oven.
They are then arranged on dish with
out breaking; a little grated cheese,
preferably Parmesan, is busted over
them, and the dish is returned to the
oven long enough to slightly melt the
cheese, when it is ready to serve Are
not these dishes novel enough to tempt |
fastidious eaters? If not, let them pom
der upon the wis. of weu-known met
ropoaitan wit, who adores fair women
and onions. Quoth he: "Oh, if [ |
could but find woman who adores
onions as | 10! | would have her eat
all she desired, and then-stand in the
middle of the street until the rose re-
turned to her breath" -yJuIiet Corsoqs.