Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1881-10-07
Onions.

The onion stands pre-eminent as
table vegetable. Apart from its flavor
it possesses medicinal virtues of
marked character. When eaten in
moderation it stimulates the circulatory
system and the secretions, and the con-
sequent increase of the saliva and the
gastric ju ce promotes digestion. The
large red variety is an excellent diu-
retic, and two or three small white
onions are recommended by Buckland
to be eaten raw as a remedy for insom-
MIA. They are slightly tonic, and to
certain degree nutritious. Since cook
ing deprives them ol some of their
volatile oil, and little parsley dipped
in vinegar and eaten after them partly
overcomes the odor they impart to the
breath, surely their virtues may plead
for their more frequent use, especially
as an adjunct to other articles of food.
Mild and sweet in their native Orient,
they are smaller and more pungent rs
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,
DdfOI anu 5cdSOu- n iON pC
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,
light-red onion, streaked with green is
juicy and sweet, but, because less solid
than some other sorts, does not keep sc
well; dark-red variety, large and
strongly favored, keeps well, and is re-
markable 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 salted
boiling water, and then thrown into
cold water for half an hour, while the
vinegar to be used with them is being
scalded with spices; they are strained
from the water when quite cold, placed
in glass or earthen jars, and covered
with the scaldng 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.
1t is made by frying golden brown half
a-doZen sliced onions in sufficient butter
to prevent burning, with teaspoon nj
of sugar; two quarts of clear soup arc
next added to the onions, together with
bouquet of sweet herbs and palata
BILE seasoning of salt and pepper; these
ingredients are allowed to simmer
gently together for about quarter o.
an hour while some slices OF bread arc
being toasted and placed in the soup
tureen; the bouquet of herbs is thei
removed, and the broth and onion!
poured upon the bread, when the souI
Is served hot.
Two other preparations OF onions may
be mentioned as excellent. One o
onions and eggs is made by peeling ant
cutting Valencia onions in slices abou
a quarter of an inch thick, seasoning
them with salt and pepper, frying then
until tender, without burning, in but
ter; they are then transferred to ho
dish with SKINNER, lemon j
squeezed over them, and half dozel
poached eggs are laid upon them.
German dish OF onions and cheese !
made by placing half-inch slices of larg
onions in buttered baking dish, se.,
soning them with pepper and salt, an
cooking them just tender in hot oven
They are then arranged on dish with
out breaking; little grated cheese
preferably Parmesan. is busted owe
Them, and the dish is returned to tn
oven long enough to slightly melt tn
cheese. when it is ready to serve. Al
not these dishes novel enough to temp
fastidious eatersP Ii not, let them por
der upon the wish OF q well-known me
ropolitan wit, who adores fair wome
and onions. Quoth he; "Oh. If
could but lind a woman who adore
onions as dol would have her ei
all she desired, and then--sland in I'll
! middle OF the street until the rose i,
| turned 10 her breath, ,n--Juliet CorSo!