The record-union., 1892-03-11
ONIONS.
Various Ways in Which this Vegeta
BILE MAY be Used.

saEIOuS ways Ill w men TINS N620Ua-
bic May be Used.
There is scarcely vegetable which can
be used in such variety of ways, culin-
airy and medicinal, as the onion. Its
medicinal uses, such as inducing sleep,
Laxative and breaking up a cold," are
| well-known
Almost any sort of soup is improved by
an onion flavor. II one desires brown
soup, bits of burnt onion may be used in
stead OF caramel to assist in producing
the desired color. This NAV be prepared
by placing slices of onion in a moderate
oven until black, but not charred, and
Kept bottled for use, or they may be
frled each time in their own Juice with
out grease) and added with other vegeta-
bleS.
Onions are improved by soaking in
warm salt water an hour or so before
cooking as this removes some of the
rank HaVor. They cook tender much
quicker II sliced in rings instead of split
ilng. III they are peeled and sliced with
hahds under water, some idle tears''
may be avoided.
onions keep best in winter when spread
out on floor. TO remove the onion odor
from kettles place in them either wood
ashes, soda or i've, add boiling water, and
let them stand awhile. The following are
very palatable ways of preparing this
vegetable:
Boiled Onions.-Peel and slice, or if
shialI, they may be left whole. Put into
poillng salt water and cook until nearly
uone' oraln OH the water and replace with
!lch mIk. When this reaches the boil
ing point add salt and pepper ami sim
mer until tender. Usually an hours
boiling altogether will be sufficient.
Fried Onions.-Peel, slice and place in
Doling Salted water; after ten minutes
oollmg drain and add more boiling wa
ter, IN which boil twenty minutes Drain
ana place IN saucepan containing a lit
tie not Dutter or beef urippingS and salt
and pepper Fry for ten or fifteen min
uteS, stirring often.
! Onion Stew, No. 1.-Place an equal
quantity each of sliced potato and onion.
| which has been previously soak ed, in
! warm salt water, in kettle with pen
per. salt, large slice of butter, and a
small quantity of boiling water. Sim
1 mer until tender and the water nearly
| boiled away. Serve hot.
Onion Stew, No. place the Same
| quantity Of potato and onion in a small
TIN pail, cover with rich milk and set in
a Kettle OF boiling water; cover closely; or
q double boiler may be used Do not add
salt until the milk has boiled, to prevent
curdling. 1t will require about an hour
and half cooking in this way, but there
VIII pe no danger OF scorching the milk.
Serve hot.
Escaloped Onions.-Place a laver Of
cracker crumbs in buttered bake dish,
then layer of onions sliced very thin
Season with pepper, salt and bits of but
ter. Make three layers of crackers and
two OF onions. Cover with rich sweet
milk and bake one hour. Is nice either
hot or cold
Onion Salad.-Two-third cold boiled
potato TO one-thlrd raw onion. Chop fine
Add salt pepper and moisten with vine
gar. This is Il nice relish in spring. Car
be made more elaborate by pouring Over
the onion and potato any salad dressing.
Potatoes and Onions.-Boil potatoes il
skins, peel while hot and Slice. Pu
sliced onions which have been soaking
in salt water in a kettle with a little
ham gravy or butter. Cook while the DO
tatoes are being peeled and sliced. Thel
place in dish in which you wish tx
serve them, first layer of onions. ther
potatoes, ETC., having a layer of potato
last. Add q little vinegar to the gravy o.
butter in which the onions were cooked
and while hot pour over the prepar &c
potato and onion.