The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-12-21
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THE HOUSEHOLD:
ONIONS ARE WHOLESOME
SaVory and Healing, and Mighty
Good to Eat

savory and Healing, and Mighty
Good to Eat.
Few realize that perhaps the most
useful of all vegetables. TO the cook as
well as the housewife, is the savory
and healing onion. Soups, sauces. chow
ders, made-ever dishes. in fact. almost
every meat or fish dish that is served,
is seasoned with few drops of onion
juice, and one would wonder what was
wrong il this juice was omitted. His
tory classes the onion among the oldest
vegetables known. and it is spoken of
with Difference. The onion was among
the things the Israelites longed for
while in bondage, and a tourist trav-
cling through the Eastern countries
writes that it is not to be wondered
at, as the onions grown in Egypt are
most delicious. A celebrated medical
authority says:
Onions make a nerve tonic not to
be despised. No other vegetable will so
quickly relieve and tone UP a worn
out system, and they should be eaten
freely, particularly by brain workers
and those suffering with blood or ner-
Vous diseases" He further says:
Nothing will clear and beautify
peor complexion sooner than the eating
of onions in some form"
If onions are prepared properly there
is little or no odor from them left in
the breath, and for lovers of uncooked
sliced onions it is we'll to know that if
q sprig of parsley is dipped in vinegar
and eaten no unpleasant odor in the
breath can be detected. With so much
to recommend it, the onion in some
form should be found frequently upon
the daily menu.
Onions should be cooked always in
agate or porcelain lined vessels, for
ironware is liable to make them dark
colored. II the onions are held under
water while peeling there will be no
shedding Of tears. To extract the juice
from an onion, cut a thick slice from
one end of the vegetable and press the
cut surfacc against a coarse CRATER
moving the onion a little and letting
the juice run from the corner of the
crater. Cut off another slice of the
onion and repeat until you have the
desired quantity.
For onion soup: Peel and slice half a
dozen onions, put them in a saucepan
with three tablespoonfuls of butter. and
place over the fire and stir until the
onions commence to cook; then cover
the pan closely and put it at the back
of the FIRE, where the onions will steam
and simmer until the milk is ready
Put one quart of milk in a double
boiler, and when it is at the boiling
point, which should be in about fifteen
minutes, draw the pan containing the
onions to the front part of the fire
gain 0pa al fI11 Of Ho,,r
and cook a moment before adding the
boiling milk to the onion mixture; cook
fifteen minutes, placing the pan where
the milk cannot burn; then strain
through a sieve. Return the strained
soup to the fire and season with salt
and white pepper. Beat the yolks Of
three eggs light and stir into them one
cup of cream. Add this mixture to the
hot soup, and as soon as the whole is
thoroughly heated pour into a tureen
Sprinkle a little chopped parsley over
the top and serve.
Pass grated cheese with this soup
and each person can add it to suit his
taste.
A good onion soup is made thus: Peel
three large onions and slice them thin
Put the slices in pan with a good
the fire and as the butter melts stir
the onions SO they will cook evenly
When the onions are light-eolored and
tender stir in two spoonfuls of flour and
cook moment before adding one and
one-haf cups Of hot stock, or water
Will answer if the stock is not at
hand. This should be added slowly,
stirring all the while. Mash fine two
70 r. IL,
mix with them one and one-half pints
of boiling milk, add the onion mix
ture to this and strain through a sieve
Heat the strained soup and season
highly with salt and pepper Add a
tablespoonful of chopped parsley and
serve.
Toasted crackers, or squares of brown
bread lightly toasted and buttered,
are nice to serve with this soup.
Onions for boiling should be peeled
and each end well trimmed. Drop the
onions in boiling water and let them
cook ten minutes. Pour off this water
and cover them with fresh boiling
water; salt il and let the onions bell
until they are tender; take them cut
with q skinner and place il a heated
dish; pour melted butter over them ard
oH4illAie With Sdlt anu p'cDfjt-, Ot lliiS
sauce may be poured over them:
Heat one pint of milk 10 boiling
point Rub together Two Ia b,espeon-
fuis of butter and one OF tiour and the
same of cold milk, stirring until the
mixture is like q thick cream; add to
the hot milk and keep stirring until
the mixture is smooth and Thick; season
with salt and pepper, and when the
sauce has boiled up once, pour over
the boiled onions and serve 4 little
chopped parsley sprinkled over the Top
is always q nice favoring with onions.
Boiled onions Drowned in the oven
are decidedly good. When the onions
are nicely boiled bat retain their shape,
arrange them in a shallow butter ed
baking dish, put a bit Of butter upon
each one and dust with salt and rep
per Sprinkle them lightly with sugar
and cover with a thin layer Of fine
bread crumbs and scatter tiny bits OF
butter over the crumbs. F;It The Gish
in a hot oven long enough TO brown
them thoroughly; serve in the same
dish.
For scalIoped onions: Peel the onions
and bell them until tender; drain them
and cut into halves Or quarters, &C.
cording to the size of the onion. Place
layer Of the prepared onions in a
baking dish dust them with salt and