The sun. [volume] (New York [N.Y.]) 1833-1916, 1896-12-13
ONIONS ARE WHOLESOME.
ShToRI AND BEALIKG, AND MIGHTY
GOOD TO EAT.

wife, Is the sAvory and healing onion. Soups,
sauces., chowders, mnde-over dishes, In fact ale
most every meat or fish dish that 10 served. IL
seasoned with a few drops of onion Juice, and
one would wonder what was wrong IL this juice
was omitted. History classes the onion among
the oldest vegetables known, and II Is spoken Of
with difference. The onion was among the
things the 1sraelites lonRed for while In bondage,
and q tourist travelling through the Eastern
countries writes that II is not TO be wondered
at. rs the onions grown in Egypt are most do
llclous. A celebrated medical authority sage;
"Onions make nerve tonic MOTTO be desplsed.
No other vegetable will 80 quickly relieve and
tone up a wornout system, and they should DO
eaten freely. particularly by brain workers and
those suffering with blood or nervous diseases"
He further says: Nothing will clenr and
beautify a poor complexion sooner than the
eating Of oniops In some form"
II onions are prepared properly there 10 little
or no odor from them left In tho breath. and for
lovers Of uncookod sliced onions It is we'll to
know that II n sprlx of parsley is dipped In
vinegar and eaten no unpleasant odor In tho
breath can be detected. With so much to
recommend II, the onion in somo 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 tho onions are
held under water while pee!!ng there will be no
shedding of tears. To extract the Juice from an
onion, cut u thick slice from one end OF the
vegetable and press the cut surface against n
coarse crater. moving the onion n little and
letting the Juice run from tho corner OF the
CRATER. Cut of 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 q saucepan with three
tablespoonfuls OF butter. and place over the fire
and atir until the nniona Cnnmenca IN copt q.
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 n double boiler. and when 1t is at the
boiling point, which should DO In about fifteen
minutes. draw tho pan containing the onions to
the front part OF the fire again. stir in one table
spoonful OF flour and cpok n moment before
adding the boiling milk 20 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 rs soon as the whole Is thor
oroughly heated pour into a turcen. Sprinkle Q
little chopped parsley over the top and serve.
Pass grated cheese with this soup. and each
person can add 1t to suit the taste.
A good onion soup Is made thus: Peel three
large onions and slice them thin. Put the slices
in a pan with q good. sized piece of butter; put
the pan over the fire and as the butter melts
stir the onions so they will cook evenly. When
the onions are light colored and tender stir in
two spoonfuls OF -four and cook q moment be-
fore adding one and one-half cups of hot stock,
or water will answer II the stock 10 not ut hand.
This should bs added slowly. stirring all the
willis. Mash fine two large boiled potatoes and
gradually mix with them one and one-hRlf
pints of boiling milk, add the onion mixture to
this and strain through a sieve, Heat the
pepper. Add q tables p~oonful Of chopped parsley
and serve.
lightly toasted and buttered, are nice to serve
Onions for boiling should be peeled and each
end well trimmed. Drop tho onions In boiling
this water and cover them with fresh boiling
are tender; take them ont with a skimmer and
place IN 2 heated dish; pour melted butter over
sauce may be poured over them:
Hen, one pint Of milk to boiling point Rub
OF -four and the same OF cold milk. stirring unit!
the mixture Is like a thick cream: add to tho
smootl, and thick: sea- on with salt and peppr-.
and when the sauce has boiled up once. pour
over the boiled onions and serve. A little
chopped parsley sprinkled over the top Is always
Boiled onions Drowned In the oven arc decid-
eddy good. When the onions are nicely boiled
but retain their shape, arrange them in a shall
low buitcrcd baking dish. put q bit Of butter
Sprinkle them lightly with sugar and cover
with n thin, laver OF fac bread crumbs and
s shs I,st my ~ = loo q o pu.,eL Io %Tet e IhS fu M rut
them thoroughly; serve in the same dish.
For s~callnped onions: Peel the onions and boil
them until tender: drain them and cut into
halves or quarters, according 10 the size Of the
onion. Place Q layer "f the prepared onions in a
cover with n layer OF bread crumbs and tiny bits
OF butter and put in another layer OF onions and
having the crumbs for tho top layer. Pour over
the whole hal: n cup OF cream or rich milk and
Place In a hot oven and lake about half an hour.
Onions are also very nice made with layers OF
tomatoes and crumbs. emitting the cheese ard
using the liquid from the tomatoes In place OF
To prepare stuffed onions: The Spanish or
lnrGe.si5ed Bermuda onions are best for this
dish. Peel the onions and from the stalk end
take out the centre OF the onion. Cover with
hn!ling sailed water and cook ten minutes.
Then lay the onions. opening down. upon a clean
cloth To absorb the water. Mako n stutipg In
chicken or ham to one spoonful of bread crum bs
Chop fine, the onion hearts that have been re-
oms iab nrs sp @da TO ~ the m o.as5 l ss,,.l sss, with abS
pI.sPper. Moisten with u little chicken stock.
FIJI the onions with this mixture and place
depth Of ono inch. sprinkle the onions with
crumbs. cover tho pan. aud bake In q hot oven
though still retaining thor firm. Remove tho
cover long enough u brown the onions lightly
pcl'Tc lHfS ARE taken from inc oven.
Another mode Of preparing and serving
stuffed onions Ia ms follows: Secure large onions
and nfter pceling them boil them slowly for ono
hour in plenty Of wafer. Let them dram and
then remove The inside OF the onion, leaving a
thick wall. Fill the space with q stuffinG made
OF one cup of cold meat, choppeh fine, or sGn-
sage meat may be used. Add u few crumbs.
hn!f n cup OF cream. and one beaten egg. Sea
son With salt and cayenne pepper. FIJI the
space in the onion with this mixture: place the
onions In u baking pan In which there Is a little
Stock, half u carrot chopped, and IA bay leaf.
sprinkle the onions with crumbs ana cover
them with q sheet of huttered paper and bake
until the onions are tender, basting them fire.
quehtly with the liquid In the paI. Place tho
onions on a platter and strain the liquid In the
pan over them. They may DO served with q
cream sauce II preferred.
Perhaps the easiest way to fry onions is In q
wire basket. Peel the onions and slice them.
pour boiling water over them, and cook fifteen
minutes; then. turn them on n clean cloth TO
drain. Put o few OF the onions IN n frying bas-
ket and dipthem in smoking hot fat, and brown;
Dram on brown paper and dust with salt ana
pepp.r. Onions cooked In this manner are served
with liver and bacon.
Onions may be parboiled. cut into thick slices
ami then fried In butter, sliced apples being