The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1896-12-30
ONIONS ARE WHOLESOME.

o4N1oNNo AIefJ WfllLESOME.
Savory and Healing and Mighty Good
to Eat-Stewed Up or Raw, in Sauce,
Chowders, or Made-Over Dishes.
Fried or Baked in Milk, in Fact, in
Any Of These Numerous Ways, the
Once Despised Onion is Great
Friend of the Cook
Few realize that perhaps the most
useful of all vegetables, to the cook as
we'll as the housewife, is the savory
and healing onion. Soups, sauces,
chowders, made-over 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 if this juice was
omitted. History classes the onion
among the oldest vegetables known,
and it Is spoken of with Difference. The
onion was among the things the Israel
ties longed for while in bondage, and
tourist travelling through the eastern
countries writes that it is not to be
wondered at, as the onions grown in
Egypt are most delicious. A celebra-
NSN iiANStiSNl ciQlllOIlLy says.
Onions make nerve tonic not to be
despised. No other vegetable will so
quickly relieve and tone up worn out
system, and they should be eaten free
ly, particularly by brain workers and
those suffering with blood or nervous
diseases" He, further says: Nothing
Will clear and beautify poor complex
ion sooner than the eating of onions in
some form"
Ii onions are prepared properly there
is little or no odor from them left in
the breath, and for lovers of unlocked
sliced onions it is we'll to know that If
a 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 porcelaind lined vessels. for
lronWare is liable to make them dark
colored. If 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 surface 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
& dozen onions, put them in a saucepan
with three tablespoons 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 double boiler,
and when it is at the boiling point |
which should be in about fifteen min
utes, draw the pan containing the on
ions to the front part of the fire again. |
Stir in one tablespoonful of flour and
cook moment before adding the boil
ing milk to the onion mixture; cook
ffteen minutes, placing the pan where |
the milk cannot burn; then strain |
through sieve. Return the strain |
ed 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, |
each person can add it to suit the
taste.
A good onion soup is made thus:
Peel three large onions and slice them
thin. Put the slices in pan with a
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 coll
ored and tender stir in two spoonfuls
of flour and cook a moment before adj
ding one and one-half 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 large boiled potatoes and
mix with them one and one
half pints of boiling milk, add the on
ion mixture to this and strain through
a sieve. Heat the strained soup and
season highly with salt and pepper.
Add tablespoonful of chopped pars-
ley and serve.
TOASTED crackers, or squares of
brown bread lightly toasted and but
tered, are nice to serve with the 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 wa
ter and cover them with fresh boiling
water; salt it and let the onions boil
until they are tender; take them out
with skinner and place in a heated