The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-12-27
quality which is strong medicinal agent.

/ is not lost.
The values of all foods are very greatly
determined by their flavor. The food may
contain a sufficient amount of nutrients
but if 1t possesses little or no flavor, its
value as common article of food is lost.
! organs of taste, when quite normal, are
able to distinguish a great number of diff
gans that they almost invariably become
yitiated through constant INDUCES in
uses of condiments and piquant accesso-
ries- 1t is just as possible to cultivate TO
| IL is TO deaden them, and many fiavors
exceedingly distasteful to an individual at
W., Ptet,sss1lle q 80
| when the food containing these fiavors
possesses dietetic value or the compound
which contains the flavor is known to be
medicinal, the cultivation of the sensory
organs concerned in their appreciation
should be attended to. In cultivating the
sense of taste one must not overlook this
tact that the sense of smell is almost III
separable from that of taste. This is
made very apparent when the functions
of The nose are suspended for a time.
Many of So-called tastes are really
the appreciation OF doors alone and other
ers are combinations of both taste and
smell. The food that is enjoyed with tie
keenest relish is that which appeals 10
critics and it will soon become dlstaste-
full that it will produce nausea The nat
ural flavor produced in yeast bread lsf
complex and very agreeable and for this
reason does not cause safety from It's
constant use.
The shallot for use in favoring sauces
and salads is favored more by those Of
very refined tastes. as it gives a more
subtle and suggestive favor and is much
less assertive than either the onion or
garlic. But the onion served as 2 vegeta-
BILE dish is most excellent and one need
be the wiser if you eat boiled onions, pro-
viding in the cooking you keep them just
below the boiling point.
In the use of onions in cooking there
seems to be two designs-to use it chiefly
as seasoning; and to discover, by the
other concomitants. ways and means
serve it up as substantial savcry dish.
The cooked onion takes a much higher
place as a vegetable than the raw.
THE ONION AS A MEDICINAL AGENT
While it is generally known that
boiled Spanish onion is good for cold
it may not be SO well known that It Is
valuable in chronic bronchitis, I acts as
an eXpectorant, relieving the tubes when
eaten quitely freely, as much as would any
official preparation. The uncoo1ed onion
cut fine and eaten Immediately. IS still
more powerful. but it is apt to irritate a
delicate stomac The raw onion is rather
difficult to dissolve and the oil acts
as an irritant The following remedy has
been tried with success in grave cases
of capillary bror chitis affecting children.
Cut up two or three large onions fine
as possible in order to do the work rapid
": place in a thin, soft muslin bag ana
lay the chest; cover with folded |
towel and bandage in position. 1t may
be allowed to remain for several hours.
The patient inhales a great part of the
sulphide of allyl and the skin absorbs
certain amount and under tAe influence
of this powerful drug the patient Will TALL
asleep, the expectations become freer.
the breathing easier, the skin moist with
IL.
the danger is overcome. In preparing raw
onions for use dietetcally, they must not
be allowed to stand after they are cut as
they are great aEsorbents ana atso qulcN-
~ yield their peculiar oils. thus losing
strength and also furnishing possible
agents for transferring disease germs
An old fashioned remedy for ear ache
is well worth remembering when one has
the care of little children, as lew crops
OF the juice of a roasted onion will in-
stantly relieve the pain, according to good
authority as the sufferer invariably fails
| inf eff
from pain. Wrap the onion in heavy wet
naner and roast it as quickly as possible
covering it with Goals, if this method is
practical; in a very short time 1t VIII be
tender and the Juice may be squeezed out
into a spoon and while warm dropped in
to the ear.
All kinds of onions are recommended
dietetically in acne. In fact, the much
traduced onion is a blessing to mankind
when it receives discreet and censiderate
SUFFERED SPANISH ONIONS.
| Choose large Spanish onions peel them
carefully so as to remove only the outer
| and with a sharp knife make large
hole in the middle of each onion-.or care
| fully remove the hearts of the onions. Flu
with the following stuffing: Cut into
small square pieces some veal. kidneys
/ other may be used, but veal is prefera-
| ble-cut also into pieces same quantity
| farslev and a little suet: mix ali together
adding salt pepper and cayenne to suit
the taste, some mixed herbs, and if de-
sired a little curry powder When the
I
replaced and secured with a string or lit
tie wooden skewers. Put. them in but
melted butter. When they are thorough
| ~ done. remove the string and serve them
on thick slices of toast.
STUFFED ONIONS.
Remove the skin from six or eight large
onions; parboil and drain, then slip out the
hearts Of each, leaving the firm shell Chop
the inner portion mix it with a little finely
minced bacon few bread crumbs, a sea
soning of salt and pepper and fill the on
ions with
/ ing dish with a little hot water and brown
them nicely in the oven; or place them in
a saucepan with a little good beef stock,
cover and simmer them a few minutes
Onions AU GRATIN
Boil three or four onions for one hour
in two quarts of salted water Then pour
them into a baking dish and pour over
them half a pint of cream sauce, cover
and and dot OF these With BITS Of butter Place
in quick oven and bake for twenty min
u.s. EscALLoPED ONIONS.
Boil onions in sailed boiling water to
which little milk has been added until
they. are tender. Then drain, reserviIg
| the liquid for making soup, and put the
onions into a baking dish in alternate
and dash of powdered sage. Dot each
/ layer of crumbs with bits of butter. Pour
over the whole a half cup of milk,
| butter Bake light brown and serve
FRIED APPLES AND ONIONS.
Take twice as many tart apples as en-
ions Slice the apples without pairing; also
slice the onions very fine and fry to-
gether in butter, keeping the pan covered
to hold the steam; which VIII prevent
burning. While cooking sprinkle slightly
with sugar to give additional flavor TO
ONIONS A LA DON CARLOS.
Cut thick slice from the root end of
! Spanish onions and place them II boiling
water, sailed. and parboil them: then
! throw into cold water. dry and scoop out
the insides; fill them with the following
mixture: Take equal parts OF mashed 90
/ tatoes, sausage meat mix together with
the yolk of egg. Stew them until done in
/ good brown gravy or broth and when done
serve them on thin slices of broiled ham.
ONION ROAST.