The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1903-05-24
The HOaIthfuI And
SavOTy Onion.
Eat onions in May,
And all the year after physicians may play.

So runs the old couplet, whose truth has
been crystallized from the experience OF cen
turtles.
Way back in Egypt land the value Of the
onion was held to be so great that the Egyp-
tian priests delhed 1t and used 1t In their
worship Of Isis, while the common folk
showed their appreciation by devouring 1t in
such vast quantities that one of the pyramids
contained an inscription recording the enor-
nous sum required to furnish the workmen
with onions and garlic during its construc-
tion.
A salad Of cucumber and sliced onion or o.
shaved cabbage and onion rings Is delicious
dressed with a plain French dressing or n
mayonnaise. while an oriental bean and
onion SALAD always cnlls forth a "come
again." To make 1t. peel md slice 10 medium
sized white onions very fine. Pour cold water
on them. let them stand an hour, then press
hard with the hand to remove the strong
taste. Drain we'll. Put into the salad bowl
n pint and half of cold boiled or baked
beans. Add the sliced onion. tenspoonful
ana a half Of salt. scant teaspoonful OF
pepper. three teaspoonfuls of olive oil. one
teaspoonful OF white sugar and n half cup
Of vinegar part Tarragon. Toss and mix
lightly. but thoroughly. with fork, garnish
with olives and haro boiled eggs sliced and
serve on lettuce leaves. As necessary nd
1unct to most soups and dressings the onion
has no equal; the essential In this case being
that scarce suspected II shall animate thu
whole" For a salad. where Just suspicion
Of the flavor Is desired. the bowl may he
rubbed with a slice Of onion or Glove OF
garlic Do the same with the meat platter
before transferring the steak to II. Slices
Of onion laid on fllets of fiah for an hour he
fore cooking impart n fine flavor and TIM
bit Of minced onion or onion iuice Is great
improvement 10 the dish of breakfast hash.
To extract the onion jnice press the cut sides
of rsw onion against a crater. move II
| slowly and the Juice will run off the corner
| Of the crater. A few drops nj the fuice will
| 20 long way in the fnvorinp. The CRATER
| NAV he clean4ed afterwnrd nv nTng cold
| water and a little brush. while II the onion
| Is held carefully, no odor will be left on the
fingers
Baked onions are often reiished bv invailds
| OF convalescpnts. and are allowed IN sani.
| tariums when other forms NJ cooking arc
| tabooed. Bake IN their skins until thor
oughlv tenoer. the center being steamed IN
rs own Juices When ready to serve remove
| tho outer Jacket butter and season
Stuffed onions furnish delicious entree
| or may serve as the supner hot dish. Foe
| this purpose get the Bermuda or large Span.
| ish onion Peel cook IN boiling sailed water
n few moments. hut not lonp enough to lose
| their shane. cut In halves. take ont the heart
| and Ill the cavity with force meat made ~
| bread crumbs, moistened we'll seasoned and
combined with bits of cold meat or grated
| cheese.
Pack nil that you can get In and bake In
, moderate oven. basting often with gtavy or
melted butter.
For scalloped onions ppeI cut in halves.
parboiI. then cook in boiling salted water
until tender but 1rm. Drain carefully place
| In a shallow baking dish, well huttered
| sprinkle with salt and pepper dot with but
ter and cover with f1ne bread crumbs Con
| time these layers until the Dish In full hnv-
a "a Of rruu he Maj .-IfJ
| melted butter. Pnur over them rich milk
| with teaspoonful Of flour blended for each
| cup If milk and place in the oven until
rich brown. Grated cheese may be added IL
| desired
| Liver and onions la Turk deserves IN
become well known In this country. Buv
| caif's liver and have the butcher cut Il in
| n.eces about an inch square Slice about
half the quantity OF onions very thin: mix
| together. salt ana pepper. ana having A
good lump NJ hntter in the frying pan. wei.
| Drowned. stir In the liver and onion, spread
ing It evenly and thinlv over the bottom of
| the PAM slip knife under to prevent scorch-
| Ing turn over. so rs to brown both Sides
and when well cooked turn on a hot plat
fer. garndsh with parsley or cress, and serve
| hot.
Beefsteak and Onions adapted from the
Turk).-while the Turk uses a spit the grid.
iron is the next best alternative. Prepare
the steak the night before using, by pound
ing with blunt. heavy carving knife. and
rolling 1t up with three or four chopped
onions inside, to impart the desired flavor.
Put in the ice box over night, and in the
morning brol quickly over brisk fire, turn
Ing frequently. While broiling have a hot
frying pan ready with little butter and
turn into II two or three onions sliced thin
Shake and stir rapidly until crisp and dell
cate brown. Lay the meat on hot platter,
season with salt and pepper. add bits Of but
ter and the sliced onion and serve
In the old-fashioned list Of household REM
edies the onion played an important part,
and Its efficacy remains unimpaired
The high percentage of sulphur which 1t
! contains makes It most effectual as blood
purifier and a complexion tondc. but to attain
these results 1t must be eaten daily. For ear
ache, the heart of roasted onion wrapped
In a piece of thin muslin and laid In the ear.
or poultice made of boiled onion, meal and
the water in which the onion was cooked,
proves a sovereign remedy.