The Montgomery advertiser., 1904-05-22

toilet expedients to vaoid taint the odor of the onion---its one objection may be easily overcome. leaving the scarlet lips of youth and beauty quite kissable, possibly more so than before As a beautifer the onion stands first among vegetables, clearing the com pIexion, brightening the eyes. smooth ing out tired nerves that bring the wrinkles and wooing refreshing sleep without leaving the injurious after eff fects of drugs.
 Italian, French, Spanish and German vocalists are partial to onions and gar lie in their diet. believing that their free use tends to clear. tone and pre- serve the vocal organs
 For whooping cough a syrup that the children like is made by slicing onions fine, sprinkiing plentifullv with brown sugar. then allowing the onion to stand between hot plates under a heavy weight until all the juice Is ex- tracted.s As a cure for insomnia the onion is excellent sliced raw and eaten just before retiring, while as blood purifier it surpasses most of the so- called ''sktn cures"
 Much of the prejudice against onions Is due to the ignorance of the one who prepares them. If those who think they cannot eat onions raw will try this method of treatment they will find that they are not nearly so difficult of digestion as they supposed:
 Raw Onions
 Select Bermudas, Spanish or young home grown onions. Peel, slice, cover with hot water and let them stand covered for half an hour. Turn off the water and pour on as much more cold and leave another half hour to crisp. Drain, dress with salt and vinegar or a French dressing with oil and serve It must be borne in mind that there Is a great difference in onions. Old ones are naturally much stronger than new, and red ones than the white. Both the Spanish and Bermuda onions are more delicate than our home grown ones. and therefore preferable for eat ing raw.
 Boiled Onions.
 Tn boiling any onion will be milder and more attractive in coloring if the first and second waters are turned off and fresh added. The color and odor of the water will demonstrate what has been accomplished. Cook in plen- ty of boiling salted water. The time allowed in cooking varies according to the onion. Delicate ones will cook in twenty minutes. while strong old ones frequently require an hour or even more.
 When tender drain thoroughly and serve with butter or a cream sauce. When the latter Is used a little fine minced parsley, added a moment or two before the sauce is taken from the fire. is deemed an improvement by many. especially as parsley is one of the best correctfves of the onion laden breath. Fried Onions.
 While the ordinary fried onions are a delusion and a snare. onions cooked in the Wentworth Ranch way will be found firm and thoroughly delicious. Cut in slices. soak in milk ten minutes. dip in flour and immerse in boiling fat. hot enough to crisp them instantly. Haste Is necessary, as you cannot keep the slices whole after they have cook ed six or seven minutes. Take out with skinner and put on brown pa- per just long enough to absorb the least suspicion of grease and serve at once.
 Onion FIavOrfng. , For use in fiavoring the onion or it's near kin are well-nigh indispensable. Many, indeed, who claim to despise the onion grow enthusiastic over the flavor of sauces. soups and rechaufes which. unknown to them. owe their piquant flavor to the Suspicion" of onion. gar
 
 'animate" them. One sauce named for famous French general has onions for its basis.
 Onions au GratIn.
 Cover four large onions with boiling water. cook ten minutes. drain and cov- CT again with boiling water lightly salted. and boil until the onions are tender, but not broken. Drain care fully, and arrange fin a shallow baking dish. Dust with salt and pepper, put bit of butter on each, and pour on just enough rich milk to come nearly to the tops of the onions. Cover with fine bread crumbs. and brown in the oven. This may be varied by using cream sauce in place of the milk and sprinkling with a layer of grated cheese.
 Onion Soup.
 This Is wholesome and tasty. Slice two or three large onions and fry in butter or clarified drippings until ten- der, but not blackened. Add three ta- blespoonfuls of flour, and stir until a little cooked. Add slowly a pint of boiling water. stirring until smooth. Have in readiness three potatoes. boil ed and mashed, and add to them a pint of hot scalded milk Put the potato and onion mixture together; season with salt and pepper; let it get very hot, and strain into a heated tureen. Springle a little chopped parseiy over the top. and serve with croutons.
 Onions Stuffed With Cheese.
 Boil large Spanish onions few mo-