Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1908-10-01
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ONION, GARLIC AND CHIVES
ny Alice r.. whitaker.

Next 70 no,,o- ava col, .,,or bo,ds |
n close Mace nc n urt,oreo, seoson,np |
or couran tha-o ,-o ,,,,v noo,la who
nrotcst that ,ho,. ,o,,ar "a, or,o,s
some from natural necu,iar,tv ot ,astc
or Digestion md o,Lare .b~ou,b ,~oc
tation that tho onion is coarso rank
vegetable rouh,loss ,bo,. all on. I,
sometimes as n seasoning without know
ing the fact TO- .bo lest cools like tho
French chefs rnaIize tho, n rusotcion
of It improves many dishes. They use IT
as they usc salt. no ono wants hts food
10 taste salt,. I'm, tha SAVIOR ma. comes
from n iudicjo,,s seasoning with salt is
cravod and rolisbe1
On, n cold div ,o+b,,g yrbots t,o an
rotito moro tlar n ,v,,irs fron, ouions
J cooking iY soma mariner ti,is flavor adds
/ rest TO tho s.,,,-los. soun or q,n,v or tho
! ulolnes- de- of e,lod ny crean,ed voge.
/ tnhlos Prci,i1ico oroinst onion eavor,nr
/ IS sometimes ro,rd,1 an tho oo,rso way
| in which u IS added Scrape the surface
/ 81 q cu. onion with a shoro knife for
onion ,,uln or ,ulce 70 aoas,n sauces or
I creoD,cd ar lvounalso notatoes or cream
ed carrots which a1wavs need n trace Of
/ o,,,cn flavor To sorne tas,es onion
o.. d, o,,r,oo.,.o l., .o,od ~, tho
rite n. onion arc u,,,aoeont Bv scran-
49,. 49,. .,,,. .,,,. o.,ta,.,o, t., o,.oroor,o
IN foot a rooa coax "a ul.elv 10 keen n
49,. .,,o,, T., o.,.o-od ho,., .o- sooso,-
inc yor,ous d,shes She kcops # covered
,o,,,sa 49,, o,,o, o,,rac.s unp,hole-
COMO rorrs and should not he left ex-
rosoa ~ Thorn or eaten after II has
been so exposed.
|
a''" . a,a ,o- rooI oe,,c,cv
- ,,.,,a c,,,,.as 90. ora ia much
a,,.,,., 60, rol,to ossoo,o,o chives
r.,,h g,r,ic but ,bov arc at o,ros,te ends
Of the scale Of flavor 1t is scarcely pos
sible TO get h'tie enough OF ehr'e ""o'e
mayor researches mat Vi '''o's INV.
connenseu many "'''S ~ 10 80
unp!easaht To cat c''aii W mn" ~
cows tla' 'eed III e"l"c ., r
'"'e'' n =. - g..
entire contents
Chives should he better known Try
little pot of them which can he bought
in any large market or set some roots
in the garden either In the fall or sprinH
Chop fine ana add 10 saiads' sauces Hilu
creamed vegetables onion nhV"r'ne IL
made by simmer'hH onion juice III l"
caramel syrup II can be hlau" AT "o','e
but onions are always cheap an" w ne
bought In small quantities II II n'.n''s
unusual for single onion 10 De So," III
-, nr,o, a,ore, ,y,th CARO-, turnip and
sprlr Of parsley
,,-c,, 90 .cy1,Dc
~ II
ri no Of he \
kind which split easy in halves or the
thin waters. Butter and scatter on some
grated cheese Set in TIE oven to brown
and serve hot.
80. - ,.,r c,,vr,
loNA Or'' Wv NE ''4''
Cut large ripe tomatoes IN haINes VIII
on: peeling them and set IN naN'hs
dish. Put bit o. butter on each ana
a,.o -, s,ioas ~ tons, vith crca y,
sauce.
SflNE AN E'
Put one-third cup of butter INTO TWO
thirds cup Of boiling water and still
! until melted. Add one cup of nIolas'
SEES, one we'll beaten egg and two ma
? three-quarters cups Of -four sifted VIII
one and one-half level teaspoons OF soda
: one-half level teaspoon of salt one
'''' ~ W ~, ,,,,a,'roL
t love, Fake In small or patty tins thai
oro b,,,+erea ord eoured
l
fhhfARf'P fN'' W.
I When n housekeepcr Is liable to nave
unexpected company. or has no one
l to help her, 1t is sometimes convenient
1 to have a supply Of -four already tc
use IN making rolls or quick oahes
\ for ''iS measure ''s"N '"'' W
o p"S'rS "o"' an" ""' wv
n SP'o'S % "a" "'s' '''' IN, =,
s spoons VI '"h.hs p""uV' ct.
'"" W 49, ~,
me- ,''''9 "''l '", .,a,
\ Wv ,,''' Wv" N'NS' ''''"e
- "''' '''' ''N' ""'''f'
S CINNAMON BREAD.
From raisad hraad dougb taxa enough
good sized loef Work into II one-hal
= GUN ~ s,go- ,r5 ana rounh,np table