The Washington herald., 1913-07-03

The suggestion made by Pniladeipnid
pharmacist that we take up more thor
ough and comprehensive study OF all
plant and vegetable life, including such
as are generally regarded as weeds, and
discover their food possibilities, is step
in the right direction toward solving the
perplexing question of how to live well
unmindful of the increasing cost of many
food articles we may have considered in
the light of daily necessities, in the MAIN
tenance of bodily vigor and health.
If We cannot afford meats, for example.
II behooves us to discover cheaper and
more plentiful food supplies which will
furnish us with nutritive substance SINH
lar to meats. 1t is safe to assert that
few Americans know the actual food
value of one of our commonest vegeta-
Dies: With us the onion is regarded as
relish, or at best as an addition to our
diet that supplies variety and some me-
dicinal properties, perhaps. But actual
knowledge of its worth is vague at best.
They do not know that in some countries
Spain and Portugal, for example-the
onion Is one of the common and universal
supports of life. priced by all classes.
Like the cheese of the English laborer,
the onion helps sustain life and strength
OF the Spanish workman, for 1t is quite
rich in flesh formers, and contains
large per cent of gluten in the full
grown, dried bulb. The peculiar flavor
esteemed by the onion lover does not
recommend it to those who hold an I'M
wise prejudice in regard to II. One may
ne confirmed onion eater and not make
themselves obnoxious to the foolishly
critical As there Is always balm in
Gllead, so Is there an antidote for the
pronounced odor of the onion, and these
are the tricks Of the trade the intelligent
and ambitious cook will soon acquire.
Take Place Of Meat.
Let this fact be absorbed by your in
ner consciousness. Onions may very
often take the place OF meat greatly to
the benefit of your health and enhance
ment of your beauty. Add milk, eggs,
cheese or butter to. them and such a
combination makes meat superfluous in
arranging a well-balanced an sustain
ing ration. Now that a close adherence
to economy is a forced necessity with
most of US, get better acquainted with
food principles. component parts Of food
materials. and be able to live far bet
ter at less cost, and with really no
self-denial of good and sufficient, like
wise palatable foods than most of US
do at present. We'd be getting nearer
the secret of life, nearer contentment
A,
II we would only. learn how to eat.
1t is time to realize that the old order
changeth and passeth away. and in our
diet as in all else, we must change to
meet the new conditions. But change
for the better, which is always progress
sion along right lines.
German Recipe for StuninE Onions
Peel six large white onions and cover
them with boiling sailed water. Change
the water every ten minutes until the
onions are tender. unless the mild Span
ish orion is used. then change the water
twice to remove the strong odOr and
taste. Do not let them cook soft o.
they will break. When tender enough
take them out and drain. cut out the
centers, or hearts, and fill them with
the chopped hearts mixed with cup OF
bread crumbs. six mushrooms, two table
spoons sausage meat. four tablespoons
capers. one gherkin pickle. little minced
PARSLEY and salt and pepper. Mix with
half cup of stewed tomatoes and Ill,
in closely. Bake about twenty-five min
utes. Serve with cream sauce.
stuffed with Green Peppers.
Slice the ends from medium-sized Span
ish onions and peel them carefully. Take
out the centers with a vegetable scoop or
slildll spoon. cover lHtm Win S1tAel
water. fresh boiled. and let them simmer
for ten minutes. being very careful not
to le: them boil as they must keep their
shape. Remove from the saucepan and
turn upside down on a cloth TO drain
Fill them with the finely chopped hearts
and green peppers. place in a baking dish
and surround with white sauce, and lay
tiny square of bacon or bit of butter
on top of each and hake in the oven. Or
you may add buttered crumbs, spreading
rather thickly over the top. and bake
until a nice brown, serving them au
gratn-
Boiled Onions, with Sauce Hol-
Iundaise.
Cut small slice from the bottom and
top of small Spanish onions. and peel
them carefully. Cover with fresh boil
ing water. sailed. and simmer twenty
minutes. Drain, and again cover with
boiling sailed water, and let them sim.
mer until they can DE pierced with a.
straw ia broom straw or wooden tooth
pick. large onions will require two or
three hours. II the water becomes much
colored pour it of and cover the onions
with fresh boiling water to finish cook
ing. When done place in a deep dish,
and cover with the sauce.
EscalIopcd Onions.
Take ten good sized onions. peel and
slice into cold water. Let them stand
an hour, drain OFF the water. cover with
fresh boiling water. sailed. and let
them boil until they are tender. but
not soft. Drain and put a layer in the