Iowa state bystander. [volume] (Des Moines, Iowa) 1894-1916, 1915-03-19
TO PREPARE AND
USE VEGETABLES
AGRICULTURAL DEPARTMENT
EXPERTS GIVE RESULTS OF
STUDY AND EXPERIMENT.
COOKING GREENS AND ONIONS
Particularly In the Spring Should
Greens Be an important Part, OF
the Diet--Some Ways of Serv.
ing Onions.

OF the leaves and stalks of plants that
are commonly served under the name
greens" the thrifty housewife recog-
nizes the necessity Of supplying her
family with this type of food, Partic-
ularly in the early spring viii she sup
ply her family bountifully with them,
as they are very welcome after the
winter diet Of canned goods, dried
vegetables and root vegetables stored
| in the cellar. A double purpose may
| be accomplished in the country home
| by the use OF Wild greens, namely
freeing the ground from weeds and
providing food. The common dande-
lion may be used in this way.
| The dandelion is cut close to the
ground before the flower bud has ex-
banded. When it is desired to root
out the plant from a lawn, the entire
root must be dug up; II simply the
top Is cut off, the dandelion grows
again and in larger head The slight
ly bitter flavor of the leaves Is not
disagreeable. The roots furnish a
UlIlcI SALi dCl Oltcu uSCu lhCaiSiAaiisb
particularly in the domestic medicine
Of early times. When cultivated, the
| dandelion is milder and more tender,
and may be used as salad. as may the
very young wild plants.
Asparagus is a long-lived, easily cul-
tivated delicacy, and it is strange that
any farm should lack it, Many An
asparagus bed does good service to
the second and third generation of
| owners. 1t can be cooked in many
| vegetables it's delicate flavor is spoiled
by overlooking. 1t should be cooked
| only long enough to make it tender.
Spinach is favorte form of green's
and is seen in city markets most OF
| the year. 1t can be grown easily in
any garden. A French proverb calls
it the broom of the stomach and it
| appears to be richer in iron than most
| common foods The tenderest leaves
may be served raw as a salad
Lettuce makes an excellent green"
for cooking, although American house
wives seldom realize this. In Europe
/ the tougher or outer leaves of the let
tuce are used in particular in this
| way. Care should be taken to see
that such lettuce is not overlooked.
Rhubarb is, another plant in which
the leafstaIks are the useful portion,
though it may from its use be classed
as fruit rather than as vegetable.
The various acids and other fiavors it
contains are acceptable in the early
spring when it is at its best. Later
in the season, when the stalks are
tough and fbrous, the juice may be
extracted for jelly making. Because
it contains some oxalic acid the use
of rhubarb is frequently forbidden to
persons of equity tendencies. or with
certain other diseases.
The Useful Onion Tribe.
Onions owe their flavor to VIOLA
tile, oil-like compound containing sui
phur They are very succulent, but
nevertheless supply some nutritive
material. Many varieties are grown
by American farmers and gardeners,
and the crop Is a very important one.
The tiny pearl and button onions are
convenient for salads or pickles or for
the hint Of favor wanted where a
large onion would be far too much.
The white. skinned Egyptian onions
| are usually satisfactory variety.
There are many onions in the market
which are strong in flavor and tough,
and Justify the prejudice which the
undiscriminating have against all
onions. In general, the greenish vel
low and red types Of onions, owing to
their texture and favor, are less sat
isfactory for cooking as vegetable
than those of lighter hue.
Onion tops, like the stalks of wild
leeks and chives, can also be used for
flavoring. especially the sprouts that
start when heSbulbs have been kept
in warm room.
Preparation Of Onions.
To prepare onions, peel under wa
ter so that the volatile bodies which
affect the eyes may remain in the wa
ter and be kept from scattering.
Where the onions are especially strong
or liable to prove indigestible to any.
| one, they may be put. after peeling,
into boiling water, to each quart Of
which one.fourth teaspoonful Of bicar.
| Donate OF soda has been added. After
letting them stand in this water half
! an hour, drain and boil In plenty of
sailed water from one half to two
hours, according to the nature Of the
variety in hand, changing the water If
desirable. @+1E f%''S -''s@ .s'@ No..
| Often it Is wise to take off one or
two Of the coarser layers next the
outside skin and reserve them for fla
voring soups, while a part of the ten
der succulent center may be reserved
for a salad. III cutting up an onion
for seasoning hold 1t with a fork 50
that the onion odor will not get On !,
the hands. S-sj l =" 1&$s y w
Il t1'''S' Methods Of Cooking. -.
The water In which onions are
boiled will contain much favor, and
some OF It may be reserved to. flavor
! soups, either milk Or stock. fF"' pm 5i&
Any strong variety OF onion is much
Improved for the table in spite OF loss
OF nutritiye value II the water is
changed several times during the cook
ing process. Milk may be used as the
medium for final cooking. IN t''s4
Fried Onions. <,
Fried onions may be prepared in
either OF two ways: "a Saute sliced
~. 4. a.. i,it. y III tXtEfI m