Iron County record. [volume] (Cedar City, Utah) 1893-1982, 1915-04-02
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
tho Diet--some Ways Of serv-
Ing Onions.

Notwithstanding the low fuel value
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 win 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-
ZION may be used in this way.
The dandelion ia cut close to the
ground before the flower bud has ex-
banded. When II Ia desired to root
out the plant from lawn, the entire
root must be dug up: IL simply the
top Is cut of, the dandelion grows
again and in a larger head. The slight
ly bitter flavor of the leaves Is not
disagreeable. The roots furnish a
bitter extract often used incidentally,
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 long-lived. easily cul-
tivated delicacy. and 1t Ia strange that
INV farp, ohnuId IarL 10 Mapv m
asparagus bed does good service to
the second and third generation of
owners. II can be cooked In many
ways. As is the case with most green
vegetables its delicate flavor is spoiled
by overlooking. 1t should be cooked
only long enough to make 1t tender.
Spinach is a favorite form of green's
and Is seen In city markets most OF
the year. 1t can be grown easily In
any garden. A Fren h proverb calls
1t the broom OF the stomach" and II
appears to be richer In iron than most
common foods. The tenderest leaves
may be served raw as 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 leafstalks are the useful portion
though 1t may from its use be classed
as fruit rather than as q vegetable
The various acids and other fiavors II
contains are acceptable In the early
spring when II Is at its best. Later
In the season, when the stalks are
tough and -fbrous. the juice may be
extracted for jelly making. Because
II 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 a vola
tile, oil-like compound containing sui
phur. They. are very. succulent but
nevertheless supply some nutritivs
material. Many varieties are grown
by American farmers and gardeners
and the crop is very important one
The tiny pearl and button onions are
convenient for salads or pickles or fol-
the hint OF flavor wanted where q
large onion would be far too much
The white-skinned Egyptian onions
are usually q satisfactory variety
There are many onions in the market
which are strong In flavor and tough
and Justify the prejudice which the
discriminating have against al
onions. In general. the greenish vel
low and red types of onions. owing tc
their texture and flavor. are less sat
isfactory for cooking as a vegetable
than those OF lighter hue.
Onion tops. like the stalks OF wild
leeks and chives. can also be used fol
hayoring, especially the sprouts tina,
start when the bulbs have been KEPT
in a 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 hall
al hour. drain and boil in plenty Of
sailed water from one half 10 two
hours, according to the nature OF the
variety in hand. changing the water Il
desirable.
Often II is wise to take of one Oh
two of the coarser layers next the
outside skin and reserve them for ia
voring soups. while part OF the ten
der succulent center may be reserved
for a salad, In cutting up an onion
.or seasoning hold 1t with fork sc
that the onion odor win not get or
the hands.
Methods o, Cooking.