Middletown transcript., 1915-03-20
AGRlcULTURAL DEPARTMENT
EXPERTS oIVE RESULTS OF
STUDY AND EXPERIMENT.
COOKING GREENS AND ONIONS
Particularly In the Spring should
Greens BE an important Part Of
the Dlet-some Ways Of serV-
Ing Onions.

greens" the thrifty housewife recog-
uaHes the necessity of supplying her
fAmily with this type of food. Partic-
Uiarly In the early spring viii she sup
Piy her family bountifully with them.
as. they are very welcome after the
winter diet Of canned goods, dried
vegetables and root vegetables stored
n the cellar. A double purpose may
ee accomplished in the country home
by the use Of wild green's, namely,
freeing the ground from weeds and
providing food. The common dande-
ZION may be used In this way.
Tue dandelion is cut close to the
Ground before the flower bud has ex-
panded. When It Is desired to root
cut the plant from a lawn. the entire
root must be dug up; IL simply the
tDH Is cut OF, the dandelion grows
again and in a larger head. The slight
" bitter flavor Of the leaves is not
dlsagreeable. The roots furnish a
hitter extract often used incidentally,
particularly In the domestic medicine
az early times. When cultivated, the
dandelion is milder and more tender,
End may be used as salad. as may the
very young wild plants.
Asparagus Is a long-lIVed, easily cul-
hyated delicacy, and It Is strange that
any farm should lack it. Many an
asparagus bed does good service to
fhe second and third generation of
Swuers. 1t can be cooked in many
ways As Is the case with most green
vegetables Its delicate flavor is spoiled
by overlooking It should be cooked
Oniy long enough to make it tender.
Spinach Is favorite form Of green's
and Is seen In city markets most of
fhe year. 1t can be grown easily in
any garden. A French proverb calls
C 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"
tor cooking. although American house
wives seldom realize this. In Europe
geibe tougher or outer leaves OF the let
tRAce 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 1t may from its use be classed
as a fruit rather than as a vegetable.
The various acids and other fiavOrs it
contains are acceptable In the early
spring when It Is at its best Later
hn the season, when the stalks are
Tough and fbrOus, the Juice may be
extracted FOR Jelly making. Because
u contains some Oxalic acid the use
0f rlaubarb is frequently forbidden to
persons OF gouty tendencies. or with
certain other diseases.
The Useful Onion Tribe.
Onions owe their flavor to n Vola-
tiIe, olllike compound containing sui
phur. They are very succulent, but
nevertheless supply some nutritive
material. Many varieties are grown
by American farmers ana gardeners,
and the crop is a very important one.
The tiny pearl aud button onions are
convenient for salads or pickles or for
the hint Of flavor wanted where a
large onion would he far too aach.
The WaiteSkinned Egyptian onions
are usually a satisfactory variety.
There are many onions in the market
which are strong In favor and tough,
and Justify the prejudice which the
understanding have against all
eHions. In general, the greentsh yei-
lQY and red types of onions. owing to
tbeir texture and flavor, are less sat
tsfactory for cooking as vegetable
thah those OF lighter hue.
Ontoa tops. like the stalks OF wild
ieelfs add ehtyes, can also be used for
aaToFiug. especially the sprouts that
stsrt we'en the bulbs have been kept
iB- ~arya. room
Preparation of oRIons-
To prepare onions. peel under wa
ter 80 that the volatile bodies which
0Gect the eyes may remain Ia the wa
ter and he kept from scattering.
Where tbs onions are especially strohg
OF liable TO prove tndigestlble to any
one. they may be put, after peeIing.
into boiling water, to each quart OF
which Oae-fourth teasp0ouful OF bicar.
Donate of soda has been added After
aettins them stand in this water half
an hour. drain and boil ia plenty of
salted water from one half TO two
hours. according to the nature of the
variety in hand, changing the water if
desirable
Often 1t is wise to take OF one or
two OF the cOarser layers next the
outside skin and reserve them for ia
Voring SOUPS, while a part of the ten.
der succuleut confer may be reserved
Tor a salad. Iu cutting up an onion
Cor seasoning hold It with = fork so
that the Oniou odor will not get on
the hands.
Methods Of Cooking.
The water IN which onions are
boiled will contain much favor, and
some of IL may be reserved to flavor
lsoUps. either milk or stock
Any strong variety of onion is much
improved for the table in spite OF loss
vi nutcitiye value if the water ie
charged several times during the cook
ing process. Milk may be used as the
medium FOR final cooking
Fried Onions
Fried onions may be prepared in
either o. two ways: 90 Saute sliced
lnionin olive oii butter. or other fat
antil golden brown and tender: or (2)
fry a, tsU pieces at a tine in deep fat
sek them rsmain in the hot fat until
seSs s-9 cFisp. Ike Saratoga potatoes