The Kansas City sun. (Kansas City, Mo.) 1908-1924, 1915-03-20
AGRICULTURAL DEPARTMENT
EXPERTS GIVE RESULTS OF
STUDY AND EXPERIMENT.
COOKING GREENS AND ONIONS
Particularly In the Spring Should
Green's Be an Important Part Of
the Dlet-Some Ways Of Serv-
Ing Onions.


family with this type Of food. Partic-
ularly in the early spring will she sup
ply her family bountifully with them,
as they are very welcome after the
winter diet of canned goods, dried
vegetables and oot 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 X
banded. When 1t is desired to root
out the plant from a lawn, the entire
root must be dug up; If simply the
top is cut off, 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 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
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 it tender.
Spinach is a favorite form of greens
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 leafstalks are the useful portion,
though it may from it's use be classed
as a fruit rather than as a vegetable.
The various acids and other f1avors it
contains are acceptable in the early
spring when it is at its best. Later
in the season, when the stalks are
tough and fibrous, the juice may be
extracted for jelly making. Because
1t 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 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 flavor wanted where q
large onion would be far too much,
The white-skinned Egyptian onions
are usually a 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 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 foI
flavoring, especially the sprouts that
start when the bulbs have been kept
in a warm room.
Preparation of Onions.
To prepare onions, peel under wa
Ger 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
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 Il
desirable.
Often 1t is wise to take off one OF
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. In cutting up an onion
for seasoning hold it with a fork &c
that the onion odor will not get on
the hands.
Methods Of Cooking.
The water in which onions are
boiled will contain much flavor, anC
some of it may be reserved to. flavor
soups, either milk or stock.
Any strong variety of onion is much
improved for the table in spite of Loss
OF nutritive value If the water II
changed several times during the cook
ing process. Milk may be used as the
medium for final cooking.
Fried Onions.
Fried onions may be prepared II
either of two ways; "a Saute SLICED
onion in olive oil. butter, or other IA
until golden brown and tender; or (2l
fry a few piefes at a time in deep fat
let them remain in the hot fat unit
they are crisp, like Saratoga potatoes