Montpelier examiner. [volume] (Montpelier, Idaho) 1895-1937, 1915-04-09
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 piet-some Ways Of serV-
Ing Onions.


nizes the necessity of supplying her
family with this type of food. Partic-
llarly 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
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 lawn. the entire
root must be dug up; if simply the
tor 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
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 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 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 1t
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 thii
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 classeC
as fruit rather than as a vegetable
The various acids and other flavors
contains are acceptable in the earl.
spring when 1t is at its best. Late
in the season, when the stalks ar
tough and fibrous, the juice may b
extracted for jelly making. Becaus
1t contains some oxalic acid the us
of rhubarb is frequently forbidden t
persons Of equity tendencies, or wit
certain other diseases.
The Useful Onion Tribe.
Onions owe their favor to . voli
tile, oil-like compound containing su
phur. They are very succulent, bu
nevertheless supply some nutritiv
, material. Many varieties are grow
by American farmers and gardener
and the crop is very important on
; The tiny pearl and button onions al
+ convenient for salads or pickles or Il
the hint Of flavor wanted where
large onion would be far too nue.
The whiteskinned Egyptian onioI
are usually a satisfactory variet
- There are many onions IN the mark,
which are strong In flavor and toug
: and justify the prejudice which Il
t discriminating have against 6
onions. In general. the greenish "
low and red types Of onions, owing
their texture and favor. are less 90
d lsfactOry for cooking as q vegetab
than those Of lighter hue.
Onion tops. like the stalks Of wi
leeks and chives, can also be used {
navoring, especially the sprouts tn
n start when the bulbs have been Ike
e In q warm room.
70 Preparation Of Onions.
4 TT prepare onions. peel under v
~ ter SO that the volatile bodies Will
5. p1fect the eyes may remain in the v
n ter and be kept from scatteriI
/ Where the onions are especially stro
- or liable to prove indigestible to Al
4
into boiling water. to each quart
- which one-fourth teaspoonful Of bic
Donate OF soda has been added. Aft
letting them stand in this water b.
Dr. an hour. drain and boil in plenty
nj salted water from one half TO &
hours. according to the nature of {
!" variety in hand. changing the water
ne desirable.
ma Often II is wise to take OF one
two OF the coarser layers next /
outside skin and reserve them for
~ vOring soups, while a part OF the Z
to der succulent center may be resery
for a salad. In cutting up an onl
~ for seasoning hold IL with a fork
m that the onion odor will not get
the hands.
m Methods 81 Cooking.
The water In which onions
boiled will contain much favor, q
some OF It may be reserved to fla,
= soups, either milk or stock.
Any strong variety Of onion is mi
improved for the table in spite Of !
OF nutritiye value If the water
rn changed several times during the CO
ing process Milk may be used as
medium for final cooking.
Fried Onions.
n. Fried onions may be prepared
either Of two ways: III Saute sli
onion in olive oil. butter. or other
Until golden brown and tender: or
ho .ry a few pieces at a time IN deem