Norwich bulletin., 1916-12-16
THE HUMBLE ONION.

Dear Social Corner Sisters: There i.
 a stigma attached to the onion. SC
 that it is served surreptitiously, anC
 cooked as it were under cover; per.
 haps we spurn it like many another
 worthy thing, because we do not un-
 derstand it. To weep over it's prepa-
 ration, and to know oneself to be ar
 olfactory nuisance after having par
 taken of it. are undeniable drawbacks
 They may be overcome.
 There are big points in favor of the
 onion. Not only is it the most whole
 some vegetable containing peculiar
 properties for the upbuilding of the
 nervous system, but there are few
 others so palatable. cook them three
 hundred and sixty five days in the
 year.
 If you wish to use the onion try
 the scheme of plunging it in a bowl of
 cold water and peel it under the sur
 face. After the onion is peeled allow
 it to soak in sweet milk for one houI
 before cooking, in which a little pinch
 of soda has been dissolved.
 The following recipes may prove
 suggestive. Have you ever tried the
 Onion Pancakes. They are certainly
 delicious.
 Onion Pancakes: Peel six large on- ions; after soaking them put through the food chopper; to every pint of bread crumbs, one-fourth teaspoon salt, the same of pepper, two eggs and enough flour to hold together. Max and fry 9 golden brown in deep fat. I Famed Onion: Cook the onions, af- ter peeling and having soaked for one hour, then change the water and cook for twenty-five minutes, adding water | as needed; when finished take a few slices of bread toast and butter and then take your onions up and put l three tablespoons of cream, a little salt and butter, pour over the toast l and serve hot.
 Incidentally if you should want to use the milk for soup that you soak ed your onions in just put the pinch 1 of soda in your boiler when you put your onionSin and cook five minutes: pour water off and boil your onions l twenty minutes, for the milk you soak your onions in makes a good basis for l any cream soup. Succotash with Onions: Soak one | cup of lima beans over night. In the | morning put on to boil with enough | cold water to cover; add three table | spoons of butter and three small on I ions; when all is cooked add the con- tents of one can of corn, one teaspoon of flour with the Jumps stirred out in one-half cup of. milk; allow 10 sim mer gently for ten minutes longer, then. serve hot with toasted bread. ..-l- In the season of corn I always boil l the cobs for a foundation. For Mild Boiled Onion: After soak | | over in water, add 8 very small pinch | of soda and cook ten minutes: pour l the water off. cook about fifteen min- utes longer, add butter, salt and pep l per and a little cream; sometiuesi I thicken the water they are boiled in: | These are simply delicious. Baked Onion: Soak in milk same as boiled onion; boil in water with soda | 15 minutes. remove whole from water | place in shallow pan, covering thicklJi | with moistened Dread-crunbs, season. | with celery (grated). salt and pepper; pour over a cup of the milk that you
 previously soaked the onion in; melt | about one tablespoon of butter, bake | 20 minutes in a moderate oven. There are about 150 ways of cooking this despised vegetable. but there is hardly anything ever attempt to cook f without it. Even my baked beans, potted beef, roast beef. roast pork. pea. soup, tomato soup, hash, beef case 1 role and apple hash with onion. I do want to send my onion salao
 recipe. Cook onions as above, divide them in their natural division, ther
 season with oil and vinegar, salt and pepper or any dressing preferred; the i addition of a little chopped parsley Is a great improvement.
 | ETHELYN.