Free trader-journal. (Ottawa, Ill.) 1916-1920, 1917-12-17
Observation-Disclosures
Onions Eaten
on Raw Oysters
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addition TO most OF the foods that
come TO the table. 1t has even been
added to dressing for raw oysters,
combination that will always be
questioned by those who prefer the
oyster favor with lemon only.
The young green or spring onion is
The most delicate of all the onion
family ana the red onion is tho
strongest probably after the leek,
says Il New York Sun writer. Tho
Spanish onion is delicious variety.
ii when young 10 use as sandwich
filling. The Bermuda is delightful Of
flavor.
The leek is used chiefly as soup
vegetable, but the Italian chef cuts ii
Ia inch bits, boils it in two waters,
SINNERS it in butter. cream and
chicken broth, beats in the yolk of an
esG and some Parmesan cheese and
produces y dish appetizIng and
dainty.
Onion soup. which has become
standard fayorite with the patrons OF
he restaurants that make il spe-
cialty on certain days OF the week, is
supposed by many TO be 4 French in
senllon, but it really is an Italian
dish. Ii can be made at home quite
easily. Ii is simple and economical
and can always be made ready in
half IN hour ii the soup stock is
used which every good housekeeper
| has on hand.
The Spanish onion is preferable to
others for this purpose; but all onions
viii do, three large or six small. peel
ed and sliced. Put two ounces or but-
ter in the frying pan and when hot
add the onions and stir until Drowned.
/ Then put the contents of the pan in
Il saucepan with Two quarts of good
stock.
Boil slowly for half an hour or so
and add pepper and salt DO not
! strain if you wish TO hold the sub
! plate trimmed slice of fried bread
I and serve with grated Parmesan
cheese.
Fried onions served with steak
make one OF the homely dishes thai
/ 40 not answer so well Tor formal
ieasts, but are always in favor Tor
hearty appetites. They are best when
cooked crisp and brown rather than
IN the soft fashion which serves as
fried with 50 many cooks.
This method will always turn them
out propedly il followed exactly. Peel
and slice evenly and thin, four me
dunn sized onions. Put them in milk,
then drain and roll or dredee them
with llour and have the fat very plen
rful and hot. Fry them eight or ten
minutes, stirring them to see that
they all get even cooking. Then drain
them on brown paper and pour over
The steak. The meat gravy should be
served separately.
The young spring onions whe0
cooked with other vegetables or USED
raw with salads in place OF the NOR
mature vegetables are very delicate
and appetizng. Used in making OF
tomato sauce for spaghetti they are
very good and for the Italian omelette
they are better than the larger
onions, although of course not always
attanabe in certain seasons.
The omelette mixture IS perhaps
better if prepared day in adNanc"
and allowed to rest in the relrlSef-
ator until needed. Tomatoes raw OF
canned may be used, mushrooms
fresh or bottled, olives stoned and
cut up. not chopped, parsley or chlNf~
powdered, onions chopped fine.
Stew all these from three quarters
OF an hour to an hour on SLOW
fire until well blended, pepper, salt
and butter are added. Make The ONE
lette very light and fluffy and serve
ON Il hot dish pouring the mixture
around the eggs rather than tryln4
TO fold it in.
Finely chopped spring onions com
bine splendidly with scrambled eggs
with or without green peppers. Cars
should be taken that the mixture
does not cook long enough for th'
vegetables to lose all their greer
crispness. II the green onions are
not to be had the Spanish. Bermud,
or white should be chosen III pre-
faranrp tn the rcd