Willmar tribune. [volume] (Willmar, Minn.) 1895-1931, 1918-11-20
THE ONION JOINS
THE ARlIRAlvkS
The Food Administration uruea
Use Of This Old Friend.
INTRODUCES THE PATR0Nl0N
oeaes Has oversuppiy Of Onions and
Housewives Are Asked to Use
Thorn A. War Measura.

~Pp'J " OUIon8 o00
Housewives Are Asked to Use
Thorn A. War Measure.
The onion has Joined the ranks Of
tho military. 1t has become a Mime
sofa war measure! Permit VI to in.
,troduce the Patronion! Fall In be-
hind this leader and put the Hun on
tho run with an on-ionl
Miss Mildred Weigley, homo Geo.
nomics director for the federal food
Administration for Minnesota, il ure-
Ing the housewives of the state to
make generous use of this somewhat
bslittled vegetable friend. Miss Wete-
ley's advice IL given for three rea,
sons:
Minnesota just now has more onions
than 1t can handle unless rather lmme-
date use IL made Of them,
The calorlc value Of onions II hiqh:
therefore, they are good food.
Increase In their consumption adds
to the saving Of other foods which
may DO shipped to tho Allies, or must
be shipped to III.
There are more onions In manv
sections OF the state than can be
stored through the winter" SAYS Miss
We1gley. with our present food situa-
ton we cannot afford to let one ounce
OF food go to waste II there 10 a DOS.
s1ble way of using it, Three to four
medium onions or one-third cup of
scalloped onions will! give az much
1000 value az two small baking pow
DER biscuits or two slices of Victory
bread or two tablespoons Of sugar.
They may be prepared in many at
tFact1ve ways. Here are some of the
varieties Of onion dishes:
sca|loped Onions with Cheese,
Cut boiled onions in quarters. Put
IN buttered baking dish and cover
with white sauce. Sprinkle top with
grated cheese, cover with bread
crumbs and bake In oven until crumbs
are Drowned.
Stuffed Onions |.
Remove skins from onions and par-
boil 10 minutes In boiling sailed water
to cover. Remove part of centers.
Fill cavities with mixture of leftover
meat and onion and bread crubs. Sea.
son with salt and pepper and moisten
with cream. Bake In a moderate oven
until onions are soft. :.
Stuffed Onions II.
Peel large onions and remove q Dor.
t1on Of the inside. Put in sauce pan.
cover with boiling water and let boil
six minutes. Drain and stuff with left.
over meat, which has been ground.
Place onion in pan on thin, narrow
slices OF fat salt pork. Pour around
one cup meat or chicken stock or one
cup milk and bake until onions are
soft. This takes about 50 minutes.
Remove onions to serving dish. thick
On and season stock and pour over
onions.
Glazed Onions.
Peel small onions and cook in boil
ing water IL minutes. Drain, put in
buttered baking dish, add highly sea-
soned stock to cover bottom of dish
and tablespoons corn syrup. Bake
until soft, basting with stock in pan.
Public EatIno-Plaees Warned.
Public eating-places are warned by
A. D. Wilson, federal food admins
traitor for Minnesota, that they must
comply with the new war program for
public eating places as issued by tho
United States food administration. or
take what may become very serious
consequences.
This warning is issued on the basis
Of investigations by food administra-
ton inspectors which show that many
restaurants and hotels are not COM
plying with the regulations in spite of
the fact that the general orders is-
sued from Washington have been pub
l1shed In the newspapers, and have
been sent directly to all public eat
ing-places in the state.
Mr.. Wilson believes that most Of the
proprietors of hotels and restaurants
and other public earthquakes are
ready to cooperate. He says, how
ever, that If such places do not CO.
operate, the food administration will
be compelled to use drastic methods.
Take Care Of Animals.
/ 0 uc0u VI CaIc1ul l0eUlQX anu
comfortable housing of animals and
poultry is urged upon farmers by tho
food administration. More than a mil
lion tons Of foodstuffs, to be shipped
overseas, must comprise meat, fat and
poultry products. The farm is the
source of American food and the wise
use of animal feeds which produces
maximum results from the feed con.
sumed, is the basis for this food.
Meat. milk and poultry products all
must be saved in large quantities this
year. Scarcity Of feeding stuffs of all
kinds has become so great in Great
Britain that the Board Of Agriculture
Is encouraging roadside grazing. The
labor side of the question is met by
the part-tfme employment Of children.
Already the scant supply of milk is
impsriled. This IL due to the fact that
pasture and grass land has been
plowed for vegetable and cereal pro-
duction. Present conditions in Amer
lea, where land is more abundant, en-
Dhasize the need of maintaining MT