The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1921-09-24
nv I.ltNn nannnNE

(copytiabt Home EronaoIc- Department.
a. W. N. 'n. IN.I.
Don't neglect that good friend the
onion,
THAT common. ,on.sc mins7'
fomc say
Admitting this description ls true.
therein tho Rrcat value Hes. 81 l7 lur
these very reasons Wn must u.f r.g
loCt To- cook onions often. tor Etara
dictitlpus have hoou prOu HING tun
doctrine ut moro frequent ONION .uI.
ing. going 90 fHr ua tu 'HftHul"u
sloEau-."uu onion % day lHruH the
doctor away" or curse wo are ull
familiar with the answer ~ fhc luFr-
smith yea ana everybody ulHn,
too
That ia truc only ot raw onions.
Cooked onions may be eaten without
attracting attention To- tn" fact but
they amoiI up tho house so when
they nrc couknr ThniH true only
" certain ways NJ preparing. iiut
Tho best answer can give to this
IN TO select tho time fnr HorYiag
them. If you feel 20 makes % big DIFF
ference about them "smolllug-up th"
house
Rainy evenings. when there's not
lkcly 90 Doe company saturday
evenings are the safest evenings Tor
this ndulElng--if you are anxious to
keep the fact that YOU cook onions n
secret Have you noticed that there
is less likelihood OF unlnvltcd com
pany dropping by" on Saturday
evening than any evening ~ the
week. By Sunday morning, with a
good airing, all traces have blown
away.
But why care, II you know you
have actually served "a food thata q
Ia 1. Ns. Fs.l. o.
Of what other people viii sny, mat
Keeps many woman from ilNlug
foods she knows are really good.
Right along In this connection,
those who spent time In France wore
impressed with the stUrdlncnH ut tho
French peasant yet their meals often
consisted OF nothing moro than
coarse bread ana onions. onion
soup. stcwed onions baked onions or
raw onions Even when there were
other vegetables handy, they would
cook onions. When asked why they
used onions 40 often In place ~ 9th.
er vegetables, the answer would be,
they are good food ana they keep
away disease"
Onions do ward of disease, By
building up body resistance. And
they build up body resistance
through their laxative properties.
They help TO keep the alimcntary
tract cioan. For some, onions urr
d strong laxative for others only
mild. However. It is on account Of
this very property that every fam,
rs should cat good sized dish OF
onions some way three and foui
times week.
Keep this In mind when plannlni
meals. Think OF the benefits OF 3
big dish OF hoiicd onions, and forge
what some one may think when the!
come to the door.
Tho fireleas cooker has solved thl
difficulty. The firolnsH cooker II bot
ter for strong Favored foods thar
the pressure cooker. however, II thu
pressure cooker II managed carcfulli
these foods may he prepared noise
less" too. when the time for cook
ing Is up, take the pressure cooker
out on the back porch or step. TO re.
move the top. II the draft IN not al.
rectly through the house there VIII
be no odor.
Onion Soup.
This is ono of the extra good
dishes we learned to cat and prepare
from the French. Especially the
French peasant. While we have
elaborated on the methods Of cook
ing, and have changed Il around un-
III AltN" kubu NNNhE NNhAh lN'N N'''N
lit iA more Ia our liking and II ls
Just ms healthful
chop or slice In thread-like slices
the onions. Use In the the amounts
(Serve fiVc)
pint chopped onions,
! quart water,
] pint milk,
tablespoons butter,
tablespoons flour.
Cook onions I'm tho water, wei
covered, until soft. Force through
sieve. The onions should bc rot
enough 10 mako light pulp. Ns
uaily you will have about one pin
of this-iiuoe. pulp ana all Mako
white sauce by blonding the butte
and flour, Then adding the mill
and cooking until thick. Add the on
ion pulp, reheat and serve.
The recipe given me by a Frcuc
girl not long ago Is AS follows:
1 pint chopped onions,
tablespoons butter
l pint water,
pint milk.
Salt