The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1932-05-07
Know Your
Onions, as
Health Aid
BY SISTER MARY
MA service Writer

the modern nomemaker Snould
know her onions" literally these
days, for this vegetable. which
stands third among the truck
garden crops of the United States,
is Of high food value.
A thorough understanding Of its
virtues and many uses aids the
housekeeper in planning nourishing
and attractive meals at small cost.
New onions come under the head
Of succulent vegetables for they are
fresh green vegetables which have
grown in the suns rays above the
soil.
The dry winter onions differ
{ considerably in their food proper
ties, although they are rich in min
eral constituents, and are a nour-
ishing vegetable.
Tops Contain Vitamins
The onion bulb is mass Of
thickened leaves. but the tops are
thin leaves full Of the important
nutriments of such vegetables as
spinach, chard and so forth.
Keep in mind that the green
tops Of spring onions are an excel
/ lent source of vitamin A and should
be used rather than thrown away.
Carefully washed crisped and
shredded. they can be combined
with shredded leaf lettuce in a plain
green salad or they may be used
with other vegetables to give an ap-
petizing tang to the mixture.
The choice Spanish and Bermuda
onions now in market can be served
in a variety Of ways. Stuffed and
baked, served au gratin and seal
loped with macaroni and cheese,
these large sweet onions add va
riety to spring menus.
Ways of Serving Are Many
The tender spring onions are
much easier to digest than the
strong juiced dry ones and are an
excellent raw food for this reason.
When cooked, they are naturally
less fiavorsome than the winter
varieties and make delicate and
inviting vegetable.
II you never have served green
onions in a rich cream sauce on
toast, you can enjoy the thrill of
something new. Cook them with
two or three inches of the green
top remaining above the white part
in boiling sailed water until tender.
Use some of the water in the
sauce. If topped with poached
eggs, this makes an appetizing
main dish for luncheon or supper.
Grated cheese added to the sauce
also increases the protein content.
Good in Sandwiches
New onions make good sand
witches, too. Cut the onions in
thin slices and sprinkle lightly
with salt. Put between thin slices
of bread and butter.
Spanish and Bermuda onions
are delicious French fried. They
are easy to do and perfectly
wholesome.
Cut in slices of medium thick
ness and separate into rings Dip
in milk and then in flour Fry in
deep hot fat and drain on crump.ed
paper. Sprinkle with salt and serve
at once.
Onion and orange salad is a
delectable combination that makes
a splendid dinner salad.
ONION AND ORANGE SALAD
One cup ice water, 2 tablespoons
lemon juice. l teaspoon sugar,
teaspoon salt, / Bermuda onion,
large oranges, 4 tablespoons broken
nut meats.
Mix water, lemon juice, salt and
sugar. Peel onion and cut in thin
slices. Put into water mixture and
let stand on ice for one hour.
Drain
Chill oranges before peeling. Peel
and cut in thin slices. Arrange all
ternating slices of onion and or
ange on crisp lettuce leaves
Sprinkle with nut meats and serve
with French dressing. English wal
nuts, pecans, or hickory nuts ara
the best nuts TO use.