Evening star., 1932-02-05
TINE best potatoes are of medi

TINE best potatoes are Of medium
to large size, mature, good
shape and with a minimum
L number of eyes Deep eyes add
to the waste in peeling. I'm
mature potatoes often contain acid and
sugars which affect their flavor. I'M
proper storage conditions may cause
many kinds of imperlections to de-
velop. the most important OF which Is
discoloration, especially noticeable When
the potatoes are prepared as French
frieo III potato chips. Whether to buy
in large or small quantities is queS-
ton. If a dark cold, fairly moist
storeroom is available a supply may be
bought and stored. but they should not
be stored in a light, warm place The
ideal storage temperature for potatoes
is SO degrees F. Most housewives viii
find it cheaper in the end to buy i'll
small quantities, then the supply Will
ALWAYS be fresh, and there will be no
loss from shrinkage and decay. When
buying potatoes, demand so pounds to
the bushel IS pounds to the peck ana
334 pounds to the quarter peck. 80.
Northern-groWn onions are the Whlte,
yellow and red globe type onions that
are in the markets n the Fall and
Winter. Onions of this kind keep very
we'll and may be bought in large quan-
titles A 5O-pound bag would be an
economical purchase for almost any
family While those using large guam
titles may safely buy them in 100
poung-bag lots A buShel of onions
weighs Sc pounds and quarter OF
peck weighs 81 pounds. onions ShouIo
be kept in a cool, dry, dark place
White onions are muder than the ye4-
low and red ones and are best Tor
picking and boiling.
Bermuda onions are used for almost
all purposes. but they are especially
suitable for boiling and Slicng. as they
ere quite tender and are mllder than
most varieties Spanish onions are
large and have a mild sweet flavor.
They are good for SliCing to use IN
sandwiches. Small Spanish onions are
good boiled or baked whole. IheSe
onions are good fried.
A pot Of chives may be bought IN
the market and if placed IN a sunny
window and Watered regularly the SIen-
der tops will grow out again as tEeE
are used. Finely chopped chlveS may
be used in SteWS. vegetable SALADS, egg
and cheese dishes and sandwiches.
Garlic is the strong ember OF the
onion family. If used with discretion,
it makes a good addition to SteWS;;
soups and salads but great care should
be used in order to avoid using an
overdose. When making salads 1t is
necessary only to rub the sides OF the
salad bowl lightly with a cut Glove.
For steWs and soups use tiny piece,
and remember trat too little is better
than too much The blanched portion
and the tops Of leek are excellent Tor
soups and steWS.
Green onions may be served elther
xI1-
delicious boiled and served like as
paTaguS.
Vegetable Favorites.
If celery is to be served raw, the
vc.- best quality should be used. For
&C. g, purD -SCS lover grades may be
us- 10 give a high celery flavor IN
s~,--5 end steWs the use of slightly
er~- celery rather than the well
b'-~-ned kind may BE- found desirable.
I0m7tces should not be placed in the
re zoracOr until they are fully ripe,
en- even then they should not be
pl~C~1 near the ice or refrigerating
unit unless they are to be used mme-
die -Ir
BuGched turnips should be firm,
ia r,v smooth and free from damage
and decay. and tire tops should be fresh
ami r~ecn. Old turnipS or Winter
turnips and rutabagas should also be
firm and fairly smooth. Medium sizes
ale best Large size rutab2 gas are more
lik-iv to give satisfaction than large
white or yellow turnips. Turnip greens
should be fresh green, tender and crisp
without any yellow leaves or tough
stems.
The rib and the leafy part of Swiss
chard may be cooked together as a
boiling green or they may be cooked
separately. When boiled and served