Evening star., 1936-10-28

of weather, and the indications are
that there will be a larger crop than
usual, with correspondingly low prices.
The Bureau of Home Economics OF
the United States Department of Ag-
riculture has the following to say on
the subject:
Nearly 100000 sacks of 100
pounds each are in prospect from the
late crop. Many of these onions are
larger sized than is usual for the
yellow globe type raised in the
North and East. Both New York and
Michigan have about twice their usual
crop of late onions. Indiana, Ohio
and Minnesota are contributing their
share of the globe type. These onions
are sharper and stronger in flavor
than the mild sweet Spanish or Val.
encia type onions produced IN Colo
RADIO, Utah, Idaho and Washington.
but they are almost as large and can
be used in many of the same ways.
Before onions are sold in whole
sale quantities. they are graded for
size, maturity, firmness and shape
and percentage of defects. Bright,
clean, hard, we'll shaped, mature
onions with dry skins are usually OF
good quality. In selecting onions in
a store avoid those that have begun
to sprout or in which the seedstem
has developed or that show signs of
rot, especially if they are moist at
the neck. Onions that have a brown
stain on the outer skin are not nee
essarily injured if they are hard and
dry. Much of the stain will diSap-
pear when the outer layers are peeled
off. Misshapen onions are sometimes
wasteful to prepare, but otherwise
perfectly edible.
"yX7HEN it comes to food value and
w its place in a well-rounded diet,
onions supply some minerals and some
yitamins B and c when eaten raw
In sandwiches or salads. Like other
vegetables, they add useful bulk. But.
after all, it is more for flavor than for
food value that We eat onions.
The larger sizes are very good
stuffed with a mixture of bread
crumbs, nuts, celery and seasonings,
after a preliminary cooking to make
them tender. They may also be
baked whole, or cut up and scalloped
or creamed.
The smaller sized onions, often
brown-skinned, are ordinarily selected
for mincing to season such dishes as
meat loaf, milk-vegetable soups or
hash. Part OF the forecast made by
the Bureau of Agricultural Economics
indicates that large-sized onions will
be more plentiful this Fall than
smaller ones. So if you are cutting
a large onion for seasoning, wrap the
cut pieces in waxed paper and it will
keep for a Gay or two in a cool place.
Don't put it into the refrigerator to
lend its aroma to other foods,
though. unless it is in a covered jar.
The standard method Of introduce
ing onion flavor into soup or sauce
Is to cook tablespoon or more OF
chopped onion in the butter or other
fat until it is tender and transpar-
ent, then stir in the flour, and finally
the liquid and cook until the raw
starch flavor disappears. Cooking
the onion in fat before it is used in
any mixture gives richer, better
flavor.
"uIGH on the list of good dishes
made with onions an epicure
would place onion soup-sent TO the
table with slice of toast generously
sprinkled with grated cheese in each
bowlful. That's the substantial fin
ash. For the start, first cook sliced
onions, plenty of them, in fat until
they turn yellow. Then add meat
broth and simmer slowly until the