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Show { ; GIVE VE ! THE ONION PLACE ON MENUSt MENUSSusceptible MENUS MENUSSusceptible t " - Susceptible to All Kindsof Kinds v _ i ? of Culinary Devices . ' % 0 : By EDITH M II ? BARBER 'V V ' honor bonor be paid to the flist thst fist pig pigt pigit t uprooted a truffle , what of the thet | t man who boiled bolled an onion 1 ? A.nd And A.ndat Andat Andlot . at of the still mightier nonius genius cnus [ who whoused whoused whokt used It as seasoning seasonmg tor for his dally daily dallye dallyre dailye e e ? Every gourmet should rise up upcaJl upcall upI call caJl him blessed " So1 So \\1 1 \ wiles wiltes ' fles Mrs Mrsnell MrsnelI Mrsinnell nell nelI In her'Guide herGuide her Guide 'GuIae GuIae ' for the Greedy "She She " She be goes on , " "As As " with meat . , so Wltu with Wltuetllbles withetables withgetnbles etllbles etables few are not the better hetter for fore fore fore e friendly companionship of thl the theIon theilon ' Ion or one of Its many off shoots shootsas shootsias as beans bMOS , tomatoes egoplant egplant eggplant . ; , are aret areit t Indifferent IndlITerent to Its blandishments"And blandishmentsAnd blnncllshments blandishments " nd yet there are some persons whoInot whoknot who whonot Inot knot not apprecnte npprecI'lte npprecIlte apprecilte ' the contribution contrlhutlOn of ofe ofonion ofe ofonion ofe e oulon onion to the table . , . Not clot ot only do doey doey doey ey eyscorn ey scorn It in its 0\\ 0 o own 0n \ n form as a agelable agetable a"getable agetable " gelable getable but the\ the thedemand the \ demand as tueyk theyk they tuey "i i " k suspiciously at nt a prep'll prepll prepiied prepped ' ed dish dishoes dishoes dishies ! oes this tbls have hn\'e hn 'e e hnve \ ' onion onions omans ! > In It if its ? * ' I 1 do doI dosorry I ! sorry for the ( lie housekeeper househeeper whonst who whost whost st st ? plan plnn onlonless onionless nifcals nH.als nHals meals . I find findwever findwever findivrever wever , . that nnny m'lny mlny mAny ' of them cater to tohsh311 tohshall toeh h-sh311 h sh311 h-shall shall - shall we call it ft unlcpiaved Unle111aVed unlepraved or orpra orpratedvt oripra pra\ pra praed pratedv-t pratedv t \ edt ed ? -t\ t - fihte tte ' \ isle te telIp , / ) slip /lIp lIp a little onion onionce onionce onionIce ce Into sauces swces : and nod other dishes and nnd J . ; n find that . their 11 tt tieason eason remains remainsfscovered remainsIseovered remainsllscovered fscovered Iseovered It Is a fict f'lct flct fact ' that some someons someins somesons ons ins cannot eat comfortably theon the theon theon on itself bttt bitt bit htH ba\e ba e hate \ e no digebthe dlge.th dlgeth digestise : . e dlf dif dlfties difties difiltles ties with the juice itself , , and taste tastemetlmes tastemetimes tastetometlmes metlmes metimes guided by this factt fact t the moment , with young oung onions In Inmarket inmarket In.market Inmarket . market , , their devotees arp arf are > demand demandthem demandthem demand\ demand demandthem \ them for service with radishes and andry andry andry ry In their raw state I wonder Ifknuw ifknow if ifknuw knuw know how good these are coohed cooked cooked,1 cooked1 , and all nll , and served with a n cream creamre creamce creamre re ce ? rdJaary rdlnary onions-yellow onions yellow onions - yellow , white orcan orcan or -can can - can be cooked In dozens of difnt dif- dif dlf difnt - - . nt ways Small even slycd sired < ; 17ed onions onionsbe onionsbe onionsbe be boll boiled ed , drained andJlglazed and "glazed glazed Jlglazed " " butter utter and sugar ' Ihey 'Ihey [ hey may beed beed be bed ed d with wJtll brown butter crumbs crumhs orjust orjust or ' just brown butter butterne butterne butterne ne of the best wa ways-and ways and was ; s-and s and - and one of ofeasiest easiest-af easiest af ofeasiestaf aslest-of aslest of - - of baldn baling baking : ; snnll sm'lll smlll small ' onions Isut isut Is Isut > ut them , with wlth a 3 liberal IIbernl amountutter amountutter amount amountutter > utter but noater no ' \ water \\ater ater slater . , In a covered covered"g coveredg log coveredlog slowly1 slowlyI " dl dishand dish ! > h hand and to bike b'lhe blhe b'ike ' ' them slowly 1 I tender and slightly brown on OD the tbe tbeStuffed theStuffed . Stuffed onions are deliciousare deliciousare delicious deliciousare are made from large boiled boiledns boiledas boiledns ns as . . . the 1he ' centers are remo\ remo remoed remosed remoiedCd \ ed , t ced ! ! and nnd mixed mtted I with soft crumbs crumbsseasoned , t tseasoned sensoned seasoned , possibly with a bit of ofor ofor ofor or chicken eblcken as well as other sea seang seang seang ng They are then put In a bak bakpan bakpan bakinn pan stockh and surrounded by meat stock : h " . , by the way , can be bl : ' quickly quicklyowlth quicklye e wltIJ with a bouillon boul11on cube , and baked I l bakedI bakedl brownrender brownreader brown brownreader trenchl reader render asks ask'3 ask3 ' for a recipe reclpe for french frenchonIons frenchonions lyt dellclouylyt onIonshleh onions \\hleh hleh sshich \ hich are so dellclouyly dcllclou dellcIou < ? ly t * If IP " they are not DOt 0er oser ov 0\ 0 \ or er fried The Tliey Thciespecially Tlieyespecially especially well ( done lone at nt a few res d ants I1nt8 resants resI1nt8 Mostw Mostd of the chop chOl ) house t type vpe Most Mostpreftr Mostprefer friedDS friedas Prefer preftr to stick sUtk to plain pl.tln pltln . fried DS as " . , smothered"1 smothered1 . often orten known ag as 'smothered smothered ' " oftenl oCtenLo oftento the ( tact fact act that they are so oCten often to Lo 'smother smother ' mother " ite'ik iteik te'lk telk steak ! > , ' ' or liver Ilser liver.By Ih er -.By .By By - . . fiy cicaniedl .Byy .Byay ay ; , \ dY y , . do iou you ) ou ever U U&P UP use & ! > P Cl steamed steamedOnions eamed eamedonlQns onions onlQns ? After the onions are they arethey are sprInhled.th sprinkled sprInhled \ with \.th .th . do 00 0o Ir it iris Is IrIs itis well sell \ ell blend blended d \ with sslth lth the fut rut fat and nnd then milk Is added They are pre prepar'd prepared prepared par'd pard pared ( ' just as my favorite fa\'orlte fa 'orlte orlte \ ' recipe for forfrinled forfrf7zled forfri/zled forfri zled frinled frf7zled / beef Persons who cannot cannoteat cannoteat cannoteat eat fried onions can often cat eat them themdone themdone themdone done In this way . I don't dont ' ' suppose 1 have begun to toI tomention tomention tomention I mention nenrl nearly all al1 the ways sou you ou lIhe like lIheonionsIf likeonionsif likeonions onions-If onions If - - If you like them at all You Youdo Youdo I Ido do know orange onion salad , , don dont t you youHere 1 ? 1Here Here Is a recipe reclpe . , In any case . . . Orance Orange and Onion Omon Salad Silad.3 Silad3 . . . 3 oranges 2 Spanish or Bermuda onlousFrench onions onionsrrench onionsi'rench rrench i'rench irench ' dressingSlice dressing dressmg dressingSlice Slice the oranges after p peeling ellng and andnrrane andarrange 1rrane nrrane ' , . ; ; " with "Ith Ith ssrth slices shces of onion on a bed bedof bedof ' of lettuce or endive Dress with french frenchl1ressmg frenchdressing trenchdressing l1ressmg dressing and let stand at least one onehour onehour onehour hour before serving servmg servingCreamed servingCreamed Creamed Crcamed Fried Onions12 Omons Onions 12 medium mt.dlum mtdlum . : ; sized Clzed onions onions3 onionsJ J 3 tablespoons fat fat3 3 table tablcbpoons tablespoons poons flour 1 telspoon te'lspoon teaspoon ' E > salt saltPepper saltPepper alt altPepper Pepper 2 cups milkSlice milk milkSlice Slice and fry the onions Ir II . ' the fat fatWhen . . When light blown blo\\n blo n biown ' \ dredge with flourstir flour our , : stir well and add milk mllJ . and seasoning seasoningCook seasoningCook ' Cooh Cook until thick and sen scne sere e seasoning'I on french frenchtonst frenchtoast trenchtoast 'I I tonst toast mide D1'lrle D1lrle m'ide ' ' b\ b bs bdlppng b \ dipping dlppng [ breid bre'ld breld breed ' In milk milkand milkand : and fr frying to Ing until llglit light lI ht brown . . . French Fried Onion Omons Onions * 1 cup flourteaspoon flour % teaspoon salt % cupater cup \ water \\ater ater hater 2 tablespoons melted butter 1 egg " white hIte 10 to 12 large onionsMilk onionsMilk onions onionsMilk Milk MilkMI MilkMir MI\ MI Mh Mir MIand \ and sift dry dr ) ingredients Ingredtents Add AddI Addwater Addwater Addwater I water and beat until smooth . . Fold rold roll In In"tlmy Instiffly Instiffly "tlmy tlmy stiffly " beaten egg whites Slice SlIee theonions the theonIons theonions onIons 1 18 8 In Inch .h h < . thlcl thick- thick thickSeparate - . S Separate parate Into Intolings intorings Intolings lings rings Reserve small rlns rings rin ; s for other othernse otheruse otheruse nse use Soak In milk one hour bour . DraIn DraInand Drainand Drainand and dry . . Dip In battci battel batter and fry In deep deephot deephot deephot hot fat about nhout two minutes Drain on onsoft onsoft onsoft soft p'lper plper piper p ' pe @ 1933 19:13 1913 : Bell SyndIcateW SyndicatewNU Syndlcaf SyndIcate -W W -wNU wNU - WNU U Bervic ServIce * . , . |
