Show FLAVOR OF ONIONS ALMOST ESSENTIAL Believed to Be Good Sources of 01 Vitamins B and C C. Pre Prepared ared by the United tu Department or of AgrIculture To begin with onions are believed ed of vitamins B and to be good sources 0 and nd ta fair r sources of at calcium Hence it is well to Include them frequently In n children's childrens diet and to accustom me tile I family family amily to the flavor or of onions In sucha such it a way that its members will not de tie- develop develop the prejudice that frequently exists toward this vegetable Onion flavor may be so skillfully used as to tobe tobe tobe be almost unnoticeable and yet add appreciably to the seasoning of a a adish dish A slice of onion may be scalded with the milk and then removed before a cream soup Is la thickened a few drops of ot onion Juice may be added to a salad dressing a bit of onion may be lightly fried or sIm simmered ered In iii fat tat and removed re- re moved before beCore the tile meat ment or vegetables that are to bo be cooked In It are pu put into thE the the- pan For such foods as iw potato Vu- Vu tato salad cream of at celery or potato soup bread brend stuffing for meat or fowl stewed tomato and some meat ment stews hashes and croquettes onion flavor seems to many man cooks cooles almost an essential essen essen- tin Ingredient Either large or small onions may be used for flavoring When only a small amount of onion is needed at frequent Intervals waste can cnn be prevented in inthe inthe inthe the following way Set an onion over the top of a n glass of ot water so that the water touches Its Us lower surface Within With With- in a n few da days 15 a mass of fine white roots will wUl sprout down Into the water and these may be removed d one or two at a time One bulb may thus be made to furnish a teaspoonful or so 50 of minced onion many occasions s. s Young spring onions are delicious when cooked and served with butter I Ion on toast like asparagus When very small cut off and discard the tops and boll boil about five the minutes in slightly saltwater salt saltwater w water ter cooking It down almost dry at atthe atthe atthe the last When spring onions are a little larger it may be better to mince and fry Crr th them lO or slice and nd boll boil them I If It f mature onions are baked rather than boiled they will have a milder flavor and their odor during cooking w will 1 not perm permeate ate the house so noticeably noticeably noticeably notice notice- ably says says' the United States Department Depart Depart- me merit ment t of ot Agriculture Holding them under water while paring prevents smarting of the eyes If It the onions are to be boiled the time of at cooking will be reduced by cutting them in small pieces and the onions will have havea a better flavor rhe The water In which they were cooked may be used for cooking other vegetables or meat or put Into soup Boiled Balled onions may be served with butter salt and pepper or simmered In cream for five minutes and then seasoned and served sered |