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Show 10 PHE AND USEJGETABLES AGRICULTURAL DEPARTMENT EXPERTS GIVE RESULT8 OF STUDY AND EXPERIMENT. COOKING GREENS AND ONIONS Particularly In tho Spring Should Greens De an Important Part of .tho Diet Some Ways of Serving Serv-ing Onions. (Prepared by tho United Htixtca Deoart-ment Deoart-ment of Asrlrulturo.) Notwithstanding tho low fuel value of tho loaves and Btalks of plants that aro commonly serfbd under tho namo "greens" tho tbrllty housowlfo'rocog-nlzos housowlfo'rocog-nlzos tho necessity of supplying her family with this typo of food. Particularly Partic-ularly In tho early spring will sho supply sup-ply her family bountifully with thorn, as they aro1 very wolcomo after tho winter diet of cannod goods, dried vegetables and root vegetables stored In tho cellar. A double purposo may bo accomplished In tho country homo by tho uso of wild greens, namely, freeing tho ground from woods and providing food. Tho common dandelion dande-lion may bo used in this way. Tho dandelion is cut closo to tho Rround beforo tho flowor bud has ex panded. When It Is deslrod to root out tho plant from a lawn, tho ontlro root must bo dug up; it simply tho top is cut off, tho dandelion grows ngaln and in a larger head. Tho slightly slight-ly bitter flavor of tho leaves is not disagroeablo. Tho roots furnish a blttor extract often used medicinally, particularly in tho domestic mcdlclno of early tlmoa. When cultivated, tho dandelion is milder and moro tendor, and may bo usod as salad, as may tho very young wild plants. Asparagus is a long-lived, easily cultivated cul-tivated delicacy, and it is strange, that any farm should lack it Many an asparagus bod docs good Bcrvico to tho Bccond and third generation of ownors. It can be cooked in many ways. As is the caso with most green vegetables its delicate flavor is spoiled by overcooking. It should bo cookod only long enough to mnko it tonder. Spinach is a favorite form of greens and is soon in city markets most of tho year. It can bo grown easily In any garden. A Freu.h provorb calls it the "broom of tho stomach," and it appears to bo richer in iron than most common foods. Tho tenderest leaves may bo served raw as a salad. Lettuce makes an excellent "green" for cooking, although American houso-wives houso-wives seldom realize this. In Europe tho tougher or outer leaves of tho lettuce let-tuce aro used in particular In this way. Care should bo taken to see that such lettuce is not overcooked. Rhubarb is another plant in which tho leafstalks aro tho usoful portion, though it may from its uso be classed as a fruit rather than as a vegetable. Tho various acids and other flavors It contains aro acceptable In tho early spring whon it Is at its boat. Lator In tho season, whon tho stalks aro tough and Jlbrous, tho juice may bo extracted for jolly making. Becauso it contains some oxalic acid tho uso of rhubarb is frequently forbidden to persons of gouty tendencies, or with certain other diseases. The Useful Onion Tribe. Onions owe thotr flavor to u volatile, vola-tile, olMIko compound containing sulphur. sul-phur. Thoy aro very, succulent, but nevertheless supply somo nutritive material. Many varlotios aro grown by American farmers and gardeners, and tho crop is a very Important one. Tho tiny pearl and button onions aro convonlont for salads or pickles or for the hint of flavor wanted where a largo onion would bo far too much. Tho white-skinned Egyptian onions aro usually a satisfactory variety. Thero aro many onions in tho market which are strong in flavor and tough, and justify tho prejudice which the undlscrlmlnatlng bavo against all onions. In goneral, tho greenish yellow yel-low and rod typos of onions, owing to their texturo and flavor, aro less satisfactory sat-isfactory for cooking as a vegetablo than thoso of, lighter hue. Onion tops, like the- stalks of wild loeka and chives, can also bo usod for flavoring-, especially Ute sprouts that start when tho bulbs bavo boon kept in a warm room. Preparation of Onions. To'propare onions, peol under water wa-ter so that the volatilo bodies which affect tho eyes may remain in tho water wa-ter and bo kept from scattering. Where tho onions are especially strong or liablo to provo Indigestible to anyone, any-one, thoy may bo put, after pooling, Into boiling water, to each quart of which ono-fourth toaspoouful of blear, bonato of soda has been added. After letting .hom stand in this water half aa hour, drain and boll in plenty of salted water from ono half to two hours, according to tho nature of tho variety in hand, changing tho water if desirable Often it is wlso to tako off ono or two of tho coarser layers uoxt tho outBldo lkin and rcsorvo thom for flavoring fla-voring soups, whilo a part of the tender ten-der succulent center may be reserved , for a salad. In cutting up an onion .'or seasoning hold it with a fork so that the onion odor will not get on tho hands. Methods oi Cooking. Tho water in which onions aro hoUed will contain much flavor, and somo ot it may bo reserved to flavor soups, cither milk or stock. Any strong varJnty of onion is much Improved for tho tablo in spito ot loss ot nutritlvo value If the water is changed several times during tho cooking cook-ing process. Milk may bo usod as tho medium for final cooking. Fried Onions. Frlod onions may bo prepared In either ot two ways: (1) Sauto sliced onion In olivo oil, butter, or other fat until golden brown and tondor; or (2) fry a fow pieces at a tlmo In doop fat, lot thom remain in tho hot fnt until thoy aro crisp, like Saratoga potatoes, but do not lot thom becomo too brown. Uso to garnish meats or add to soups, or combine with potatoes, stowed beans, or other vegetables. Stuffed Onions. Parboil largo onions, remove confers con-fers without breaking other layors, and stuff with seasoned cruitibs or meat, nnd bako until tonder Onion Custard. Cook onions until tender; drain thoroughly; pour ovor thom a custard mixture made ot ono egg; one-halt cupful cup-ful milk, salt and poppor to tasto, for oaclr half pint of onloiiB. Bako gontly nnd servo as a vegetablo. In southern Europo this dish is popular cooked in a crust, Uko small custurd pics. Onion Souffle. Chop cooked onion lino or rub thrpugh a coarso strainer; combine with equal quantity soft bread crumbs or half as many dry ones; season with butter, salt, and poppor. For each .halt pint, bent in ono egg yolk and fold in ono stiffly beaten whlto. Put In Bmall dishes or In onion casos and bako gently until firm. |