EXTENSION COURSE IN VEGETABLE FOODS. 21 



Bermudas and the South in the early spring come flat, crisp onions 

 of a purplish tint which are appetizing either raw or cooked, and 

 more agreeable in texture than the coarser varieties commonly raised 

 for the winter market. The large Spanish onions are mild and tender, 

 suitable for salad or cooking purposes. The white-skinned Egyptian 

 onions are usually a satisfactory variety. Most of these types are now 

 i grown in this country. There are many onions in the market which 

 are strong in flavor and tough, which are not suitable for cooking 

 though they may be used for flavoring purposes if better kinds are 

 not available. In general, the greenish yellow and red types of onion, 

 owing to their texture and flavor, are less satisfactory for cooking 

 as a vegetable than those of lighter hue. 



Garlic is of interest in the study of bulbs, even to those who may not 

 like its strong flavor. Each bulbous root or stalk is a compound made 

 up of several smaller bulblets, each of which is known as a clove of gar- 

 lic, clove signifying the cleavage or splitting of the larger group. 

 This plant, like other members of the onion race, has been used in 

 cookery from the earliest times. Its use is now especially common 

 among the Latin races in southern Europe, where the climate is said 

 to produce a more delicate flavor in the bulbs. Carefully used in small 

 quantities garlic is a desirable seasoning. Merely rubbing the side of 

 the salad bowl with the cut surface of a clove of garlic gives sufficient 

 flavor to the salad. A little garlic very finely chopped and sprinkled 

 on the top of meat before roasting gives a flavor which many consider 

 extremely good. 



The leek is another useful plant of the same race ; the bulbous por- 

 tion is much elongated and the leaves are long and flat and sheathed 

 over each other. In cultivation several inches of the lower end of the 

 leafy part of the leek are blanched like celery. Its use as a potherb 

 has already been noted. (See Lesson III.) 



To cook leeks remove the fine roots and the green ends of the leaves 

 and cut the white portion in 3-inch lengths. Wash and cook in boil- 

 ing water until tender; that is, for 20 minutes or more. Serve on 

 buttered toast like asparagus or with white sauce. If the leeks are 

 too thick, they may be split and flattened after cooking. The water 

 in which leeks are cooked may be used in soups. Closely related 

 species called wild leek or wild garlic grow in some parts of this 

 country and are likely to flavor the milk and butter of cows that eat 

 them in the pasture. Wild leek is sometimes used as a seasoning. 



The shallot is a cultivated plant similar to the leek, but with a 

 tubular leaf. Chive is another member of the family, the leaves of 

 which have a delicate, appetizing flavor frequently relished by those 

 who object to the stronger onion flavors. Chives are sometimes used 

 as a border plant in flower gardens, having an attractive purplish 

 blue blossom. A clump of these tiny bulbs will grow for weeks in 



