22 BULLETIN 123, U. S. DEPARTMENT OF AGRICULTURE. 



the house ; if they are planted in a dish of mixed ferns the peculiar 

 shade of green in their leaves will make an attractive combination 

 with the other plants, and the fine stalks may be cut as needed to 

 flavor salads and soups. The essential oil is so abundant that a very 

 small quantity of the leaf suffices. 



Ordinary young onions are often sold under the name of " scullion " 

 or "scallion," which properly belongs to any thick-necked or unde- 

 veloped bulb of the onion tribe which has not grown round, but more 

 nearly resembles the leek in shape. In onion beds these are pulled 

 out and marketed when young, or they may be grown from the bulbs 

 of the previous year. 



Onion tops, like the stalks of wild leeks and chives, can also be 

 used for flavoring, especially the sprouts that start when the bulbs 

 have been kept in a warm room. The young spring onions are some- 

 times eaten like radishes as a relish, or cooked and served like aspar- 

 agus, and are a favorite dish. (See Lesson III.) 



EXERCISES, LESSON IV. 



Materials needed. — Butter or drippings, salt and pepper, milk, egg; one or 

 two onions for each student, different varieties preferred ; specimens of leek, 

 etc., if possible. 



PBEPARATION OF ONIONS. 



To prepare onions, peel under water, so that the volatile bodies which affect 

 the eyes may remain in the water and be kept from scattering. If the onions 

 are especially strong, after peeling place them in boiling water, to each quart 

 of which one-fourth teaspoon of bicarbonate of soda has been added. After 

 letting them stand in this water half an hour, drain and boil in plenty of salted 

 water for 30 minutes to 2 hours, according to the toughness, changing the water 

 if desirable. The water may be saved to flavor soups. 



Often it is wise to take off one or two of the coarser layers next the outside 

 skin and reserve them for flavoring soups, while a part of the tender, succulent 

 center may be reserved for a salad. This plan of selection corresponds to that 

 already suggested for cabbage, celery, lettuce, etc. 



METHODS OF COOKING. 



Any strong variety of onion is much improved for the table, in spite of loss 

 of nutritive value, if the water is changed several times during the cooking 

 process. Milk may be used for the final cooking. 



If onions are cooked uncovered, the odor apparent in the house is less strong, 

 and like cabbage and beans, they are commonly said to be more digestible when 

 thus cooked. 



There is a culinary tradition that parsley eaten with onions not only sweetens 

 the breath but counteracts a tendency toward flatulence. 



SECURING ONION FLAVOR. 



The simplest way to extract onion flavor for seasoning salads, etc., is to cut 

 a slice from the root end of the bulb and press the cut surface firmly against 

 a grater, turning gently until some drops of juice fall. Cut off another slice 



