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



FRIED ONIONS. 



Fried onions, may be prepared in either of two ways: (1) Saute (that is, fry 

 in a small amount of fat, not enough to cover) sliced onion in olive oil, butter, 

 or other fat until golden brown and tender; or (2) fry a few pieces at a time 

 in deep fat, let them remain in the hot fat until they are crisp, like Saratoga 

 potatoes, but do not let them become too brown. If after the onions are sliced 

 all the rings are separated, they fry more quickly and make a more attractive 

 dish. Use to garnish meats or to add to soups, or combine with potatoes, stewed 

 beans, or other vegetables. 



STUFFED ONIONS. 



Parboil large onions, remove centers without breaking the outer layers, and 

 stuff with seasoned crumbs or meat, and bake until tender. 



ONION CUSTARD. 



Cook onions until tender ; drain thoroughly. Pour over them a custard mix- 

 ture made of one egg, one-half cup milk, salt and pepper to taste, for each half 

 pint of onions. Bake gently and serve as a vegetable. In southern Europe 

 this dish is popular, cooked with a crust, like small custard pies. 



ONION SOUFFLE. 



Chop cooked onion fine or rub through a coarse strainer. Combine with equal 

 quantity of soft bread crumbs or half as many dry ones. Season with butter, 

 salt, and pepper. For each half pint of the mixture beat in one egg yolk and 

 fold in one stiffly beaten white. Put in small dishes or in onion cases (see 

 sruffed onions) and bake gently until firm. 



REVIEW QUESTIONS, LESSON IV. 



1. Describe a bulb. Give examples. 



2. Tell something of the history of the onion. 



3. Mention and tell characteristics of other members of the same family of 

 plants. 



4. Give general directions for their preparation for the table. 



5. When the flavor is objectionable, how may it be reduced ? 



6. What portion of an onion would be most acceptable in a salad? 



7. Describe several ways of extracting flavor from the onion for soups, 

 salads, etc. 



8. Suggest some method of warming over boiled onions left from one day's 

 dinner, so that they may appear in different form. 



9. Is the onion a desirable food? 



10. Tell how to make an onion soup. • 



LESSON V. TUBERS AND ROOTS. 



During the growing season many plants store material for future 

 growth in enlarged roots or underground stems either in solution in 

 the very abundant plant juice (as sugar in beet juice) or in insoluble 

 form (as starch in a potato tuber). The tubers and roots which are 

 characterized by starch may be roughly grouped as starch-bearing 

 ones; those which are characterized by reserve material in solution. 



