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 
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 asa 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 bow! 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. Closelv 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 
