EXTENSION COURSE IN VEGETABLE FOODS. ve 
and press the fresh surface if more flavor is required. Sometimes with a fresh 
onion the grater is unnecessary, as sufficient juice will follow gashes made with 
a knife. When the onion is old there is little juice; the soft pulp which passes 
through the holes of the grater may be used instead. 
Another way to secure onion flavor is to cook the chopped bulb in water, 
milk, or soup stock. Slices from which some of the juice has been extracted 
will again yield flavor if cooked in this way. 
A third method is to extract the juice in fat; and for this purpose sliced 
onion is cooked in the fat until light golden brown, or sometimes until very 
brown, thus securing a combination of caramel from the browned sugar and 
the peculiar flavoring bodies of the onion, a flavor quite different from those 
obtained by the other methods. The scraps of onion may be strained out and 
the flavored fat added to sauce or soup, or they may all be used together. 
Force meat or stuffing may be flavored with onion in any one of these ways, 
or chopped onion may be blanched or scalded in soda water and then added 
directly to the forcemeat. 
A little chopped or finely cut onion may be prepared without soiling the 
fingers by holding the onion on a fork, cutting off the outer skin, making a few 
gashes in one end, and then slicing across the gashes, 
Let each student boil two varieties of onions or an onion and a leek and note 
the time required and other points of difference between them. Save the water, 
note color, compare flavor. 
Further exercises follow. 
SPANISH ONION, 
Cut an onion in two, reserve small portions of center for salad: parboil re- 
mainder 10 minutes; save water. Cut onion small, put in saucepan with a 
tablespoon of butter or dripping, a little salt and pepper, cover and cook slowly 
until tender. 
Another method for preparing is as follows: Cut, reserve center, cook in 
water until tender, drain, and add milk or white sauce. 
Make a cream soup from Spanish onion: Cook. as before in a little water, 
when soft rub onion with water through strainer, add milk, ‘thicken slightly, and 
season. Try with further addition of (a) egg, (b) cheese. 
ONION AND APPLE SALAD. 
Slice centers of Spanish onion very thin. Pile up slices and cut across to divide 
still finer. Combine with twice as much sliced apple. Leave red skins on apple 
as garnish. Add French dressing and chopped parsley or sweet pepper. 
Mayonnaise or cooked dressing may also be used. 
ONION SOUP WITHOUT MEAT. 
This favorite French soup is easily and quickly made and very palatable. 
Peel a good-sized onion, cut into small pieces, and cook slowly and carefully 
until tender in a heaping tablespoonful of fat or of butter. Then move the sauce- 
pan to a hotter part of the stove and cook the onion until well browned, stirring 
all the time to prevent burning. Add a pint and a half of boiling water, or milk 
and water, half and half. Season with salt and pepper, bring to a boil, and 
serve poured over a piece of toasted bread, or serve small cubes of bread fried 
in butter. If no milk is used it is a common custom to serve some grated, mild- 
flavored cheese, such as Swiss cheese, with the soup. A garnish of fried onion 
is often added to this soup. : 
