94 BULLETIN 123, U. S. DEPARTMENT OF AGRICULTURE. 
FRIED ONIONS. 
Fried onions may be prepared in either of two ways: (1) Sauté (that is, fry 
in a small amount of fat, not enough to cover) sliced onion in olive oii, 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 
stuffed 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. 
38. 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, ete. 
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, 
