Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

by E. E. Kellogg

THE ONION.

The onion belongs to a class of foods containing an acrid oil of a strongly irritating character, on which account it cannot be considered a wholesome food when eaten raw, as it so generally is. The essential oil is, however, quite volatile, so that when cooked, after being first parboiled in two or three waters, its irritating properties are largely removed. The varieties grown in warm climates are much milder and sweeter than those grown in colder countries. The onion is valuable for flavoring purposes. It may also be boiled and served whole with a cream sauce, or cut in quarters and prepared as directed for Scalloped Turnips, [page 242].