47. ONIONS FOR FLAVORING.--When only the flavor of onions is desired in a salad or a cooked dish of some sort, such as a dressing for fowl, hash, or any similar combination of food ingredients, the onion should be added in the form of juice and pulp rather than in pieces. Then it will not be possible to observe the onion when it is mixed with the food nor to come across small pieces of it when the food is eaten. To prepare an onion in this way, peel it, cut off a crosswise slice, and then grate the onion on a grater over a shallow dish. Add the juice and pulp thus obtained to any food that calls for onion as a flavoring.

48. ONIONS FOR THE TABLE.--When onions are to be used as a vegetable for the table, they require cooking, but first of all they must be peeled. This is at best a rather unpleasant task, because the fumes from the strong volatile oil are irritating to both the eyes and the nostrils. However, it may be done more comfortably by keeping the onions immersed in cold water during the peeling. Remove only the dry outside shells, and, if the onions are large, cut them in halves or quarters. However, as the various layers are likely to fall apart when the onion is cut, it is advisable to select medium-sized or small onions, for these may be cooked whole. After the onions have been peeled, they may be cooked in a variety of ways.

49. BOILED ONIONS.--Perhaps the simplest method of cooking onions is to boil them. To allow the strong volatile oil to escape instead of being reabsorbed by the onions, and thus improve the flavor of the onions, the cover should be kept off the vessel while they are cooking. The water in which this vegetable is cooked has not a very agreeable flavor, so no use should be made of it.

Peel the desired number of onions and if necessary cut them into halves or quarters. Place them in sufficient boiling water to cover well. Cook in an uncovered vessel until tender enough to be easily pierced with a fork, but not so soft as to fall apart. Then pour off the water, season with more salt, if necessary, and a little pepper, and add 1 tablespoonful of butter for each four persons to be served. Serve hot.

50. CREAMED ONIONS.--A cream sauce added to onions makes a very appetizing dish. In fact, most persons prefer creamed onions to any other method of preparation.

CREAMED ONIONS

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Sufficient to Serve Six

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