Homemakers' Corner

White Ribbon, Volume 22, Issue 9, 1 November 1950, Page 8

Homemakers ' Corner

(By Mrs. Rankin, Nelson)

The Healthful Onion

“But my breath will smell,” is the horrified protest. No, it can’t be as bad as all that. The or.ion family is a wide one and only a few of the family are so “fragraht.” Edge your path with chives, accumulating onions, shallotts, and don t let a day pass without some of the chopped tops going into shlads, sandwiches, soup, stew, scrambled eggs, white sauce, or mashed potatoes —don t over-cook it. Tut in with the thickening. If the family protest, use very little and increase the amount gradually. Don’t make an issue of it, but be “wise as a serpent” and keep at it. It is difficult to overrate the good it will do vou all.

The statement, “I simply can't eat onions,” should be clearly and closely scrutinised before repeated so often that vou believe it. Even garlic, so beloved of the Latin races, can be used. A sprig of garlic pushed into the centre of a rolled roast before cooking gives a distinctive flavour that is acceptable. A rub round the salad bowl with a cut piece of garlic is very good. They are easilv grown and stored. Don’t discard a stored onion that has started to grow, just push firmly into the soil, and in a few weeks, behold, Spring onions. Remember how the wandering Hebrews vearned for their onions and garlic? Nature’s flavouring, and all much superior to the synthetic flavouring with which we scorch our palate.