Page:The family kitchen gardener - containing plain and accurate descriptions of all the different species and varieties of culinary vegetables (IA familykitchengar56buis).pdf/87



Onion was anciently called Cepe, on account of the form of its bulb. It was also termed Unio, because the bulb never divided: hence the English name Onion is derived. It is supposed to be a native of Spain, though its native country and date of introduction is not certainly known. No vegetable is more extensively known and cultivated than the Onion. It has been the common seasoning for meats and soups of all nations, from the earliest period to the present—gracing the table of all classes of society, in some form or other. For flavoring, it is indispensable in cookery. Besides imparting its flavor to other preparations, it affords considerable nutriment, and is considered to possess medicinal properties of considerable value. However, when improperly taken, and in too great quantities, it loses its virtues and becomes unwholesome and indigestible. Used in its crude state, it often remains in the stomach forty-eight hours before being dissolved by the gastric juice, and in this state has been known to produce spasms. They are most agreeable, when boiled and served up with sauce or drawn butter. When cooked in this way, they are greatly improved by the water being changed when they are about half-boiled. Pour on the second water from a boiling kettle, throwing in a little salt. When Onions are used as stuffing, in combination with other substances, they should first be chopped very small and thrown into boiling water, and boiled for about five minutes; they should then be put into a colander to drain, and pressed till not a drop of water remains. If they are then mixed with the other ingredients, they can be eaten without any inconvenience or injury to the stomach. Roasted and fried Onions should be avoided by persons of weak digestive powers. There are a multitude of varieties in cultivation but the most useful are the following