Verhovayak Lapja, 1943. július-december (26. évfolyam, 26-53. szám)

1943-07-08 / 27. szám

July 8, 1943

Verhovayak Lapja.

Page f

O OLADIES’ PAGE

O O

All Kind of Onions

To Gel a Good Crop the Home Gardener Follows Careful System • of Cultivation

By A. E. WILKINSON

The odoriferous onion — so necessary as a smother on steak or liver or as flavoring for soup or salad, not to mention its value raw or cooked — should be included in every home garden.

There are many varieties to choose from. Small button sets, seeds or plants that produce crops of strong or mild flavor are suggested. Also in this onion group are found the chives, shallots, and even garlic.

Onions may be had from the garden throughout the year and in many different kinds.

The Egyptian tree onion can be planted in the Fall, say in late August or early September. Seeds, sets or plants of other varieties can be set or planted in the’ spring.

The White Portugal is a flat bulb that is produced early, rather a mild flavor and are silvery white in color. They are generally grown for fresh eating as scallions.

The yellow onion is Ebenezer or Golden Globe. Ebenezer is a thick flattened bulb which is mild to strong in flavor. Golden Globe is globe-shaped and also mild to strong. The onions are ready for use in August and they store quite well.

The red sets are generally the Red Wethersfields, which is a flat onion, reddish in color. The set onions will develop quicker than seeds and will be ready to consume or store at an earlier date.

One of the best onions grown from seed onions is the Yellow Globe Danvers. It produces a globe-shaped, quite large onion with yellow skin and has long keeping qualities. Golden Globe is a new sort in this Globe family. For a red type the Red Wethersfield is suggested or the Southport Red Globe, the latter being a more mild type. For a white onion Southport White Globe, with its mild flavor and globe-shaped bulb, is suggested For a pickling type, using seed, either White Portugal or White Barletta is good.

Although onions do not need much lime, the soil should not be too acid. A reaction of pH7 is most favorable. Golden yellow foliage tips often indicate need of lime. When . the tops are seven to nine inches tall, put one-quarter to one-third pound of nitrate of soda on a row

twenty-two feet long A second application is sometimes made two weeks later. This year, because nitrate of soda is not available, one-quarter to onehalf pound of 3—8—7— Victory garden fertilizer on a twentytwo foot row may be used.

PLANTS SAVE TIME

Young plants can be used in place of seeds or sets. If the large sweet Spanish onion is desired, buy plants of this sort under the name of Sweet Spanish, Prizetaker, Alsia Craig or Rocco. The plants are generally six to nine inches tall when purchased.

Onion sets are very small onions for the purpose of producing early and larger onions or for scallions. Onion plants are best used to produce the large Spanish-type onion. If these are not going to be used for scallions and the variety is of the sweet Spanish type, one plant to every six inches of row is the correct spacing.

ONION PESTS

It is necessary to fight pests in the onion rows very frequently and thoroughly. Onion thrip particularly has caused much damage, less on Ebenezer than any other sort, but enough to lessen crop yields from 20 to 60 per cent. Start early with the remedy when the first signs of the pest are noticed^ and repeat frequently. Hand dusters or sprayers are commonly used. For a dust use nicotine sulfate. For a spray use one ounce of tartar emetic, four-ounce brown sugar and one and half gallons water.

Harvesting is done when 60 to .70 tops have lopped over. The onions are pulled up by grasping the tops. The bulbs are best laid in a row with the tops all in one direction. If the tops are very heavy, place in a window, laying the tops over the bulbs to protect the bulbs from sun scald.

Allow onions to cure three days to three weeks. In rainy or misty weather the maximum time is needed, particularly if the tops are large. If it rains, it may be necessary to turn the onions, particularly the tops, to promote thorough and quick drying.

(From: New York Times)

A policy of

insurance is a pinch-hitter you can always bank on.

For 8-lneh PI*

3 egg yolks (small)

% cup sugar !4 tsp. salt

% cup crushed strawberies*)( ; lVt tsp. lemon juice 'If

3 tbsp. strawberry flavored

gelatin

1’4 tbsp. hot strawberry juic# 11 % cup whipping cream 3 egg whites (small)

Í4 tsp. cream of tartar

Victory Menus

until mixture begins to set (25 to 45 min.) Beat slightly to break up, and let stand while making meringue.

HOW TO MAKE MERINGUE

For 9-inch Pie

3 egg whites Vi tsp. Cream tartar 6 tbsp. sugar

ORANGE CHIFFON PIE

of such are heavenly dreams made

For 9-inch Pie

3 egg yolks (large)

94 cup sugar Vi tsp. salt

I tsp. grated orange rind

3 tbsp. orange juice, unstrained

1 tbs. lemon juice, unstrained

4 tbsp. lemon-flavored gelatin % cup hot orange juice

3 egg whites (large)

Vi. tsp. cream of tartar.

For 8-inch Pie

3 egg yolks (small)

% cup sugar

Vi. tsp. salt

94 tsp. grated orange rind

214 tbsp. orange juice unstrained

94 tbsp. lemon juice. unstrained

3 tbsp. lemon-flavored gelatin % cup hot orange juice 3 egg whites (small.)

14 tsp. cream of tartar

For 6-inch Pie

1 egg yolks (large)

14 cup sugar dash salt

14 tsp. grated orange rind 1 tbsp. orange juice, unstrained

1 tbsp. lemon juice, unstrained

114 tbsp. lemon-flavored gelatin

1/6 cup hot orange juice 1 egg whites (large) dash cream of tartar

Beat egg yolks (with spoon) in top of double boiler. Stir in half the sugar, then the salt, rind (if recipe calls for it), and unstrained fruit juice (juice and pulp). Cook over boiling water, stirring occasionally, until mixture thickens and coats the spoon (about 10 min.)

Stir hot fruit juice; (or water) into flavored gelatin. Then beat the hot custard into it with rotary beater. Cool thoroughly

For 8-inch Pie

2 egg whites

14 tsp. cream tartar

4 tbsp. sugar

For 6-iix-h Pie

1 egg white

14 tsp. cream tartar

2 tbsp. sugar

Beat egg whites until frothy, add cream of tartar, and continue beating until stiff enough to hold a point. Gradually beat in sugar ... continuing beating until mixture is stiff and glossy. Slow and complete blending-in of sugar prevents beads of sugar on meringue. If recipe calls for cream, whip the cream at this point.

Carefully fold the whipped cream (if recipe calls for it) ... then the meringue into the cooled custard. Pile into cooled baked pie shell. Place in refrigerator until set and well chilled (at least 2 hrs.) before serving. Serve ice cold.

PINEAPPLE CHIFFON PIE

delicate refreshment from the tropics

Substitute lemon rind for the orange; well drained crushed pineapple for orange juice; hot pineapple juice for orange juice... in recipe for Orange Chiffon Pie.

STRAWBERRY CHIFFON PIE

with all the natural fresh-offthe-vine goodness

For 9-inch Pie

3 egg yolks (large)

94 cup sugar

Vi tsp. salt

1 cup crushed strawberries* (juice and pulp)

2 tsp. lemon juice

4 tbsp. strawberry flavored gelatin

2 tbsp. hot strawberry juice

% cup whipping cream

3 egg whites (large)

Vi tsp. cream of tartar

For 6-inch Pie

1 egg yolks (large)

Vi cup sugar

dash salt

% cup crushed strawberries* J

% tsp. lemon juice jfl

1% tbsp. strawberry flavorecjj gelatin ,>s

2 tsp. hot strawberry juice 1

1/6 cup whipping cream fl

I egg whites (large)

dash cream of tartar

*) Use 1 pt. strawberries foi 9-inch pie, 94 pt. for 8”, ’,4 pt, for 6”. Save a few large berrie*, for decorating. Crush the rest. >11

Follow the method for making Orange Chiffon Pie. If necessary* add a bit of water to juice t<J make required amount to stif into gelatin. When ready t<I serve, decorate top of pie with a ring of halved or sliced berries around the edge.

RASPBERRY CHIFFON PIE

with its ambrosial fragrance and flavor i i’

Use raspberries in place of strawberries in recipe for Straw" berry Chiffon Pie. \

From: BETTY CROCKER Cook Book of All-Purposa

Baking