It is only a few years since the Spanish onion was found only at fruit-stores. Now it can be bought in all the markets. It is a large white onion, very delicate in flavor and odor. Cut in thin shavings, it is used by 70 MISS PARLOA'S KITCHEN COMPANION. itself as a salad, or is mixed with other vegetables to give a delicate flavor of onion. It also is served as a vegetable, fried, boiled, or stuffed and baked. Escarole. This vegetable is used principally as a salad. The leaves should be broad and crisp. Escarole has a bitter taste. It is particularly good in winter as a salad, either served alone or mixed with lettuce. The French esteem this as one of their best salads. Each year it is becoming better known in this country, French garden- ers introducing it into the city markets. Barbe de Capucin, or Monk's Beard. This is a variety of escarole. It is grown in dark places, such as cellars or vaults. The leaves are long, narrow, tender, and almost white. The flavor is a pleasant bitter one. The vegetable makes a nice salad by itself, or may be mixed with lettuce, sorrel, etc. It is sometimes served in fish sauce or as a garnish for fish. Barbe de Capucin and escarole belong to the endive family. Either makes a most desirable salad to serve with game. Cress. There are two kinds of cresses, — the garden cress and the water-cress, which is grown in water. They are found in the market from early spring until very late in the autumn. Cresses by themselves make a delicious salad ; or they may be combined with young onions, cucumbers, or tomatoes. Sometimes, too, they are served with a simple dressing and a few green herbs. Sorrel. Sorrel is a vegetable that is particularly grateful in the spring and early summer. It is found in the large markets as early as February and March. This culti- vated sorrel is much larger, milder, and tenderer than ABOUT FOOD. 71 the wild plant which grows all over the country. But a little of the wild sorrel is often a great addition to a salad, sauce, or soup. That which is found around flower-beds is usually large and tender. Fetticus. This vegetable is sometimes called lamb's lettuce, and sometimes corn salad. As a salad, it is not so pleasing as those already mentioned ; but it is one of the earliest green salads and is usually quite cheap. Chervil, Borage, and Tarragon. These are all excellent herbs for use in salads, soups, and sauces. They may be found in the large markets from early spring until late autumn. They can be raised in the garden with the common herbs, such as parsley, thyme, sage, etc. When chervil and tarragon are in season, break up a small bunch of each — they will cost five cents apiece — and put into two wide- mouthed bottles. Now pour into each bottle about one quart of vinegar. Put on the covers and set in a cool place. At the end of a month strain off the vinegar, and you will have tarragon and chervil vinegar ready for use in salads or sauces. While the herbs are fresh and cheap, tie up a bunch of each and hang in the shade to dry. They will add much to the flavor of soups and sauces in the winter. FRUITS.

AI-modernized reading of the original text

It is only a few years since the Spanish onion was found only at fruit-stores. Now it can be bought in all the markets. It is a large white onion, very delicate in flavor and odor. Cut in thin shavings, it is used by itself as a salad, or is mixed with other vegetables to give a delicate flavor of onion. It also is served as a vegetable, fried, boiled, or stuffed and baked. Escarole. This vegetable is used principally as a salad. The leaves should be broad and crisp. Escarole has a bitter taste. It is particularly good in winter as a salad, either served alone or mixed with lettuce. The French esteem this as one of their best salads. Each year it is becoming better known in this country, French gardeners introducing it into the city markets. Barbe de Capucin, or Monk's Beard. This is a variety of escarole. It is grown in dark places, such as cellars or vaults. The leaves are long, narrow, tender, and almost white. The flavor is a pleasant bitter one. The vegetable makes a nice salad by itself, or may be mixed with lettuce, sorrel, etc. It is sometimes served in fish sauce or as a garnish for fish. Barbe de Capucin and escarole belong to the endive family. Either makes a most desirable salad to serve with game. Cress. There are two kinds of cresses, — the garden cress and the water-cress, which is grown in water. They are found in the market from early spring until very late in the autumn. Cresses by themselves make a delicious salad ; or they may be combined with young onions, cucumbers, or tomatoes. Sometimes, too, they are served with a simple dressing and a few green herbs. Sorrel. Sorrel is a vegetable that is particularly grateful in the spring and early summer. It is found in the large markets as early as February and March. This cultivated sorrel is much larger, milder, and tenderer than the wild plant which grows all over the country. But a little of the wild sorrel is often a great addition to a salad, sauce, or soup. That which is found around flower-beds is usually large and tender. Fetticus. This vegetable is sometimes called lamb's lettuce, and sometimes corn salad. As a salad, it is not so pleasing as those already mentioned ; but it is one of the earliest green salads and is usually quite cheap. Chervil, Borage, and Tarragon. These are all excellent herbs for use in salads, soups, and sauces. They may be found in the large markets from early spring until late autumn. They can be raised in the garden with the common herbs, such as parsley, thyme, sage, etc. When chervil and tarragon are in season, break up a small bunch of each — they will cost five cents apiece — and put into two widemouthed bottles. Now pour into each bottle about one quart of vinegar. Put on the covers and set in a cool place. At the end of a month strain off the vinegar, and you will have tarragon and chervil vinegar ready for use in salads or sauces. While the herbs are fresh and cheap, tie up a bunch of each and hang in the shade to dry. They will add much to the flavor of soups and sauces in the winter. FRUITS.

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