Evening Republican, Volume 18, Number 160, Rensselaer, Jasper County, 9 July 1914 — Onion In Salad. [ARTICLE]

Onion In Salad.

Onion is indispensable to a good salad, but its presence should never be obvious. The best way to conceal it is to rub the sides of the dish with a section of an onion, and not to put any onion in the salad at all. Another way is to use half a teaspoonful of onion juice in the salad dressing. This Is for the French dressring, of oil and vinegar, salt and pepper. The juice is obtained by grating the onion. It is well to set aside a small grater for this purpose, as the onion will cling to it. Grate the juice into a saucer and use no more than a half teaspoonful to a small salad.