The sun. [volume] (New York [N.Y.]) 1833-1916, 1896-05-31

Methods of Serving Healthful Vegetables
Which Are Now In Season.

Methods OF Serving HeaIthfuI Vegetables
which Are Now In Season.
The fresh vegetables displayed In the markets
are a delight to the housewife. Genuine sorrow
is felt that the asparagus season is almost over.
but the fresh green's are very plenty. Beets.
dandelions. narrow dock. cowslips, spinach.
lettuce. horseradish. and turnip tops, as we'll as
radish tops. are all excellent and henlthful.
The tender dandelion leaves. whether cooked or
bleached to serve as n salad. are one of the
most wholesome greens we have for spring use.
They are sometimes called the "liver's agent"
as they assist that organ to perform its duties.
The often despised carrot. which is apt to be re-
membered only as a soup vegetable or to ac-
company boiled beef. may be served In many
different ways, each one being appetiZing and
dainty. making IT Of value to any table.
All greens should be very thoroughly washed
in several waters.
Delicate beet green's are In abundance and,
like spinach and many other greens, they are
spoiled by being cooked in, too, much water. A
cup OF water for half n peck OF greens Is sufii-
oient, Many of these delicate greens are better
y cooked In melten nutter or the hrippings from
fried bacon. Put the butter into a saucepan
greens. cover them and cook from fifteen to
them from scorching. Turn them into q hot
dish and season with II little more butter and
with slices OF hard h0iled eggs.
The German mode OF cooking beet or dande-
lion green's is with ham. Cut half II pound of
ham into small pieces. and fry them quickly
with one tablespoonful Of onion juice and two Of
vinegar. Have IA generous half cup OF rich milk
and stir into 1t two beaten eggs. ana ADA TO the
nam mixture. Meanw lille have washed. drained,
and cut half n peck of greens and stir in with
the cream mixture. IL requires but u moment
to heat the green's and set the eggs, and the dish
must be served at once.
Wilted greens are much nicer than the name
would imply. Wash aud cut the roots from
half a peck OF very young green's. Cut the leaves
into pieces and put them In n large spider. Beat
one egg until light and stir into 1t half a cup OF
cream, Put over the fire and stir until IT begins
to thicken: then remove and add IA teaspoonful
OF butter, salt and pepper. ard two tablepoon-
rula OF vinegar. Pour the sauce over the pre-
pared greens and stir over the fire until they are
heated and tender. Serve with crisp bacon.
To cook and prepare spinach or green's; Wash
free IT from grit. and remove the wilted and yell
low leaves, Put. IL in a saucepan, and II 1t Is not
drained. there will be water enough to steam IL:
but II drained, add a small Cupful and cook
hfteen minutes. Season with salt and pepper
and drain In a colander. Turn into a chopping
greens into a spider with two tablespoonfuls OF
butter and more seasoning II required and stir
over the fire until IL Is heated through. Have
ready bread sliced, cut into squares. and fried In
butter; Pile the hot spinach upon them and
gRrnish each one with a slice of hard boiled
egg, MAyonnRise dressing Ia frequently served
with spinach cooked in this way.
Another manner Of dressing spinach Is thus:
When the spinach Is cooked aud chopped put in
. saucepan two tablespoOnfuls OF butter and one
OF flour; mix well, and when they are cooked but
not Drowned add half a teasp0onfnl OF salt, "A
pinch of red pepper and the prepared spinach.
Stir together, and when they are thoroughly
heated add half n cupful OF cream or rich milk,
and stir constantly for five minuteE. The
spinach may be served on toast, moulded In In