The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1896-07-17
GREENS FRESH AND EXCELLENf

uhEENS FRESH AND EXCELLENT.
The fresh vegetables dis3Iayed in the
markets are delight to the ho,lsewife.
| Genuine sorro"; il felt that the aspara-
gus season is almost over, bu. .he fresh
| greens are very plenty. Beets, dande-
| lions, narrow dock. cowsIips, spinach,
lettuce, horseradish and turnip tops, as
! we'll as radis;i iors, are all excellent and
healthfuL The tender dandclion leaves,
| whether cooked or bleached to serve as
a salad. are one Of the most wholesome
greens we have for spring use. They
are sometimes called the ''liver's agent
as they assis. that organ to perform its
duties The often despised carrot. which
is apt 20 be remembered only as a soup
vegetable or to accompany boiled beef,
may be served III many different ways,
each one being ap,etiZing and dainty,
making il of value to any table.
All greens should be very thoroughly
| washed i'll several waters.
| Delicate beet greens are in abundance
and. like spinach and many other green's
they are spoiled by being cooked in too
| much water. \ cup of water for hnlf
peck Of green's is sufficient. Many of
! these delicate green's are better if cooked
| in melted butter or the drppings from
fried bacon. Put the butter into
saucepan ard place it over the fire: put
in the washed green's. cover them and
cook from fifteen to twenty minutes.
stirring frcqu. Ill, keep them from
| srOrhing. Turn them into Il hot dish
and season with Il little more butter and
the sal. and pepper necessary. Garnlsh
the dish with slices of hard boiled eggs.
| The German mode of cooking beet or
| dandelion greens is with ham, Int half
| MON f.f hp,n inf,
fry them quickly with one Tablespoonful
| of onion juice and two Of vinegar. Have
Il generous half rup Of rich milk and
stir into it two beaten eggs. and add to
the bam mixture. Meanwhile have
washed, drained and cut half d peek of
green's and stir in with the cream mix
ture. 1t requires but Il moment to heat
the greens and set the eggs, and the dish
| must be Ser"ed at once.
L" cook and prepare spinach or greens:
Wash half "a peck Of spinach through
| several Waters To free it from, grit and
remoy" the wit"d and yellow leaves
! l'"t it III Sa,lrrDan and if it is not
dra'ne! there will 'r water enough to
steam it: but if drained add Il small cup
fui and cook fifteen minutes. Stasou
with salt and pepper and drain in II
! colander Turn into II rbppping bowl and
chop it very fine Put the rbopIrl
greens into IL spider with two table
HiS 81 Iittt'T anu iH'bIh St'dSDlllDE
if required and stir over the fire until
it is heated through. Have ready bread
sliced cut into squares and fried i'll
butter. Pile the hot spinach u,on them
and garnish each one with Il Sli'" If
hard boiled egg. MayonnaiSe dressing
| is frequently served with spinach 'uoEr,l
i'll this way.
Another manner of dressing spinach
is thus: When the spinach is cooked
| and IhnI)I1pd a a llI,-
SroontulS of butter and CD" Of -four:
mix well. and when they are cooked hut
not Drowned add half Il ,ea~l'o"nfu Of
salt a pinch of red pepper an" tn" pre-
pared spinach. Stir together. and when
they are thoroughly! heated add half Il
cupful of cream or rich milk and stir
constantly for FIVE minutes The spin
ach may tie served on toast munid"d in
individual mouldS or put i'll the center
of a meat dish with bacon. strips pf ham.
chops or fried chicken placed around it.
The. seasoning of spinach may Is" VA
ried by adding Il little nutmeg or using
white stock in place of cream. \ French
cook will also add ii little sugar and
grated lemon peel.
Every kind Of green's may he ""ked
and served in the sam" manner as spin
ach
A dish for COMPANY luncheon is
,;outfle of spinach. Have one cup #
| toohtl anu uHtln SIbiHdtL liz ii
has been seasoned highly ana prepared
with the cream dressing. Stir into it
the yolk of a beaten egg and stir over the
fire until the egg is set. Put the mix
ture to one side until cold. When
quircd stir into the cold spinach the
whites of three eggs beaten very light.
Pile the mixture upon Il fiat hutlerr'l
dish and sprinkle jus, suspicion of
sugar over the top and bake III hot
oven fifteen minutes. 1t should be
served Immediately for Suufiie cannot
stand. 1t is better that the guests should
wait for it than it should vait for the
| guests This souffie may also he baked
| in custarst cups or paper >oHTt1e cases.
\ delicate and very delicious dish is
Stewetl lettuce The small head cttur"
is the best to get for thi:. purpose. Re-
move the wiltel leaves an'i cut the roots
off close to the head. Wash the lettuce
carefully and tie a string around 'aci.
head to keep it together. lay the head,
in dripping pan i'll which has been
placed rich. clear stock an inch i'll
depth. Cover the pan and place it Ill \
tender. which will he in about thirty
minutes. If the stock cooks away add
!, little more. Lift each head of lettuce
out of the pan by carefully Slipping IA
wire meat fork under it. Let it drain
and lay the heads in a row on Il heated
| plattef. Nut the strings ana ora" them
out. Thicker the stock left i'll the pan
with Il little cornStarch and season high
ly with butter. salt. and cayenne pepper
and serve with the lettuce.
Lettuce may lee cooked like spinach
or other greens. using cream or not. as
preferred. It is one of the most deli
cate green's we have and can be had at
all seasons.
One method of preparing young car
rOtS is in this wise: Take two lunches
of small carrots and plunge them into
boiling water for FIVE minutes then rub
the outer peel off with a clean cloth.
This is considered better way than
scraping them. Cut off the green tops
and cut the carrots into thin slices. Put
to saucepan three ounces of butter
two tabeSlmonfulS of water. Il salt
sliced carrots. Cover the pan and stew
slowly for twenty minutes. Mcanwhlr
beat light the yoikS OF two eggs and add
to them half Il cup of cream and one
tablespoonful of chopped parsley.
Pour this sauce over the cooked carrots
and let them remain over the ire Ion:
enough for the eggs to cook. and then
serve Immediately.
The French manner of cooking very
young carrots is delicious. Boil them
until tender. then cnt them into halves
lergthwise. Melt some butter in hot
SPIDER. " hen the butter bubbles lay IN
the carrots and sprinkle them with some
sugar. salt and pepper. and finely chopped
parsley. Fry them until the edges be
come crisp and Drowned.
| LyOpHalSc carrots are made in the
same way. only cooking some finely
chopped onion in the melted butter be-
fore adding the vegetable.
To make creamed carrots. put in Il
saucepan two tahlespoonfuls of butter.
and when it is melted stir in one spoon
full of -four. Gradually add to this one
cup of rich milk. and season with pepper
and salt.
Cut the boiled carrots into cubes or
with small scoop into balls. and stir
them into the creamed sauce. When
hot turn them into Il heated dish. Sprin-
klc chopped parsley over them. and
serve.
\ delicious entrrr is made thus: Scrape
and cut into cubes enough carrots to
make one quart. Put these into Il sa,lcc-
pan containing three pintS of boiling
fI,,- ,,l,