New-York tribune., 1897-01-01
[FRa55: Ff}gE5 10 7|1ALk5
Es~@>GTTSE
~.-l
GREENS OF THE MARKET.

In the good old DAYS pot greens only a feat
ure Of the spr.ng markets, but to-day. by the cum
ming Of the gardener they may be iound IN market
"frae November till October.
ONLY in the midst of summer do the leaves that
should be crisp and tender become rank and tough
Sometimes in midwnter they may he hgn and
scarce but they never totally disappear from the
ma<ket.
Spinach kae and sorrel are the principal pot
green. of the New-York market. kale is consid-
erably the cheapest. II has rank cabbage naVor'
which renders IL impossible that this plant or the
Scottish garden shall ever become popular again on
refined tab ss. 1t possesses none OF the tendencies
,acessa-y 10 a good pot herb. II Is interesting TO
the botanist a primitive from which many veg
etables like cabbage caufower and broccoli as
we'll as the kohlrab and the various members OF the
turnip family. have sprung.
KALE SPROUTS.
To cook kale sprouts plunge half peck into boil
ing water. Let cook thirty minutes. Drain IT
into cold water, and when 1t IS cold drain II thor
ouRhly and chop IL fine. Return II TO frying-pan
and heat It. mixing with 1t tablespoonful Of but
ter and salt and pepper. II is used more ex-
tensiely by cheap boarding houses and restaurants
than in private families
SPINACH AND HOW TC SERVE IT
Spinach IS certainly the most delicious of all these
green's Of the market AS It is frequently served II
,s a coarse vegetable while It should he one OF
the most delicate. Like all pot 1t should be
banched That is It should be cooled in cold water
after II has been partially cooked. BY this means
II ACQUIRES meowness in favor unknown 10 the
crudely cooked vegetable. Spinach Is enc OF those
vegetables that are so much improved by being
warmed over that in French kitchens 1t Is usually
cooLad nv the quantity and reheated when needed.
Each time II is reheated II Is supposed TO be I'M
proved
The tale IS told o. Brillat-savarn that. after his
servant had reserved his spinach for the thirteenth
time he was so delighted with the result that he
declared he would never eat II again unless II had
been recooked as frequently. For practical
everyday purposes. however, it will do simply 10
blanch the spinach in cold water. Take peck OF
tender spinach. cut of all the stalks and wash IT
thoroughly. All pot greens should be very thor
oughly washed. Pu, large peck OF leaves In
large tub Of water. plunge them up and down to
rinse OF the sand. and allow IL 70 fall to the bot
tom and lift them handful by handful out into,
second tub Of water DO NOT aItemPt 10 Dram & ',e ne
the bottom will fall back an the leaves. Repeat
been put through third water they should be
entirely free from sand Kale and sorrel should
leaves in abundance OF sailed water for fifteen
minutes Drain. and cool them IN cold water in
the WAY the kale was treated. Pui the leaves
in chopping bowl and hash them hne DO not
are expert IN using Ffench COOK kniie ior thai
purpose The French cook scorns chopping-
board and does all his hashing OF meat or Vege,a-
bIes with ke-n-bladed knife on board in the
same way a butcher chops MS Hamburg steak
tablespoonful OF butter and some salt and pepper.
or with two or three tabespoonfus Ia Of cream some
salt and pepper and Il teaspOOnful or butter Let
commit the vulgarism OF eating vinegar on
this delicate vegetable. If you desire 10 do tRis,
purchase the cheaper and coarser kale.
THE MARKET sORREI.
The market sorre is not to be confounded with
oxais which commonly bears the name OF wood
sorrel 1t is the species OF dock known TO farmers
as Sleeps sorrel.' and is pot herb Of
France 1t Is raised extensively FOR the New
L.,L rIa
tion OF rhe famous French soup, "a Ia bonne
femme" H. made % this plant Cook half peck
OF the sorrel minutes In abundance Of boiling
water. cool IL ana chop Il fine. and warm ii up
with half cup OF zeal stock, teaspoonful Of
butter. and salt and pepper Serve It with
brown roast OF veal or as a garnish 10 veal
outlet Do serve soTrel in salad without
cooking IT, The French always cook the leaves.
which contain acid deleterious 10 health If
taken raw. but IL is wholesome and delicious after
being subjected 10 heat