The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-04-17
Green Dishes
For Spring Table

I rived from their dark Juices rather
than eat anything as bitter as they
naturally are. So the leaves are par
boiled in two waters and rinsed in
cold water after each draining. Then
they are boiled for fifteen minutes, or
until tender. Drain them, run cold
water over them and chop them fine.
Just before serving, heat them in a
frying pan with a little butter, salt
and pepper. Send them to the table
with the top garnished with hard
boiled eggs.
Fried Carrots.-Select the smallest
young roots. Wash and scrape them
and boil 'Shem until nearly tender
enough for the table. Then drain and
saute them in butter until slightly
Drowned on all sides. Sprinkle with
minced parsley and serve very hot.
The carrots may be cut into large
strips before frying if that way is pre-
ferred. Some persons add a trace OF
sugar to the butter in which they cook.
Young Onions Creamed.-Renove
the tops and skins and soak them in
, cold water for an hour. Then boil
until tender Meanwhile make a white
sauce of a cupful of milk, in which
piece of soda has been dissolved, and
tablespoonful each of butter and
flour. Season with salt and pepper.
Drain the onions, turn the sauce over
them and heat both together thor
oughly.
To Stew Satisfy or Oyster Plant
Wash and scrape the roots, covering
them at once with cold water to keep
from blackening. Cut into short
lengths and boil until tender. Then
drain and turn over the vegetables
half pint of hot milk. Simmer for
several minutes and then add a
quarter of a cupful of butter. Season
with salt and pepper, cook for two
minutes and serve.
Spinach.-This is one of the most
useful of spring vegetables from both
the standpoint of the healthflIl and OF
plentiful. The young plants should
be cooked in their own juices without
the addition of water. Enough LIQUID
from the washing will remain on the
leaves to keep it from burning until
the juice of the leaves begins to be
freed. But the kettle containing the
greens should first be placed on a part
of the stove where it will heat and
leaves will burn at the bottom and
stick fast to the dish. The color
of the vegetable will be better if it is
not covered while cooking. If the
spinach is old it must be cooked in
water Half as much Of water as
spinach is the rule in this case. The
water should be sailed and boiling
when 1t goes in. When it is tender
drain it, chop it fine, season it with
butter, salt and pepper and reheat.
Garnish with boiled eggs.
Spinach Souffle.-Boil a peck of
spinach, drain and chop it fine. Season
with two tablespoonfuls of melted
butter, salt and pepper. When the
mixture has cooled add a cupful OF
cream and the beaten yolks of three
eggs. Fold in the stiff1y- beaten yoIks
of the eggs, turn into a buttered bak-
ing dish and bake for twenty minutes.
Serve directly from over to table, or,
like all souffies, it will fall as soon as
it begins to cool.
Dreamed Spinach-Cook, drain and
chop peck of spinach as described
above. Cook together two rounding ta-
blespoonfuls of butter and two level
tabespoonfuls of flour. After three
minutes turn in the spinach with
them and cook and stir for three min
utes more. Pour cupful of cream, in
which soda the size of a pea has been
dissolved, over the mixture, and cook
three minutes longed. Season with
salt and pepper, stir thoroughly and
serve at once.