The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1904-04-24
Good Green Things.

The tender pink rhubarb. which is one
of the springs first offerings. is an excel
lent accompaniment for the roast lamb
or other meat course of the dinner. 1.
is much more delicious If cooked without
water. since the stalk itself is largely
water Peel the stalks, cut them into
pieces an inch long and put them into the
upper part of a double boiler with sugar.
Since 1t is to serve as a vegetable. il will
need sauce. Half cupful of sugar will
be sufficient for a cupful and a half Of
the stalks. Let it cook in the sugar until
tender
Asparag us-To this deicately favored
vegetable are ascribed a host of medicinal
properties. To bake asparagus, cut the ten
der ends of the stalks into lnch-long pieces
and cook them about fifteen minutes. Drain
them and save the water in which they
cooked for the soup kettle. Arrange the
asparagus in alternate layers in but
tered baking dish with fine bread crumbs,
bits of butter, salt and pepper and dice
shaped pieces of hard-boiled eggs. Sprin-
kle the top of the dish with buttered
crumbs and bake twenty-five minutes.
Send TO the table in the baking dish. In
dividual ramekins may be used instead
of a large dish.
DandeIion Greens-It is the acrid flavor
of this weed that makes it a favorite in
spring days So the leaves are parboiled in
two waters and rinSed in cold water after
each draining. Then they are boiled for
fifteen minutes, until tender. Drain
them, run cold water over them and chop
them fine. Just before serving, heat them
in frying pan with a little butter. salt
and pepper. Send them to the table with
the top garnished with hard-boiled eggs.
Young Onions Creamed-Remove the tops
and skins and soak them in cold water for
an hour. Then boil until tender. Mean
while make a white sauce OF cupful OF
milk in which a piece of soda has been
dissolved, and tablespoonful each of but
ter and flour. Season with salt and pepper.
Drain the onions. turn the sauce over them
and heat both together thoroughly.
Spinach-Ths is one of the most useful
of spring vegetables from both the stand
point of its value and cheapness. The
young plants should be cooked in their own
juices without the addition of water.
main on the leaves to keep ii from burn
ing until the juice of the leaves begins
the greens should first be placed on a part
of the stove where ii will heat and cook
very slowly. Otherwise the 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 il 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 Ii goes in. When
il is tender drain 1t, chop IT fine, season
il with butter, salt and pepper and reheat.
Garnish with boiled eggs.
Spinach Souffie-Boil a peck of spinach,
drain and chop IL fine. Season with two
tablespoonfus of melted butter, salt and
pepper. When the mixture has cooled add
cupful of cream and the beaten yolks
of three eggs. Fold in the stiffly- beaten
yolks of the eggs. turn into buttered bak-
ing dish and bake for twenty minutes.
Serve directly from oven to table. or like
all soufes, it will fall soon as it begins
TO cool.
Dreamed Spinach-Cook. drain and chop
a peck of spinach a described above. Cook
together two rounding tablespoonfus of
butter and two level tablespoonfuls of flour.
After three minutes turn in the spinach
with them and cook and stir for three
minutes more Pour a cupful of cream.
in which soda the size of a pea has been
dissolved, over the mixture. and cook three
minutes longer. Season with salt anG pep
per, stir thoroughly and serve at once.