Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-13
7 house,
FOLD
lINTS

and marshy lands. the wild mustard, curly
leafed dock, poke weed and tender horse
radish waiting recognition, In pasture and
woodland, the succulent broad leaved sorrel
In meadows and moist places and the
sprawling purslane crowding out the right
full inmates of the kitchen garden, 1t is
throwing away the goods the gods provide
to let them go ungathered while their
rightful office is supplanted by Mrs.
Squeers' favorite prescription of sulphur
and treacle.
The American housewife has much to
learn about all the delicious edible wild
plants that have long been recognized as
excellent material by the enterprising Eu-
ropean cook.
The commonest of all is the yellow dan
delon whose young leaves are seasonable
for salads from April to late June, whilst
for cooking they may be used even later.
DandeIion Salad-Gather In the early
morning before the sun has touched the
fiber. Wash thoroughly leaf by leaf, drain,
pat dry on a soft cloth, then lay on the
Ice until trcady to serve. Put into the salad
bowl, dress with a good French dressing
of olive oil, vinegar, salt. pepper. then add
hard boiled eggs cut In quarters to garnish
and serve. Or sprinkle the salad with
powdered sweet basil to flavor and garnish
with fllets of anchovy
Dandelion Sandwiches.-Have ready a
number of tender dandelon leaves washed.
dried and chilled. Pound in mortar or
chop fine. cold cooked meat. poultry or
fish preferred, mixing with a little butter,
salt and pepper to season. Spread this
mixture on thin slices of bread and butter,
put few dandelion leaves on top and
cover with more buttered slices. Cut INTO
squares triangles or fingers and serve
These are delightful for picnics as the
leaves keep the sandwiches moist and
fresh.
To Serve as Vegetable-Cut off the
coarse outer leaves, wash we'll, then leave
in cold water for an hour TO crisp. Dram,
throw in a saucepan Of boiling water ihdl
has been salted and simmer for twenty
minutes or half an hour, if full grown.
Turn into a colander, press so as 10 eX-
tract all the liquor, then chop. Place
tablespoonful of butter in a stew pan, ana
when melted add a tablespoonful or hour.
Add the greens toss lightly with a wooden
spoon and when the butter Is ABSORBED
season with salt. pepper and nutmeg ana
mOisten suitably with broth or gravy TOSS
ten minutes longer, add II you like, TABLE
spoonful of cream, sweet or sour, and serve
hot with garnish of toast points or crou-
tons.
Dandelion and Sorrel-Wash and shred
dandelion and sorrel leaves, but keep sep
arate as the dandelions require longer
cooking After they have stood In colo
large saucepan of boiling sailed water.
Stew until tender then add the sorrel and
simmer until the liquor disappears ana the
leaves are tender. Chop or beat with a
wooden SPOON and season with salt. pep
per and butter to taste. Nutmeg may be
added If desired. Serve with a garnish OF
hard-boiled eggs, the whites cut IN rings
and the yolks rubbed through coarse
sieve.
Dandelion Roots-The strong, fieshy roots
,t1EI 10 HiCh 70
sembling satisfy. They are at their best
from June to October Sorape and boil the
roots in sailed water until tender. Make
good white sauce. using either milk or
stock and seasoning with a little onion.
Add the roots cooked tender and serve hot.
Or scrape and boil in sailed water, 10
which &; dessertspoonful of vinegar has
been added. When tender but still quite
firm drain dip in batter fry and serve
sprinkled with fine chopped chervll and
garnish with sliced lemon.
Dandelion Wine-Pck just the blossoms,
cutting the stems off close to the flower,
or the wine will be bitter. Put gallon Of
the blossoms in a kettle with a gallon OF
water. Let 1t stand three days, add the
yellow rind of three lemons and three
oranges. boil fifteen minutes, then strain
When lukewarm add the juice of the lem
ons and oranges. four pounds of white
sugar and one yeast cake. Stand in
warm place for a week, strain and stand
for three weeks longer then bottle.
Vegetable Roties-These may be made of
dandelion leaves, tender nettles or almost
any of the ordinary greens Wash thor
oughly and boil in sailed water until ten
der. Strain through colander, pressing
with a weight to extract all the moisture.
Put into frying pan with Il little cream
to molsten the yolks of two eggs, salt and
pepper to season, as well as any other
seasoning herbs desired. Heat through
spread the mixture on neat slices of stale
bread and fry quickly in hot butter or
drippings. Garn.sh with chopped hard
boiled eggs and season with Oil, vinegar
salt pepper and fine chopped parsley
Rhubard Greens-"In Queen Elizabeth's
time" Lindley says. in the Treasury of
BOTANY "rhubarb leaves were used as
-ot bSrh and were considered superior 10
spinach or beet green's" They are quite as
good today and the woman who throws
away the tender leaves when preparing
the stalks for cooking wastes Just that
much Cook just the same as any greens
ana garnish with the yolks of eggs; put
through a ricer or colander
sorrel soup-Here is another excellent
dish a standby in good old Dutch and
German families: For one pint of the sor-
r.! gathered in the fields or purchased in
the city markets, allow one onion, a few
leaves of lettuce, spinach or celery chop
ped fine, one two eggs, one cup of milk,
two tablespoonfuls OF flour. and salt, pep
per and nutmeg TO season. Put q table
spoonful of good drlppings, olive oil or but
ter IN a saucepan, and when hot add the
chopped vegetables Cover and steam in
their own juices ten or fifteen minutes, then
add the -four When Incorporated with the
rest of the mixture add three pints of boil
ing water and cook until smooth and slight
" thickened Just before serving add a
cue of hot milk and serve with croutons
Spring Fruit-Rhubarb Is the spring fruit
par excellence in the majority of house
holds and yet IT is really vegetable. For
most people 1t proves exceedingly whole
some coming as II does at a season when
fruit acids are particularly needed. In pre-
pairing rhubarb for the table do not peel
unless the stalks are old, tough and rough.
The tender pink skin cooks as readily as
the flesh and gives beside the pretty color
that tempts the eye. Never cook in tin
nor preferably in granite, unless of an eX-
cellent quality. Earhenware or the por-
celain lined saJcepans are best. Use little
or no water in Its cooking, as the juice of
the plant makes sufficient syrup. In stew
ing. cut in inch pieces, allow two cups of
sugar TO one pound of rhubarb. arrange in
layers in an earthen pipkn or porcelain
lined double boiler. and cook without stir
ring in the oven or on the stove until the
sugar Is dissolved and the fruit tender.
Cooked this WAY the fruit pieces will