Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-05-11

Good Cookery
DOMESTIC SCIENCE
IN THE HOUSEHOLD.
Better to hunt in fields for health un.
bought,
Than fee the doctor for a nauseous
draught
The wise for cure on exercise depend
cnd never made His work for men to
mend. Dryden.
MENU. SUNDAY, MAY Ii.
BREAKFAST.
SteWed Rhubarb and Figs.
Cereal
Hamburg Steak with Watercress
Latticed Potatoes.
Pop Corn.
Coffee.
DINNER.
Sorrel Soup.
Radishcs Young Onions
Veal Pot Pie. Mashed Potatoes.
Spinach.
Dnndeion Salad. Cheese Biscuit.
Lemon Ice. Cup Cake.
Black Coffee.
SUPPER
Potato Salad with Chives.
Cold Tongue with Sauce Tartare.
Buns. Sliced Pineapple
Orange Cake.
Chocolate.
With the lion toothed dardcion wink.
Ing at the passcr-hy from every field and
road side. the cross and cowslip fringinp
brooks and nlarshy lands. the wild mus
tard. curly leafed dock. poke weed and
tender horseradish waiting recognition
in pasture and woodland. the succulent
broad leaved sorrcl in meadows and moist
places and the sprawling purslauc crowd
ing out the rightful inmates of the kitchen
garden, 1t is throwing away the goods the
gods provide to let them go ungathered
while their rightful office is supnanted
by Mrs Squeers' favorite prescription OF
sulphur and treacle.
The American housewife has much {,
learn about all the delicious edible will
plants that have long been recognized II.
excellent material by the cnterprsnc
European cook.
The commonest OF all is the yellow dan
deion. whose Young leaves are season
able for salads from April TO late June
Whilst for cooking they may be uscc
even later.
DANDELION SALAD.
Gather in the carly morning before tn,
sun has touched the fibre. Wash thor
oughly leaf by leaf. drain. pat dry on ;
soft cloth, then lay on the ice until read,
to serve Put into the salad bowl dress
with a good French dressing of olive oil
vinegar, salt, pepper. then add hard boil
cd eggs cut in quarters to garnish anC
sorvc. or sprinkle the salad with POW
hcred sweet basil to flavor and garnisl
with filots of anchovy.
DANDELION SANDWICHES
Have roady number of tender dandc
lion leaves, washed. dried and chilled
Pound in mortar or chop fine. col,
rocking meat, poultry or fish preferred
mixing with a little butter salt and pep
per to season. Spread this mixture OF
thin slices of broad and butter put n few
6andelion leaves on top and cover will
more buttered slices Cut into squares
lrianGles or fingers and serve. These ar
delightful for ricnics as the leaves keel
The sandwiches moist and fresh.
TO SERVE AS a VEGETABLE.
Cut off the coarse outer leaves. was]
we'll, then leave in cold water for n,
hour to crisp. Drain, throw in a sauce
pan of boiling water that has been salte,
md simmer for 20 minutes or half Al
hour, II full grown. Turn into n colandc,
press 80 as to extract all the liquor. the
chop. Place tablespoonful Of butter i,
stew pan. and when melted add a table
spoonful of -four. Add the green's. tos
lightly with wooden spoon, and whe
The butter is absorbed. season with salt
pepper and nutmeg and mOisten suitahl
with broth or gravy. Toss 10 minute
longer add if you like a tablespoonful
OF cream, sweet or sour, and serve ho
with a garnish of toast points or crOu
tons. 4.
DANDELION AND SORREI.
WASH and shred dandclon and sorr6
"aNes' nut keep separate. as the dandt
Mons require longer cooking. After the
nave $1,000 In cold water for an hour, pu
the dandelions in large saucepan q
boiing sailed water. Stew until tender
then add the sorrel and simmer until tn
liquor disappears and the leaves are ton
der. Chop or heat with a wooden snoor
and season with salt pepper. and buttc
to taste Uutmcg may he added ~ dc
sired. Serve with n garnish of har
boiled eggs the white cut in rings an
the yolks rubbed through a coarse sieve
DANDELION ROOTS.
The strong. feshy roots OF the dand,
lion make palatable dish resemblin
satisfy. They are at their hest from Jur
20 October. Scrape and boil tho roots |
sailed water until tender. Make a Re1
white sauce, using either milk or stoc
and seasoning with a little onion. Az
the roots cooked tender and serve ho
Or. scrape and boil in sailed water.
| which a dessert pOOnful OF vinegar hi