Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1906-03-22

uu in a gallon Of water, strain, add a
spoonful Of ginger. a quarter cup mo-
asses, and Il cup of yeast. Let it work,
then bottle
DANDEILON GREENS.
"piCk the tender green leaves before
the flower buds nave formed, and in
the early morning before the sun has
toushcned the fbers. Cut II small por-
ton of the root with the leaves to en-
nance the tonic bitterness Of the plant.
Wash thoroughly in plenty of water.
then soak in lightly sailed water for II
couple of hours. Drain. throw i'm sauce
pan of boiling water and cook twenty
minutes. Turn into a colandcr. drain
and dash cold water from a faucet over
them. This Chills and banchcs them,
impartne Il fresh flavor. Drain again.
press TO remove all the moisture, then
chop. and let them rest until almost
ready /" serve. Put a tablespoonful of
butter in n frying pan. add Il tablespoon
ful of flour. the leaves and salt and pep
per to season. Moisten with a little
broth if YOU have it, if not. more but
ter may he necessary. toss lightly until
thoroughly hot. and serve with two or
three hard boiled eggs sliced over Them
d II
liccr and the whites cut in rings. This
is far more delicate way Of serving
dandeoin greens than tn" old time way
of cooking them with Il good sized piece
, Of salt pork for flavor. though for those
doing heavy manual work the latter is
sometimes preferred.
IDANDELOIN ND SORREB GREENS
! Wash thoroughly hut keep separate. as
! the dandcloin needs longer cooking than
the Sorrcl. Put the ,andcloins fin st into
- saucepan If boiling water: stow until
J HE liquor disappears and the leaves arc
tender Drain. pressing out all moisture.
Beat with wooden spoon. season lib
orally with butter. salt and pepper, and
serve hot with a Garnish Of hard boiled
eggs or fried bread points
DANDELOIN SALAD.
Select the tendereSt leaves. wash thor
ouehly. drain, then lay on ice to crisp.
Put into "A salad bowl, dress with salt.
pepper, oil and lemon juice or vinegar,
'and sarnish with a couple Of hard boiled
eggs cut in quarters.
DANDELOIN AND CRESS SALAD.
Take equal parts young dandelon leaves
aud cress, wash, chll aud serve with
Frcnch dressing.
TO CULTIVATE DANDEIOlNS FOR
SALAD.
In England, where the dandelon j.
comparatively uncommon, the plants are
raised carefully in gardens rs II pot herb
and salad plant. 70 crow succcssv,
crops of dandelons through the summer,
tn" plants are not allowed to bloom, so
that the roots continue sending up sue
ccssivc rounds of leaves until frost.
Market gardeners here are now fol
lowing the example Of the English, and
dandeloins are grown through "A depth Of
sandy soil under earthen pots. This
makes the leaves delightfully."- white. crisp
and tender, and incidentally less bitter.
RlIUBAtB AND ORANGE JAM
With rhuharb tender and at iH best
and oranges plenty and cheap. it is Il
good time 10 pat up supply of jam.
Wash three pounds young Ihuharh. then
cut in half-hnper length pieces, without
peeling. Scrub three pounds oranges and
put in the preserving Fettl" with plenty
Of cold water, and simmer three hours.
Drain. and cut each orange in four pieces.
removing the seeds. Put six pounds good
graduated sugar in the preserving kettle
with just enough water to prevent its
sticking, stir with q wooden spoon until
it boils. Add the oranges and rhubarb,
stir until boiling, move back from the
fire and simmer fifteen minutes. stirring
all the time. then turn into lars. When
cold cover with parafIine or rounds of
branded paper and outer covers, and set
away in q cool, dry place.
INSTEAD or HASH
Do YOU know what AN appetizing salad
You can make out of The remains of n
boiled dinner. when the fanny want a
change from hash? cut your beef. po-
tatoes, bects and tuinips il YOU have
them in cubes, keeping each separate.
cut the cold cabbage fine. Place ON a
platter hottomless wooden mould or
pa steboard box with compartments, such
as eggs cpme in, and nil each compart-
ment with different vegetable and one
or more of the meat. When all are ar
ranged set in the ieehox untu cold. then
pull up the frame in which the different
things are molded. leaving them all in
shape Serve with French dressing,
nlayounaisc or n boiled dressing, as pre-
ferred. If YOU have no regular egg COM
. partm.nt box, take any pasteboard box
; and with strips of pastcboard mark into
| triangles or squares.
A MANS PARTY.
/. When Il man gives an evening party
and selects his own refreshments they are
apt to he far cry from those usually
chosen by his wife. At "a recent subur-
ban function of this sort, the menu se-
, Iectcd by the host, who said he was tired
of ice cream ana cake and wanted n
change" included rye bread sandwiches,
baked beans, hot frankiurters, pickles,
cheese with mustard and horse raids h
for reshes. and coffee and doughnuts
to put on the finish. Stra so say, the
women guests seemed to relish this hearty
evening repast quite as well as the men,
AFTERNOON CARD PARTY.
At an afternoon card party in the same
neighborhood, the refreshments were
fruit salad. ice cream, plain bread and
butter sandwiches, cheese crackers, cake,