Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-04-01
A CHANGE OF DIET

l'fphths ny substituting green vegetables
for the meat course as often = possible. b"
Is the advice of a family physician who adj
yocates careful diet rather than uncertain
drugs as the surest road to good health
These do not necessarily have 10 he IN
the form of salads to be appetizius. either.
Have them prepared with some care and
Thought and you couldn't wish for a more
delicious kind of food. The trouble is tho
average COOK never takes time TO thorough
ly clean and properly season green vese-
tables, and they are passed untouched ly
half The persons at the table
Ihe last truth strikes home TO more than
one housewife. who, though she NAV navf
ttiea TO convince her family of the curative
properties of spinach and other ,.oolsss
green vegetables, still finds that they nrare,
ene Iesulaf diet of corn. beetS. etc. TO the
Trent varieties served, as they usually
1Ie' IN haphazard fashion. The new school
or cookery. however gives many haI-r,,f
suggestions with regard to this class of
vegetables. and here are a few gleanirigs.
of all green vegetables spinach o,pfsins
me largest amount OF medicinal Qualities
ana can be offered in the greatest pur,bay
ot appeuzlng forms. The deHcaav az an
spildSh dishes however. depends first last
ana ai"ays upon the care with which -.
leaves are washed and boiled lo1,r lsf,,.l,
oI spinach can be obtained at this time ar
year, the regular crfnkly leaf thin. rurllos,
4
9eIloh tops and. least expensive Of ain fEn
beets. az 'ot from
Any of these four may be used r,- .r.
io,lioaton o. spinach recipes but thu mus
an De prepared with the same enc W
the separate plants carefully by dI.pfre t.
anu OUT OF pan of e1ld water Tn .,,I
pi,,t,a g apart and wash thoroughly
liutisS IN the cold water again and .f,sl..
ul!. " hen draining the water from, H.,
- - - 20 not hold them in q bunch against
ene Ssue OF the pan. In this way mo er,F
anu SAND remain among the laavas -
completely spelling them for eatiroy -
tHIO" the spinach into a ho. kettle al
tt.L d CUB OF water and sprinkle o,-cr. ,,r.
'' 1sfpootttH OF salt. Shake over the nre
onln the spinach is thoroughly rnelfed
cHNeF me saucepan ana cook SLOWLY ty-iTt'
Infiutes' when done drain carefully t,,r-,
re nc sb s, into ehopping bowl and cbo1
rooi, D5sol .'9'efo OF chofTnng. the English
sieve ''P'''''"i through a
Splhach soufle.-Cook four aulrte NJ
dg.i,'i "a ~ the ABOVE manner. and afe-
oi@IiilihS on all the moisture PASS fbr,I,r.-
" wire sieve. In case the cook Ii.e -, -
oSGI ol cooked celery. turnips or Co.,
sIIo one teaspoonful OF each or ali mo
.ie. nave been pressed through g, ct
tIssspinach and CRATE in one f. sI,,,-,g;
piHoh' MIX with these ingredients - -,
DiI - oIllulS OF warm butter Stsaso7 yr5f.
~, s,iE,ti, pepper and grated nurmeg. Adl
M SoIhS or two raw eggs and ff,r go.
VI ttlfee which have been whtDneJ r., w .N.
49,. o'i' toui INTO bUtJeTed dish s-ra,,f
t tue top and after pouring u iff.Ia 49,,
1919 over IL scatter some bread ,.-,,-,7f
-, - we tie surface and bake "a ono.
III a quick oven for about tSent,, MN.
L ~ c'iiopsu opihacn--CGt Some boiled son
- - mo ShaII pieces about half an ina.
"a ttIist IN ana heat gradually I'm some mic,
"hte satcf which has been tIaynrad ~ -
small quantity of vinegar. Pm IN,
15piespoonIul of butter into a saucers, -,,,.i
@uu I'VE or six cups of Sieyed s,,i,7,,,.p p
M
with saIt, pepper, little sugar ana 80
STATED nutmeg. Stir the spinach iptii IL
- - l ay sun and remove the pan from
tlIe Hfe. have ready a porcelain dis5 v-;Ii,t,
mas peen We'll buUercd. line tbfcl,,- v.{,.
mar OF the spinach. Place the se3Ltva IN,
Top OF inns and cover with what rcasiDt
% ne spinach. Smooth top with "A kuIf.
which has been dipped into hot wgrsr -,
HOtie warm butter over sprfnlyls' NE,
hread crumbs and place in a auick oven
Tor ten or fifteen minutes Tn, -
may De omitted If desired
Foached Eggs with Spinach-Cut rbraa
oL Loui small tomatoes into slices and cook
enelh IN d saucepan containing one table
spoonful of warm butter one small -,
sliced, and a slice of fat bacon w., -
tomatoes are quite soft add one cum OF min
ana half cup of hot water Thicker viii
orio spoohIul or butter and one table
spoonful of -four rubbed together ana sea
son with celery salt, pepper and A grazing
OF nutmeg. Pass the sauce through a siay-s
ane when needed reheat. Butter individual
not. Then put layer OF carefully nrs
pared spinach into each and make a hollow
in the middle Fill each with a desserr
spoonful of the heated tomato sarce NJ,
poach enough eggs to cover every ,list ~
boiling water seasoned with salt and ono
tablespoonful Of vinegar. AS soon as the
whites OF the eggs set, take them carefully
from Inc pan with perforated spatuIa
and after draining them well trim the white
or each egg with knife. Lay one Of these
eggs on each dish of spinach, sprinkle with
some grated cheese, run in the oven for a
minute to make thoroughly hot and serve
A more delicate breakfast dish cannot be
imagined.
,stewed chicory.-wash some heads of
chicory and trim off, but do not divide
them. Parboil in sailed water to which
tablespoonful of vinegar has been added
Drain and finish cooking them In clear soup
stock or in hot water favored with beef
extract. When done drain the chicorv and
place 1t on hot dish and cover with a
sauce made as follows: Make a cup of
tablespoonful of -four and one Tablespoonful
of butter Add a little cream IL desired
and season well. Allow this sauce to boil
ups then draw to the side OF the stove and
stir in the yolk of an egg which has been
beaten with two tablespoonfuls Of lemon
Juice Serve at once.
Braised Lettuces-Select fresh lettuce
heads with firm white hearts Wash In
several waters, put into saucepan of boil
ing water and cook for five minutes Re
move the lettuces with a skinner and
press as HluCn OF the water as poSSibie Win
the hands. Place some thin slices OF bacon
at the bottom Of a stewpan, fold the let
tuce leaves together and lay them on top
of the bacon. Season well and cover with
boiling water and one tablespoonful of but
ter or with unskimned broth Place a
sheet of CREASED paper over the pan and
braise for one hour and a quarter over
moderate fire. When the mixture is re-
duced TO a glaze drain the lettuce leaves
place on a hot dish and serve with brown
gravy poured over them.