Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-03-24
7 1OUSE=
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With a box each Of oranges and lemons,
q generous basket Of apples, grapefruit as
often as the finances VIII permit. plenty OF
rhubarb and raw onions spinach and dan
dolions to draw upon ad lib. there will be
small call for Mrs. Squeers' e-honored
sulphur and treacle or the necessity OF
helping the owners OF iiamboyantly pla-
carded "sops" for tired feelings" to roll
up an extra million at our expense. It is
pity that the rank and file OF modern
American housewives have never learned to
apprecite the medicinal and dietetic prop
critics of the star-eyed dandelion From the
tip of its slender root to it's golden aureole
crowned stem, 1t is fun charged with aka
line salts whose therapeutic properties are
well understood and literally employed by
the manufacturers Of the various sarsapa-
rilla preparations that come out with the
spring
In grandmOthers roster of vegetable
cure ais dandelion tea. made from the
roots and leaves and administered by the
wlnegidssful three or four times day, was
listed as benefting the liver, and unexcelled
for stopping any internal hemorrhage.
\ Fine Spring Tonic-For fine spring
tonic wine of dandelion made from the
flowers holds the banner. The ingredients
called for are three quarts of the blossoms,
Tour quarts boiling water, three pounds SUI
gar, one yeast cake, one orange and one
lemon. In measuring the flowers press them
down hard into the quart measure so as TO
be sure you have enough to make the wine
good and bitter If packed in loosely Ii will
not taste Of the dandellon Cover with the
boiling water and stand aside over night.
In the morning boil from fifteen to twenty
minutes, strain. add the sugar and fruit
sliced boil a few moments longer. then re-
move from the fire When cooled to luke
warm add one yeast cake dissolved i'm q
ct fer lE4yoti
for two or three weeks then bottle when
done working
Good Templar Root Beer.-Just here let
me give you an old, old recipe where roots
seem thrown together hit or miss vet with
Surprisingly good results. Take" SAYS the
oid chronicler of small beer" "a pint of
bran. handful OF hops some tender twiRs
Of spruce. hemlock or cedar, a little bark of
sassafras. with roots "a handful of each)
or burdock, plantain and dock and two OF
dandelI"n- Boil up in gallon of water,
strain, add spoonful of ginger quarter
cup molasses and a cup of yeast Let II
work. then bottle"
Dandelion Greens.-Pick the tender green
leaves before the flower buds have formed
and In the early morning before the sun has
toughened the hbers. Cut a small norton
oi the root with the leaves to enhance the
lohlc bitterness of the plant. Wash thor
oughIy IN plenty of water then soak I'm
AghtIy sailed water for a couple of hours
Drain, throw in saucepan Of boiling water
and cook twenty minutes Turn into 81 col
dnder, drain and dash cold water from a
Faucet over them. This chiIls and blanches
them, imparting fresh flavor. Drain again
press 10 remove ali the moisture then chop
ana let them rest until almost ready to
serve Put tablespoonful of butter in
frying pan, add Tablespoonful of flour
the leaves and salt and pepper to season.
Moisten with little broth If you have II;
II not. more butter may be necessary loss
lightly until thoroughly hot and serve with
two or three hard boiled eggs sliced over
them, or the yoiks of the eggs put through
r!cer and the whites cut in rings This
Is a far more delicate way of serving dan
delon greens than the Old-time wav of
cooking them with good-sized piece Of
salt pork for flavor, though for those doing
hedyy manual work the latter IS sometimes
preferred.
Dandelion and sorreI Greens-Wash thor
oughly, but keep separate, as the dandeliou
needs longer cooking than the sorrel Put
the dande!lons first into a saucepan of boil
ing water; stew until tender: add the sorrel
and simmer until the liquor disappears and
the leaves are tender. Drain, pressing
out all moisture. Beat with a wooden spoon
season literally with butter, salt and pep
per. and serve hot with ganIsh Of hard
boiled eggs or fried bread points.
DaudelIon salad.-seIect the tenderest
leaves, wash thoroughly, drain, then lay on
ice 70 crisp. Put into salad bowl dress
with salt pepper. oil and lemon Juice or
vinegar, and garnish with couple Of hard
boiled eggs cut IN quarters.
Dandel!on and Cress Salad-Take eaual
parts young dandelion leaves and cress
wash, chill and serve with French dressing
To Cultivate Dandelions for salad.-In
England. where the daudelion IS compare
lively uncommon, the plants are raised care
fully I'm gardens as n pot herb and salad
plant. To grow successive crops Of daude-
lions through the summer the plants are
not allowed 20 bloom, so that the roots con-
tinue sending up successive rounds Of leaves
until frost
Market gardeners here are now follow
Ing the example of the English and dande-