Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-03-16

our grandmothers made poutices. using
both the leaves and the flowers. steaming
and wrapping them in thick cloths and
newing as chilled.
Chicory Salad.
Cut away the roots and trim away the
green leaves from two heads of chicory.
Drain we'll soft towel. place in tho
salad bowl. and season with salt and pep
per- diluted with tablespoonful and a half
OF olive oil and two taDlespoonfuls of vlne-
gar. Toss lightly and serve.
The Surfaced Dandelion.
The sun-faced dandelion needs no intro
duction to the American public. When its
golden rays appear We know that
on the threshold of the spring. and that the
robins are due. incidentally the dandelion
leads the van in good for the liver reme-
dies The young. tender root leaves make
a delicious salad to go with game or fowl,
using the same dressing as for chicory.
Dandelion and Bacon Salad.
variation in dandelion salad is where
it is combined with bacon. Try It for
dinner the first time you get mess Of
dandeon leaves, but mind you they must
be white and tender. and 1 am sure you
will try 1t yet again. Take a quart OF the
white dandelon leaves and wash well. US
ing several waters. Drain, spatting dry be-
tween the folds OF towel. Arrange in the
salad bowl and season with salt and pepper.
Cut into small dice two ounces Of bacon.
put into frying pan over the fire and
cook until a golden brown. Watch closely
for moment or more and they will black
en-. Five minutes or less will suffice for the
cooking. Add two tablespoonful vinegar.
toss until hot. pour over the dandelon
leaves and serve.
Dandelion leaves make delicious pot
greens boiled and dressed the same as
spinach. Later in the season when they
become bitter they need boiling in two
waters.
Dandelion and Bacon.
Clean thoroughly a half peck dande-
lions and put over the fire with boiling
water to cover. Cook ten minutes, DRAIN
return to the pan and cover barely with
fresh boiling water. Add one pound bacon,
two onions chopped. a teaspoonful salt and
a bit Of red pepper. Cover and boil until
tender and nearly dry. Take up the dande-
lions and mound on.-A hot dish. surround
serve with boiled potatoes. Dandelions are
also tasty cooked with corned beef or
tongue.
Dandelion Wine.
This wine is in great repute as a tonic.
1t Is made from the blossoms alone re-
jecting the stems, which would make the
wine bitter. Put four quarts of the yellow
petals in a kettle with a gallon of boiling
water, cover and let them stand three days.
SURFING Twice a uay. strain or the clear
liquid, place in the kettle. with the thin
yellow peel of one lemon and one orange
and the juice of both with three and a half
pounds of sugar and a half ounce ginger
root. Place over the fire and boil slowly
half an hour. Take off and when cooled to
lukewarm spread half cake compressed
yeast on half slice toasted bread and add
to the mixture. Let this stand in
warm place for two three days, then
put into a demijohn or cask (the wine must
fill whatever vessel ii is put i'm, and stand
away in a warm place six weeks more.
Fill up occasionally with sweetened water
to make up for that lost in fermentation.
When fermentation has stopped, close
tightly. leave for three weeks, then bottle.
Cress Vinegar.
Eat cress and learn w.t." say the
Greeks: while Pliny asserted that cress
vinegar restores sanity. According to
analysis, watercress contains iodine, iron,
phosphate and sulpho-nitrogenous ola
fine combination of wholesome properties.
To be perfect. cress should be freshly gath
cred, well washed in cold water shaken
thoroughly dry, seasoned with salt and
eaten with thin slices of bread and butter.
Some prefer a dash of lemon juice with
cress and tablespoonful olive oil, but the
epicure takes his with salt alone.