The Washington herald., 1913-01-19
FOREIGN FRUITS AND NATIVE WEEDS REDUCE COST OF LIVING

Sserved with butter they taste like peas.
Another wild food with a similar taste is
the lupine. or wild pea. The pod of this
Is bread. flat. and very hairy, and con-
tains four or five seeds. which are sheiled
and cooked like domestic peas.
Try q MaIIow Salad.
The common mallow has proved upon
experiment to be most valuable vege-
table II grows in profusion in every
back yard and Is known to children by
the maine of "cheeses." because of the
little, pulpy seed-containers, which have
somewhat the flavor of cheese 1t can
be eaten either cooked or as a salad As
the latter IT Is perhaps more paIatabIe,
the flavor being mild and mellow. like
tnat OF lettuce. and II is more tasteless
when cooked, 1t makes a very substan-
tial salad, and the leaves are nutritious.
Its roots strike deeply into the soil. and.
therefore, draw the most valuable min
eral elements into its tender and crisp
leaves.
a common weed, growing any place
Wnere the ground is moist and rich in
iamo $ quarter. In England a large gar
oen space is given to the cultivation OF
'his edible weed, whose very large stems
ana succulent leaves contain Just enough
oxaIc acid TO make 1t a most heaIthful
vegetable. II may be cooked and served
according to any of the recipes given for
spinach
"hen Thoreau lived in hut at the edge
OF walden Pond. he said he found that
PuIsIahe boiled in little salted wafer
ana eaten with dish of rice was suf-
ilcieht food for a MONDAY meal Pur-
Siahe Is one of our commonest weeds
sI""ihs not only by the roadside. but in
almost every garden and yard. II is very
good when boiled and served with a Ii,tla
French dressing. or it may be added 70
stews and made into sauce to serve vr;,b
ooiled salted beef II chopped after bsIny
ooiled and pressed into small cups and
served With mayonnaise, this weed nakss
very delicious salad.
Inc oiu herb, common yarrow, Is now
used as a most wholesome salad miami 7,
Is sometimes called miIfoiI. csrpen,s-.
grass old mans pepper and soldier,
"oundwort. Eaten as a salad I, ssr,,.,
not only as well favored dish hut as
tonic and stimulant as well. Only the
very young and tender first shoots sbo,,d
be used, for it becomes entirely too hi,-
Ter when IL natures 1t is well N r,i,
! the leaves with other green salad leaves
as 1t Is so strong.
NHd golden thistle roots ar. a mos,
valuable vegetable The flavor is soD,.
thing like satisfy and they are coosad :,
the same way Like carrots. turnins ana
other tubers, these roots are an au-tba.
year-around vegetable beins our in IN.
Fail and kept throughout IN. vsar
Even the common wild thistle tubers NAV
De aug in any meadow, but when cu,ti-
Nated are larger and better Favored.
More Back-Pasture Salads.
The tuberous roots of the brosd-I.,vsa
arrowhead. common enough along muddy
shores and shallow waters, are oui,s
wholesome and have long been birbIv
valued by the Indians They are usually
cooked with meat, but may be boiled
alone. In either case. the tubers remain
over the fire until the bitter flavor en-.
tirely disappears.
A new and delicious salad can n. rad.
from the tender leaves OF red clover and
some OF the blossoms-which should be
pulled asunder and only the colored part
used. 1t Is particularly nutritious Glover
is one OF the plants which is richest in
nitrogen, and this Is one of the most
Strengthening elements in food meant for
human consumption The leaves are pep.
perry. but the flavor of the flower is most
delicate. Either French or mayonnaiS
dressing may be served on this salad
The common leek is another familiar
weed that has been promoted to the ranks
Of edible vegetables. Its wholesome prop
critics and agreeable flavor make it vala.
able where used alone or with soma
other vegetables. soups. and salads. 1t
resembles in this respect onions and
chives. II can be wintered in the cellar
or kept growing in a window box, and
the leaves cut and used as desired. Both
leaves and bulbs are used.
In looking over all greens and salads,
every leaf should be closely scanned for
slugs and other tenants, and at least
three waters used in their washing. The
addition of a little common baking soda
to the water in which they are boiled
makes them retain their fine green color
and renders them more tender and deli
cate.
Copyright. 1918. by sturgis & Walton CO)