Evening star., 1914-04-12
Preparing Early Spring Vegetables.

~PINACH is considered the most health
ful Of vegetables. Because of its
wholesome qualities it has been
called the broom of the system" and
il comes Just when it is needed, in the
early SPRING 1t must be carefully pre-
pared to be palatable. 1t should be cook
ed in an open vessel to preserve its color.
Wash IL through several waters and al
low II to stand a half hour in salt water.
This Will free II from any insects. Rinse
il again. shake it free of water, and place
it in a dry kettle Stir it while it willis.
Pour a tablespoonful of soda over the
leaves and cover with boiling water.
Pour this greenish water off. and re-
place with clear water. Cook tender and
serve with butter, or cook the same as
ordinary green's
Nodded spinach with eggs may be pre-
pared by boiling. draining and mincing
the spinach, mixing il with hard-boiled
eggs, chopped tine, and moiding il in a
deep dish. Garnish with heart leaves of
lettuce or olives and egg cut to represent
daisy petals.
II you can make q trip TO one of the
fields on the outskirts of the city where
dandelions grow in profusion. take large
basket or satchel and gather a quantity.
Look for those that have green bud
down in the center. Dig them UP by the
roots, leaving a little dirt clinging to
them. Take them home, and when you
have picked over what you wish for a
mess, lay the ones with the buds in big
shallow pan. sprinkle them slightly every
day, and for week the buds will unfold
into firm leaves, and you can have them
fresh every day. For cooking dandelions
To make a salad, take young dandelions,
wash carefully. then heat the vinegar,
adding d little olive oil. sugar, salt and
pepper. Pour over while hot then let il
cool. and il Is ready for eating.
Most people cook peas too long. Half
an nour IS long enough unless they are
very old or have been pulled too long
Cook them in as little water as possible,
and after they have cooked for fifteen
minutes add salt If they are not perfect
ly sweet and fresh, pinch of sugar i'm
proves them.
To cook string beans first break the
tender pods into several pieces and boil
them in slightly salted water To three
quarts af beans add a small onion When
the beans are nearly done. allow the wa
ter to boil away. leaving the beans dry.
Season with pepper, salt and butter Then
stir in TWO potatoes that have already
been mashed and a cup of hot sweet
cream. Reheat
This is an attractive way of serving
Cauli'ioWer: Wash the caulfower sep
arate the floweretteS and boil in saIted
water When done drain and put in a
cream sauce. Scoop out the inside o.
some breakfast rolls. toast them to a
nice brown and ill with the creamed
cauIifuwer.
Take some stalks of aspara gus rinse
with cold water and lay them in a but
tered baking dish. Pour over a cream
sauce. sprinkle grated cheese on top and
brown in hot oven. The cream sauce
Is made as follows: Melt one table
spoonful of butter in a saucepan, stir in
one tablespoonful of flour and a cup OF
sweet milk. Let it boil up once or twice
and then pour it over the asparagus. Salt
and pepper to taste. Leftover asparagus
makes an excellent salad with a dressing
of oil, salt, pepper and a few drops of
vinegar rubbed together.
Wnen you want d tasty delicacy for