Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1915-05-05
FOODS IN SEASON
The Spring Greens and Some Suggestions for
Preparing Them
By MRS. ELSIE c. MCKAY

spring products is to be had, not only
by the city inhabitants who patronize the
markets, but by those living IN the rural
districts as well. Most Of the latter de.
pend entirely upon thelrt home-raised
products and upon wild edible green's
New saltwater trout are to be had IN
the markets this week at reasonable
prices, as are nuke fish, which belong
to the same family as the founder.
Halibut is in excellent condition, as also
are founders, crabs. Holsters, striped
and black bass, butterfish and weak
fish. Soft crabs are at their best and are
enjoyed by all when prepared In deli
cious salad or devied.
Shad is about at its best and will con-
tinue in the market for some time. 1t
Is we'll known that any portions of shad
| or any other fish left from dinner. II
carefully freed of all skin and bones,
! make delicious salad. or when creamed
and served on potatoes or toast make
as dainty breakfast or luncheon dishes
Prawns are coming from South Caro-
lima and crayhsh from Wisconsin. Fresh
! mackerel and pompano from Florida
also are to be found in the market.
| Meats remain about the same as last
| week, with the exception of lamb and
| mutton. which. contrary to their usual
course of dropping in price as the sea-
son progresses. have advanced for the
wholesalers. Thus far, however, re-
tailer5 have not advanced their prices
New Jersey Strawberries arc in full
bloom, and If there Is no mlshap to the
crop they should be In the market by the
9th of this month, Delaware strawber-
ries, which are IN advance of the New
Jersey ones, should be in by the Goth of
this month.
Pineapples are Inexpensive and delicious
besides being very wholesome. Therefore,
they should be used freely.
A number of the better-known greens,
such as dandelion, rhubarb asparagus
and water cress, we're commented on in
a previous article, so that only the fol-
lowing greens will be mentioned In this
article: spring kale. spring spinach, let
tuce, beet tops, sculllons, water cress.
brussels sprouts, poke shoots, sorrel,
lambs quarters, sourdock, horse-radlsh
and corn salad. AS long as these spring
greens last and are at their best they
should be used at every meal Since they
are the earliest seasonable greens before
young vegetables appear and since they
are the bulk foods and assist nature in |
throwing off all toxic poisons, too much |
stress cannot be laid upon this particular
group of foods
POKE SHOOTS
Poke shoots, plant very similar TO |
asparagus and an excellent substitute at |
a much less cost are quite plentiful In the |
market now. In Eastern PENNSYLVANIA |
and New Jersey II is seen as common |
weed in spring Italians are not the only !
persons to make use of this green, for |
native Americans are beginning to relish
1t as we'll. 1t is prepared the same as
asparagus
BEET GREENS.
Beet tops, commonly thrown away by
the housewife who uses only the beets
are perhaps the most delicious greens 10
be had. Wash and sort the leaves care
fully Preserve all tiny young beets there
may be among them: boil in salted water
drain and chop them all together. Season
with butter, pepper and salt Send vine
gar around with them Serve hot gar
nished with sliced hard-boiled eggs
SPRING KALE.
While kale contains very little vegetable
acid and favoring substance, It FORMS
however, one of the most agreeable and
best of spring green's. There are Two
varieties, blue and green, both being pre-
pared the same. Kale is sold in New
ork markets as sprouts, but must not be
for Brussels sprouts.
This dish may be served cold as SALAD
with mayonnalse but is commonly boiled
with corned beef or pork
NODDED KALE.
This is very nice after having been
cooked in salted water and cut fine Mix
with cream dressing and pack it into
dish or round mold Turn upside down
on platter and garnish top with hard
boiled eggs and triangular pieces of tsa5r.s
kale. punched in asparagus fashion, is
splendid when served on toast With a
cream-egg dressing.
SPRING SPINACH,
While spinach has been in market all
winter, the tender spring variety now In
be had at a very reasonable price could
not be purchased There are many ways
Of serving 1T temptingly, as in toasted
bread cases daintily garnished and in
cream of spinach soup. !
Horse radish. like cress, is best in spring ,
and Is an appetizer of the first rank The
grated root mixed with vinegar Is one of !
The best condiments and little served
with chop or steak or with ham will
stimulate digestion, :
Boiled horse radish sauce served with
game or roasted goose is excellent, as is S
also creamed horse radish served with !
'oast game or boiled salt beef. Z
SCULLIoNs.
An excellent old Quaker recipe for serv- h
ng scullions with shad follows:
Cut several punches of sculllons into
mall bits and make sour cream dressing.
Place cut scullions In dish and pour over a
'ne-half cup sour cream together with =
hree tablespoonfuls vinegar, and salt TO I
aste. Stir with fork until foamy and .
elNe III lnulNluual ulSneS with a serving | q
II shad, This is excellent. Sculion and
ucumbers sliced and dressed in the same 4
manner, with sour cream dressing or '
lain vinegar, are very good and are used !
" country folks In quantities, as also are II
adlshes, scullions and cucumbers. dressed q
a
SOUR DOCK FOR THE FARMER. u
This common weed may be cooked and i
erVed like spinach, but II makes a much 1
1ore delicate green, AS II grows in the
arly spring, 1t gives the farmer, removed
rom markets, an accessible green long s
efore the other green vegetables are y
sady for use, II contains oxalic acid.
soRREL
This is a common weed. of which a ~
ariety is cultivated as a spring vegetable. q
/ Is used mixed with lettuce or chIcory "
nd dressed with French dressing Sor- az
ell is a common side dish for roast veal a.
r outlets. All sorrel contains oxalio acid =,
nd oxalates in goodly quantity. ''
LAMBS QUARTERS. Q
This is one of the most delicate edible n,
reens among weeds and is excellent 81
hen cooked like spinach. p
PURsLANE. al
This Is hardy plant. It is a common :,
-eed, but is much stronger when culti- n
ated. Boiled in salt water II forms an II
green and may be added 10 NJ
Jews and frequently used for sauces 10