New Britain herald., 1915-03-24

l In the early spring day, when the weather turns suddenly very mild or
 warm, the appetite craves something cold, crisp and green. This is per- ] fectly natural for in the first green vegetables, although the nutritive value ] is small, there is tonic quality that ]. is invigorating and healthful. Of all the greens, spinach is the most wholesome. famous physician hIs declared that it is the broom of the stomach" Spina oh should be eaten at least twice week during the Len ten season. Its value, however, can only be obtained by proper cooking. Use very small quantity of water, just enough to keep it from burning, and cook in an uncovered kettle for fifteen or twenty minutes. Be sure that the water is actually boiling be- fore placing the greens in it, as that isl most important, not only win spin- ach, but with all other spring greens, such as dandelions, mustard, etc. Early home grown vegetables are scarce in our northern climate, and those that come from the south are costly Dandelion greens, however. are not only delicious and healthful. but inexpensive. They contain the valuable properties of potash and salts. In cooking the water should be changed once, and a tiny pinch of baking soda added to the first wa ter, to eliminate a possible bitter taste that they sometimes have. Dande- lion greens are very quickly cooked, :, requiring only ten minutes active boiling.
 DandeIion Salad.
 Fresh dandelion leaves make de- licious salad. Place the greens in a. large pan of cold water as soon as they come from the market, and wash them thoroughly. Then shake l off alI the moisture and set in a very 1 cold place until ready to serve. To make the salad, place the leaves in l a chilled salad bowl, cover With chopped hard boiled egg. a few shay l ings of young white onions, and
 1noisten with good French dress l ing
 ] Watercress may be used as a salad, and, unlike many other greens, it l will serve as an attractive garnish l for many dishes. It is delicious and appetizing for a sandwich filling in :. place of the usual lettuce leaves To dress a watercress salad, mix together l a teaspoonful of celery salt, a salt spoonful of white pepper, pinch of 1 cayenne, half teaspoonful of salt and one tablespoonful of lime juice. Then stir in gradually three table spoonfuls of olive oil and two more 1 [tablespoonfuls of lime juice. Blend ! Thoroughly and season with a tea spoonful of chopped chives and an l equal amount of fresh tarragon l leaves.
 Small Green Onions, Dreamed and in ! When the tiny green onions appear, try cooking and serving them as you l would asparagus. Wash them well, i tie in punches, drop in boiling salted water and cook for ten minutes This time allowance is for very young vegetables, about the size of lead pen- cils. Drain, place on toast and pour 1 over them hot cream sauce, fla yored with chopped parsley. These l will be found delicious, as they do
 not retain the onion flavor, to which so many persons object. Young onions are excellent in almost all spring salads, and are especially good with fresh tomatoes, cucumbers and
 green peppers.
 l Lettuce, endive and romaine are s.ll l good salad greens The two latter