Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1915-04-28
Rv MRS. ELSIE c. MCKAY


The new green vegetables, now so plen-
tiful by q happy stroke Of nature, con-
tain not only many nutritive properties
but also the medicinal ones needed at
this time of the year.
Fortunately too, we are realizing more
and more every day the superior advan-
tage of getting our medicine from the
markets rather than from the DOCTORS
for nature, after all, dspenses the best
physic and certainly that most pleasant
to take
Who does not remember the horrible
dose of sulphur and molasses, or cream
of tartar and molasses that our grand
mothers swore by Qf those gentle ladies
ever swore) when spring came around?
Nowadays, however, the careful mother
| and housewife knows her dietetics too
we'll to have to administer the time-hon-
ored dose to protesting family. Instead
she buys spinach, asparagus, rhubarb,
spring onions and new beans, the food
values of which seem designed especially
TO take away that tired droopy feeling
/ She prepares them tasuly and the un-
suspecting family takes the dose with
| relish.
Not only The succulent cultivated vege-
/ tables but many wild weeds unfamiliar
TO the majority of housekeepers are to
be had at this time. In the spring cate
| CORY of those particularly rich in mineral
| properties and of high medicinal value
/ are dandelion, both wild and cultivated; ;
| rhubarb, poke shoots, asparagus, lettuce,
water cress, scullions, beet tops, kale,
| spinach Swiss chard, sourdock. sorrel,
lambs quarters, purslane and horse
radish.
Green vegetables, such as asparagus
! and spinach, lend themselves easily to
combinations of milk in the cream soups.
These soups are heterogeneous. easy OF
digestion and, with whole wheat bread
and butter, form an admirable luncheon
or supper dish for children. Even a
tablespoonful of greens left over Will
| make a delicious cream soup.
Care should be taken in cooking greens.
/ These vegetables part with their salts
easily and unless well cooked are un.
! slightly and unpalatable. The addition or
common salt in no way replaces the
mineral matter soaked and boiled from
! these vegetables. In washing and pre-
! pairing green's for cooking 1t is well TO
! remember that If they are thrown into
| salted water after washing II Will thor
oughly rid them of any insect life which
might adhere and otherwise go unno-
| tiCed.
Asparagus and all delicately favored
vecetables should be cooked in very little
water-iust enough to cover, but dan
| should be cooked in a generous quantity
| All greens should be cooked with the
cover partially off. This gives them
better color and a more delicious faVor.
Tho average housekeeper is careless as
! 70 the time of cooking vegetables, yet n
| vegetable is as much injured by too much
| or TOO little cooking as is a loaf OF bread
| or n cake. The water should be Kept
boiling constantly until vegetables are
done To let 1t stop impairs the haVor'
In cooking green's a hamoohe OF
bacon drippinGs which have been saved
| from time to time will be found to sup
ply a flavor that cannot be obtained
in any other way. 49,.
Onions used discreety are a tasty
addition to any green used In salad
form. When shredded and mixed with
mayonnalse they make a palataoie Dress
ing and are very wholesome.
Lettuce, since 1t contains alkalles' re-
auires an acid condiment
DANDELIoNc.
The value of dandelion as high-
| grade salad Is rapidly being recognized
Use only the young, tender, bleached
root leaves, and serve with mayonnaise.
The older and green portions are best
| prepared just as spinach Is
| Dandelions form one OF the most
wholesome greens, containing as they
do "Taraxacum," whith acts on the
liver. Dandelion roots are cut into
| slices, dried and used incidentally. In
| some parts of the West they are also
toasted and used as coffee substitute
Mixed with roasted wheat and barley
| they form what is known as poor
| mans coffee"
From the blossoms delicious wine Is
made, 80 that the entire plant is utilized.
DANDELIoN SALAD
| Select the young, green or bleaohed'
white parts OF dandelion leavesi wash.
| throw them into water, drain, dry and
serve with French dressing or mayon-
naise. When combined with tomato and
hard boiled egg, saturated with mayon-
naise, II is delicious Lay slice OF tomato
| on bed of tender dandelions and plenty
! of tiny blossom budE, over which minced
hard boiled egg has been generously scat
tered, or have hard boiled egg sliced into
ringlets and laid on green's saturate all
with mayonnaise.
GERMAN DISH OF DANDELIoN.
Take about fve or six strips OF sliced
bacon or bits OF the fat end OF ham and
cut into small pieces; put into hot frying
pan and fry until light brown, then pour
In q cup water. Into this put well
beaten egg mixed with little water and
three tablespoonfuls OF vinegar gener-
Gus pinch OF salt and two tablespoonfuls
OF sugar. Stir and let It come to a boil,
but care must be taken not TO boil too
much or II will curdle. Place dandelions
in dressing in pan and stir constantly
until thoroughly scalded Do not let It
stand. Serve at once in dish and garnish
with sliced hard boiled eggs.
ANOTHER GERMAN WAY TO FIRE.
PARE DANDELIoNs.
Place several bacon strips In pan and
fry until nicely browned remove to let
IL crisp and allow bacon fat 10 cool. Ar
range danielions In salad bowl put over
Il the slices Of bacon. Add to bacon fat
two tablespoOnfuls vinegar. a good pinch
OF salt, pepper and one tablespoonful OF
chopped onion or chlves; mix and pour
over dandelions and serve at once.
DANDELIoN AND soRREL
When thoroughly cleaned boil dande-
Hon Ia plenty OF sailed water until ten
der, drain dandelion and press until very
dry. Chop moderately hne IN bowl Take
a large bunch OF garden sorrel. wash.
drain thoroughly and chop quite fine.
There should be one-third as much
chopped sorrel as dandelion. Into a deep
saucepan put one heapinB tablespoonful
OF butter for each cuplul Of sorrsl When
quite hot add the sorrel ana stir owes
q moderate hrs until Il has turned
hrown Now add dandeiicns. alir untl