Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1915-04-28

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| spelling the dish. More or less sorrel
| may be used, to taste. No vinegar is
used with the green's this way. The wild
sorrel is as good as the cultivated.
BOILED DANDELIoN IN CASES
Boiled In the same manner as spinach
| and served in toasted bread cases, with
drawn butter sauce or cream sauce, gar
! nished with grated hard-boiled egg, 1t is
| excellent.
DANDELION SANDWICHES.
| This Is dainty and wholesome lunch
| con dish made by using, chopped, the
tender, bleached part of dandelon and
! combining II with hard-boiled eggs and
mayonnaise between thinly sliced pieces
of buttered bread.
| DANDELION CLUB SANDWICHES
Toast thinly sliced pieces of bread
which are nicely buttered and placed on
one slice of which is a generous quantity
! of chopped tender dandelion n thin slice
| of cold chicken and one of ham, or two
| nice thin slices of bacon and two slices
| of hard-boiled egg; marnate all with
| olive oil mayonnaise; press together and
cut in triangular or fancy shapes.
This, by itself makes a dainty, nutri-
/ tious luncheon when served with a cup
of tea.
WATER CREss.
This most delicious and inexpensive
| green may be served in salads much the
| same as Is dandelion. 1t makes dainty
| sandwiches and as garnish for spring
use eXcels any other, 1t Is antiscorbutic,
| palatable and wholesome. 1t owes its
| flavor to a volatile oil which becomes
very pungent as the plant natures and
| blossoms. Mixed with young dandelions
| or spring lettuce In salad or sandwiches
1t is much better than when served
| alone.
Water cress and cucumber salad is very
| good.
RHUBARB CUsTARD.
Made the same as merngue filling for
| pie. Poured over stale pieces of cake or
lady-fngers and topped with Drowned
meringue or whipped cream, this Is
| delicious dessert,
RHUBARB DUMPLINGs.
When baked. make a rich pastry
| dough, place two tablespoonfuls of
steVed rhubarb in each piece of pastry,
| having previously thckened the rhubarb
! with cornstarch and sweetened It TO
| taste Press dumplings together; bake
| in a quick oven; serve with warm rhu-
barb sauce in which has been placed
lump of butter and top with whipped
cream.
When boiled make light biscuit dough
with baking powder. Place several pieces
OF stewed rhubarb in each dumping and
steam in pieces of muslin 20 minutes
! without lifting cover. Remove to in
| dividual dish. Serve with rhubarb sauce
around the dumping in dish and top with
! hard sauce.
ASPARAGUS.
This green, which should be used
| plentifully, may be prepared in many
! tempting ways both as a warm dish and
as a salad. Asparagus will continue to
! be cheaper now, since our home supply
! is beginning to come in,
A common error is to boil asparagus
! too much. Cut off lower parts of stalks
! (Which may be used for SOUP, wash, re-
move scales and retie in bunch with
| strips of white muslin instead of cord so
| as not to break the asparagus, placing
tips all one way. Set upright in boiling
| salt water. In this way the tops will
! cook only in the steam and the asparagus
! will not be boiled to shreds, as would be
| the case If the bunch were laid on its
! side.
Unite when cooked and place on pieces
of toast. dipped quickly in the asparagus
! liquor and then buttered. Place in a
| platter and have drawn butter pepper
! and salt poured over or make a cream
sauce of one tablespoonful of flour and
| one of butter little salt and pepper and
! enough milk and asparagus liquor to
form proper consistency.
| Have hard boiled egg chopped and add
to cream dressing; pour all over aspara-
! gus on toast. This is a most delicious
way of serving asparagus.
| Hollandaise sauce Is also nice.
| Many prefer. when serving asparagus
on toast. TO have as sauce the liquor
| thickened with a little flour and seasoned
with butter. salt and pepper.
CREAMED ASPARAGUS IN CASES.
Remove centres from small rolls. fry
cases in deep lard and drain, NIL with
creamed asparagus.
ASPARAGUS TIPS WITH SQUADS OR
BRoILED CHICKEN,
Take tips only and out them into pieces.
| Boil until tender drain. season with but
| ter and pepper and serve on toast or in
GASES around the edge OF the platter, in
the centre OF which are placed squads or
orolled chicken garnished with cress. Use
stalk ends for soup.
EsCALLoPED OR DREADED AsPARA-
GUS.
Boil four eggs hard and chop fine.
| Rub two tablespoonfuls butter and two
of -four together. add one pint of milk
stir until boiling and add one teaspoonful
OF salt and dash OF pepper. Cut aspara-
| gus In inch lengths, put layer OF
asparagus in baking dish. then layer OF
sauce, then sprinkling OF bread crumbs.
Continue in this way with alternate lay
ers until last layer which is Of crumbs.
Bake in quick oven Until golden
brown. This makes an excellent supper
or luncheon dish instead OF meat
Leftover asparagus may be used with
| French dressing as salad.
QUOTATIONS..
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