The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-05-07

green's, and is greatly liked by many
people because of its pleasant, bitter
flavor. The cultivated dandelion Is
larger leaved, more tender, and OF a
milder flavor, and Is also fine salad
liz blanched like celery. A small bed
of this vegetable will give generous
return in the spring, for the small
amount of care 1t requires.
The marsh marigold, commonly
called "cowslip," is found In many
regions in marshy places. In the
early spring this plant makes good
green's Cook the same as spinach.
Purslane is a weed common in most
gardens and is very palatable as a
pot herb. 1t is also cooked ike
spinach,
In the southern states the young
shoots of the pokeberry or poke tops
are favorite green's, and are cooked
like asparagus, while turnip sprouts,
cabbage sprouts, and collards are
favorite greens Of garden origin.
In some regions Of Europe young
hop sprouts are much priced, being
cooked like asparagus. Tho eaten to
some extent, they do not seem to be
known to many housewives In this
country.
Every locality produces some wild
plants that are safe and pleasant to
use as greens. It Is important, how
ever, that the wild green's shall be
gathered by persons who are familiar
with the plants.
Green Peas
NIT. ,ho,Id hn Oofhorpd
when the seeds are about half
grown, and it should be cooked as
soon as possible after gathering.
When the peas are thus young and
tender they are best simply boiled
and seasoned with salt and good but
ter. Some varieties Of peas lack
sweetness, and in this case little
sugar in the water in which they
are cooked improves the flavor.
Overlooking spoils the color and
flavor of the vegetable. Peas should
always be boiled slowly, and with
the cover partially off the stewpan-
1t is impossible to give the exact
time of cooking this vegetable, since
so much depends upon the maturity
of the peas, the length of time they
have been picked, etc. Young, tend
er peas will generally cook in 20 or
30 minutes, and the seasoning
should be added while they are still
firm and crisp. If the peas are cook
ed until the green color of the
chlorophyll is destroyed they are
overdone and their delicate flavor
is spoiled. When peas are over
grown and a little hard they should
be cooked by the rule "Peas with
pork" When this rule is followed
a pinch of delicate, small, white
onions may be added to the peas and
other ingredients and will give
very savory dish.
Boiled Peas with Butter
Put one quart of shelled peas in
a stewpan and add enough boiling
water to cover them generously.
Place over a hot FIRE and when they
begin to boil draw back where the
water will bubble gently. Until the
peas are done cook with the cover
partially off the stewpan, When the
peas are tender add one teaspoonful
of salt and three tablespoonfuls Of
good butter. Cook ten minutes
longer. If the peas are not the sweet
kind add teaspoonful of sugar with
the salt and butter .
Peas with Pork
One quart peas, ounces pork, l
butter, l gill water
{ " cupfuD, 2 small white onions,
Is teaspoonful pepper. ..
Cut pork into small bits. Put but
ter into stewpan and on the fire.
When the butter is melted add the
pork and cook gently until light
brown, then add the water, peas,
onion and pepper This is good
way to cook peas when they are a
little old and hard. 100 ,r