The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1917-06-02
How TO USE DANoELloNs
Many New Recipes Given in Publica'
ton BY Cornell University.

Ton By SOTncli university
The Hampden county, Mass. i'm
provement league is receiving many
requests for methods of preparing and
serving dandelions. In response to
these demands the follwing recipes
have been collected from bulletins
published by Cornell university.
Young dandelion plants are more
tender and delicate than the old ones.
Near the surface of the ground the
dandelion root is topped by a crown
from which the leaves radiate. The
favor OF this crown is exceedingly
good, somewhat resembling aspara-
gus. Even if the leaves are old, the
crown is good. When the leaves are
pulled the crown is left behind; there
fore. when dandelion greens are gath
cred they should always be cut, not
pulled, in order that the crown may
DO obtained
The imperfect outside leaves should
be discarded at the time of gather
ing, because they are generally tough
er than the others. and there can DO
no uniformity in the cooking il they
are allowed to remain in the lot.
Dandelion green's are as difficult TO
clean as other green's. They should
be plunged into a deep pan or bucket
full Nof cold water and should be rub
bed thoroughly between the hands
[ the leaves are to be used fresh and
uncut as a salad, care should be taken
TO prevent breaking them They
should be lifted from the first water
and washed in clean water in the
same manner at least three more
times. They should then be drained
and wrapped in damp cloth if they
are not to be used Immediately.
On account OF their bitter flavor. it
| is generally best TO blanch dande-
lions, whether they are to be canned
or only cooked, using the same moth
od of blancfing that has been adv
Gated in the cold-pack method OF can
ming. They should then be removed
plunged into cold water and drained.
II they are to be cooked for immedi'
ate use they should be cut or
chopped, placed in kettle covered
with boiling water, and allowed to
| cock until they are tender, generally
frOm 10 10 ~ minutes
Dandelion soup--One cupful dan
| delion pulp one tablespoonful bat
ter. one tablespoonful -four, one cup
1 full milk, salt and pepper, yolk oil
| hard-cooked egg Make white
sause and add to it the dandelion
| pulp. Just before serving the SOU
! add the yolk of egg, which has beer
, ,,.aseod tbrouUb a cinyp
Dandelion timbales: Two eggs
beaten, / 10 cupfuls milk, two table
spoonfuls melted butter, two-thlrd'
teaspoonful salt, one-eigtht teaspoon
full pepper. one teaspoonful onion Juice
enc cupful Of chopped, cooked dande
lion green's. Mix the igredients II
the order given. Turn the miXtur
into the butterod molds, place tn
molds in a pan of hote water ant
bake the timbales in a moderate oyel
until they are firm. Remove then
from the molds and serve them wit
tomato sauce.
Tomato sauce: One Tablespoonful
butter, one tablespoonful -four, on
| cupful strained tomatoes, one tea
spoonful onion juice. salt and pepper
Melt the butter, add the -four and sti
the mixture until ii is smooth. Adj
the liquid and the seasoning and COO
the mixture until it is smooth an
thick, stirring it all the time. Serve
nj once.
Dandelions and tomato sauce: Nv
tablespoonfuls butter, two tablespoon
fuls -four. one-haf cupful straine
tomatoes, cooked dandeliCns, salt an
pepper Make o tomato sauce'of tn
first three ingredients Add the green
and mix them we'll with the sauce
Add the seasoning. Turn the mixtur
in the shape of mould on TO plat
and garnish 1t with hard-cooked egg
CT thin slices of tomato.
Dandeliou greens with bacon: Tw
tablespoonfuls butter one cupiu
bread crumbs, one pint cooked an
chopped green's, one tablespoonful
onion juice, one Tablespoonful vinega
or lemon juice, salt and pepper
Brown the crumbs slightly in. tn
melted butter, add the greens and tn