Evening star. [volume] (Washington, D.C.) 1854-1972, 1918-04-28
0LD-STYLE GREENS
CREATE RED BLOOD
Garden Greens, DandeIion,
Wild Mustard and Other
"Weeds" Fill Spring Need.

Don't neglect to give your family
some good old-fashioned greens. If
you live in a large city, you may have
to depend upon the greens which some
country woman brings to market or
upon spinach or kale. which can usu-
ally be bought even in winter. If you
live in the country, perhaps your in
stinct has already told you that the
tender green leaves of the dandelion,
wild mustard or what
ever variety Of green's your locality af-
fords are waiting for some one to
gather them for food. People from
primitive times to this have manifested
a craving for green food as winter
passes and springtime approaches.
Probably this craving arises from
real need of our bodies for the mater
1als which such foods furnish
What Is the particular use Of such
foods to our bodies? All green leaves
contain in combination with the green
color1ng matter more or less iron. II
We are to have rich, red blood we must
furnish this iron to our bodies Dande-
hon greens are one of the very good
sources Of iron, containing more than
many other sorts of green leaves II
We serve green's with hard-boiled egg
Tor garnish, we have a dish yery rich
Its share.
Besides the iron and other miner,,
salts. the leaf vegetables contain a
very important substance which the
body must have for normal growth and
development This substance, recently
discovered and for which a name has
not yet been given, is also found in
butter fat and some other animal fats
put not in every food.
Have Real Worth.
Greens have place of real worth in
the diet and should be used in avarv
i nousenoid not only in springtime but
INTO me summer and, when procur-
aoie' IN the winter also. The tender
oeet tops, celery tops, radish tons. onion
tops ana turnip tops should not be dis
carded, but served as greens. A little
space In the garden devoted to sninacb
New zealand spinach or French chard
will supply the family with summer
greens and also should afford some
material for canning for use DURING The
winter months. e
Lettuce leaves. which are sometimes
cooked for greens. and spinach. both
being mild favored and containing
much water, require no water for cook
ing in addition to that which cIinps to
the leaves from washing Other strong
er-havored greens are usually cooked in
a small amount OF water. Greens should
be cooked until tender but not over
cooked. A tiny bit of baking soda add
ed to the water they are cooked in will
help the greens to retain their color.
In the country, where meat is cured at
home, 1t used to be the custom to keen
the jowl of the hog for the especial pur-
pose OF cooking 1t with greens in the
spring. II the jowl is not at hand. a
small piece of salt pork or the rind
from smoked bacon gives richness and
flavor when cooked with green's.
Needed by Children.
Children should be encouraged to eat
greens, as they especially need the
iron and the wth-promoting sub
stance which greens furnish. Some
times they object to the slightly bitter
taste which some greens have, but if
made into milk soups, the flavor is
diluted so that it is not noticeable.
Such soups make a desirable lunch or
supper dish for the entire family.
A Dandelion Soup.
One quart milk (skin or whole). two
tablespoons flour. two tablespoons fat.
one teaspoon salt and one cup dande-
lion leaves that have been thoroukhIy
cooked.
Stir flour into melted fat and mix
with cold milk. Put the thoroughly
cooked dandelion leaves through a
milk. Stir until thickened.