The daily star-mirror. (Moscow, Idaho) 1911-1939, 1918-05-22
GREENS GOOD TO
MAKE RED BLOOD
Housewife Should Not Overlook
DandeIion, Lambs Quarter
or Wild Mustard.
IRON NEEDED FOR THE BODY
Leaves Of Various Vegetables Furnish
Another Useful Substance Not Yet
Named-Cream of DandeIion
Soup Recipe.

It Is springtime! Don't neglect to
give your family some good old-fash-
Toned green's. If you live in large
city, you may have to depend upon the
greens which some country woman
brings to market or upon spinach or
kale, which can usually be bought even
In winter. If you live in the country,
perhaps your instinct has already told
you that the tender green leaves Of
the dandelion, lamb s-quarter, wild
mustard, or whatever variety OF green's
your locality affords are waiting for
someone 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 a real need Of our bodies
furnish.
Iron Is Essential
What is the particular use OF suct
foods to our bodies? All green leaves
contain in combination with the greet
coloring matter more or less iron. If
we are to have rich, red blood we
must furnish this iron to our bodies.
DandelfOn green's are one of the very
good sources Of iron, containing more
than many other sorts of green leaves.
If we serve green's with hard-boiled
egg for garnish, we have dish very
rich in iron, for the egg yolk con-
tributes it's share.
Besides the iron and other mineral
salts, the leaf vegetables contain a
very important substance which the
body must have for normal growth and
development This substance, recently
and for which a name has
not yet been given, is also found in
butterfat and some other animal fats,
but not in every food.
Greens have a place Of real worth
In the diet and should be used in every
household not only In springtime but
late into the summer and, when pro-
durable, in the winter also. The
tender beet tops, celery tops, radish
ops, onion tops, and turnip tops |
should not be discarded but served as
green's. A little space in the garden |
devoted to spinach, New Zealand spin
,ch, or French chard will supply the |
amily with summer green's and also
should afford some material for can
ling for use during the winter months.
Lettuce leaves, which are some
ines cooked for greens, and spinach,
10Th being mild favored and contain
ng much water, require no water for
ooking in addition to that which clings
o the leaves from washing. Other
greens are usually
ooked in a small amount of water.
,reens should be cooked until tender,
ut not overlooked. A tiny bit Of
aking soda added to the water they
re cooked in will help the green's to
etain their color.
In the country where meat is cured
{ home, it used to be the custom to
eep the jowl of the hog for the espe-
ial purpose Of cooking it with green's
4 the spring. If the jowl is not at hand,
small piece of salt pork or the rind
.om smoked bacon gives richness and
avor when cooked with green's.
Children should be encouraged to
1T greens, as they especially need the
on and the growth-promoting sub
ance which green's furnish. Some
mes they object to the slightly bitter
ste which some green's have, but if
ade into milk soups, the flavor is
luted so that it is not noticeable.