Evening star. [volume] (Washington, D.C.) 1854-1972, 1918-03-22
To Prepare Dande1ions.

Wash thoroughly through a number of
waters Have ready kettle of boiling
has been added. Drop in and press
;down the green's cover long enough to
bring again to the boiling point, then
> uncover and keep at a rapid boil. II
the full bitter taste IS desired DO not
ichange the water. Otherwise, after
Item minutes of boiling throw Off this
3water. add more with salt and continue
boiling until the leaves are tender,
(which will be in about forty minutes,
according to age and freshness. Drain
and press hard to discard all water. In
a saucepan melt one large tablespoon
full of butter, adding to it half tea
spoonful of salt and some white pepper.
Ito this add the greens and stir and
turn through until smoking hot If
liked, add dash of nutmeg and few
ldrops of onion juice. Serve with a gar
irish of sliced hard-boiled eggs or lem
lon quarters.
! Half dandelions and half spinach.
with a little salt pork added, make
good dish. To make a salad take young
ldandelions, wash carefully, then heat
lsome vinegar, adding a little olive oil,
sugar, salt and pepper. Pour this over
1.-THE dandelions while hot, then let them
cool and the salad is ready to eat
Many persons who think salad
of fresh watercress a great treat do
not know the delights of dish of
| watercress green's. Cut off the coarse
| stems. wash thoroughly. add boiling
| sailed water and cook about thirty
| minutes. Drain thoroughly and add a
little butter.
Lettuce used as green may be
| cooked as follows: Take several heads
of lettuce. wash them carefully and
cut them into quarters. place them in
| q double boiler with sufficient milk to
| cover them: let cook slowly until the
lettuce has become tender. then add
| one or two tablespoonfuls of butter. a
| little salt and a dash of pepper. When
| the butter has melted the dish may
| be served
| To cook radishes, cut in slices about
one-half inch in thickness Place IN a
stewpan with sailed water and boil for
about ten minutes, then transfer them
to frying pan in which good sized
piece of butter has been melted; add
pepper. salt and a teaSpoonful of sugar
| as seasoning and let the radishes SIM
| mer until tender.
| Spinach.
Spinach should be cooked IN an open
| vessel to preserve its color. w ash II
| through several waters and allow 1t to
stand for half an hour in salt water to
free it of insects. Rinse again, shake
free of water and place in dry kettle.
Stir it while it willis Pour table
spoonful of soda over the leaves and
cover with boiling water. Pour this
! greenish water off and replace with
! clear water. Cook until tender and
serve with butter or cook the same as
! other green's II cooked IN d CHEESE
cloth bag they will be easily lifted and
| drained dry.
Nodded Spinach-Prepare by boiling.
draining and mincing the spinach. mix
ing it with hard boiled eggs, chopped
fine, and molding it in a deep dish.
Garnish with heart leaves of lettuce or
olives and egg cut to represent daisy
petals.
ach in a cup Of water, drain and chop.
Put into a baking dish, add a well
| beaten egg, cream sauce, and bake for
thirty minutes in moderate oven.
Mushrooms.
Never cook mushroom that is old.
black or wilted underneath, as it is apt
to be full of worms 1t is not necessary
that the gills be pink to be perfectly
| fresh and good. A delicate chocolate
, color underneath is a good indication,
and if the mushrooms do not black a
silver knife they are safe to use. When
peeling, watch out for tiny punctures
like pin pricks in the white flesh. These
| punctures not noticeable on the
| outside of the mushrooms. but lie just
| beneath the peeling, and when present
this warning should never be disre-
| garded, for wormy mushrooms are
, poisonous
, Three sizes of mushrooms are COM
> monty used: Buttons, cups and broilers
The broilers are the big. coarse kind;
buttons are the very young and the
I
finest taste, be lavish with butter. To
broil the large. fiat kind. first cook
the smooth outside. then slightly toast
1.-THE inside. While still hot season with
of butter.
| Stewed Mushrooms.-This is an eco
nomlcal way of cooking mushrooms
ffor all the stalks can be used, and the
sauce makes them go farther Take
half pound of mushrooms. three-ouar-
tiers of a pint of milk, one tablespoon
ful OF flour one tablespoonful of but
tier. salt pepper and lemon juice. Peel
ana stalk the mushrooms. wash them
quickly and examine carefully Put
them In a saucepan with the milk and
let them cook gently until tender. Mix
the nour smoothly and thinly with a
little colo milk. then add this thicken-
ing to the mushrooms and milk and
stir gently over the fire until it boils
well and thickens Season to taste
with salt pepper. butter and lemon
JUICE. serve on hot dish garnished
Cucumbers.
pared as follows: Pare them: on the
three nat sides cut a generous strip
iengthwlse and you will see a white
pithy stripe; this is the poison of a
cucumbers in the ice boy One-half
hour before serving slice them thin
and ada sliced onions. salt, pepper and
vinegar. Place in covered dish and
return to the ice box until ready to
serve
Stewed Cucumbers-Peel and emf in
Quarters lengthwise. Let soak for
about ten minutes in cold water, then
put them in boiling water and cook
untli tenoer. Serve covered with a
sauce made as follows: Heat cup of
milk and a tablespoonful of butter
and a tablespoonful of flour that have
previously been blended. Season with