The Ordway new era., 1918-04-26
GREENS GOOD TO
IN MAKE RED BLOOD
Housewife Should Not Overlook
! Dandelion, Lamb's-Quarter
'- or Wild Mustard.
IRON NEEDED FOR THE BODY
Leaves Of Various Vegetables Furnish
Another Useful Substance Not Yet
Named-cresm of Dandellon
Soup Recipe.

II n springtimei Don't neglect to
give your family some good old-fash-
toned green's. If you live In a large
city. you may have to depend upon the
green's which some country woman
brings to market or upon spinach or
kale, which can usually be bought even
In winter. II 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 greens
your locality affords are waiting for
someone to gather them for food.
People from primitive times fo 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
fer the materials which such foods
furnish.
Iron 10 Essential.
What IL the particular use of suci
foods to our bodies1 All green leaves
contain in combination with the greet
coloring matter more or less Iron. II
We are to have rich. red blood we
must furnish this Iron to our bodies.
Dandelion green's are one of the very
good sources Of iron, containin' more
than many other sorts of green leaves
II we serve green's with hard-boiled
egg for gnrnish, We have a dish very
rich in Iron. for the egg yolk con-
tributes Its 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
discovered and for which name has
not yet been given, is also found In
butterfat and some other animal fats,
but not in every food.
Greens have IA place OF real worth
in the diet and should be used In every
household not only in springtlme but
late into the summer and, when pro-
curable. in the winter also. The
tender beet tops. celery tops, radish
tops, 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
family with summer greens and also
should afford some material for can
ming for use during the winter months
Lettuce leaves, which are some
times cooked for greens, and spinach
both being mild favored and contain
ing much water. require no water fol
cooking in addition to that which clings
to the leaves from washing. Other
stronger-navored greens are usually
cooked in a small amount of water
Greens should be cooked until tender
but not overlooked. A tiny bit o.
baking soda added to the water the,
are cooked in will help the green's IL
retain their color.
In the country where meat Is curet
at home, It used to be the custom (,
keep the jowl Of the hog for the espe
cial purpose of cooking 1t with green
in the spring. If the jowl is not at hand
a small piece of salt pork or the rim
from smoked bacon gives richness an
flavor when cooked with green's.
Children should be encouraged I
eat green's, as they especially need tn
iron and the growth-promoting sui
stance which greens furnish. Some
times they object to the slightly bite
taste which some greens have, but
made into milk soups, the flavor
asluted % that II is not noticeable