Audubon County journal. (Exira, Iowa) 1884-1993, 1918-04-18
GREENS GOOD TO
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 Vet
Named Cream of Dandelion
Soup Recipe.

It is springtfme! 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. II you live In the country,
perhaps your instinct has already told
you that the tender green leaves of
the dandelion, mb'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 t. this
have manifested craving for green
food as winter passes and springtime
approaches. Probably this craving
arises from real need of our bodies
for the materials which such foods
furnish.
Iron Is Essential.
What is the particular use of sue.
foods to our bodies? All green leaves
contain in combination with the greer.
coloring matter more or less iron. "
we are to have rich, red blood we
must furnish this iron to our bodies.
Dandelion greens are one of the very
good sources Of iron, CONTAINING more
than, many other sorts of greer leaves.
II we serve green's with hard-boiled
egg for garnish, we have 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 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
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
ach, or French chard will supply the
family with summer green's 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 for
cooking in addition to that which clings
to the leaves from washing. Other
stronger-flavored green's are usually
cooked in a small amount of water.
Greens should be cooked until tender,
but not overlooked. A tiny bit of
baking soda added to the water they
are cooked in will help the greens to
retain their color.
In the country where meat is cured
| ut home, it used to be the custom to
keep the jowl of the hog for the espe-
cial purpose of cooking it with greens
in the spring. If the iowlis not at hand,
small piece of salt pork or the rind
from smoked bacon gives richness and
flavor when cooked with greens.
Children should be encouraged to
eat greens, as they especially need the
iron and the growth-promoting SUBJ
stance which greens furnish. Some
times they object to the slightly bitter
taste which some green's have. but If
made into milk soups, the flavor is
diluted 80 that It is not noticeable.