The Idaho Springs siftings-news., 1918-04-19
GREENS GOOD TO
Make RED BLOOD
Housewife Should Not Overlook
0andeIIon, Lamb's-Quarter
OF Wild Mustard.
IRON NEEDED FOR THE BODY
Leaves o. Various Vegetables Furnish
Another Useful substanse Not vst
Named-Cream Of Oandelton
Soup Recipe.

n 10 sprinEt1mel Don't neglect to
give your family some good old-fash-
toned greens. II 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
kals, which can usually Be bought evsn
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 ~ this
have manifested a craving for green
food ~ winter passes and springtime
approaches. Probably this craving
arises from q real need of our bodies
for the materials which such foods
furnish.
Iron 10 GsssntlaI.
What II the particular use Of suci
foods to our bodies1 All green leaves
contain in combination with the greet
ccloring 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, containinr more
than many other sorts Of greer leaves.
II ws 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
very important substance which the
body must have for normal growth and
development. This substance, recently
discovered and for which q name has
not yst bssn given, is also found In
buttsrfat and some other animal fats.
but not in every food.
Greens have . place Of real worth
n the Diet and should be used In every
household not only In sprfngtime but
late into the summer and, when pro-
durable, in the winter also. The
tendsr beet tops, celery tops. radish
tops, onion tops. and turnip tops
should not be discarded. but served a.
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 bslng 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-davored green's are usually
cooked In 4 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 green's to
retain their color.
In the country where meat II cured
at home. 1t used to be the custom to
keep the jowl Of the hog for the espe-
cial purpose Of cooking It with green's
in the spring. II the jowl IL not at hand.
a small piece of salt pork or the rind
from smoked bacon gives richness and
navor when cooked with green's.
Children should be encouraged b
eat green's, a. they especially need the
iron and the growth-promoting sub
stance which greens furnish. Some
times they object to the slightly bitter
taste which some greens have, but Il
made into milk soups, the flavor II
G'uted s4 that It is not noticeable.