Cheyenne record., 1919-07-31
prepared by the United States Depart
ment of Agriculture.)

prepared by the United States Depart
ment of Agriculture.)
'One thing thought I never could
do was to make George like green's.
He always said he didn't like grass"
said Mrs. Moss as she looked with
great satisfaction at the empty vege-
table dish. But today when l was
out seeing how our grass seed was
coming up saw those nice tender
looking dandelion greens and could
not resist gathering a basketful for
dinner"
Her guest laughed. "Evidently
George wasn't so hard to please after
all. saw him take two generous
helpings and he seemed not to be do
ing it from a painful sense of duty,
either. Wasn't his dislike Of them
due principally to the fact that you
hadn't given him a chance to like
greens at their best?'''
"Of course it was" agreed Mrs.
Moss. II believe that is where many
housewives make a mistake in chOos-
ing vegetables. They are so afraid
tIlal lltlI uuSDuhuS Will lol iihC uiA
ferent kinds that they use the same
one or two vegetables all the time.
AS a result their diet is not nearly as
varied as it might be and the members
of the family miss the spring tonic
effect so many believe the green's
would have on their systems.
I'll warrant you If those women
would cook green's by the recipe 1
used this noon and some others that
l found in newspaper under the
heading, Recipes Tested in the Home
Economics Experimental Kitchen of
the United States Department Of Ag-
riculture nine out of every ten hus-
bands would try them and call green's
a good food.
General Preparation Of Greens.
Pick over carefully, removing any
discolored leaves. bits of grass, or 9TH
er foreign material. Wash thorough
ly, remove roots, drain. and cook un-
til tender. If the full flavor of green's
such as spinach Is desired. cook in the
water left on them after washing and
their own juice. If milder flavor is
preferred. cook in two quarts Of water
and one teaspoonful of salt to peck
Of green's, having the water boiling
when green's are added. When cooked
green's are used in making various
dishes. they should be measured as dry
as possible and any liquid which can
be drained off may be used to make
up the liquid called for by the recipe,
or in making a soup.
Greens With Brown Tomato Sauce.
tablespoons but l teaspoon lemon
ter other fat. juice.
teaspoon mus IL teaspoons highly
tard. seasoned g
Few grains cay (Worcestershire)
enne. Y cup Stewed and
strained tomatoes.
Cook fat until we'll Drowned and
add remaining ingredients. Serve hot
with three cupfuls cooked green's.
This amount will make eight average
sized servings.
Stuffed Peppers.
2 tablespoons but cup green's finely
ter. chopped.
tablespoons flour. y cup bread crumbs.
green peppers. tablespoons bacon
lonion finely finely chopped
chopped. Salt and pepper.
Cut a slice from stem end Of each
pepper, remove seeds and parbOil pep
pers Is minutes. Fry bacon and onion
three minutes; add flour, greens, salt,
pepper, and bread crumbs. Cool mix
ture. Sprinkle peppers with salt, fill
with cooked Iaixture, cover with but
tered bread crumbs and bake ten min
utes. Serve hot.
Spinach Egg Soup.
CFor use also with kale. beet tops and
Swiss chard)
1cup cooked egg yolks or
greens. whole eggs.
small onion. l large slice bread OF
II teaspoon soda soda crackers.
Y cup but tier or III teaspoon salt.
other fat Pepper.
Water enough to 1 tablespoon lemon
make 1 quart Juice or vinegar If
soup, desired.
Cut onion in small pieces and cook
II with spinach and soda in butter for
few minutes. Add bread or crack
ers and one quart hot water; cook
slowly for an hour. Strain, season.
add more water if necessary to make
one quart soup and thicken with egg