Webster City freeman. [volume] (Webster City, Hamilton County, Iowa) 1884-1946, 1919-06-09
"One thing 1 thought l never could

!
said Mrs. Moss as she looked with
great satisfaction ut the empty vege
table dish. but today when 1 was
out seeing how our grass seed was
coming up l saw those nice tender.
looking dandeliOn green's and could
not resist gathering a basketful fol
dinner"
Her guest laughed. evidently
George wasn't so hard to please after
all.> l 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
green's at their best:"
"Of course it was" agreed Mrs.
Moss. II believe that is where many
housewives make mistake in choos-
/ ing vegetables. They are so afraid
that their husbands will not like diff
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.
''Ill warrant you if those women
would cook greens by the recipe
used this noon and some others that
found in a newspaper under the head
ing, Recipes Tested in the Home Eco
nomics Experimental Kitchensof the
United States Department Of Agricul
ture, nine out Of every ten husbands
would try them and call green's good
food.
Here they are. Take a copy of
them home with you this afternoon
so you can try them out I'm sure
your husband will like them as well
as mine did"
General Preparation Of Greens.
Pick over carefully, removing any
discolored leaves, bits of grass, or
other foreign material. Wash thor
oughly, remove roots, drain, and cook
until tender If the full flavor of
green's such as spinach is desired cook
in the water left on them after wash
ing and their own juice. If milder
flavor is preferred. cook in quarts
of water and l teaspoon of salt to a
peck of green's, having the water boil
ing when green's are added. When
cooked green's are used in making
various dishes, they should be meas
ured as dry as possible and any liquid
which can be drained of. may be used
to make up the liquid called for by
the recipe, or in making u soup.
Greens With Brown Tomato Sauce.
5 tablespoons butter or other fat.
u teaspoon mustard.
Few grains cayenne.
/ teaspoon lemon juice.
~ teaspoons highly seasoned sauce
1sold to be eaten with meat.)
y cup stewed and strained tomatoes.
Cook fat until well Drowned and add
remaining ingredients. Serve hot with
B cups cooked greens. This amount
will make s average-sized servings.
Pennsylvania Greens.
3 slices bacon cut fine
2 eggs.
Il cup mild vinegar.
l teaspoon salt.
Il teaspoon pepper.
Fry bacon. Beat eggs, aid vinegar,
salt, and pepper, and stir into the
bacon fat. Cook until slightly thick.
Cook green's until tender and drain.
Pour sauce over them just before serv-
ing and serve hot.
Rice Timbales With Sauce of Greens
and Cheese.
u cup rice.
1 quart boiling water.
teaspoon salt.
Wash rice three or four times OF
until water is clear. Add slowly tot
DOlIllS Sdllcu WdtcI 81 tidt poiAihs ~
not checked. Boil 80 minutes or until
soft. Drain and let dry, then place
lightly in slightly creased small molds.
Let stand in hot water 10 minutes.
Serve with the following sauce:
u cup milk, hot.
> tablespoons flour stirred until
smooth in u cup milk. ]
. tablespoons cheese.
u teaspoon salt.
Few grains cayenne.
Cook 10 minutes in double boiler
and add u cup cooked and finely chop
Stuffed Peppers.
green peppers.
/ onion finely chopped.
. tablespoons butter.
9 tablespoons flour.
/ cup greens finely chopped.
y cup bread crumbs.
4 tablespoons bacon finely chopped
Salt and pepper.
Cut slice from stem end of each
pcpper, remove seeds and parboil pep
pers Is minutes. Fry bacon and onion
oil