Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1919-06-10

| GENERAL PREPARATION OF GREENS.
Pick over carefully, removing any dis
colored leaves, bits Of grass, or other
foreign material. Wash thoroughly,
remove roots, drain, and cook until
tender. If the full flavor of green's such
az spinach is desired, cook in the water
left on them after washing and their
own juice. II q milder favor is pre-
ferred, cook in two quarts OF water and
one teaspoon of salt to peck Of greens,
having the water boiling when green's
are added. When cooked green's are
used in making various dishes, they
should be measured az dry a. 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 q soup.
GREENS WITH BROWN TOMATO SAUCE
8 tablespoons butter or other fat
IL teaspoon mustard
Few grains cayenne
teaspoon lemon juice
/ 1.2 teaspoons highly seasoned sauce
(sold to be eaten with meat)
"a cup stewed and strained toma.
toes
Cook fat until we'll Drowned and add
remaining ingredients. Serve hot with
three cups cooked greens. This amount
will make eight average. sized servings.
PENNsYLvANIA GREENS.
slices bacon cut fine
eggs
IA cup mild vinegar
teaspoon salt
Id TEASPOON pepper
Fry bacon. Beat eggs, add vinegar,
salt, and pepper, and stir into the bacon
fat. Cook until slightly thick. Cook
green's until tender -snd drain. Pour
sauce over them just before serving and
serve hot.
RICE TIMBALEs WITH SAUCE OF GREENS
AND CHEESE.
IL cup rice
quart boiling water
teaspoon salt
Wash rice three or four times or until
water is clear. Add slowly to boiling
sailed water so that boiling is not check
ed. 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 fol.
lowing sauce:
"a cup milk, hot
tablespoons -four stirred until
smooth in cup milk
tablespoons cheese
1-2 teaspoon salt
Few grains cayenne
Cook Is minutes in double boiler and
add Ia cup cooked and finely chopped
green's.
STUFFED PEPPERS.
SCREEN peppers
onion finely chopped
tablespoons butter
tablespoons -four
cup greens finely chopped
"a cup bread crumbs
tablespoons bacon finely chopped
Salt and pepper
Cut . slice from stem end OF each pep
per, remove seeds and parboil peppers
Is minutes. Fry bacon and onion three
minutes; add flour, greens, salt, pepper,
and bread crumbs. Cool mixture.
Sprinkle peppers with salt, I'll with
cooked mixture, cover with buttered
bread crumbs and bake 10 minutes.
Serve hot.
SPINACH EGG SOUP.
(For use also with kale, beet tops and
Swiss chsrd.)
cup cooked green's
small onion
1-S teaspoon soda
IA cup butter or other fat
Water enough to make quart soup
A onn volka uhnla a00a
large slice bread or 6 soda crackers
II 2 teaspoons salt
Pepper
l tablespoon lemon juice or vinegar
II desired
Cut onion In small pieces and cook It
with spinach and soda In butter for q
few minutes. Add bread or crackers
aud one quart bot water; cook slowly
for an hour. Strain, season, add more
water If necessary to make one quart
soup and thicken with egg yolks. To
avoid curdling add little Of the hot
soup cautiously to the yolhs before put
ting the yolks into the larger amount OF
soup. Less egg may be used and milk
may be used in place of part of the
water. One quart Of soup makes eight
average servings. 81
KALE soUFFLE.
(For use also with Swiss chard and
spinach.)
Ia cups finely chopped green's
IA cup butter
1-3 cup -four
4 eggs
teaspoon salt
"a cnp liquid (milk, cream, soup
stock, vegetable juice or mixture
Of two or more of these)
1-8 teaspoon pepper
teaspoon lemon juice or vinegar
Chop the green's very fine. A meat
chopper with coarse cutter 10 good for
this purpose. Melt the butter, add the
-four, and cook about one minute. Add
the milk, stirring constantly, and cook
until mixture 10 smooth and thick. Add
chopped green's and egg yolks unbeaten,
and the seasonings. Beat whites of
eggs stiff. add them to the other mix
ture By the cutting and folding process
Pour into buttered baking dish and cook
80 minutes In slow oven. or until firm
and brown on top. Serve at once.