Gilpin observer., 1919-07-31
Family.

prepared by the United States Depart
ment of Agriculture.)
"One thing thought never could
do was to make George like greens.
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 I was
out seeing how our grass seed was
coming up I saw those nice tender
looking dandeliOn greens and could
not resist gathering basketful for
dinner"
Her guest laughed. evidently
George wasn't so hard to please after
all. I 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 result their diet is not nearly as
varied as 1t might be and the members
Of the family miss the spring tonic
effect so many believe the greens
would have on their systems.
"Tll warrant you If those women
would cook green's by the recipe I
used this noon and some others that
/ found In a 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 greens
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. II the full flavor of green's
such as spinach is desired, cook In the
water left on them after washing and
their own Juice. II a milder flavor is
preferred, cook In two quarts of water
and one teaspOOnful of salt to peck
Of greens, having the water boiling
when greens 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 soup.
Greens With Brown Tomato Sauce.
tablespoons but teaspoon lemon
ter or other fat Juice.
4 teaspoon mus N teaspoons highly
tard. seasoned sauce
Few grains cay (Worcestershire)
enne. Y cup stewed and
strained tomatoes.
Cook fat until well Drowned and
add remaining ingredients. Serve hot
with three cupfuls cooked greens.
This amount will make eight average
sized servings.
Stuffed Peppers.
2 tablespoons but 1 cup greens finely
ter. chopped
. tablespoons flour. Y cup bread crumbs.
sreen peppers. tablespoons bacon
chopped. Salt and pepper
Cut slice from stem end of each
RSppcAt occub uuu DhTDOI pep
pers Is minutes. Fry bacon and onion
three minutes; add -four, greens, salt
pepper. and bread crumbs. Cool mix
ture. Sprinkle peppers with salt, I'll
with cooked taixture, cover with but
tered bread crumbs and bake ten min
utes. Serve hot.
Spinach Egg Soup.
For use also with kale beet tops and
Swiss chard)
lcup cooked egg yolks or
green's whole eggs.
! small onion. large slice bread or
teaspoon soda soda crackers.
X cup b butter or III teaspoon salt.
other fat. Pepper.
Water enough to 1 tablespoon lemon
make quart Juice or vinegar II
soup. desired
Cut onion In small pieces and cook
II with spinach and soda in butter for
a few minutes. Add bread or crack
ers and one quart hot water; cook
slowly for an hour. Strain, season,
add more water IL necessary to make
one quart SOUP and thicken with egg