The patriot. (Glenmora, La.) 1918-1955, 1919-06-06

Gathering Wild Greens Is Not Beneath
How Delicious Are Thes
prepared by the United States Depart
ment of Agriculture.)
II you want to give your daily
meals more variety than has been
possible during the winter, you will
be interested in reading of the changes
one woman, who lived In town with
a fairly good market, made in order
that she might use more of. the spring
foods and less of the heavy foods.
For breakfast, instead of PAN
cakes, sausages. bacon, fried potatoes.
and hot breads, to which her family
had been accustomed, she gave them
fruits, rhubarb sauce. baked apples,
stewed prunes, grapefruit, oranges,
bananas, many kinds Of cereal with
cream, toast, and eggs prepared in
various ways, not including frying.
Green Foods Forward.
For dinners, such vegetables as dan
delion green's, spinach, beet greens,
kale, onions, cabbage or lettuce were
always prominent. Bulky foods like
cereals and fruits took the place OF
rich pastries and cakes. Meat was
served in smaller quantities than be-
fore, and once In a while was omitted.
For suppers, soups and salads bel
came partially sweetened with figs
and raisins. and sponge cake served
with fruit gelatin dishes and puddings,
were the favorite desserts.
The Office of Home Economics, o.
| s. department of agriculture, also be-
lieves In menus which introduce fresh
vegetables and fruits, and has tried
out the recipes given below, finding
them satisfactory. These menus and
the recipes for the less common
| dishes were given merely as sugges-
lions for those who care to use their
originality as this woman did In the
preparation Of spring menus. The
housekeeper who lives on farm or IN
a small town can follow the same plan
to even better advantage. as she can
usually gather many sorts OF wilc
| greens and often her own rhuDarD
| kale, cabbage. and spring onions.
souae sprIngtime Menus
| BREAKFAST.
Rhubarb Sauce.
/ Oatmeal cooked In 1reless cookery Cream
Poached Eggs on Toast
Coffee.
/ DINNER
| PURGE Of spinach a,,.
scalioped Potatoes cheese fonous
/ Dreamed Caulifiower
Pruns Pudding
SUPPER
lgreena and Peas Timbaies with Bauct
BAKED potatoes Buttered Beets
Dfca6 Fruit Cookies
| BREAKFAST.
i Grapefruit
Corn-meal Mush with Cream
j. Coddled Egsss q.
i DINNER
Clear Soup
Salmon Loaf with creamed Peas
r,attucs salad with Aayonnaiss Dressini
Chocolats Bread Pudding
SUPPER
Eggs Florenttne
Annie Celery and Reisin SALAD en- Eetsuc
Lennon sherbet
Il BREAKFAST
Slowed Prunss -
Bsooz ana Esss
i DINNER
Clear soup
0sssas Win Brown T0naa, sa ssas'
1''A Rhubarb snort caks .
po...o s.,sd so Dsvilsd Esa
Dreamed String Beams
Baking Powder Biscuit butte
Rhubarb Marmalade
Bananas and Cream Cookie
How 10 Make Sons Of the Dishes.
Pures Of Spinach.
u neck spinach (washsd. picked ovs
ana cooked until tsnder). Drain spinac
ana rub through sieve. Reheat. Add:
tablespoons butter. taniesDoon nou
* cup cream.
Arrange on serving dish and garnis
with hard cooked eggs.
PRUNE PUDDING.
2 cups milk 49,, Few sn sralns casenn
, | : tablespoons corn Y teaspoon salt
starch. teaspoon vanilla.
! Il prunes. cooked
II Heat IL cups Of the milk 10 doub
) boiler. Mix 4 cup cold milk wit
; corn starch and add together with q
corn strip. prunes and saltlto the D
milk. Cook twenty minutes. cool, a.
: vanilla, and serve with cream. II
recipe win make four servings.
] GREENS AND PEA TIMBALES.
cup Pea pulp. tablespoons NETT
4 1 cup green's (cook- Tat
ed and cut 1ne). 4 teaspoon pepper
eggs. Few grams cayenn
J II teaspoons salt. 10 drops onion Jules
Mix and turn into creased mols
sst In pan q hot water and bake =