The Washington times., 1920-07-15

An Expert on All Matters Having
To do with Household Manage ment.
TT was Saturday morning in the
market, and the clerk was un-
usually busy. A pale woman
came in. accompanied by her hus-
band.
You are buying more than usual
today" remarked the clerk.
Yes; the doctor says my husband
must eat vegetables and no meat
for a while. And we just hate
vegetables. You remember, Tony.
when l used to buy nothing but
potatoes. don't you? Well just look
at my bill today"
She paid the man something less
than two dollars. She was about to
leave when she called back: by
the way, break Oft those tops-yes
the beet tops ard the tops of these
carrots, and the tops of those rad
ishes and turnips and kohlrabi.
I'm not going to have my place
messed up with lot OF leaves.
And hurry them over, Tony, for
I'm going out"
Then there was thrifty little
woman with a market basket on
her arm. She looked longingly at
the pile OF leaves with the damp
sand still clinging.
want 'em?" queried Tony.
pack in the whole bunch and
give me 4 quart of spinach to
camoufiage It," smiled the bustling
little woman. She caught my eye,
And then in a whisper she\ said:
mo wonder her husbands sick"
Yet, wonder II the woman who
discarded the tops of the vegetables
she purchased realized that they
contained many blood regulating
minerals especially valuable IN her
husbands condition? But, say you,
lots Of people realize the mineral
properties OF green's but they do not
care for them cooked up. what
then,
Then. dear housekeeper, YOU must
resort to camouflage. Get out the
soup pot. wash the grccns thor
ouehly Cut them up and cover
them with cold water to which
little salt has been added. Set the
not to cook slowly until all the
valuable mineral matter has been
drawn out. Then strain and use
the water for the basis for soup.
A minced onion and cupful OF
tomato and some diced potato and
carrot and a meat bone or a bit OF
raw or cooked meat and perhaps
some rice will help you to q deli
cious soup.
The leaves themselves often find
welcome on the table II they are
tastefully presented. All leafy veS-
etables should be cooked in little
or no water, for the water contained
in them will begin to flow and pre-
vent burning IL the leaves are
gently pressed with a spoon for
few moments after the pot is set
over a low flame.
The addition of a teaspoon OF
sugar to each quart OF spinach or
dandelion leaves. measured before
cooking as well as the amount of
salt desired. will be found to be a
great Improvement and will take
away the Objectionable bitter taste
Characteristic of these vegetables.
Before serving, drain any accu-
mulated water from the leaves and
reserve IL for soup. Chop the cook
ed leaves, and for each four cups
OF cooked leaves solidly packed al
low one cup of white sauce. To
make this. In a small saucepan rub
together two level tablespoons each
OF four and butter. Add one-half
level teaspoon OF salt and a few
grains OF pepper. Pour on this one
half pint OF milk. Cook stirring
constantly. until the sauce boils.
Mix the chopped leaves with the
sauce and serve piping hot.
outside leaves of cabbage or let
tuce may be cooked. Sometimes II
is desirable to add a small guam
tty Of salt meat, like bacon or ham
or the trimmings from smoked
tongue.