The Barre daily times. (Barre, Vt.) 1897-1959, 1920-05-22
Put Greens on the Menu.

Greens, sprinkled generously IN the
spring diet. give us carbohydrates, pro-
teids and minerals in perfect proper
tion to our needs, says Today's House
wife, and should be served most fire.
quently when other fresh vegetables
are scarce. Vegetables contain from
nine to Il per cent OF the valuable
elements, which are present in the larg-
est proportion in what we call greens,
and some of the most prolific weeds,
which are a nuisance to the farmer,
make delicious food.
Young shoots of mllkweed, cooked
and served the same as asparagus, viii
delight you When you have eaten
them once each spring will send you
searching for these delicate shoots
The despsed burdock makes deli
cious green's, and is cultivated in ia
pan for food. The roots resemble
the artichoke in taste. The roots,
Young leaves and shoots are used in
soups and for greens.
Watercress is served as a boiled veg
etable in Sweden. 1t j. easily crltt-
tivated, in fact, grows abundantly
without cultivation in our mountain
streams Watercress grows best IN
clear, shallow. running water, and
mud is injurious to its growth and
flavor. Its medicinal properties are
attested by sailors who use It for the
prevention of scuryy.
Dandelons are rich in mineral salts.
The tender leaves when blanched make
delicious addition to salads From
weed and nuisance, the humble
dandelion is slowly climbing to place
OF honor Several improved varieties,
mostly OF French origin are in cultlva-
ton,
Wash dsndelions thoroughly, remove
the roots which are bitter and cook TOR
one hour Tor until tender) in boiling
sailed water. In cooking any greens,
allow two quarts of water TO one peek
of greens. and season with butter salt
and pepper. Serve with vinegar Some
cooks prefer 10 boil a small piece OF
salt pork with greens, but they are
more easily digested If this i omitted,
Dandelon timbales are good to eat
as we'll as to look at. Two eggs well
beaten: one and one fourth cups milk;
two tablespoonfuls melted butter; two
thirds teaspoonful salt; one teaspoon
full lemon Juice; one cup chopped
greens, spinach or dandelions.
Mix ali together. turn into buttercd
moulds placed in a basin Of hot water,
bake until firm in a moderate oven
about twenty minutes. Serve PLAN or
with tomato sauce.
Chicory, although better known as a
salad. is delicious when cooked. A. long
az the roots are Young and tender,
they may be cooked with the leaves.
Lettuce also lends itself TO cooking
An especially appetitizing dish, "wil-
ted lettuce" l. made by cutting several
strips Of bacon into small pieces, Try
ing until crisp. to which y added ono
small onion sliced and one-half cup
each of vinegar and water. Sugar
may be added If desired. Heat to boil
ing point, pour over lettuce and serve
at once.
Chard. grown extensively in the
South, is form Of common garden
beet. the edible portion being The en-
arged feshy stalk and the leaves. Tn
like garden beets. the roots are small
and woody Chard is used for salad a.
we'll as greens.
Beet greens are best when the leaves
are Young and tender. and the roots
are small. Wash thoroughly and scrape
the roots. leaving the leaves attached.
Cook one hour, or until tender. in
small quantity Of salted water.
Spinach retains all Of its valuable
mineral elements If cooked in its own
Juices without the addition Of water.
Put the leaves into a stewpan and Gov
er tightly. allow to heat gradually and
boil twenty-five minutes in its own
juices. Old spinach Is better cooked In
boiling water.
Burdock. wstercress, dandelion. chic
orv. beets. chard and spinach may be
served BY either of the following meth
DDS: After cooking, drain thoroughly,
chop finely. reheat and season with
butter. pepper and salt. Mound on a
serving dish and gsrnish with slices of
hard boiled eggs and toast points.
French style: After the green's have
been boiled and chopped, reheat in
sauce made of four tablespoons OF but
ter 20 which have been added three
tablespoons of -four and two-thirds cup
of chicken stock. Season with one Ia
blespoon of powdered sugar, salt. pep
per and a few gTatings each of nutmeg