Evening star., 1926-03-05

! quarts of water. Boil rapidly with
| the cover off the kettle until the
vegetable Is tender. Pour off the wa
| ter and chop the kale rather fine, then
| put back into the kettle and add one
teaspoon of butter and two of meat
broth or water for each pint Of the
minced vegetable. Add more salt If
required Cook for 10 minutes and
serve at once. The time required for
cooking kale varies from 80 to So min
uteS. II young and fresh from the
garden il will cook in 80 minutes.
No matter how cheap raw spinach
may be, it is always expensive In two
things-labor and butter. 1t takes
| good deal of time, water and pa
tience to wash 1t clean, and no other
vegetable requires 80 much butter If
1t Is to be at its best. If strict econ
| omy must be practiced, sweet drip
pings from roast beef or chicken can
be substituted for the butter.
To clean the spinach. cut off the
| roots, break the leaves apart and drop
them into a large pan of water. rinse
them well in this water and put them
In a second pan Of water. Continue
washing in clean waters until there
is not trace Of sand on the bottom
OF the pan in which the vegetable
| was washed. If the spinach is at
all wilted, let It stand in cold water
until 1t becomes fresh and crisp
Drain from the water and blanch.
For half a peck of spinach have in q
large saucepan three quarts Of boil
ing water and one tablespoonful Of
salt. Put the drained spinach in the
boiling water and let it boil for 10
minutes, counting from the time it
begins to boil. When II begins to
IN af AA
a little to one side to allow the steam
to escape. At the end of 10 min
utes pour the spinach into a collar
der and when the hot water has pass
ed on pour cold water over It. Let It
drain Well and nince coarse or fine
as Is suitable for the manner in
which 1t is to be served One peck
of spinach will make about ~ pints
when blanched and minced
Beets are usually thickly sowed, and
as the young beet plants begin to
grow they must be thinned out The
young plants pulled from the bed
make delicious greens, particularly II
the root has attained quite a size.
the leaves are often
attacked by insects. so they must be
examined leaf by leaf and all which
are infested rejected. Do not separate
the roots from the leaves. Wash
thoroughly in many waters Put int
stewpan and cover generously
with boiling water. Add a teaspoonful
OF salt for every 2 quarts of greens
Boil rapidly until tender. This viii
be about 30 minutes. Drain off the
water: chop rather coarse and season
with butter and salt.
Fresh Asparagus.
When selecting asparagus in the
market. have an eve for the punches
whose stalks have straight heads.
Nodding heads denote staleness and
the cut ends should not be dry and
brown. 1t may be kept a day or
two with the stalks in cold water
but Is much better fresh. They
should lie in cold water until time
to cook. This delicious Spring vege-
table should be treated very simply.
yet carefully. Cut off the woody
part and scrape the lower part of
the stalks. Wash we'll and tie in
punches. Put into deep stewpan
with the cut end resting on the
bottom of the stewpan. Pour in
boiling water to come up to the ten
der heads. but not to cover them.
Add a teaspoonful of salt for each
quart of water. Place where the
water will boil. Cook until tender,
having the cover partially off the
stewpan. This will be in about 80
minutes. depending upon the fresh
ness and tenderness of the vegetable
Have some slices of well toasted
bread on a platter. Butter them
slightly. Arrange the cooked aspar-
agus on the toast. season with but
ter and a little salt and serve at
once. Save the water in which the
asparagus was boiled to use In max
ing vegetable soup.
Another method of cooking aspar-
agus Is to cut all the tender part
into short pieces. Add boiling water
enough to just cover the vegetable
and place where the water will boil.
Cook for about Is minutes. season
with salt and butter and serve in
the greater part of the juice. If pre-