Evening star., 1927-03-25
FOOD AND THRIFT IN THE HOME
Spring Greens and Vegetables
Attractive Dishes Combined with Food Values
Which May Be Produced by Following
Expert Instructions.

Like many other vegetables and
greens, spinach is not often well
cooked, yet 1t is not difficult to pre-
pare. Except for special reasons, the
simplest methods are the best for
this green. 1t takes considerable
time, water and patience to wash II
clean. and butter should be used lib
orally with It If 1T is to be at its best;
but il strict economy must be prac-
ficed, sweet drippings from roast
beef or chicken can be substituted
for the butter.
To clean spinach, cut off the roots,
break the leaves apart. then drop
them into a large pan of water. rinse
them we'll in this water, then put
them in a second pan of water. Con-
tinue washing in clean waters until
there is not a trace of sand on the
bottom of the pan in which the green
was washed. If the spinach is at all
wilted let it stand in cold water until
It becomes fresh and crisp. Drain
from this water and blanch. For
half a peck of spinach have in a
large saucepan three quarts of boil
ing water and one tablespoonful of
salt. Put the drained spinach III the
boiling water and let 1t boil for 10
minutes, counting from the time it
: begins to boil. When it begins to
oOll uldW the cover OF LI15 saucepan
a little to one side to allow the steam
to escape. At the end Of 10 minutes
pour the spinach into a colander, and
when the hot water has passed off
pour cold water over it. Let 1t drain
well and mince coarse or fine, as is
suitable for the manner in which it
IS to be served
Spinach with Cream.--Blanch and
mince one-half a peck of spinach. Put
two tablespoonfuls of butter in a
saucepan and on the fire. When hot
add one tablespoonful of -four and
stir until smooth and frothy, then
add the minced spinach, one teaspoon
1ul of salt, and half q teaspoonful of
pepper. Cook for five minutes, then
add one-hah a pint Of cream or milk
hot and cook for three minutes
longer. Serve Immediately.
Spinach with egg: Wash and blanch
one-hAlf peck Of spinach, using two
tablespoonfuls of salt in the water in
which the spinach is boiled. Drain
the blanched spinach and chop it
rather fine, return 1t TO the saucepan,
then add salt, pepper and butter.
Place on the fire and cook for 10
minutes. Heap in a mound on a hot
dish and garnish with two hard-boiled
eggs cut in slices.
Minced kale: Remove all the old or
tough leaves. Wash the kale thor
oughly and drain. then put on to cook
in a kettle of boiling water to which
has been added salt in the proportion
of one tablespoonful to four quarts of
water. Boil rapidly with the cover
off the kettle until the kale is tender.
Pour OF the water and chop the kale
rather fine. then put back in the ket-
tie and add one tablespoonful Of but
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for each pint OF the minced kaie. Add
more salt if required. Cook for 10
minutes and serve at once. The time
required for cooking kale varies from
80 to 90 minutes. If young and fresh
from the garden, it will cook in so
minutes.
Dandelion salad: Select the tender
est leaves, wesh thoroughly, drain,
then lay on ice to crisp. Put into a
oil and lemon juice or vinegar and
garnish with a couple of hard-boiled
eggs cut in quarters. Another salad:
Take equal parts OF young dandelion
leaves and watercress, wash, chill and
serve with French dressing.
Lettuce that is rather too old for
salad may be cooked and makes q, pal
a.table dish To prepare, wash several
heads OF lettuce, carefully removing
all sound leaves. Cook in plenty OF
boiling salted water for about Is min
lItes, then bianch in cold water for
minute or two. Drain, chop lightly
and heat in a saucepan with some
butter and salt and pepper to taste.
If preferred, the chopped lettuce may
be heated with some white sauce sea-
Soned with salt, pepper and grated
nutmeg After simnering for few
minutes in the sauce, draw to a cooler
part of the stove and stir in the well
beaten yolks OF two eggs.
Peas with lettuce: Put into a
saucepan one quart OF peas, with two
tablespoonfuls of butter, the heart of
one head of lettuce, one small onion.
one teaspoonful of sugar and one
half a gill of water. Cover and place
over the fire and cook for five min
utes, tossing the vegetables several
times. Now draw the pan back
where the contents will simmer
slowly for half an hour.
Special Spring Vegetables.
When selecting asparagus in the
market. look for punches that have
stalks with straight heads. Nodding
heads indicate staleness, and the cut
ends should not be dry and brown.
Asparagus may be kept for a day
or two with the stalks in cold water,
hut is much better fresh. They
should lie in cold water until time to
cook. One OF the most popular ways
OF serving asparagus is TO cream ii
and serve II on toast. 1t can also
be fricasseed, used as salad, in
soup. with egg loaf. in patties, seal
loped. boiled or served with almost
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