Evening star., 1928-04-20
The Days of Spring Greens
Spinach, Beet Tops, Dandeons, Turnip Tops and
Kale Now Make Tasty Additions TO the House
hold Menu-Novel Methods OF Preparation.

Spinach. beet tops, dsndelfons, turnip
tons and ksle nov make tasty additions
10 she household nlenu--Irovel methods
Of preparation possible.
Ssavins Sreens form welcome adoi-
tion 10 the menu when carefully pre-
pared and attraetivsly served Spinach
Is in the market most Of tl1e time but
there Is vely little variation in its Coa&-
iue. For this reason YOU viii find the
following & VesN welcome change in
preparation Either Of these dishes is
hearty enough to take the place Of meat
II served hot:
Wash some spinach th0roughly boil
in a small quantity Of water with lit
tie salt in il for 10 minutes, then drain
and chop fine. Add pepper. salt lit
tie sugar a generous hump of but
ter, grated onion and three
hard-boiled eggs coarSely chopped
Have ready SOME good pie crust rolled
thin and cut IN 4-inch squares, place
little spinach in each square. adding
teaSpoonful Of grated cheese, fold pill
lew fashion and bake until the crust Is
done. Serve on a hot dish with a
spoonful Of whipped cream on top Of
each paste sprinkle with a little finely
chopped nuts and dust with little pa
pTika. A smooth tomato Sauce may be
used. If preferred, in place Of the cream.
For the other way Of cooking spinach.
boil enough eggs to allow one 10 each
person served. with two or more extra
ones. Wash, boil. and chop fine two
quarts of spinach. then season With but
ter. pepper salt, the Juice of an onion,
the juice Of half lemon and little
sugar. Peel the eggs and cut them
lengthwlSe in halves so as 10 remove
the yolkS whole Now fill the whites
with spinach and lay them on a butter
&c baking dish close together dust with
grated cheese. pepper and powdered
nuts and place in the oven and cook
until the cheese is melted. Have ready
q good cream sauce, not made too
thick. add the egg yolks to ii and two
tableSpoonfulS Of grated cheese.
Wash some beet green's, boil them
and chop them fine. Season with but
ter. pepper. salt and q little sugar. In
this way the green's may be eaten with
cream sauce or panned in butter. or
the greens may be prepared the same
way. then turned into mold that has
been wet and garniShed with sliced
hard-boileo eggs and strips Of pepper
Dissolve q heaping tablespoonful of
gelatin powder in a little water. then
melt il in q cupful Of the water the
heetS were boiled in. and when cool
turn into the mold and let stand 70 set
and chill. Unmcld. slice on two lettuce
leaves and dress with a sour cream
sauce or a sharp lnayonnaise.
To prepare savory dandelions wash.
trim. boil. drain and chop two quarts
OF the fresh young leaves and add but
ter. pepper. salt and q little onion Juice
Nix well and Just at serving time pour
over 8 little hot spiced vinegar To
make dandehon salad wash and trim
one quart Of young leaves Add TWO
hEely sliced oranges and toss in heavy
French dressing. Serve with stuffed
celery.
Select some very young turaip tops.
wash. boil and chop them fine. Add
butter, pepper. salt and half cupful
Of dry crumbs. Fill some Famekins, cot
with butter, sprinkle with grated cheese
a. few chopped pine nuts and bake
Q delicate brown
Kale IL good to boil with meat, eSpe-
elally spareribs, and should be drained.
chopped and seasoned when done to
serve with the meat and cornbread.
Tasty Food Garnishes.
The making OF garnishes is quite as
much Of an art rs the making OF soups
or pastries. Parsley Is . general favor
tie. and a bunch here and there puts a
finishing touch to dishes that require
the addition of an edible garTlish
Among S,a-called soup garnishes there
Is quite list Of dunplings. macaroni
pastes Of different forms. macedoine
vegetables. diced meats. stuffed eggs.
cToutons, forcemeat, marrow or almond
balls and fruit turnovers Any of these
make the soup portion very tasty and
add 70 its appearance
II YOU like 70 serve crackers with
soup nllt would like a change, then use
common round crackers. the kind that
can be split open. They are made diff
felent by splitting and soaking for
few minutes in ice-cold water. then
drained, spread with butter and put into
. hit oven until they are pufIed and
Drowned.
Cheese Sticks with Soup.
To make cheese sticks 10 serve with
soup. cut some stale bread into narrow
strips, spread with butter. then cover
with layer Of grated cheese and put
into the oven until baked a golden
brown
TO make noodles. beat one egg very
slightly, then stir into ii enough -four
70 make q stiff dough. Salt and roll
out as thin as possible. Cover and let
stand for half an hour. then cut IN
strips ar9c CRY. or they can Ds cut into
little fsnce shapes When needed. place
ia boiling water and cook for Is
minutes.
MARROW balls are delicious in soup.
Melt tao tablespoonfuls Of marrow. beat
tirtl creamy. add q well beaten egg and
season with salt. pepper and paprika.
Add enough soft bread crumbs 10 make
into balls Boil these balls In hot wate.
and serve with soup.
Fixh cookery calls for its Own gar