Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-05
Seasonable Ideas for Table
New and Appetizing Ways to Prepare the Spring
Vegetables and Greens Are Suggested
for Home Cooks.
for Home Cooks.

F, Is to boil them in small amount OF
sailed water after they have been care
fully washed and picked over. They
are then drained, chopped and sea-
soned with butter, salt and pepper
Sometimes the cooked green's may be
combined with other food materials and
baked, or they may be used in salads.
When using beet tops or turnip tops
select very young leaves, wash them
boil, then chop them fine. Add butter
pepper, salt and half a cupful OF dry
bread crumbs. Fill ramekins, dot with
butter, sprinkle with grated cheese and
few chopped pine nuts and bake O
delicate brown. :.
If kale is tough after being cooked, II
is because it has been overlooked OF
else left in the water when cooked. II
it is a bad color, it has been cooked In
an iron saucepan or, lemon juice has
not been added to the water in which
it was boiled. Always drain kale as
soon as it Is cooked, and If not ready
to serve Immediately keep it hot in Q
heated vegetable dish or colander placed
over a pan of boiling water.
A crust of bread boiled with greens
of any kind or with cabbage or cauli-
flower does away with the disagreeable
odor of the water after cooking. Tc
keep the bread from boiling. into pulr
among the vegetables, put the bread IN
loosely at the end. The bag can be
saved to use again. r.
Many people like vinegar served with
hot green's which have been seasoned
with butter, salt and pepper, and white
sauce Is sometimes an addition pre-
ferred to plain butter dressing. Ir
either case they may be served on hot
buttered toast with or without poachec
eggs on top.
A variation of the egg-on-greens dish
is as follows: Fill individual oiled bak-
ing dishes about one-fourth full Of
cooked greens. Drop an egg in each
baking dish on top Of the greens
sprinkle the egg with salt and pepper
and cover with white sauce. Cover the
top with buttered crumbs and bake
until the egg is set.
Wild greens may be combined with
tanner greens. The more highly fla
vored wild greens, such as mustard, are
good cooked with spinach. Dandeloins
cooked, drained and chopped, are gooc
seasoned with a sparing amount Of
mustard and vinegar, besides the usua
salt and pepper. Wild green's and
rather highly favored meats go vel
together. Ham and bacon are hkec
with most varieties of greens. and tx
cook dandeloins in the water in: which
ham has been boiled is a good plan
Corned beef, mutton and lamb are
other appropriate meats to serve with
wild greens.
Salads With Greens.
Season some chopped boiled green.
we'll and mix them with some chopped
dill pickle. Pack In molds and pu'
away in a cold place. Then turn ou
onto a bed of cress or shredded lettuce
and serve with any preferred salad
dressing.
A simple salad from wild green's Il
made by chilling the cooked green's
then pouring over them French dress.
ing. Grated hard-cooked egg yolk o.
grated cheese may be added to TIT
dressing.
To make another nutritious salad ado
to cooked green's some cottage cheese
blended in, with the boiled salad dress
ing or. whipped cream dressing, ~