Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1930-01-30
The Home Kitchen
BY ALICE LYNN BARRY

NNB way OF persuading a pref
udiced family 10 eat more
green's is TO serv them as
salad. That means adding some
favorite dressing-Russian. mayor
naise. Thousand Island. or what do
they like?
Properly drained even the leaf
greens. like lettuce and chard and
beet tops. can be slipped in as
salad. They require first. 10 be well
drained. then finely chopped. and
left for a few hours in small in
lividuai moulds Little ramekins
will do When unmoulded on a lettuce
gaf. and garnished with something
-olorful like pimiento. or a slice OF
lard-boiled egg. it's a most attrac-
i've dish. A thick mayonnaise dress
ng il best for a leafy green salad
nd most or the other cooked green's
Tor that matter. French dressing.
while pleasant enough IN flavor. viii
: thin out the cooked greens. spoil
ing their appearance.
Some OF the cooked greens are dof-
initely preferred as cold salad rather
than hot vegetables by many
persons. Artichokes. asparagus.
broccoli. lceks. brussels sprouts are
extremely good served cold. Cook
until tender in the ordinary way Tor
drain and air IL the canned vege-
tables are used and place in the
refrigerator 10 chill. When they are
quite dry. place on leaves OF let
tuce-either romaine. Simpson or
endive. Serve the dressing sepa-
rately.
Another way TO pep up these
cooked greens considerably Is 10
cook and cool them. Then cover with
a French dressing and let them
"marinate" in IL for a few hours.
Just before serving, drain we'll and
place or lettuce leaves.
Leeks are particularly recon-
mended as a cooked greens salad
Really. this vegetable Is unjustly
ignored. because Of its kinship with
the onion. The fact is that when
boiled the unpleasant sharpness dis
appears and both in texture and in
flavor leeks are nearer asparagus
than onion. They will take any
dressing when ~cold-either French,
or the thick cooked dressings or
mayonnaise.
II chard IS 70 be served, then
there is both a hot and cold green
available. The leaves when stripped
are cooked as spinach, and the re
naming ribs, cooked separately. are
cooled and then served as a salad.
Chard ribs haven't much flavor
and require a snappy dressing. Add
TO the mavonnaise either chopped
pickles. chopped chives. sliced
stuffed olives. and some chill
sauce. (Which poppy accompani.
ment would make the --LATEST vege-
table quite deliciousl
Cooked greens do not combine
particularly well with raw green's
the linpness and crispness rather
spoil each other. But some do com.
bine well with other cooked vege.
tables. Cubes OF boiled potatoes.
beets. carrots. cooked chestnutS. II
mixed with the dressing viii make
the cooked greens more ~palatable.
Another attractive way 10 serve
cooked green's cold IS in aspic:
Cold Greens Aspic
l large can tomatoes
l small onion
i tablespoon gelatin
! tablespoon lemon juice
teaspoon pepper
! teaspoon salt
? cups chopped cooked greens
Tomatoes should he heated and
strained. then mixed with other IN,
gradients. Remove from fire and
set aside 70 cool.
Any chopped greens may De
added, after being strained. They
may be mixed with the gelatin. then
poured into a loaf and set in re
f~rigerator to harden. Unmould when
firm, cut into eat slices and place
on lettuce leaf. lGarnish with a
spoonful Of mayonnaise or Russian
dressing Or the gelatiq mixture NAV
be poured into a rinH mould. and
when hard unmould on a platter ana
III center with chopped greens.