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

NNB way OF persuading a pret.
udiced family to eat more
greens Is 10 serve them As
salad. That means adding some
favorite dressing-Russian. mayor
naise. Thousand Island. on what do
they like?
Properly drained even the leaf
greens. like lettuce and chard and
beet tops. a be slipped in as
salad. They require first. to be well
drained. then finely chopped. and
left for "A few hours In small In.
iividual moulds Little ra-nekins
will do. When unmoulded on a lettuce
ear. 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
ne IL best for q leafy green salad
md most OF the other cooked greens
for that matter. French dressing.
While pleasant enough in flavor. Will
Thin out the cooked greens. spoil
ing their appearance.
Some OF tho cooked greens are def
initely preferred as cold salad rather
than hot vegetables by many
persons. Artichokes. asparagus.
broccoli. leeks. brussels sprouts are
extremely good served cold. Cook
until tender in the ordinary way Tor
drain and air II the canned vege.
tables are used and place in the
refrigerator TO chill. When they are
quite dry. place on leaves OF let.
tuc@either romaine. Simpson or
endive. Serve tho dressing sepa-
rately.
Another way TO pep up these
cooked green's considerably Is 10
cook and cool them. Then cover with
a French dressing and let them
"marinate" ia II for a few hours.
Just before serving. drain well and
place on lettuce leaves.
Leeks are particularly recon-
mended as a cooked greens salad.
Really. this vegetable r. unjustly
ignored, because OF It's k!nship with
the onion. The fact Is that when
boiled the unpleasant sharpness dis
appears and both in texture and IN
flavor leeks are ear asparagus
than onion. They will take any
dressing when cold-either French,
or the thick cooked dressings or
mayonnaSse.
II chard Is TO be served. then
there is both q 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
10 the mayonnaise either chopped
pickles. chopped chives. sliced
stuffed olives. and some chilli
sauce. (Which poppy accompani-
ment would make the --LATEST vege-
table quite delicious.)
Cooked green's do not combine
particularly well with raw greens
the linpness ard crispness rather
spoil each other. But some do com
bIne well with other cooked vege-
tables. Cubes OF boiled potatoes.
beets. carrots. cooked chestnuts. IL
mixed with the dressing will make
the cooked green's more palatahle.
Another attractive way TO serve
cooked greens cold is IN asplc:
Cold Greens Aspic
l large can tomatoes
l small onion
] tablespoon gelatin
] tablespoon lemon Juice
= teaspoon pepper
] teaspoon salt
2 cups chopped cooked greens
Tomatoes should be heated and
strained. then mixed with other in
gradients. Remove from fire and
set aside TO cool.
Any chopped green's may be
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 neat slices and place
on lettuce leaf. Garnish with a
spoonful OF m~ayonnaise or Russian
dressing. Or the gelatin mixture NAV
be poured into a ring mould. and
when hard unmould on a platter and
fill center with chopped green's.