Evening star., 1932-04-08
Vegetables and Greens
Spring Products-Purchases Which Are Made
By the Pound-Asparagus as a Feature
Cooking Methods.
Cooking Methods.

I String Bean Salad.-Cut three-quar-
ters Of pound Of string beans diago-
| nally into long thin slices. Cover with
boiling water, and when done, drain,
cool and mix with one cupful Of finely
chopped cucumber, two thinly sliced
green onions and some well-seasoned
mayonnaise
Tomato Salad.-Tomato salad with
celery mayonnaise is very appetizing in
the early Spring. JScald and skin two
medium sized tomatoes and set away
chill then scoop out the centers and
place on lettuce-lined plates. Fill the
tomatoes with diced celery moistened
well with mayonnaise dressing. Top
each portion with stuffed olive.
Spinach Mold-To one cupful Of the
water drained from spinach add two
tableSpoonfuls of mild vinegar, one
tablespoonful of tarragon vinegar, one
small chopped onion and one cupful OF
boiling water. Bring to the boiling
point, season with half teaspoonful of
salt a quarter teaspoonful of white
pepper and paprika to taste, also Ut
tie cayenne pepper, and pour over two
tablespoonfuls of gelatin, softened in
half cupful of cold water, Color deli
cately with green vegetable color1ng,
strain and set aside to cool. When on
the point of congealing, fold in half a
cupful of cooked string beans cut in
half-inch lengths, half a cupful OF peas
and half a cupful of raw shredded car
rot. Turn into a mold. chill and turn
out onto lettuce leaves. Serve with
French dressing to which you have
added one teaspoonful each Of chopped
pickles, green and red peppers, capers
and olives.
Garden Vegetables.
Among the very first vegetables to be
planted should be the root crops, such
as carrots, beets, turnips, radishes and
parsnipS. They can be planted Just as
soon as the soil is ready to work, and
successive Sowings of most Of them can
be made every few weeks right through
the entire growing season. These vege-
tables are easy to grow, but to be Of
good flavor they must be pushed along
as rapidly as possible with good care.
Root crops should be planted in rows
from IL to II inches apart. Carrots
favor a deep, well prepared seed bed,
and are rather stubborn If a crust Is
allowed to form over the row before the
seedlings appear. The moisture supply
of the seed bed should be above average
for garden beetS, as the thick spongy
covering of the seed takes up great
deal in termination. They require
rich soil for rapid development. Turnips
are amenable to ordinary garden condi-
tions and do not give much trouble.
The same is true of radishes. ParSnips
are like carrots. They require deep,
mellow, well worked seed bed. but the
soil must not be too rlcn. Root crops
should be thinned out when the seed
lings are about an inch high. 1t is
most economical, however, when the soil
is in good condition, to sow sparingly
and begin to use these vegetables when
quite young, thinning by use, in other
words. BeetS may be tranSplanted, but
others in this group cannot.
Garden peas constitute another first
crop for the Spring garden. For best
results work the soil as deeply as pos
sible and little dry rather than too
moist The round-seeded varieties, such
as Alaska, can go in very early, but
after April l such varieties as Hun
dredfold and Lextonian are best. Scat
ter the seed sparingly In the bottom of
a wide, shallow furrow made the full
width of the hoe and spaced two feet
apart Peas should be covered about an
inch deep.