Evening star., 1932-04-08

- the pound is by far the most
exact method and has proved to
IL be very practical 1t eliminates
much gueSswork 1t is not only
of great value in selecting the cheapest
place to buy vegetables OF the same
quality. but it is Of importance in put
ting quality itself in its right relation
to price.
large and small cabbages, if the smaller
one is heavy and costs more in COM
parison with a larger head, you can be
sure that it is a firm, solid head such
as is needed for salads and the IKE.
Buying by the pound gives satisfaction
and pleasure to the work OF househoIo
marketing for vegetables and fruits.
When buying asparagus. make sure
that the cut surface is not dry ana that
the stalk does not feel woody or tough.
When newly cut and perfectly fresh,
the stalks art usually quite straight
with the little pointed scales pressed
close against it at the tip where the
growth is newest If not so fresh. the
scales are also dry and seem to stand
away. After buying fresh asparagus,
treat it well. If bought in a bunch,
cut the cord. Keep it fresh by stand
ing it in little water to retain the orig
inal moisture and put 1t in cool
place. When ready to use, wash
thoroughly, brushing with the scales
not against them. II the stalks are
green. small, and tender, it is not nec-
essarv to peel them, otherwise, remove
the skin by slipping sharp pairing
knife down under it as far as it is tough,
sparing the entire tip or more. Trim
the bottom only as far up as It is
woody or dry. Put these -edS in cold
water to cover and simmer slowly 10
extract the flavor for cream soup, or
for a sauce for the asparagus.
To cook asparagus. first tie the stalks
into bundles for individual service. so
easily removed from the kettle. COOK
them standing up in water only over
the thick part of the stalk, so that the
tender tips merely steam. The time OF
cooking depends upon the asparagus,
but do not overlook. Cook uncovered
in order to retain the green color. Salt
when half cooked and never sooner. To
serve. drain the liquid off first, then lift
out each bunch separately onto the
plates and cut the twine. To retain
the flavor of this vegetable, serve with
drawn butter sauce made OF the liquid
in which it was cooked. Pour this over
the tips only, so that the stalks may
be eaten from the fingers.
Spring Greens.
We often have to cook new foods
humber of different ways in order to
find out how we like them best. Poke
has a penetrating flavor much less deli
cate than its appearance indicates, so
1t is best when cooked in large amount
of water. You may like it served in the
whole stalks with plain melted butter
and vinegar, or drawn-butter sauce, or
cooked as you prefer greens in general,
or with a ham bone or salt pork, or
other smoked meats. If you do not like
1t one way, try it another.
Mustard greens, like poke, can be had
for the gathering in many localities,
and also appear regularly as vegetable
greens in our markets. Kale, like poke
and mustard green's, needs renewal OF
acquaintance and proper appreciation
for the variety it offers.
A Springtime vegetable that we all
welcome because its sweet greenness
stimulates the taste buds and sharpens
the appetite, is the new onion, but how
many Of us know the leek. Although
somewhat larger in girth, it is more
delicate and sweeter in flavor, and is
much more often used by French peo-
pie for soups and favoring.
Salad Greens.
40 A1lOW yOuI cd1d0 ElCCilo ID W hAlO"
salads themselves from beginning to
end, for the salad green is the back
ground of the salad, and often the
whole salad itself. Its flavor and its
tenderness and its crispness determine
what the rest of the salad shall be,
what dressing shall be used. what the
body of the salad may be and just what
light bit Of starchy accompaniment will
produce perfect blending of flavors.
Before knowing any food, you must
first know its flavor, not only know how
1t tastes to you, but what its outstand-
ing characteristic is and with what
other foods it blends. Take romaine
for instance. Its rather large leaves are
firm, but tender in texture and quite
delicate in flavor. 1t thus blends per-
fectly with mild French dressing,
served either in whole leaves or cut
croSswise into tendrils. Its tenderness
and delicacy are important to use in
combinations. Vegetables such as to-
matoeS, or fruits such as oranges, are
good to choose.
Endive, although smaller in size and
more delicate in color, is sppetiZing and
satisfying. Its leaves are usually served
whole. with each one placed on a leaf
of romaine and dressed with French
dressing, seasoned and chopped new
onion and made with orange juice.
Escarole, being of the same family, has
the same tendencies or favor, with
greener leaves, thicker and more curly,
but no less tender.
Only the tender inside leaves of
spinach should be used. They are very
pleasing in a flavor which gives just
the right balance to hearty salads such
as potato. Chicory and dandelion
greens have the same pepper taste as
eScarole and romaine, so are popular
with people whose hearty appetites re-
quire definite favors They are excel
lent served with dressing made of fat
freshly cooked from bacon or with
sharp French dressing
Peppermint and the more salty water
eress are ideal for smooth, nodded SAL
ads. For salad cups" none are more
perfect than the sweet, white, crisp in
SIDE leaves of new cabbage.
Spring Salad: This is composed OF
crimson radishes, water cress green
pepper and a grating Of onion. Slice
the unpeeled radisheS and peppers
wafer thin, chill in ice water, then
drain and serve on crisp water cress
with French dressing to which a tea
spoonful Of grated onion has been
added.