Evening star., 1933-06-23
.HERE are at least dozen kinc

"HERE are at least dozen kinds
of leafy green's now obtainable
Almost all are rich in iron, sui
i phur, phosphorus and that es-
sential bodily growth. Vitamin A.
All supply roughage to keep the sys-
tenn active, cleansed and the blood puri-
fed. All may be prepared palatably;
Following is a list of leafy green's OBJ
tainable in most of our markets. Try
these: Chard, chicory, dandelions. en-
dive, escarole, kale, lettuce, mustard
greens, parsley. sorrel spinach and tops
of beets. turnipS, radishes and horse
radish and watercress.
To Serve.
There are three ways of serving leafy
greens. with many variations OF each
way Many may be eaten raw-all the
lettuces dandelions when young. water
cress, endive and escarole. All of them
may be cooked and served as a hot
vegetable or they may be chilled after
cooking and be served with a tart
sauce as a salad.
With the right equipment. it is easy
to clean any green vegetable. Keep on
hand for the purpose the largest bucket
your kitchen will accommodate. Fill it
with cold water. Remove all wilted
leaves, but if you are washing spinach
do not separate the clumps Let the
greens soak for an hour, and at the
end of that time the sand and grit will
sink to the bottom. Then lift out the
green's Do not pour the water off. as
this simply Sits the sand back into
the vegetables again. Rinse under run
ming water.
Water for Cooking.
We have progressed far beyond the
old custom of cooking vegetables for
hours in quarts OF boiling water trans
ferring valuable mineral salts from the
greens to the water and then throwing
this away. Later We saved the water
for soup. but the best modern practice
discards both these methods Now the
tendency is to almost waterlesS cooking
to conserve the natural salts and flavors
within the vegetables. The drops ad-
herring to the leaves after washing give
enough moisture for cooking the fine
teXtured green's. like spinach, young
chard, beet green's and sorrel For
chicory. kale, dandelion, escarole and
other coarser leafy greens, longer cook
ing is necessary, and boiling water to
cover must be used, with a cupful of
boiling water added from time to time.
as may be needed
Creamed Spinach-Wash, pick over,
and shred two pounds of spinach. Pile
IN saucepan and cook for fifteen
minutes covered. Do not drain off the
liquid, as this contains valuable min
eral salts. Add four tablespoonfuls of
cream. one-fourth teaSpoonful of salt,
a dash of ginger, blend and serve.
Broccoli-This green should be young
tender, and of a good green color. and
the flower buds should be small and
tightly closed. Large heads are de-
Sirable. but freshness and tenderness
are more important than the size of the
head. Green sprouting broccoli and
broccoli sprouts should be cooked and
served like asparagus. The head, stem
and leaves surrounding the head are all
used. The secret of success is to boil
slowly, otherwise the tiny buds will fall
away, leaving nothing but the stem and
leaves. Broccoli greens should be pre-
pared like spinach.
Kale and Corned Beef-Color is the
principal quality requirement 1t must
be green without even yellowish tinge.
1t must be fresh, clean, and free from
damage. Medium size kale is more
tender than large. Kale is an excellent
boiling green, but it must be of good
quality or it will be f1avorless. Wash
two pounds of kale and blanch it for
five minutes in boiling water. Drain.
chop and place in a saucepan. Add
two pounds of hot corned beef and one
cupful of water in which the beef was
cooked. Cover and cook slowly until
tender, from 20 to so minutes. adding
Q cupful of corned beef liquid If needed
Swiss Chard and Tomatoes.-SwisS