Evening star., 1933-06-23
Spring Greens and Vegetables
Ieafy Greens Now Obtanable in Great Variety
How to Prepare and Serve Them Attractively.

chard has large. heavily ribbed leaves
the upper part of which resembles
spinach. and should be a good dark
green color. The lower stem part OF
the leaf. known as the rib. should be
white. The rib and the leafy part may
be cooked together as boiling green,
or they may be cooked separately.
! When boiled and served with melted
/ butter the ribs are considered equal to
! tender asparagus.
| Shred the leaves from two punches of
washed chard and blanch in two quarts
of boiling water for two minutes. Drain.
Place in a saucepan with half cupful
of canned tomatoes, one small minced
onion. little paprika and half a tea
! spoonful of salt Cook, covered. for Is
minutes. When you buy chard you
have the makings of two separate
dishes. one hot. made from the leaves.
and one cold. from the midrib. Cook
this separately and serve cold like
asparagus with French dressing, or hot
with Hollandaise sauce.
Beet Greens and Lemon-Wash and
chop two pounds of beet tops and put
them in kettle with four tablespoons
full Of fat, one thick slice of lemon. four
tablespoonfuls of hot water, a dash of
ginger and half a teaspoonful of salt
Cook rapidly for 20 minutes. stirring
occasionally to keep from scorching.
Let stand in a warm place for Is min
utes. Remove the lemon rind and
serve.
Green Onions.-By green onions we
mean scall1ons, shallots or other young
onions. They should be young. tender
fresh, with good, healthy green tops.
and the lower portion should be well
blanched. Green onions may be served
either raw or cooked. Tender scallions
are delicious boiled and served like
asparagus.
Mixed Greens.-The tops or trimmings
OF beets, turnips or radishes are best
served as hot vegetable. Wash one
bunch each of turnip tops, beet tops
and radish tops and place them In q
saucepan. Add one fourth pound Of
salt pork or bacon. cover tightly and
simmer for 40 minutes. Add one bay
leaf or "a sprig of dill and continue
cooking for 20 minutes longer.
Other Greens.
Watercress is used for garnishing
purposes and as salad Garden cress
has more pungent taste 1t may be
served with salt and vinegar or boiled
like spinach.
Endlve, eScarole, and chicory are used
as salad green's. Escarole may be
boiled like spinach, and endive Is also
used as boiling greens
Mustard greens should be fresh, of
good green color, and free from dam
age. seed stems and discolored, wilted
leaves.
Curly and plain parsley leaves are
used for garnishing and flavoring.
while the root type is used in soups
and steWs.
Turnip greens should be fresh, green,
tender and crisp. without any yellow
leaves or tough stems.
Spring Vegetables.
Freshen green string beans by cut
ting, stringing, and allowing them to
soak over night in cold water. Blanch
them. then boil briskly. uncovered for
20 minutes. The beans will then be
ready to finish in any way preferred.
They may be cooked with diced carrots.
diced apples. or quartered tomatoes,
and serve with melted butter and salt
Another variation Is to add curry
powder and chopped onion to butter.
flour and water sauce. Then add the
beans and let them cook slowly, ab-
sorbing the f1avors. Wax beans may
be prepared in the same way as green
string beans.
Sweet-sour String Beans. - Blanch
one quart Of green beans, boil them
for 20 minutes, drain, and serve with
two cupfuls of hot white sauce to which
one tablespoonful of sugar and one
tablespoonful of lemon juice have been
added.
Asparagus.
Place asparagus stalks upright In
pan of water one inch deep for about