Salt Lake Telegram | 1922-04-29 | Page 6 | Household Hints

fffotiseholct WITH D.4NDKI.IO" tilt BBS!. The time Is soon coming when dsndelion greens will be In season. In the war an effort was made by the department of agriculture to popularise pop-ularise all sorts of edible weeds. The result bore fruit, too, for a a-ood many persons learned then the delicacies deli-cacies of certsln food weeds that they had alwaya before considered simply weeda One of these was ths dandelion. People learned how good dandelldn greens are. Certain foreigners always al-ways knew, and many of us have looked on with astonishment at whole families of Italians digging blithely by permission on our lawns for this j gay little weed. Only they dug before ilts season of gaiety, -when the shoots I wer young and tender and not too 1 strong in flavor. Here are recipes for preparing several sev-eral dandelion delicacies: With a Rice Border Season two cups of boiled rice with salt, pepper and butter and add a well beaten egg. Fill custard cups, cover each with oiled paper, snd bske In a pen of hot water until firm. Reason well a batch of dandelion greens that have been, boiled tender, put In a mound on a platter and border with the little moulds of rice. Herve with cheese sauce, made by seasoning a good white sauce with grated cheese. Dandelion Soup Add a cup of dan-deltoa dan-deltoa pulp, well cooked and run k - .'.aal ahls) chOTttrOr. f ft si white ssuce msde of a pint of mlik eessoned well and thickened with flour snd burter. Serve with minced egg sprinkled ovr It. Dandelion Tlmbatee Mix together two beaten . two tsblespoons of melted butter, a cup and a qnarter of milk pepper, aalt snd a teaspoon of onion Juice. Then add a cup of cooked chopped dsndelion greens. Mould In a pan of hot water and bake until they are firm. Remove from the moulds and serve with white sauce or tomato sauce. (Copyright, if?, by the McClure Newspaper News-paper Syndicate.) ,