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Show Copyright, lIt. (New York Evening World) by ITree Publishing Co. Bprlng green a ahould be fully uaed at thla season of the year. Physicians recommend these on account of their tonlo qualities. If tha family do not like them cooked they may be served aa delicious aalada. SPINACH. flplnach la especially healthful and ahould appear on the menu at least twice a week while It la plentiful. After Aft-er cooking spina h aa you prefer, eitner In very little water or In a large qoan tlty if the water la to be uaed for other purpoeea. then chopped and drained, melt three even tabieepoonfula of but ter and ailr In the spinach. He a inn to taate. If aplnach baa only been blanched bvfure chopping, cook thla ten ml nn tee. Arrange on platter and cover with allces of hard bulled egg. DANDELION. I These aro obtainable In fields and are now very tender. Aa they contain j valuable properties of potash and air'ta they are an excellent apring tonic' The objectionable bitter taate can be overcome by using large quantities of: boiling water and changing thia one! while cooking. A bit of baking aoda 1 added to the first water will alao help. I Cook dandelions same aa spinach. If young and freah it will require only about ten mlnuiee to cook. Iteet tope and Hwtas chard, which will come a little lit-tle later on, are rooked and prepared In the same way aa aplnach. GREEN SALAD. Halada are uaually served with one' meal every day and during these apring j days when one haa that tired feeling. I nothing la mure rerrehlng than a crisp I green salad. It la ad vie hi to avoid the rich mayonnalae dreaalng at this season, and, at eny rate, greens are much mure palatable when arrved with the piquant French dreaalng. iMndelion. lettuce, watercress, field salad, endive and romalne are all excellent ex-cellent aalad green. In preparing theae the leavea ahould bo carefully separated and thoroughly washed in cold water. Hhake off all moisture or dry nn . cloth and aet In cold place. Thinly sliced or chopped radtahea give a pleasing flavor. Finely chopped young onions or erallona are con aid -ered dellcloue In watercreaa aalad by thoae who like onion flavor. To prepare pre-pare tha aalad place crisp leaves in a chilled aalad bowl or on Individual pin tee. Cover with finely cut hard boiled egg and the radish or onion, then pour over thla the French dressing. |