Show Serve Crunchy Greens at Cocktail Patt Party or 01 for foz T Tea a aRaw Raw greens and other raw vegetables carrots carrots turnips cauliflower even ven peas peas arc arc th the favorite hors d'oeuvres oeuvres of ot the moment At every tea or cocktail party you go o to these thc days th there re fe is s sure to haa bea bo ha a colorful tray of crunchy vegetables and a good goad thing too Even children are being taught to eat eata a carrot with as much relish as they would a stick of candy We housewives really ought to be conscientious about putting greens both oth raw and cooked on our spring menus Think of ot all the iron sul sul- hur phosphorus and what h have ve you ou considered so essential 11 to bodil bodily growth contained in a fine mess of mustard greens or a crisp chefs chef's salad alad so called so-called because the most famous famous famous fa fa- fa- fa chefs make that kind for lor themselves themselves them- them selves elves of ot chicory escarole endive lettuce and romaine Use Little Water And whatever else you ou do when you u cook them dont don't drown greens in a lot of or water Just wash spinach young chard and nd beet greens and cook them with the he drops of at water clinging to the leaves no eaves no extra Coarser greens like ike dandelion kale chicory and escarole need a little boiling water Chicory and escarole should be cooked young if at all and when they hey are pale green in color The leaves caves become come yellowish on maturity and nd are more palatable eaten raw with a good tart salad dressing Beet gr greens ns are specially good to serve erve with ham Boil the end of a aham aham aham ham with the greens any kind from dandelion to spinach What could be better for spring dinner than ham hamand hamand and nd eggs and be beet beat t greens Maybe old Id fashioned strawberry shortcake to o ea eat t with them Baked escarole is a good quick i luncheon dish Accompany it by creamed reamed tuna fish in rice border nu nut rolls oils rolls milk and tea Baked aked Escarole j jOne One bunch or two pounds escarole escarole esca esca- role ole 4 tablespoons fat or butter 1 bouillon cube cube- Jh cup boiling bolling water salt and pepper Blanch escarole by plunging into boiling water for five minutes This removes excess bitterness s. s Drain and put into a buttered baking dish Dissolve a bouillon cube in boiling water vater add fat or butter and salt and pepper and pour over escarole The amount of salt depends on the kind of fat you US use With bacon fat less Jess salt salt alt will vill be nece necessary ary than if an un- un alted fat is used mod Cover baking dish and bake in a moderate oven degrees F. F about 40 minutes until t tender Serve from baking dish |