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Show GRtENS IN SEASON THEIR PROPER PREPARATION FOR THE TABLE. Lose Flavor if Allowed to Stand Long Before Cooking New Potatoes Native Greens That Have Distinct Value. Green Vegetables. Wash in plenty of water, salted if Insects are likely to be present. Do not soak. Remove speedily if salt is used. Cook quickly in sailed boiling water over a good fire with cover off. Serve at once. Green vegetables are likely to grow dark and taste watery if allowed to stand. If they cannot be served at once, keep hot and moisten with steam do not let them dry up. In cooking all dry vegetables vege-tables the cover should be kept on ; they should be started in cold water and salted when half done, instead of j at the beginning. New Potatoes. Xew potatoes, if peeled, boiled, drained, and then shaken over the fire in the hot kettle are so sweet and palatable that no dressing is necesary for them. It makes them richer, of course, but does not make them sweeter eating. Greens. Native greens begin with the dandelion, and dock and mustard soon follow. These and the horseradish tops as well are quite as good as a "stomach sweep" as the spinach we buy, and have some mineral properties of value which spinach has not. They are far better than the "beef, iron and wine," or whatnot from a bottle, and less expensive. It is nothing to be ashamed of to gather one's greens, and may be just as good exercise and of more sorts' than chasing a golf ball. Nevertheless, I always get up early to gather the dandelions, the tender red things which come before the whitened plants which I can get in the markets. I have gathered these for years, and I am not a suburbanite, either. Many a Chicago housewife, as well as those outside city limits, knows of some quiet spot where she can get a good mess of dandelions, and some know of spaces where the mustard and dock grow. Even the sorrel is procurable pro-curable in quite aristocratic neighborhoods. neighbor-hoods. Green Vegetable Tops. Economical housewdves save the tops of radishes and of new turnips and beets, with the outside leaves of the new cabbage for a green or herb gumbo. Only rarely are the beet tops fresh enough for beet greens. Equal parts of these, with some spinach, mustard and parsley, carefully washed, the midribs removed, boiled and parboiled, with a teaspoon of soda, make more than a half of an economical and highly attractive and distinctive soup. The meat basis for 6uch a soup is usually veal, with a slice of ham, perhaps. Chicago Tribune. |