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Show e i Mary's Kitchen V I D1BL1 W l l DS 1 learn to know the edible weeds of early spring and use them on your i table. The tender young leaves of acoV.e ' are delicious. The shoots come up and look much like rhubarb Just com-: com-: ing through ihe ground While the leaves arc tight!) I. 1 ' and a pale yellow stfoke is considered ' a delicacy. Dut remember that ' when BOOKS shoots unfold into real ; leaves tho leave are not good to I eat f REAMED OKI Wash the shoots through several waters Iet stand in sa.lt water for half an hour Drain and pour ovei boiling water to cover. Del stand 10 j minutes and drain Put In a smooth stew pan, add Just I enough water to prevent burning and boil uncovered 20 minutes, I Drain and reheat In while cauce. I This is a very good supper dish and rv good accompaniment for fish. Scoke shoots arc used. too. with a plain butter dressing or with a tar! 1 dressing such as Is used with dandelion dande-lion greens Another weed that was Cnltlvati : years ago is the sorrel. Most everyone every-one knows the weed, but few house keepers realize Its food value. Sorrel can be used uncooked as . green salad alone or In combination with other salad plants. Shredded cabbage and minted sorrel dressed with oil and lemon Juice make an unusual salad that is surprisingly good. The English have many recipes for sorrel borrowed from the French. These rules are worked out for the American housewife. t REAM l SORREI oi P One cup minced sorrel. 2 table-spoons table-spoons butter. 1 teaspoon sugar, 1-2 teaspoon vinegar, few gratings nutmeg. nut-meg. 1 teaspoon snlt, 3 cups chicken or veal stock. 1-2 cup cream, 1 cup white sauce, yolk of 3 eggs. Wash sorrel and strip leaves from Stem. Mince and measure. Meltj butter aeul add sorr-l Took flv-, minutes, stirring to prevent burning Add stork and let simmer SO minutes. min-utes. Rub through a fine sieve. Itcturn to the fire with the While sauce, salt and pepper, vinegar, sugar and nutmeg and cook five minutes min-utes longer. Beat the egg yolks with cream and stir into the hot soup. Do not let boll after the cgt.i are added, but stir over a slow lifj three or four minutes to cook the eKjs. Serve a? once PUREE OF SORREI, Three pounds sorrel, 3 tablespoon-, btttter, 2 tablepoons cream, 1 dessertspoon des-sertspoon flour, 1 I'.aspon salt, pepper pep-per and few gratings nutmeg Wash sorrel and strip leaves from stems. Put leaves In slew pan with Just enough water to cover bottom of pan. Sprinkle With salt and cook gently 20 minutes. Drain well, then rub through a fine sve. Return to stew pan with butter and cream. Season with salt and pepper nnd nutmeg Sift in the floor slowly, stirring constantly. Cook about eight minutes. Serve very hot. Sorrel and dandelions are very good cooked together as the sorre ! supplies Just the tartneyp dandelions nee. I (Copyright. 192S, NEA Service) |