196 A HOME VEGETABLE-GARDEN 



together with beet or any other mild-flavored 

 greens. When served alone, chop them a bit in 

 the pan with the turning knife; add plenty of 

 butter and salt; pack them into a mound; and 

 slice or grate over the top hard boiled eggs. For 

 variety, use thin slices of bacon for a garnish. 

 These spring greens are health-giving and de- 

 licious. Spinach is better than any spring medi- 

 cine. Whatever is left from the greens may be 

 sifted into a cream soup. Try some of these big 

 tender leaves in a salad with some mild flavored 

 plant like lettuce. Be sure to can all that may be 

 spared. Canned spinach is a delicious surprise, 

 when used the first winter. To put away for 

 winter, prepare just the same as for the table. 

 When cooked and seasoned, pack into the glass 

 jars, without adding water, and sterilize immedi- 

 ately. Spinach, like asparagus and all very 

 tender-textured plants, is much better sterilized 

 in a pressure canner. By that quicker method, the 

 texture is softened less and the greens are better. 

 Whatever the process, as soon as they are ren- 

 dered sterile, put the jars away in the cool dark 

 cellar and use them all before spring. 



