&he  RURAL  NEW-YORKER 
471 
Early  Spring  Greens 
Tt  is  natural  and  normal  for  tho  appe¬ 
tite  and  the  system  to  crave  succulent 
green  foods  in  Spring.  This  is  nature's 
method  of  purifying  the  body  of  all  pois¬ 
onous  toxins  and  humors  which  are  the 
result  of  indoor  air  and  heavy  Winter 
diet.  Persons  who  arrange  a  varied  diet, 
suited  to  the  seasons  always  keep  in  bet¬ 
ter  health  than  those  who  do  not.  To 
such  the  earliest  “greens”  are  welcomed 
and  combined  in  many  ways  to  lend  va¬ 
riety.  succulence  and  piquancy  to  the 
diet. 
In  my  own  garden  the  slender  needle¬ 
like  leaves  of  the  di  ves  are  the  first  id’ 
the  newly  grown  green  foods  to  appear. 
I  have  some  that  are  regarded  as  some- 
th'ng  of  an  heirloom  in  the  family,  being 
handed  down  from  my  great-grandmoth¬ 
er’s  garden.  As  T  value  them  highly  for 
their  salad  uses,  as  well  as  the  associa¬ 
tions.  I  hope  to  keep  and  pass  them  along 
to  the  next  generation,  as  when  any 
changes  or  removals  have  taken  place  in 
the  family  we  have  always  arranged  for 
a  start  from  the  old  lied  of  chives — and 
they  arc  quite  a  rarity  nowadays.  I 
wouldn’t  know  where  to  find  I  hem.  except 
now  and  then  in  very  old  gardens.  They 
belong  to  the  onion  family,  and  are  per¬ 
ennial.  coming  up  with  the  earliest  grass¬ 
es.  and  indeed  looking  much  like  a  round- 
Idaded  grass.  The  fine  tops  only  are 
used  and  when  cut  up  fine  are  very  ten¬ 
der.  delicious  additions  to  salads.  The 
oftencr  the  tops  are  cut  off  and  used  the 
more  tender  the  new  growth  is,  and  the 
longer  its  season  is  prolonged.  When  the 
tops  are  not  cut  hack  the  plant  soon 
sends  up  a  pretty  lavender  flower,  and 
the  tops  become  stronger  of  flavor  and 
tougher  in  texture. 
Just  a  simple  salad  of  diced  cold  po¬ 
tatoes.  two  or  three  cold  hard 
boiled  eggs  or  a  cup  of  cold  chopped 
meat  tossed  together  with  a  .simple 
French  salad  dressing  and  two  or  three 
tablespoonfuls  of  chopped  chives  is  most 
palatable  and  refreshing.  This  with  good 
bread  and  butter  and  a  cup  of  hot  tea  or 
cocoa  and  a  light  dessert,  makes  a  com¬ 
plete  and  satisfying  lunch. 
Creamed  potatoes  with  chive  sauce  is 
delicious.  Cut  cooked  potatoes  into 
cubes  of  uniform  s:y.o.  season  with  salt 
and  pepper,  then  let  them  come  to  a 
boil,  in  a  medium  white  sauce,  as  follows. 
Two  lablospoonfuls  butter,  two  of  flour, 
one-half  teaspi.onful  salt,  pepper.  Mix 
and  melt  over  the  (ire.  and  add  one  cup¬ 
ful  milk.  Cook  for  five  minutes  over  in¬ 
direct  heat,  and  add  two  tnblespoonfuls 
chopped  chives,  with  the  potatoes. 
About  the  borders  of  my  garden  T  also 
have  a  few  bunches  of  lock  and  a  bed 
of  garlic.  I  would  not  be  without  these, 
as  just  a  bit  of  garlic  or  leek  juice  lends 
a  piquancy  of  flavor  not  to  be  secured 
in  aijv  other  way.  Do  not  use  them  so 
generously  as  lo  lead  anv  one  to  suspect 
you  of  belonging  to  the  foreign  quarter, 
hut  just  a  dash  of  flavor  for  soups, 
salads,  stuffing  for  baked  fish  or  fowl, 
meat  loaves,  macaroni,  etc.  The  French 
make  frequent  use  of  these  flavorings 
and  their  cooking  is  the  envy  of  all  na¬ 
tions.  1  treasure  these  old-fashioned 
garden  friends  for  their  attractiveness 
of  appearance,  the  ivory  whiteness  of 
their  plump,  crisp  bulbous  roots  being  a 
never  failing  Source  of  wonder  and  de¬ 
light  to  me  since  childhood.  If  you 
haven’t  any  leek  or  garlic  hi  your  borders 
T  hope  you  may  be  fortunate  enough  to 
si  cure  some. 
Watercress  forms  a  very  convenient 
early  Spring  salad  material:  indeed  I 
kept  a  bunch  in  wa'er  nil  Winter  this 
year,  and  it  continued  to  throw  out  new 
tops  all  Winter,  while  the  glass  howl 
was  filled  with  hundreds  of  white  thread¬ 
like  roots.  One  can  keep  a  tub  of  it  iu 
the  hack  yard  for  weeks  at  a  time,  re¬ 
newing  tiie  water  frequently  and  getting 
many  green  tender  cuttings  from  it  long 
before  the  new  lettuce  in  the  garden  is 
big  enough  to  use. 
The  multiplier  or  Winter  onion  is  an¬ 
other  source  of  extra  early  Spring  vege¬ 
table  food.  I  leave  a  row  in  the  ground 
all  Winter  for  early  pulling.  Long  be¬ 
fore  the  regular  sets  or  seed  onions  are 
fit  for  use  these  tender  multipliers  are 
ready  to  pull,  tender,  sweet  and  juicy. 
These  have  also  been  kept  in  the  family 
for  many  years,  as  very  few  seedsmen  or 
nurserymen  now  carry  the  original  multi¬ 
plier  or  Winter  onion  sets.  They  are  so 
called  because  each  little  onion  stools 
out  or  multiplies  at  the  bottom  and  be¬ 
comes  a  bunch  of  from  four  to  a  dozen 
little  bottom  onions.  We  lost  the  seed 
mice  and  searched  a  long  time  before  we 
found  the  real  thing.  Now  we  raise 
i  uantifies  of  them  so  as  to  have  them  to 
give  to  friends  who  usually  eat  up  all 
they  have,  they  like  them  so  well,  and 
then  come  back  for  more. 
Early  blanched  leaves  of  the  dande¬ 
lion  are  delicious  iu  salads.  Take  equal 
parts  of  cold  boiled  eggs  and  chopped 
raw  young  dandelions,  with  a  simple  oil 
dressing  or  a  boiled  dressing,  and  a  bit 
of  minced  onion,  garlic  or  chives,  and 
you  have  a  most  delicious  and  healthful 
dish.  The  white  base  leaves  of  the  dande¬ 
lion  resemble  very  closely  in  flavor  the 
much  liked  greenhouse  salad  plant, 
chicory  or  Winter  endive. 
Spinach  is  perhaps  the  richest  in 
mineral  salts  of  any  of  the  green  foods, 
and  is  much  valued  as  a  blood  renew er. 
A  Clump  ot  Chives 
It  is  found  fresh  in  the  markets  very 
early  now  and  the  canned  spinach  is 
also  very  good.  Let  us  give  it  generous 
space  in  our  gardens  and  in  our  diet 
and  to  the  latter  end  let  us  not  fail  to 
can  a  quantity  of  it  each  Spring.  Blaueh 
or  dip  in  boiling  water,  then  in  cold, 
and  pack  it  in  the  cans  with  one  tea- 
spouiifnl  of  salt  and  boil  tin*  earns  with 
the  tops  screwed  down  loosely,  using 
only  new  rubbers,  for  three  to  four  hours, 
seal  while  hot  and  store  in  dark  place. 
It  is  then  ready  for  immediate  use  for 
soups  or  salads  as  follows: 
Cream  of  Spinach  Soup. — lUeml  two 
tnblespoonfuls  butler  with  two  table- 
spoonfuls  flour,  one  teaspoon  fill  salt  and 
pepper  to  taste.  When  hot  add  one  cup¬ 
ful  milk  and  boil  five  minutes.  Rub 
through  a  sieve  one  cup  of  canned  or 
boiled  spinach  anil  add  to  the  soup.  Let 
come  to  a  boil  and  serve  with  toasted 
bread  sticks,  rolls  or  crackers. 
Molded  Spinach  or  Salad. — Take  two 
pounds  of  fresh  spinach,  wash  and  cook 
twenty  minutes  in  just  enough  water  to 
start  the  juices  to  flowing.  Or  use  one 
can  of  spinach  in  place  of  the  above. 
Season  to  taste  with  salt,  pepper,  butter 
and  one  to  two  tablesponnfuls  vinegar. 
Chop  all  very  tine  and  while  hot  add 
two  tablespoonfuls  cornstarch,  dissolved 
in  a  little  water,  and  cook  five  minutes. 
It  should  be  quite  thick  so  that  when 
poured  into  a  moistened  round  bottom 
howl  or  mold  it  will  keep  its  shape.  Set 
away  to  cool  and  when  ready  to  serve 
invert  the  mold  over  a  plate  lined  with 
lettuce  leaves,  celery  tips,  parsley  or 
shredded  new  cabbage.  This  salad  will 
present  a  very  attractive  appearance  if 
garnished  with  egg  rings  or  olives,  with 
a  few  spoonfuls  of  some  good  boiled  dres¬ 
sing  on  the  top.  m.  o.  k. 
“Wiiat  do  you  think  of  these  cigars?” 
asked  the  proprietor  of  the  Tote  Fair 
store  at  Petunia.  “Well,  they’re  not 
much  for  smoking,”  replied  the  customer, 
“but  I  reckon  if  they  were  stewed  they 
would  make  pretty  fair  catnip  tea.” —  j 
J  udge. 
O  N 
TIRES 
Goodyear  No-Hook  Tires 
Are  Fortified  Against: 
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feature. 
Blow-Outs — By  our  On-Air  Cure. 
LooseTreads — By  our  Rubber  Rivets. 
Insecurity — By  our  Multiple  Braided 
Piano  Wire  Base. 
Punctures  and  Skidding — By  our 
Double-Thick  All-Weather  Tread. 
i 
Every  Goodyear  Feature 
Yields  Greater  Mileage 
We  do  not  depend  upon  rubber 
alone  for  Goodyear  mileage,  nor 
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Our  experts  devise  many  ways  to 
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longer  and  better. 
They  seek  to  make  Goodyear  Tires 
superior  to  abuse,  misuse  and 
wretched  roads. 
Rim-cutting  was  a  common  fault 
of  tires  until  Goodyear  devised 
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Tb  e  Goodyear  On-Air  cure 
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These  Goodyear  features  are  all 
a  part  of  the  Goodyear  policy 
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Goodyear  Tires,  Tubes  and  Accessories  are  easy  to  get 
from  Goodyear  Service  Station  Dealers  everywhere. 
The  Goodyear  Tire  &  Rubber  Company 
AKRON,  OHIO 
