The RURAL. NEW-YORKER 
691 
Dandelions—A Good Spring Tonic 
Two years ago the New York State 
College of Agriculture issued a bulletin 
on “Dandelions as Food.” from which the 
following recipes are taken. Farm house¬ 
keepers do not need to be told how to 
gather and wash the dandelions, but 
many do not blanch them before cooking, 
and this is a good plan, as it removes a 
little of the bitterness, and also sets the 
color. Tie the leaves in a large piece of 
cheesecloth, plunge in boiling water, and 
boil five minutes; then cold-dip. and 
drain. They may then be boiled till ten¬ 
der, for 15 or 20 minutes. 
Canning.—Wash and blanch, then chop 
them, because they are then ready for use 
when removed from the jars. A slice or 
two of bacon may be added to each jar for 
flavor. The greens should be packed sol¬ 
idly into the jars, one-half teaspoon of 
salt added to each pint jar, and the jar 
filled with boiling water. Rubbers of a 
good quality should be used. The rubbers 
and the lids should be placed on the jars 
and the wire clamp adjusted, but not 
snapped into place. The jars should then 
be placed on a rack in the canner. which 
may be a boiler or a pressure canner. The 
boiler, which may be a wash boiler, a 
dislipan. a sap pail, or any such utensil 
available in the home, should be fitted 
with a false bottom to keep the jars from 
breaking. The pressure canner is less 
common because it is more expensive than 
the ordinary canning apparatus, but it 
saves time, labor and heat. Sufficient hot 
water should be poured around the jars 
to reach to the shoulders. The water 
should not be hot enough to break the 
jars, but the hotter it is the less time is 
required to bring it to the boiling point. 
The boiler should be covered, the water 
brought to the boiling point, and the jars 
boiled for one hour after the water begins 
to boil. The clamps should then be fas¬ 
tened down, and the jars should be re¬ 
moved from the boiler, inverted on a cloth, 
and covered in order to prevent the crack¬ 
ing of the glass by drafts. The :.ext day 
the clamps should be loosened and the 
jars should be returned to the boiler as 
before directed and boiled for one hour, 
the clamps being fastened down, as before, 
at the end of the hour. The same direc¬ 
tions given for the first day should be fol¬ 
lowed for removing and cooling the jars. 
()n the third day the process of the sec¬ 
ond day should be repeated. The sealing 
of the jars may be tested after several 
days by loosening the clamp and lifting 
the jar by the edge of the glass cover. If 
the seal is perfect the cover will not come 
off. The jars should be store 1 iu a cool, 
dark place, in order that the greens may 
not fade. The greens may be boiled for 
an hour and a half on one day only, but 
the three-days method insures the keepiug 
of the product, and for this reason is gen¬ 
erally worth the extra time and trouble it 
requires. The long period for one day 
only, causes the greens to fade more than 
does the three-days method, and the flavor 
is thought by some persons not to be so 
good. The alternate heating and cooling 
required by the three-days method is 
more favorable to the destruction of the 
organism that causes spoiling than is the 
one long period of heat. If a five-pound 
pressure canner is used, one period of one 
hour is generally sufficient to kill the 
destructive organism. 
Dandelion Soup.—One cup dandelion 
pulp, one tablespoon butter, one table¬ 
spoon flour, one cupful milk, salt and pep¬ 
per, yoke of hard-boiled egg. Make a white 
sauce with the milk, flour and butter, and 
add to it the dandelion pulp. Just before 
serving add the yolk of an egg. pressed 
through a sieve. A similar soup can be 
made with sorrel or spinach which is de¬ 
licious. and such soup is a welcome addi¬ 
tion to meatless meals. 
Dandelions with Tomato Sauce.—Two 
tablespoons butter, two tablespoons flour, 
one-half cup strained tomatoes, cooked 
dendelione, salt and pepper. Make a to¬ 
mato sauce of the first three ingredients. 
Add the greens and mix them well with 
the sauce. Add the seasoning. Turn the 
mixture iu the shape of a mound on to a 
plate and garnish it with hard-cooked 
eggs or thin slices of tomato. 
Dandelion Greens with Bacon.—Two 
tablespoons butter, one cup bread crumbs, 
one pint cooked and chopped greens, one 
tablespoon onion juice, one tablespoon vin¬ 
egar or lemon juice, salt and pepper. 
Brown the crumbs slightly in the melted 
butter, add the greens and the remaining 
ingredients. When the mixture is hot, 
form it into a loaf on a plate, garnish it 
with slices of hard-cooked egg, and place 
slices of broiled bacon over the top. 
Dandelion and II seradish Greens.—• 
Cook one part of young, tender horserad¬ 
ish leaves with three parts of dandelion 
leaves until they are tender. Drain off 
the water. Cut the leaves and season 
them with salt, pepper and butter. Serve 
them with a border of stuffed baked po¬ 
tato. prepared as follows: Bake potatoes 
of uniform size. Cut them in halves cross¬ 
wise. Remove the pulp, mash it and sea¬ 
son it with salt, paprika and hot milk or 
cream. Heap the mixture iu in the potato 
shells, leaving the tops rough. Brush the 
tops with melted butter and brown them 
iu the oven. 
Egg and Dandelion Salad.—Cut hard- 
cooked eggs in halves lengthwise, and re¬ 
move the yolks. Cut tender dandelion 
leaves into small pieces, add one small 
onion, minced, and the yolks of the eggs. 
Mix the ingredients well with boiled salad 
dressing, and fill the whites of the eggs 
with the mixture. Serve the eggs around 
a mound of lettuce or dandelion leaves, 
ov arrange tluuu in a nest of the loaves. 
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