The RURAL NEW-YORKER 
827 
Good Food for the Taking 
Dandelion Greens.—Wash thoroughly, 
remove roots, drain and cook one hour, or 
until tender, in boiling salt water. Season 
with butter, salt and pepper and serve 
with vinegar. 
Dandelion Soup—One cup dandelion 
pulp, 1 tablespoon butter. 1 tablespoon 
flour, 1 cup milk, salt and pepper to 
taste, yolk of hard-boiled eggs. Make a 
white sauce ot the butter, flour, milk and 
seasonings, and add to it the dandelion 
pulp. Add egg yolk which has been 
pressed through a sieve, and serve at once. 
Dandelion with Ham.—Wash dandelion 
greens* thoroughly, put *4 peck of them in 
a pan of boiling water and let 1>oil five 
minutes. Drain, cover with freshly boil¬ 
ing water and add 1 lb. of ham, 1 tea¬ 
spoon salt and a little pepper. Cover and 
cook until the meat is tender and the dan¬ 
delions nearly dry. 
Dandelions and Tomato Sauce.—Make 
a tomato sauce of 2 tablespoons fat. 2 
tablespoons flour. Vj cup strained to¬ 
matoes and salt and pepper to taste. Ami 
cooked dandelion greens and mix well. 
Serve heaped fn a mound, garnished with 
hard-boiled eggs. 
Dandelions with Itice Border—Season 
1 pint of boiled rice with salt, butter and 
paprika. Add one well-beaten egg and 
fill small greased molds with the mixture. 
Set molds in a pan of hot water, cover 
with oiled paper and bake until the rice 
is firm. Form a mound of chopped, 
cooked dandelions, well seasoned with 
salt, pepper and butter, and arrange 
around it the rice molds as a border. 
Sprinkle with grated cheese and serve at 
once. 
Dandelion Salad.—Thoroughly wash 
one quart of young, tender, dandelion 
greens. Dress with a mixture of two 
parts hot bacon fat to one part vinegar, 
a little scraped onion, salt and pepper. 
Garnish with tiny cubes of cooked bacon. 
A simpler salad is made this way : Chop 
dandelions, sprinkle with salt and cider 
vinegar and serve. Or the dandelions may 
be mixed with thinly sliced tomatoes and 
mayonnaise dressing and served. 
Sorrel Salad.—Gather sorrel early in 
the morning, as it becomes tougher and 
stronger in taste after the sun lias shone 
on it. Wash thoroughly. Chop 2 cups of 
sorrel with */> cup lettuce and *4 cup 
walnuts; add French dressing and serve 
garnished with perfect sorrel leaves. 
Boiled Dandelion with Sorrel.—Wash 
a quantity of dandelion greens and cook 
in boiling salted water. When nearly 
done add an equal quantity of sorrel and 
let simmer until tender; chop fine, add 
salt, pepper and butter and garnish with 
hard-boiled eggs. 
Sorrel Sauce.—Wash 1 pint of sorrel 
leaves, put in a saucepan with 6 table¬ 
spoons of soup stock, cover and simmer 
gently 10 minutes, or until the sorrel is 
tender. Press through a sieve; reheat 
and add 1 tablespoon of butter. 2 table¬ 
spoons cream and seasonings to taste. 
Serve with roast veal or veal cutlets. 
Sorrel Soup.—Wash 1 pint of sorrel: 
throw into a hot kettle and stir until 
wilted; drain and chop fine; then press 
through a sieve. I'ut into the kettle 1 
tablespoon fat and 1 small onion, sliced, 
and let the onion soften without brown¬ 
ing. Add the sorrel and 1 quart of soup 
stock: bring to the boiling point and sim¬ 
mer gently for 20 minutes. Add 1 table¬ 
spoon cornstarch moistened in a little 
milk and cook until smooth. Add salt 
and pepper to taste and pour while hot 
into the tureen over the well-beaten yolk 
of an egg. 
Sour Dock.—This is the long, curl.v- 
leafed dock that grows along the road¬ 
sides or in the rich pasture fields. It is a 
more delicate green than spinach and 
comes early in the Spring, before other 
garden greens are ready for use. ft may 
be cooked and served in any way that you 
would use spinach, but if is most com¬ 
monly boiled with a strip of salt pork 
and served as a dinner vegetable. 
Poke Shoots.—These are the young 
shoots of the pokeberry or pigeon-berry 
weed. In many sections they form a eom- 
tnon green in the early Bpring. They are 
bunched and sold on the market and are 
cooked and served tin* same as asparagus. 
Lamb’s-quarter.—This is one of the 
commonest of garden weeds but is the 
most delicate of all the Spring greens. If 
may be cooked and served iu any of the 
ways you would use spinach. Served on 
toast is one of our favorite ways. To do 
this wash, cook and chop the lamb’s- 
quarter. Reheat, add salt, pepper and 
butter. Have ready squares of toasted 
bread; mold the greens in small egg cups, 
turn them out on the toast, dish on a 
shallow platter, pour around ITollandaise 
sauce and send at once to the table. Shep¬ 
herd s purse, wild mustard and purslane 
are also common weeds that mav be made 
into excellent dishes. They are all free 
tor the taking and will add materially to 
the variety of early Spring meals. The 
purslane and shepherd’s purse are boiled 
and served as you would spinach. The 
lid mustard leaves are like those of the 
true mustard, and are excellent iu salads, 
tor they contain just enough of the mus- 
■ ut flavor to he agreeable hut not irri- 
latlng - MRS. F. WM. STILLMAN. 
i 
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