The Cook County cook book

ENDIVE, CREAMED — Wash the endive carefully, and pick off the outer green leaves, leaving only the white part. Boil until tender, drain well, return it to the kettle and nearly cover it with milk. When the milk boils, thicken it with, a, little flour, stirred to a paste, with a small quantity of cold milk, season with butter, salt, and pepper, and serve. — Mrs, L. L, Lee, 800 S, Kedzie Ave., Chicago, 111. GREENS. — Young beet tops, spinach, young turnip tops and chicory can be cooked in the same way. Wash them through several waters, throwing away all the wilted or tough ones. Cook in a pot half full of salted water until tender. Drain and press them, so that all the water will be out. Season them with a little salt, plenty of pepper and butter. Put them in the oven in the dish for a few minutes, and serve hot. String beans, peas and spinach should be boiled, uncovered, so as to retain their green color. — Mrs. E. D. Kelley, Winnetka, 111. BEET GREENS.— Carefully wash and clean young beets. Leave roots and tops together, cutting off only tips of leaves. Put them into a kettle half filled with salted, boiling water, and allow them to cook for J^ or ^ of an hr. Drain as dry as possible in a colander. Serve hot with butter, salt and pepper, or with vinegar. They may also be cooked and chopped fine, like spinach. — Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111. BOILED CURLY GREENS, SCOTCH KALE, OR TURNIP TOPS. — Remove the coarse outside leaves and large stalks. Wash •jvell. Soak in cold salt water 10 minutes, then put them into a clean pan, and pour over enough boiling water to cover. Strain, and put them into a saucepan of boiling water to which has been added a little salt, soda, and sugar. Boil fast, with the lid off, for 20 to 30 minutes. When tender, drain and press well. Put into a hot vegetable dish. Cut across into neat squares, and serve at once. When the greens are getting old and stringy, they should be passed through a mincing machine after draining, and reheated. — ^Mrs. J. M. Cutler, 6143 Lexington Ave., Chicago, 111. COD-CANNON BALLS.— Chop M lb. cold greens, and rub ^ - lb. cooked potatoes through a sieve. Melt the 1 oz. of butter, mix in the potatoes and 1 egg, and cook for a few minutes. Add the greens and seasoning to taste. Turn on a plate, and make into a flat cake. Divide into equal portions, make into balls, brush with egg, roll in crumbs, and fry in deep fat. This makes 24 balls. — Mrs. Roger Rawlings, Chicago Heights, 111. DANDELION GREENS.— Cut the stems from a half peck of dandelion leaves, and break each leaf into small bits, dropping these into cold water as you do so. Wash thoroughly, drain and lay in cold water for 15 minutes. Drain again, and put over the fire in a porcelain-lined saucepan, with enough salted water to cover them. Simmer for 15 minutes, while you make the following sauce: Cut together a tablespoon each of butter and flour, and pour upon them a pt. of milk, in which a pinch of soda has been dissolved. Stir to a smooth white sauce. Drain the water from the dandelion leaves, and stir these into the sauce. Season to taste, and beat in very slowly, a whipped egg. Remove at once from the fire, and turn into a deep vegetable dish. — Mrs. B. B. Dale, 1255 Thorndale Ave., Chicago, 111