DANDELION AND SPINACH GREENS.— Gather freshly
grown dandelions when the dew is on them. Use equal amounts
of dandelion and spinach. Pick over carefully, throw into cold
water and wasih in several salted waters. Plunge the dandelion
into 'boiling water, cook ^ hr. before adding the spinach; continue
the cooking until tender, then drain, add 1 tablespoon of butter, a
little salt and pepper. Mix well, turn on warm dish, and garnish
with hard-boiled tgg. — ^Mrs. E. D. Kelley, Winnetka, 111.
DOCK GREENS. — Take the leaves and stalks of tender young
narrow dock plants in early spring. Pick over, and wash carefully,
cook in boiling salted water until tender, then drain, and season
with butter and salt. Vinegar may be used if desired. Salt pork
may be cooked with them, if liked, but they are more wholesome
when seasoned with butter. Their chief value is for the water and
alkaline salts which they contain. They need only a few drops of
water to start them, then they cook in their own juice. — ^Mrs. J. M.
Cutler, 6143 Lexington Ave., Chicago, 111.
LAMB'S QUARTER GREENS.— This tender little plant,
which grows so abundantly in some sections of the country, makes
a very palatable dish when cooked with a piece of salt pork. Pre-
pare and cook as any other kind of greens. — Mrs. M, H. Eddy,
3834 Ellis Ave., Chicago,* 111.
POKE OR STOKE GREENS.— The stalks and leaves of" this
plant make delicious greens in May 'before they become tough.
They are at their prime in the South about the middle of April and
in the North the first of May. They will cook in 20 minutes. —
Mrs. Adolph Harmon, 5008 Prairie Ave., Chicago, 111.
BOILED SORREL.— Prepare and cook like spinach. If very
large leaves, blanch for 10 minutes before cooking. — Mrs. D. C.
Harper, 6040 Crescent Ave., Chicago, 111.
TURNIiP, . RADISH OR MUSTARD GREENS.— Pick the
tender leaves from these plants by the time they are an inch long,
and prepare as for any other kind of greens. They may be boiled
with a piece of salt pork, or a ham bone, or they may be cooked in
their own juice with the addition of a very little water, and sea-
soned with salt, pepper, and butter, or vinegar, if desired. — Mrs, J.
H. Wichmann, 5069 N. Lincoln Ave., Chicago, III
398 VEGETABLES
A BOILED DINNER WITH GREENS.— Choose any kind of
greens desired, as turnip, beet, radish, or mustard tops, pig-weed,
lamb's quarter, polk leaves, and stalk and clean thoroughly. Soak
for half an hour in salted water to remove any small insects, which
are always on these plants, though invisible to the naked eye.
Wash out of this water, and put into a kettle with a good-sized
piece of salt pork for seasoning. Cook with plenty of water for
1 hr. Add as many potatoes as required for the meal✪ Boiled Dinner with Greens, and boil
until done. Serve together on same platter. — Mrs. Geo. W. Har-
ris, 4517 N. Ashland Ave., Chicago, 111.
HOMINY
BAKED HOMINY.— Stir into a pt. of milk, a cupful of cold
boiled fhominy, and when this is smooth, add a tablespoon oJ melted
butter, a tablespoon of sugar, a saltspoon of salt, and 4 well-beaten
eggs. Beat very light, and pour into buttered pudding dish, and
bake for about H ^n hr., or until set and brown. This is a good
accompaniment to roast beef. — Mrs. Selma Jennings, 3960 Langley
Ave., Chicago, 111. ✪ Baked Hominy
Page 273 · 2 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
DANDELION AND SPINACH GREENS.— Gather freshly grown dandelions when the dew is on them. Use equal amounts of dandelion and spinach. Pick over carefully, throw into cold water and wasih in several salted waters. Plunge the dandelion into 'boiling water, cook ^ hr. before adding the spinach; continue the cooking until tender, then drain, add 1 tablespoon of butter, a little salt and pepper. Mix well, turn on warm dish, and garnish with hard-boiled egg. — ^Mrs. E. D. Kelley, Winnetka, 111.
DOCK GREENS. — Take the leaves and stalks of tender young narrow dock plants in early spring. Pick over, and wash carefully, cook in boiling salted water until tender, then drain, and season with butter and salt. Vinegar may be used if desired. Salt pork may be cooked with them, if liked, but they are more wholesome when seasoned with butter. Their chief value is for the water and alkaline salts which they contain. They need only a few drops of water to start them, then they cook in their own juice. — ^Mrs. J. M. Cutler, 6143 Lexington Ave., Chicago, 111.
LAMB'S QUARTER GREENS.— This tender little plant, which grows so abundantly in some sections of the country, makes a very palatable dish when cooked with a piece of salt pork. Prepare and cook as any other kind of greens. — Mrs. M, H. Eddy, 3834 Ellis Ave., Chicago,* 111.
POKE OR STOKE GREENS.— The stalks and leaves of this plant make delicious greens in May 'before they become tough. They are at their prime in the South about the middle of April and in the North the first of May. They will cook in 20 minutes. — Mrs. Adolph Harmon, 5008 Prairie Ave., Chicago, 111.
BOILED SORREL.— Prepare and cook like spinach. If very large leaves, blanch for 10 minutes before cooking. — Mrs. D. C. Harper, 6040 Crescent Ave., Chicago, 111.
TURNIP, RADISH OR MUSTARD GREENS.— Pick the tender leaves from these plants by the time they are an inch long, and prepare as for any other kind of greens. They may be boiled with a piece of salt pork, or a ham bone, or they may be cooked in their own juice with the addition of a very little water, and seasoned with salt, pepper, and butter, or vinegar, if desired. — Mrs, J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, III
A BOILED DINNER WITH GREENS.— Choose any kind of greens desired, as turnip, beet, radish, or mustard tops, pig-weed, lamb's quarter, polk leaves, and stalk and clean thoroughly. Soak for half an hour in salted water to remove any small insects, which are always on these plants, though invisible to the naked eye. Wash out of this water, and put into a kettle with a good-sized piece of salt pork for seasoning. Cook with plenty of water for 1 hr. Add as many potatoes as required for the meal, and boil until done. Serve together on same platter. — Mrs. Geo. W. Harris, 4517 N. Ashland Ave., Chicago, 111.
HOMINY
BAKED HOMINY.— Stir into a pt. of milk, a cupful of cold boiled hominy, and when this is smooth, add a tablespoon oJ melted butter, a tablespoon of sugar, a saltspoon of salt, and 4 well-beaten eggs. Beat very light, and pour into buttered pudding dish, and bake for about H ^n hr., or until set and brown. This is a good accompaniment to roast beef. — Mrs. Selma Jennings, 3960 Langley Ave., Chicago, 111.
Records on this page
Boiled Dinner with GreensBaked Hominy