Proceed to clean and cook the greens according to
the directions given in Art. 3. Season with salt and pepper and flavor
with butter. Serve with something tart, such as vinegar or lemon.
DANDELION
5. Dandelion, both wild and cultivated, is a plant whose leaves are much
used for a vegetable green before the blossoms develop. The wild ones
have the advantage of being cheap, so they should be used if they can be
secured; the cultivated ones, on the other hand, cost as much as spinach
and other greens. The season for dandelions is comparatively short,
lasting only a few weeks in the early spring. Use should therefore be
made of them when they can be procured in order to secure variety for
the menu. When they are desired as cooked greens, prepare them in the
manner explained in Art. 3.
6. Dandelion With Sour Sauce.--If a change in the cooking of dandelion
is desired, it should be prepared with a sour sauce. This method of
preparation is very popular, for besides increasing the food value of
this variety of greens, it improves the flavor very much.
DANDELION WITH SOUR SAUCE
(Sufficient to Serve Six)
1/2 pk. dandelion
1/2 c. vinegar
4 thin slices bacon
1/2 c. water
2 Tb. flour
1 egg
1 tsp. salt
Clean and wash the dandelion. Cut the slices of bacon into small pieces
and saute until crisp. Stir the flour and salt into the bacon fat, add
the vinegar and water, and stir until the flour thickens. Add the beaten
egg last, and remove from the fire.
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