Evening Republican, Volume 15, Number 142, Rensselaer, Jasper County, 16 June 1911 — Mustard Greens. [ARTICLE]

Mustard Greens.

Wash the mustard leaves thoroughly, cut them in shreds or run them through a food shopper and put them pver the fire, dripping wet, in a tightly covered saucepan. If necessary, add water very judiciously, in small quantities, so there will be no liquid on the greens when they are done. Season with salt and cayenne pepper, and stir in one tablespoonful of cornmeal, sprinkling It carefully and stirring hard so it will not form lumps. Let the greens cook until they and the meal are thoroughly done.