Evening Republican, Volume 21, Number 99, Rensselaer, Jasper County, 4 May 1918 — Page 3

The Housewife and the War

Information Service, United State* Department of Agriculture.) SPRING GREENS—GOOD TO EAT, GOOD FOR BODY

It Takes Half a Bushel of Spinach to Make a Pint of Food, but That Pint Has Valuable Iron and Mineral Salts Which Human Bodies Need.

GREENS GOOD TO MAKE RED BLOOD

Housewife Should Not Overlook Dandelion, Lamb’s-Quarter or Wild Mustard. IRON NEEDED FOR THE BODY Leaves of Various Vegetables Furnish Another Useful Substance Ndt Yet Named—Cream of Dandelion Soup Recipe. It Is springtime! Don’t neglect to give your family some good old-fash-ioned greens. If you live in a large city, you may have to depend upon the greens which some country woman brings to market or upon spinach or kale, which can usually be bought even In winter. If you live in the country, perhaps your Instinct has already told you that the tender, green leaves of the dandelion, lamb’s-quarter, wild mustard, or whatever variety of greens your locality affords are waiting for someone to gather them for food. People from primitive times t" this have manifested a craving for green food as winter passes and springtime approaches. Probably this craving arises from a real need of our bodies for the materials which such foods furnish. Iron Is Essential. What is the particular use of sue. foods to our bodies? All green leaves contain in combination with the greei. coloring matter more or less Iron. T t we are to have rich, red blood we must furnish this Iron to our bodies. Dandelion greens are one of the very good sources of iron, containin' more than many other sorts of greer. leaves. If we serve greens with hard-boiled egg for garnish, we have a dish very ridh in iron, for the egg yolk contributes its share.

Besides the iron and other mineral salts, the leaf vegetables contain a very important substance which the body must have for normal growth and development. This substance, recently discovered ants for which a name has not .Yet been given; is also found in butterfat and soriTe other animal fats, but not in every food. Greens have a place of real worth In the diet and should be used in every household not only in springtime but late into the summer and. when procurable. in the winter also. The tender beet tops, celer.v tops, radish tops, onion tops, and turnip tops should not be discarded, but served as greens. A little space in the garden devoted to spinach, New Zealand spinach, or French chard will wipply the family with summer greens and altfo should afford some material for canning for use during the winter months. Lettuce leaves, which are sometimes cooked for greens, and spinach, both being mild flavored and containing much water, require no water for cooking in addition to that which clingsto the leaves from washing. Other stronger-flavored greens are usually cooked In a small amount of water. Greens should be cooked until tender, but not overcooked. A tiny bit of baking soda added to the water they are cooked In will help , the greens to retain their color. In the country where meat is cured at home, It used to be the custom to keep the jowl of the hog for the especial purpose of cooking it with greens In the spring. If the jowl is not at hand, a small piece of salt pork or the rind from smoked bacon gives richness and flavor when cooked with greens. Children should be encouraged to eat greens, as ‘they especially need the iron and the growth-promoting substance which greens furnish. Sometimes they object to the slightly bitter taste which some greens have, but If made into milk aonps, the flavor la ttluted so that it is not noticeable.

Such soups make a desirable lunch or supper dish for 'the entire family. Cream of Dandelion Soup. 1 quart milk (ski-m or 2 tablespoonfuls fat whole). 1 teaspoonful salt 2 tablespoonfuls flour 1 cupful dandelion leaves that have been thoroughly cooked. *> Stir flour into melted fat and mix with cold milk. Put the thoroughly cooked dandelion leaves through a sieve or chop them fine and add to the milk. Stir until thickened.

Rice a La South Carolina.

No food, regardless of its merits, will appeal to the consumer unless it can be made into an attractive dish. lir this country rice usually comes to the table as an uninviting, glutinous mass, except in certain sections of the Southern states, where it is served with each grain distinct and separate, making a very tempting and appetizing dish. A platter heaped with loose, flaky kernels of rice is not only pleasing to the eye. but satisfying to the apetite. It is very probable that the attractive appearance of this dish on the South Carolina table has had much to do with the popularity and usefulness of rice in that state. In seeking information on the art of cooking rice, no mistake is made in referring to South Carolina, where the true value of this cereal has been appreciated for over two centuries. A Carolina housewife would advise the using of one pint of rice, after through washing, which she considers Important, “to a quart and a pint of water,” and a teaspqonful of common salt. “This is to be boiled over a quick fire for ten minutes, stirring oeeasionnllv Then pour off all or nearly all the water; cover the vessel and putover a very slow fire, and allow it to steam for 15 minutes at least, stirring occasionally. The rice will be soft or grainy, according to the quantity of water left on it when put to steam, and the length of time allowed in the steaming. The larger the quantity of water and the shorter the steaming, the softer will be the riep.” Of course, other methods are used in boiling rice or at least modifications of the recipe givep; but it must be remembered that the results should not be a glutinous mass and that success depends upon the proper amount of water used and the length of time in steaming.

Protect Food in Lunches.

The precautions which must be taken to keep lunches clean and safe differ with circumstances. In dusty seasons they should be wrapped particularly well. In hot weather the use of soft, moist foods in which molds and bacteria are most likely to grdw rapidly should be avoided. Although chopped meat moistened with a dressing of some kind makes a good sandwich filling, such foods are less desirable in hot weather than slices of meat, peanut butter, or other foods less liable to spoil. V -A-

USE A LITTLE VINEGAR IN CLEANING GREENS

All greens must be picked over carefully and carefully washed. This Is sometimes a long process, for a large quantity IS required to make a dish of tiie cooked greens. It takes about a half bushel of spinach to make a little more than a pint when cooked. A half cupful of vinegar In the water in which the greens are allowed to stand before washing is of advantage as it kills the small insects that are sometimes hard to distinguish from, the leaves themselves.

When buying cooking utensils choose those with round corners. Instead of square, whenever possible. They are easier to keep clean. Aprons made of crossbar pattern can be easllg mended without. the patch showing.

THE EVENING REPUBLICAN, RENSSELAER. INP.

GARDEN JOGS

Are your flats filled with fertile forcing soil? The new handle for the spading fort:? Did you think of it? Those wood ashes from the fireplace? Are you saving them for the potash they contain?

HOW TO GROW

ASPARAGUB.

This crop is one of the most enduring and satisfactory vegetables. It can be grown on almost any welldrained soil! but will do best on a deep sandy loam. There is little possibility of having the ground too rich, and liberal applications of partly rotted barnyard manure should be made before the plants are set. The seeds of asparagus may be sown during the spring in rows where the plants are to remain, and the seedlings thinned to stand 14 feet apart in rows. It Is usually more satisfactory to purchase two-year-old roots, as considerable time is saved in this way. As the asparagus bed is a permanent feature of the garden, it should be located accordingly. Before setting the plants the soil should be loosened very deeply, either by subsoil plowing or by deep spading. It is a good plan remove the top soil and spade manure Into the subsoil to a depth of 14 or 16 inches. The plants may be set in rows for horse cultivation or In beds. If in rows they should be set 14 inches apart, with the rows 3% feet apart. If in beds, one foot apart each way Is the proper distance to set the plants. In setting the plants the crowns should be covered 4 or 5 inches deep. In the North the plants should receive a mulch of 4 or 5 Inches of manure in winter. In the South the mulch is not necessary, but the plants should receive a coat of manure or an application of fertilizer, preferably in autumn. No shoots should be removed during the first year the plants are set in the permanent bed, and the period of cutting should be short during the second year.

LIMA BEANS.

Lima beans should not be planted antil the ground is thoroughly warmed up, as they are a heat-loving crop and the seed will rot if planted when the ground is cold. Most gardeners prefer the pole varieties, as they yield better than the bush varieties and are superior to the bush varieties in many other respects. One marked advantage of the pole beans is that they may be planted around the fence, utilizing the fence as a support for the vines. In this manner a crop of beans can be secured with the use of a minimum amount of spacing. When planted in rows in the garden, pole lima beans are usually planted in hills 3 to 4 feet apart and supported on poles or a string and wire trellis. —i The bush limas are usually drilled In rows some 3% feet apart for horse cultivation, or slightly closer for hand cultivation. The lima beans are a full Beason crop, that is, they occupy the ground for the entire growing season, and a sufficient amount should be planted to provide for the needs of the family for the entire season. Any surplus not used green may be allowed to dry on the vines, picked and stored for winter use. Lima beans constitute one of the most satisfactory crops for growing for winter’s use, as the only care necessary to save them is to pick the ripe pods, dry them thoroughly and shell the beans. In the northern portion of the country where lima beans do not thrive, pole beans of the Lazy Wife variety will give satisfaction.

RADISHES. The radish is quite hardy and may be grown throughout the winter in the middle section of the United States. In many portions of the South it is possible to grow it in i "the open ground throughout the winter. For the home garden the seed should be sown in the open ground about the time of the last killing frost. The seed should be sown in drills at a convenient distance for cultivation, usually about' 18 inches. To be of good quality, radishes must be grown quickly in rich soil, and be used a* soon as of sufficient size. Successive plantings should be made every few days until the weather becomes warm. They will not withstand hot weather and are suited to early spring and late autumn planting. There are autumn varieties of radishes which may be grown late in the season and stored for winter qse the same as beets or turnips. A few of these will add variety to the winter supply of vegetables.-

BRUSBELS SPROUTS. Brussels sprouts are closely related to cabbage and cauliflower, and may fee grown in very much the same manner. The seed may be started in the window box or in the hotbed and transplanted to the garden when the ground is in condition to work. Instead of a single head, Brussels sprouts produce a large, number of small heads, these 'heads being formed in the axils of the leaves. If the heads become too crowded, the leaves >diould be broken qff so as to give the heads more room] However, a few leaves should always be left In the •op of the stem where the new heads

are being formed. Brussels sprout* are more hardy than cabbage and In many sections may bp planted In the fall. They should be set in rows 30 to 36 Inches apart if for horse cultivation. The plants should be set from 20 to 24 inches apart in the rows, j Brussels sprouts may be stored for 1 winter use in much the same way as ; cabbage. The best method is to take up the plants, pack them closely together in a trench, covering them with straw or other litter to protect them from freezing and thawing.

KOHL-RABI.

The edible portion of the kohl-rabl is the thickened stem. It is closely related to cabbage and cauliflower. It should be started in the hotbed or window box and set in the open ground about the time of the last frost. The method of planting and the cultivation is similar to that practiced for cabbage. It can be planted in the open at the same time. Early sowings are made, and if thinned to 4 to 6 Inches apart the plants will soon ■ grow to edible size under favorable weather conditions. This plant should receive much more consideration, than usually is given it. It is really a poor man’s cauliflower.

COLLARDS.

The culture and uses of collards are the same as for cabbage. The plants should be started in very early spring and set out as soon as the ground is in condition. They withstand the heat better than cabbage and are much used in' the southern portion of the country. Collards do not form a true head, but Instead a loose rosette of leaves, which,« when blanched, are very tender and of delicate flavor. No southern garden is complete without this plant. Too often, however, it has constituted the sum total in the shape of garden supplies. Use it, but don’t abuse it.

PARSLEY.

The seeds of parsley should be soaked for a few hours before planting to insure germination. They are slow in germinating and should be handled very carefully. After one or two transplantings they should be set iq the open ground in rows 12 to 18 inches apart and 3 to 4 inches apart in the rows as early as the soil can be put in condition. A small area devoted to this crop will be sufficient for the average family. It is used as a garnishing and for flavoring soups. Keep a little of It growing at all times. It gives a pleasing touch to many dainty dishes.-

PEPPERS.

Plant the seeds of peppers ih the hotbed about six weeks to two months before time to set them in the open ground. They should be transplanted at least once and should not be set In the open until the ground is thoroughly warm. When grown in the garden the large bull-nosed types should be placed in rows 3 feet apart with the plants from 15 to 17 inches apart in rows. Frequent shallow cultivation should be given, and the plants will continue to bear until frost kills them.

IN YOUR HOME GARDEN

“Dig deep, manure well, work often.” Thus Pliny the Elder, nearly 2,000 years ago, summed up gardening. His advice is good today. Enthusiasm must be backed by solid purpose—enough of it to surmount obstacles and survive disappointments. The best Insurance against accidents in gardening is knowing how to garden. -

PROFITABLE USE OF MANURE

Garden and Orchard Will Take Good Care of All Fertilizer Produced on Farm. 4 - Save* and apply all of the barnyard manure that is produced on your farm. The garden and the orchard are like prospective candidates—they are “in a receptive mood." It is difficult to get garden land too rich. In case there seems to be more nitrogen from heavy applications of manure than the other constituents, qpply acid phosphate and hardwood ashes to balance the fertility constituents.

Find Amount of Seed Needed.

Aim to make every seed count. Remember the supply of some of the more Important varieties of garden seed is limited, and in order that all may obtain enough to meet their needs, everyone should co-operate to make what is used produce a maximum crop.

Broadcasting Manure.

Manure for broadcasting on top of the plowed ground should be well rotted and fine. After spreading mix it well with the harrow before drilling in the seeds.

Grown in Greenhouse.

Swiss chard is sometimes grown in the greenhouse to advantage. Beets may be started under the greenhouse bench if there is light enough to prevent their becoming spindling.

Place for Permanent Crops.

Berry bushes, rhubarb, asparagus and such garden stuff that Is permanently established should be grouped on one side of ihe garden and extend I* rows the full length of the garden.

A Bird in the Hand

(Special Information Sendee, United States Department es A aviculture.) WHILE EGGS ARE PLENTIFUL SAVE FOR SCARCITY

For About Two Cents a Dozen Eggs Can Be Preserved In Water Glass Eight to Twelve Months.

EGGS PRESERVED FOR WINTER USE

Other Water-Glass or Limewater May Be Used by Any Housewife. TWO PLANS ARE DESCRIBED Use Only Firm-Bhelled, Fresh, Clean, and if Possible, Infertile Eggs— Cost Is Estimated at Two Cehts Per Dozen. While high prices for eggs last winter are still fresh in your mind it la well to make a resolve to preserve eggs this spring when they are plentiful for the season of scarcity which comes in the fall and winter. Putting up eggs in a water-glass solution or llmewater is not an experimental enterprise. Thousands of women preserve eggs by these methods in the spring and early summer and keep them for winter use. Fresh eggs properly preserved will keep for eight to twelve months in excellent condition and may be used with good results. If satisfactory results are to be obtained the eggs should be fresh and clean, firm-shelled and. If possible, infertile. Eggs laid during April, May and early June have been found to keep better than those laid later in the season. Eggs that float when placed in the solution are not fresh and therefore, cannot be preserved. When an egg is only slightly soiled a cloth dampened with vinegar can be used to remove such stains. Under no circumstances should badly soiled eggs be used for preserving. If put into the jar while dirty they will spoil, and washing removes a protective coating which prevents spoiling. Cost of Preserving. By the water-glass or sodium silicate method eggs may be preserved at a cost of about two cents a dozen if the price of sodium silicate is 30 cents a quart. It is not desirable to use the water-glass solution a second time. Here is the water-glass method as described by specialists of the United State department of agriculture: Us®, l Quart of sodium silicate to 9 quarts of water that has been boiled and c6oled. Place the mixture in a 5-gallon crock or Jar. This will be sufficient to preserve 15 dozen eggs and will serve as a guide for the quantity needed to preserve larger numbers of eggs.

Select a five-gallon crock and clean It thoroughly, after which it should be scalded and allowed to dry. Heat a quantity of water to the boiling point and allow It to cool. When cool, measure out 9 quarts of water, place it in the crock and add 1 quart of ,sodium silicate, stirring the mixture thoroughly. The eggs should be placed In the solution. If sufficient eggs are not obtainable when the solution is first made, additional eggs may be added from time to time. Be very careful to allow at least two inches of the solution to rover the eggs at all times. Place the crock containing the preserved eggs in a cool, dry place, well covered t n prevent evaporation. Waxed paper covered over and tied around the top of. the crock will answer thia purpose. Llmewater May Be Used. .71 When water-glass cannot be obtained, IKsewater may be used in its stead. Dissolve 2or 3 pounds of unslaked lime in 5 gallon* of water that has previously been boiled and allowed to cool, and allow the mixture to stand until the lime settles and the liquid is dear. Place dean, fresh eggs In a deaa earthenware jug

or keg, and pour the clear llmewater into the vessel until the eggs are covered. At least 2 inches of the solution should cover the top layer of eggs. Sometimes a pound of salt la used with the lime, but experience has shown that in general the lime without the salt is more satisfactory. Fresh, dean eggs, properly preserved, can' be used satisfactorily for all purposes in cooking and for the table. When eggs are presehred In water-glass are to be boiled, a small hole should be made in the shell with a pin at the large end before placing 'them in the water.

WAYS TO PREVENT EGG LOSSES.

Here are five ways to prevent J spoilage of eggs from heat, the j great enemy of both fertile and i infertile eggs. 1. Keep the nests dean; i provide one nest for every four ] liens. 2. Gather the eggs twice | daily, 3. Keep the eggs In a cool, i dry room or cellar. 4. Market the eggs at least i twice a week. 5. Sell, kill or confine all | male birds as soon as the hatching season is over. I ** ’ I

Clean and Store Incubators. After the hatching season is over, clean and disinfect the Incubator. Empty the lamps and carefully store the parts Inside the machine. Lamps containing oil which are allowed to remain in place on° the incubator tor some time after the hatching season may cause trouble when the machine is started again as the oil tends to work up into the hood. The Incubator should be disinfected once a year or oftener ft any disease Is prdfen| in tie hens or chickens. Sqme operators prefer to disinfect- their incubators before or after each hatch. A strong solution of a reliable coal-tar disinfectant may be used to wash out the machine and to disinfect the egg trays and nursery drawer. If the burlap on the bottom of the Incubator is very dirty It may be cheaper to renew than to clean It. With an incubator of about 3 cubic feet capacity one may disinfect by pouring one-half ounce of formalin, which contains 40 per cent formaldehyde, on one-half ounce of permanganate of potash in a pan in the incubator. This produces a very penetrating gas and thoroughly disinfect* the machine. The door of the Incubator should be closed just as soon as the liquid Is poured into the pa* and left closed for 12 hours or longer. Incubators should be well aired before they are used after disinfecting; especially when formaldehyde or any disinfectant which produces a gas ha* been used.

Protect Chicks From Lice. Dust the hen with a good insect powder before moving her and th* jchickens to the brood coop. The hen should be dusted every two weeks or as often as necessary until th* chick* ens are weaned. If lice become numerous on chickens or If they are troubled with “bead lice” a very littl* grease such as lard or vaseline may be anplied with the fingers on th* neck, under the wings, and . around the vent. Great car* should be taken, however, not to get too much grease on the chickens a* it will stop their growth and In soma cases may prove fatal. Sodium fluorid, a whit* powder, is an excellent remedy for all lice of chickens, entomologists of th* United States department of agriculture have discovered. In Farmers’ Bulletlq 801, “Mites and Lice on Poultry,” the specialists described the os* of this new remedy for old and young