Evening Republican, Volume 21, Number 99, Rensselaer, Jasper County, 4 May 1918 — GREENS GOOD TO MAKE RED BLOOD [ARTICLE]

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.