Take 1 peck of fresh dandelions, look over and wash well, and put on the stove in plenty of cold water. When they have boiled for a few minutes, drain off the water, and add more. If they are not real young, they will need parboiling again. Then cook until very tender, add 1 tablespoonful of salt, and cook for ten minutes. Drain, and press out all the water possible, add 2 tablespoonfuls of raw peanut cream, more salt if it is needed, and lastly stir in the well-beaten yolk of 1 egg. Remove from the stove, and serve at once. Other greens, as horseradish, mustard, etc., may also be seasoned in the same way, adding lemon-juice if desired. These are nice if served on toast the same as Spinach on Toast.