Dandelion Greens

2 pounds dandelion greens Salt and pepper

1 tablespoon butter

Dandelions should be used before they blossom, as they become bitter after that time. Cut off the roots, pick the greens over carefully, and wash them well in several waters. Place them in a kettle, add a little boiling water, and boil until tender. Salt the water just before cooking is completed. When done, lift them into a colander, press them to drain off all the water, and chop. Add butter, salt and pepper.

Fried Eggplant

1 eggplant Salt

Cracker-dust or bread-crumbs Egg

Cut the eggplant into one-half-inch slices, pare and sprinkle each slice with salt. Lay slice upon slice and place a plate upon the top. Let stand two hours. The salt will draw out the disagreeably bitter flavor. Half an hour before serving, wipe each slice dry, dip in beaten egg, then in cracker dust or fine breadcrumbs, and saute in hot fat. Put a pan in the oven or in some other place where it can be kept hot; lay a piece of absorbent paper in the pan, and upon it place the slices as they come crisp and brown from the frying-pan. Serve on a hot platter with the slices overlapping.

Stuffed Eggplant

1 eggplant

2 tablespoons butter Salt and pepper

1/2 cup water 2 cups crumbs

Cut the eggplant in half lengthwise and scoop out the center pulp, leaving the rind about one-half inch thick so that the shape may be firm. Cover the shells with cold water. Chop the pulp fine, season it with salt, pepper, and butter, and cook in a frying-pan for ten minutes, stirring well, then add water and one cup of bread-crumbs. Drain the shells, sprinkle the interior of each with salt and pepper and fill them with the mixture. Spread the remaining crumbs over the tops. Place the halves in a baking-dish or deep pan, and pour enough hot water into the pan to come one-third up the sides of the plant. Bake in a moderate oven (350°-375° F.) one-half hour, and serve hot.

Creamed Chicory Or Endive

Wash the plant carefully and pick off the outer green leaves, leaving only the white part. Boil until tender, drain well, return it to the kettle, and nearly cover with medium white sauce, which should be well seasoned.


Kale may be cooked and served in the same way as spinach, or tied in a bundle like asparagus and served on toast with a generous allowance of butter or white sauce.

Creamed Kohlrabi

6 kohlrabi

2 tablespoons fat

2 tablespoons flour



2 cups milk

1 egg-yolk

Wash and pare the kohlrabi. Cut into half-inch cubes, drop into boiling water to cover and cook until tender. Just before cooking is completed, add salt, then drain and shake over the fire to dry slightly. Make a white sauce from the flour, fat, milk and seasonings, adding the egg-yolk last, and pour it over the vegetable.

Sauteed Lentils

1 pint lentils 1/8 teaspoon soda

Salt and pepper 2 tablespoons fat

Wash the lentils and soak over night. In the morning, drain them, cover with warm water in which the soda has been dissolved, and bring them quickly to the boiling-point. Boil gently for one hour, drain, cover them again with fresh boiling water, and boil gently until tender; this generally requires from two to three hours longer. Test by mashing a lentil between the fingers. If it crushes quickly, they are done. Drain in a colander.

Melt fat in a frying-pan; add the lentils, with salt and pepper to season; stir them over the fire for fifteen minutes. Two minced onions may be added, if desired.