Young beet tops, spinach, young turnip tops and chicory can be cooked in the same way. Wash them through several waters, throwing away all the wilted or tough ones. Cook in a pot half full of salted water until tender. Drain and press them, so that all the water will be out. Season them with a little salt, plenty of pepper and butter. Put them in the oven in the dish for a few minutes, and serve hot. String beans, peas and spinach should be boiled, uncovered, so as to retain their green color. - Mrs. E. D. Kelley, Winnetka, 111.

Beet Greens

Carefully wash and clean young beets. Leave roots and tops together, cutting off only tips of leaves. Put them into a kettle half filled with salted, boiling water, and allow them to cook for 1/2 or 3/4 of an hr. Drain as dry as possible in a colander. Serve hot with butter, salt and pepper, or with vinegar. They may also be cooked and chopped fine, like spinach. - Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111.

Boiled Curly Greens, Scotch Kale, Or Turnip Tops

Remove the coarse outside leaves and large stalks. Wash well. Soak in cold salt water 10 minutes, then put them into a clean pan, and pour over enough boiling water to cover. Strain, and put them into a saucepan of boiling water to which has been added a little salt, soda, and sugar. Boil fast, with the lid off, for 20 to 30 minutes. When tender, drain and press well. Put into a hot vegetable dish. Cut across into neat squares, and serve at once. When the greens are getting old and stringy, they should be passed through a mincing machine after draining, and reheated. - Mrs. J. M. Cutler, 6143 Lexington Ave., Chicago, 111.

Cod-Cannon Balls

Chop 3/4 lb. cold greens, and rub 3/4 lb. cooked potatoes through a sieve. Melt the 1 ox. of butter, mix in the potatoes and 1 egg, and cook for a few minutes. Add the greens and seasoning to taste. Turn on a plate, and make into a flat cake. Divide into equal portions, make into balls, brush with egg, roll in crumbs, and fry in deep fat. This makes 24 balls. - Mrs. Roger Rawlings, Chicago Heights, 111.

Dandelion Greens

Cut the stems from a half peck of dandelion leaves, and break each leaf into small bits, dropping these into cold water as you do so. Wash thoroughly, drain and lay in cold water for 15 minutes. Drain again, and put over the fire in a porcelain-lined saucepan, with enough salted water to cover them. Simmer for 15 minutes, while you make the following sauce: Cut together a tablespoon each of butter and flour, and pour upon them a pt. of milk, in which a pinch of soda has been dissolved. Stir to a smooth white sauce. Drain the water from the dandelion leaves, and stir these into the sauce. Season to taste, and beat in very slowly, a whipped egg. Remove at once from the fire, and turn into a deep vegetable dish. - Mrs. B. B. Dale, 1255 Thorndale Ave., Chicago, 111

Dandelion And Spinach Greens

Gather freshly grown dandelions when the dew is on them. Use equal amounts of dandelion and spinach. Pick over carefully, throw into cold water and waslh in several salted waters. Plunge the dandelion into boiling water, cook 1/2 hr. before adding the spinach; continue the cooking until tender, then drain, add 1 tablespoon of butter, a little salt and pepper. Mix well, turn on warm dish, and garnish with hard-boiled egg. - Mrs. E. D. Kelley, Winnetka, 111.

Dock Greens

Take the leaves and stalks of tender young narrow dock plants in early spring. Pick over, and wash carefully, cook in boiling salted water until tender, then drain, and season with butter and salt. Vinegar may be used if desired. Salt pork may be cooked with them, if liked, but they are more wholesome when seasoned with butter. Their chief value is for the water and alkaline salts which they contain. They need only a few drops of water to start them, then they cook in their own juice. - Mrs. J. M. Cutler, 6143 Lexington Ave., Chicago, 111.

Lamb's Quarter Greens

This tender little plant, which grows so abundantly in some sections of the country, makes a very palatable dish when cooked with a piece of salt pork. Prepare and cook as any other kind of greens. - Mrs. M. H. Eddy, 3834 Ellis Ave., Ghicago, 111.

Poke Or Stoke Greens

The stalks and leaves of this plant make delicious greens in May before they become tough. They are at their prime in the South about the middle of April and in the North the first of May. They will cook in 20 minutes. - Mrs. Adolph Harmon, 5008 Prairie Ave., Chicago, 111.

Boiled Sorrel

Prepare and cook like spinach. If very large leaves, blanch for 10 minutes before cooking. - Mrs. D. C. Harper, 6040 Crescent Ave., Chicago, 111.

Turnip,. Radish Or Mustard Greens

Pick the tender leaves from these plants by the time they are an inch long, and prepare as for any other kind of greens. They may be boiled with a piece of salt pork, or a ham bone, or they may be cooked in their own juice with the addition of a very little water, and seasoned with salt, pepper, and butter, or vinegar, if desired. - Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, I11

A Boiled Dinner With Greens

Choose any kind of greens desired, as turnip, beet, radish, or mustard tops, pig-weed, lamb's quarter, polk leaves, and stalk and clean thoroughly. Soak for half an hour in salted water to remove any small insects, which are always on these plants, though invisible to the naked eye. Wash out of this water, and put into a kettle with a good-sized piece of salt pork for seasoning. Cook with plenty of water for 1 hr. Add as many potatoes as required for the meal, and boil until done. Serve together on same platter. - Mrs. Geo. W. Harris, 4517 N. Ashland Ave., Chicago, 111.