This section is from the book "How To Cook Well", by J. Rosalie Benton. Also available from Amazon: How To Cook Well.
The roots and tops of young beets, young cabbages, turnips, or mustard-tops, dandelions and lettuce make good greens. Prepare and boil like "Boiled Spinach,"
taking care to use plenty of water, and serve in the same way. Many persons like to boil a piece of bacon or suit pork with greens; in case you do this, omit the salt in the water.
Cabbages and dandelions require to be boiled one hour, beet-tops will be done in three quarters of an hour, and turnip-tops in twenty minutes. Serve with vinegar.
Greens will not give out a disagreeable odor while boiling if boiled slowly, and a piece of bread pinned in a cloth is boiled with them.
 
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