Make a wholesome and, to some tastes, palatable "greens" in the spring of the year. They must be gathered while very young and tender, or they are bitter. The best time to cut them is just before they flower. Throw at once into cold water, as they wilt soon after they are picked.

Stewed Dandelions (No. 1)

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 fifteen minutes. Drain again, and put over the fire in a porcelain-lined saucepan, with enough salted water to cover them. Simmer for fifteen minutes while you make the following sauce:

Cook together a tablespoonful, each, of butter and flour, and pour upon them a pint 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.

Stewed Dandelions (No. 2)

Pick the leaves from the stems, and drop into iced water. Take them up by the handful, dripping wet, and put, with no other water, into the inner vessel of a farina boiler. Fill the outer kettle with boiling water; cover the inner closely, and cook fast for half an hour. Rub the leaves through a vegetable press or a colander into a saucepan; beat in a tablespoonful of butter, a tea-spoonful of sugar, salt and pepper to taste, a teaspoonful of lemon juice, and, at the last, three tablespoonfuls of hot cream to which has been added a pinch of soda. Stir until smoking hot over the fire, turn out into a heated dish, garnish with sippets of fried bread, and serve.

Dandelion greens cooked thus are almost as good as spinach a la creme.