This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
Collards are cabbage in which the fleshy leaves are not formed into a head but are long like cos lettuce. This variety is grown principally in the southern part of the United States where they do not have sufficient cold weather to head or harden cabbage. Collards are usually boiled in salted water and served according to any of the rules for cooking kale, spinach or chopped cabbage.
(Nasturtium Armoracia, Fries)
Horseradish is, as a rule, used as a seasoning to sauces, or to various cold mock meat dishes. The edible portion consists of a long tap root containing aromatic principles, and is as pungent as black mustard. It is sometimes stewed and served with cream sauce. It has no food value.