The junior cook book

If mango peppers are hked % pepper may be cut up and mixed with the corn. Also a leftover piece of celery, cut very fine, makes a nice bit of seasoning either with or without the pepper. Save the other half of the pepper for salad or to season a meat loaf. DANDELION GREENS The jolly part of serving dandelion greens comes in the fun of getting them. Some Saturday morning in the early spring, or some night after school, take a basket and a trowel or old knife and start out after greens. The dandelions should be cut off about an inch below the level of the ground and they should be cut before the plant blossoms. After blossoming the greens are more apt to be bitter. At meal time, wash the greens very carefully. Use 2 or 3 changes of water and be sure to get all the grit and sand washed away. Put about 3 quarts of greens in a kettle. Add 1 pint of water and cover very closely. If the kettle is very closely covered the greens will cook in this small amount of water and will be a much finer flavor than if a lot of water is used. Cook for 20 minutes. Cut up 4 pieces of breakfast bacon into tiny bits. Fry till delicately brown. Drop the bacon bits on top of the greens, pour DANDELION GREENS the fat that has fried out over the top and cook for 5 minutes. Season with 1 teaspoonful of salt just before serving. (The water should have about boiled away. If any should be left, do not save it.) Serve hot. Many like a seasoning of vinegar at the last minute. If any greens are left over they may be used in a combination salad. CREAMED GREEN ONIONS ON TOAST This is a very good vegetable dish to serve in the springtime when the green onions in your garden are growing too fast for salad use, or when the large bunches of onions on the market are cheap and plenty. Wash the onions. Cut off the root end and the top 2 inches above the beginning of the green part. Put 2 dozen onions on to boil in a pint of boiling water. Boil for 15 minutes. Add 1 teaspoonful of salt and cook 5 minutes more. Drain off the water and save it for soup stock. Make a white sauce this way : Put 2 tablespoonsful of butter substitute in small saucepan over the fire. When butter is melted add 2 tablespoonsful of flour. Stir carefully and cook till smooth. Stir in very gradually 1 cupful of milk and cook slowly till smooth and creamy. Make 4 pieces of toast. CREAMED GREEN ONIONS ON TOAST Put 6 cooked onions on each piece of toast. Pour the cream sauce over the toast and onions and serve at once. Plan to make the white sauce while the onions are cooking the 15 minutes. Draw the sauce hack where it will keep hot but will not scorch ; season the onions and then the last 5 minutes make the toast. In this way it will all be done, and hot, at the same time. ESCALLOPED OYSTER PLANT Wash the oyster plant and put it in a deep panful of water. With the hands all the time under water, cut off the stem and tip root end and scrape the skin. By working under water the hands are not stained and the vegetable does not turn dark and unsightly. Slice in thin slices and drop into another panful of water. When all has been skinned and sliced, wash in two changes of water. Cover with boiling water and boil for 5 minutes. Pour off the water. Grease a baking dish with meat dripping or butter.