Mary Jane's cook book

As the spring days approach the fields begin to take on the tints from the in- visible brush of Mother Nature. Early in • the spring from eastern Canada through the New England sintra and through New York and Pennsylvania the wild sorrel may be gathered. It is diuretic in itsp ropertles ; and it should be used sparingly in soups, sauces and for flavored herb vinegars. Gather it early in May. Right in the same locality may be found, growing in the meadows and by the roadside, great burdock. Peel it carefully and th^n cook these voung stalks just like you would cook isp.irrinus, in a porcelain lincrl kettle. Serve with plain melted butter or cream sauce. It may be eaten -raw \\\h salt. Early in May the milkweed may also be gathered. Cook It as you would aspar-' agus. Gather the marigold before it blos- soms and cook it as a vegetable green. Season with butter, pepper and salt. Wild chifkory may bo gathered until the end of May. Boil the rosette roots like cabbage, using two waters. The leaves may be blanched in boiling water and then dipped in cold water and used in salads and sauces. Purslane is gathered in early June. It may be cooked like all other vegetable greeens and it may be used as a garnish Cor salads, etc., in place of parsley. Pigweed and its brother, lambs quar- ter, or round top may be gathered Ing May. It may be boiled <>r made into soup. Wild cress found from Labrador to the Pacific and south to the Carnlm be gr, i rom early spring and eaten s ilad. The humble dandelion may be co. .nd served as greens or dressed as salad. Owing to the diuretic properties of many of these wild herbs, it is necessary o pay particular attention to the man ner of cooking them. The most satis- ry method is to thoroughly cleanse and then place in a casserole dish. adding om> cup of water. Cover and steam in the oven. Do not use tin or aluminum sauro puns. A liberal helping three times p*r we< of these early spring greens will drive spring fever or liver torpor from your tystem. Lettuce Lettuce, which is used chiefly as a salad, is, according to tradition, a na- tive of the Grecian island. Here it a daily visitor to the table. The Greeks dress 'it with oil, garlic and paprika or n it appears as a vegetable with a delicious creamy cheese sauce. Remain, or as it is known In English, Cos lettuce, derived its name from the islands of Cos, which formerly belonged to the Greeks. Lettuce may be classed into three dif tin, t grades: cabbage or head letl the loose leaf lettuce, so called becaus It does not head UP: when the leaves are cut the plant gives two or moi crops; and the Cos or Romam lettuce Lettuce should be washed in plenty of cold writer to remove the sand and Insects The water may contain one easpoon-of salt. This ^1 cause any tlnv unseen mite to leave the letl ; Tav the lettuce on a napkin or towel Jo dry If desired to keep the lettuce •f Several days, thorough cleansing and placing on ice will keep it crisp. ing M-ason with its showers nnd sunshine gives the v»\ gar-